NAAN STOPP INDIAN RESTAURANT

Name: NAAN STOPP INDIAN RESTAURANT
Address: 5845 WINTER GARDEN VINELAND RD, STE 130, WINDERMERE, FL, 34786, US
Rating: 64.3

5845 WINTER GARDEN VINELAND RD, STE 130, WINDERMERE, FL 34786

License #5814769

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

64.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

NAAN STOPP INDIAN RESTAURANT in WINDERMERE currently holds an InspectFL Health Score of 64.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 12 major, 8 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 12, 2026 shows 14 observation rows: 2 critical, 8 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

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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
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Vegetable oil container. Manager cleaned. -Cutting boards on prep cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Exterior of burners.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[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/
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Knife in hand sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Onion bhuna 54f, Curry sauce 50f. Cooling from previous day.
[31B-03-4] No soap provided at handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Onion bhuna 54f, Curry sauce 50f, cooling from previous day.

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