NAAN STOPP INDIAN RESTAURANT

Name: NAAN STOPP INDIAN RESTAURANT
Address: 5845 WINTER GARDEN VINELAND RD, STE 130, WINDERMERE, FL, 34786, US
Rating: 47.3

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

License #5814769

🍛 Indian ℹ️

47.3 Grade F / 100

Failing Health Score

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Latest inspection

May 12, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

NAAN STOPP INDIAN RESTAURANT in WINDERMERE currently holds an InspectFL Health Score of 47.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 12, 2026. Across those visits, inspectors documented 73 total violations — 6 critical, 28 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on May 12, 2026 shows 14 observation rows: 2 critical, 8 major, and 4 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

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

F record

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*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: Met Inspection Standards
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Stove top. -Exterior of burners.
[16-46-4] Old labels stuck to food containers after cleaning.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[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.
[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.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep and covered.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. -Knife in hand sink.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[31B-03-4] No soap provided at handwash sink.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food./bowl used to scoop yogurt, walk in cooler/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./one cook wearing a watch while preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./two cooks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting./containers on cleaned dish rack, back kitchen.
[08B-38-4] Food stored on floor./oil cartons stored on kitchen floor/
[36-62-4] Light not functioning./two light bulbs out, cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./onion cutter exterior soiled/by 3 compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry./
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./melted butter 88F, cook line for less than 4 hours/reheated to 165F/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./cook line and back kitchen hand sink/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./one new employee at back kitchen, form emailed.
[31B-03-4] No soap provided at handwash sink./cook line and back kitchen hand sink/
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing two employees training certificates, one from back of the house and one from front of the house.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked onion sauce, cooked chicken, cooked goat in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled./two chemical spray bottles not labeled/by 3 compartment sink/

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop flour, dry storage area. Bowl used to scoop marinated sauce, walk in cooler.
[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./salmon packages/cut immediately/
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public./cut apples on back kitchen prep table/
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./kitchen employees wearing a watch and bracelets while preparing food.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation./kitchen chef.
[13-03-4] Employee with no hair restraint while engaging in food preparation./two cooks in kitchen.
[08B-38-4] Food stored on floor. A bag of flour on storage floor. Several containers of oil carton on floor under 3 compartment sink. Washed onions stored on walk in cooler floor.
[10-17-4] In-use knife/knives stored in cracks behind kitchen entrance hand sink/
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters soiled.
[06-01-5] Time/temperature control for safety food thawed in an improper manner./raw meat thawed in standing water/
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-04-4] Wiping cloth/towel used under back kitchen green cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing./back kitchen hand sink used to store employees jackets/
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink./two kitchen hand sinks.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses./three employees with no proof of employees training certificates have no proof of employee health agreement.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing one front and two kitchen employees certificates.
[41-17-4] Spray bottle containing toxic substance not labeled./purple chemical spray bottle not labeled, front counter/