COPPER INDIAN RESTAURANT

Name: COPPER INDIAN RESTAURANT
Address: 11653 COUNTRYWAY BLVD UNIT 9, TAMPA, FL, 33626, US
Rating: 52.6

11653 COUNTRYWAY BLVD UNIT 9, TAMPA, FL 33626

License #3919450

🍛 Indian ℹ️

52.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

September 11, 2026 · 11 findings · 5 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

COPPER INDIAN RESTAURANT in TAMPA currently holds an InspectFL Health Score of 52.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on September 11, 2026. Across those visits, inspectors documented 31 total violations — 15 critical, 7 major, 9 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 17, 2026

The latest inspection on September 11, 2026 shows 11 observation rows: 5 critical, 1 major, and 5 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

60%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

COPPER INDIAN RESTAURANT has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw shrimp and samosas thawing in room temperature inside prep sink and on speed cart. Employee placed samosas inside a reach in cooler and raw shrimp under cold running water to thaw properly.
[06-09-2] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. 4 packs of reduced oxygen packaged raw salmon are thawed inside sealed packaging. Discussed proper method for seafood with operator at time of inspection.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee, personal beverage stored on top of front line cook microwave. Employee remove personal beverage at time of inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish and lamb on shelf inside walk in cooler. Operator relocated all raw items to an approved location at time of inspection.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Three compartment sink chlorine sanitizer tested at over 200 PPM. Employee readjusted chlorine to 50 PPM at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw chicken stored inside front line reaching cooler over fried cauliflower. Employee relocated raw items to an approved location at time of inspection.
[53A-05-6] 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/hotels-restaurants/food-lodging/food-manager/ 5 employees working and no manager present during time of inspection. 2 waiters and 3 chefs.
[22-41-4] 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. Chlorine at 0PPM due to chlorine container on empty. Employee provided a new container of chlorine and dish machine chlorine is tested at 50 PPM.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 4 packs of reduced oxygen packaged raw salmon are thawed inside sealed packaging.
[08B-38-4] Food stored on floor. Two buckets of sauces stored on floor inside a walk-in cooler. Operator relocated all food off the floor at time of inspection.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables are stored over ready to eat sauces inside fridge and cooler located next to prep sink. Employee relocated all unwashed produce to an approved location at time of inspection.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Located at bar area. Employee posted a handwashing sign at time of inspection.
[08B-38-4] Food stored on floor. Box of ginger stored on floor in walk in cooler. Employee relocated ginger to an approved location at time of inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. 2 bags or raw chicken thawing inside buckets of water on top of the kitchen prep sink. Discussed with operator the proper thawing methods for food. Employee placed raw chicken under cold running water at time of inspection.
[22-52-4] Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Sanitizer over 200ppm. Manager readjusted chlorine to 100ppm at time of inspection.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Curry chicken 59F-61F at 4:16pm cooked the previous day 2/10/2026 at 6pm, inside walk in cooler. Cooked chicken cheddined 46F cooked the previous day 2/10/2026 at 1pm, inside walk in cooler. Discussed proper cooling methods with operator.
[22-41-4] 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. Dish machine sanitizer tested at 0ppm. Sanitizer bucket was empty, manager replaced with a new container of chlorine sanitizer. Dish machine retested to 100ppm at time of inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw thawing chicken stored inside shopping bags. Vegetable balls, raw shrimp and raw chicken stored in shopping bags inside upright reach in chest freezer. Multiple food items stored inside shopping bags in small reach in chest freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Current license expired on 2/1/2026. Owner paid for license at time of inspection.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken and shrimp stored over frozen tiramisu, cooked wings, and other ready to eat items inside upright reach in chest freezer.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Curry chicken 59F-61F at 4:16pm cooked the previous day 2/10/2026 at 6pm, inside walk in cooler. Cooked chicken cheddined 46F cooked the previous day 2/10/2026 at 1pm, inside walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Curry chicken 59F-61F at 4:16pm cooked the previous day 2/10/2026 at 6pm, inside walk in cooler. Cooked chicken cheddined 46F cooked the previous day 2/10/2026 at 1pm, inside walk in cooler. Discussed proper cooling methods with operator.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of soda gun nozzle soiled at bar area.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink next to walk in cooler blocked by metal shelf and small reach in chest freezer.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manage does not have access to employee certificates stored inside office.
[31B-03-4] No soap provided at handwash sink. Located at bar area. Soap is located between ice main and three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb curry and onion masala not dated inside walk in cooler.