LAJAWAB INDIAN CUISINE

Name: LAJAWAB INDIAN CUISINE
Address: 2705 54 AVE N STE 3, ST. PETERSBURG, FL, 33714, US
Rating: 83.9

2705 54 AVE N STE 3, ST. PETERSBURG, FL 33714

License #6210281

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

83.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

LAJAWAB INDIAN CUISINE in ST. PETERSBURG currently holds an InspectFL Health Score of 83.9 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 January 15, 2026. Across those visits, inspectors documented 28 total violations — 4 critical, 8 major, 16 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.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 15, 2026 had no critical findings, but inspectors still documented 4 major and 9 minor violations.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils observed in standing water less that 135F on cook line. Operator moved utensils to dish pit for cleaning.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers on cookline.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink located near rear door in kitchen. Employees provided towels during inspection.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in rear area of kitchen.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Manager presented photo copies of food handler training. Discussed with manager requirements to maintain original receipts.
[08B-12-5] Stored food not covered. Cooked chicken, lamb, and goat stored in walk-in cooler not covered.
[35B-02-4] Insect control device installed over food preparation area. Located above prep table next to dish machine. Operator removed and relocated
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on cook-line with build up of debris.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles broken and raised in rear area by dish machine. Standing water observed under elevated tiles.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has only QAC test strips however is operating a Chlorine ware washing machine. Discussed with employee to obtain correct test strips.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and prepared food in standing reach-in cooler located when entering kitchen not date marked. Discussed with operator date marking requirements.

Administrative complaint recommended
[05-10-4] Probe thermometer not used to ensure proper food temperatures. cooked cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) yogurt based sauce (50F - Cold Holding) Inside reach-in cooler did not meet cooling parameters. Establishment has probe thermometers however they are not being used to check temperatures.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at only 91F.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under the cook-line in kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored next to cooked chicken in walk-in cooler. Manager relocated items.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with heavy accumulation of debris on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on metal pans on shelf above three compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled in kitchen.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in a 5 gallon buckets of sauces of water stored on floor.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice in kitchen. Manager removed and provided scoop.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to prep table. Manager provided during inspection.
[35A-02-7] Live, small flying insects found Two live flies observed at dish machine. Not landing on food contact surfaces. Discussed with manager to try to keep rear doors closed and if insects are observed landing on food contact surfaces to sanitize the area and equipment.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
[25-05-4] Single-service articles improperly stored. Brown bags stored on floor in dry storage room.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Only some items date marked in various cold holding units. Discussed with manager.

Community reaction

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