HOLI INDIAN CUISINE

Name: HOLI INDIAN CUISINE
Address: 280 EGLIN PKWY NE, FORT WALTON BEACH, FL, 32547, US
Rating: 80.1

280 EGLIN PKWY NE, FORT WALTON BEACH, FL 32547

License #5603638

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

80.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOLI INDIAN CUISINE in FORT WALTON BEACH currently holds an InspectFL Health Score of 80.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 19, 2026. Across those visits, inspectors documented 10 total violations — 3 critical, 3 major, 4 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

None on file yet

The latest inspection on May 19, 2026 shows 9 observation rows: 2 critical, 3 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

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DBPR

*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.

Disposition: Inspection Completed - No Further Action
[31B-04-4] No handwashing sign provided at a hand sink used by food employees next to 3 compartment sink. Provided establishment with printed hand out.
[01B-03-5] Stop Sale issued due to adulteration of food product. Vacuumed sealed salmon thawed inside bag 44F overnight.
[06-09-1] 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. Cold hold- salmon 44F overnight. See stop sale.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/. Manish Sharma 04-14-21/ 04-14-26.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ROP salmon 44F overnight. See stop sale.
[14-09-4] Cutting board stored on top of food contact table in front of microwave has cut marks and is no longer cleanable.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided establishment with quaternary test strips for 3 compartment sink.
[21-05-5] Cloth used as a food-contact surface. Soiled dry cloth stored on top of bread dough.
[31A-09-4] Handwash sink not accessible for employee use at all times. Sink blocked with upright freezer/cooler combo and microwave food contact table.

Community reaction

What do locals think?

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

Community pulse