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Tandoor Indian Cuisine

Tandoor Indian Cuisine
6300 N Wickham Rd
Suite 122
Melbourne, FL 32940
(321)622-6990

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No (0) Emergency Closure Orders Since October 2008
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No (0) Disciplinary Activity Orders Since January 2007
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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: TANDOOR - FINE INDIAN CUISINE
License Number: 1503880
License ID: 5862516
Inspection Visit ID: 5424848
Inspection Date: Tuesday, January 13, 2015
Inspection Number: 2454448
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 11
Number of High Priority Violations: 2
Number of Intermediate Violations: 4
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
08B-38-4 Basic.Food stored on floor. Jugs of oiL and buckets in walk in cooler.
36-13-4 Basic.Grease accumulated under cooking equipment.
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting board.
16-46-4 Basic.Old labels stuck to food containers after cleaning.
36-29-4 Basic.Wall soiled with accumulated dust and cobwebs in dish area and kitchen.
12A-19-4 High Priority.Employee washed hands with cold water.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Butter 107°, suggested adding to time as a public health control or below 41° or above 135°
22-05-4 Intermediate.Cutting board(s) stained/soiled.
31A-14-4 Intermediate.Employee rinsed utensil in handwash sink. Knife and sticks used for oven.
53A-05-5 Intermediate.No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. Six employees working in restaurant.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Chicken lamb, pudding **. Repeat Violation**

Inspection For: TANDOOR - FINE INDIAN CUISINE
License Number: 1503880
License ID: 5862516
Inspection Visit ID: 5424511
Inspection Date: Tuesday, December 02, 2014
Inspection Number: 2430944
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 3
Number of High Priority Violations: 0
Number of Intermediate Violations: 1
Number of Basic Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. Knives in rack on wall. **Warning**. Soiled
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Blender **Warning**. Soiled.
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler. **Warning**. Several items not marked.

Inspection For: TANDOOR - FINE INDIAN CUISINE
License Number: 1503880
License ID: 5862516
Inspection Visit ID: 5337565
Inspection Date: Wednesday, September 24, 2014
Inspection Number: 2430944
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 15
Number of High Priority Violations: 5
Number of Intermediate Violations: 5
Number of Basic Violations: 5
Details
ViolationObservations of Inspector [as written on inspection]
14-01-4 Basic.Bowl or other container with no handle used to dispense food. Rice **Corrected On-Site** **Warning**
24-06-4 Basic.Clean utensils or equipment stored in dirty drawer or rack. Knives in rack on wall. **Warning**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Lamb in 2 door freezer. **Warning**
24-18-4 Basic.Silverware/utensils stored upright with the food-contact surface up. **Warning**
23-05-4 Basic.Soil residue build-up on nonfood-contact surface. Blender **Warning**
22-41-4 High Priority.Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm. Repairman called and arrived during inspection, recheck 100 ppm. **Corrected On-Site** **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
01B-26-4 High Priority.Potentially hazardous (time/temperature control for safety) food found greater than 47 degrees Fahrenheit but less than 70 degrees Fahrenheit more than six hours. See stop sale. Raw chicken 50° **Warning**
08A-05-4 High Priority.Raw animal food stored over ready-to-eat food. 2 door unit raw fish and lamb over ice cream and indian vegetables. **Warning**
53A-01-5 Intermediate.Manager lacking proof of food manager certification. A list of accredited food manager certification examination providers can be found at http://www. Myfloridalicense. Com/dbpr/hr/food-lodging/managercertification. Html. **Warning**
53B-01-4 Intermediate.No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
14-14-4 Intermediate.Nonfood-grade basting brush used in food. Metal banded paint brush used for butter. **Warning**
03D-19-4 Intermediate.Potentially hazardous (time/temperature control for safety) food left at room temperature to cool. Chicken. **Warning**
02C-02-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. All foods in walk in cooler. **Warning**

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1 Food Service Inspection for July 1, 2013 - June 30, 2014
Inspection For: TANDOOR - FINE INDIAN CUISINE
License Number: 1503880
License ID: 5862516
Inspection Visit ID: 5362248
Inspection Date: Wednesday, April 23, 2014
Inspection Number: 2435552
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 4
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
36-37-4 Basic.Observed: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Kitchen area **Warning**Priority: Basic
08B-02-4 High Priority.Observed: Displayed food not properly protected from contamination. Seeds at from door **Warning**Priority: High Priority
50-08-4 High Priority.Observed: Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment toDBPR/Bureau of Central Intake Unit, 1940 N. Monroe St. , Tallahassee, FL 32399-0783. **Warning**Priority: High Priority
53B-01-4 Intermediate.Observed: No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR's contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**Priority: Intermediate

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Tandoor Indian Cuisine in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Tandoor Indian Cuisine.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Tandoor Indian Cuisine may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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