ROYAL INDIAN FOODS

Name: ROYAL INDIAN FOODS
Address: 144 RIDGEWOOD AVE, HOLLY HILL, FL, 32117, US
Rating: 38.4

144 RIDGEWOOD AVE, HOLLY HILL, FL 32117

License #7407832

🍛 Indian ℹ️

38.4 Grade F / 100

Failing Health Score

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Latest inspection

November 5, 2025 · 3 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ROYAL INDIAN FOODS in HOLLY HILL currently holds an InspectFL Health Score of 38.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on November 5, 2025. Across those visits, inspectors documented 128 total violations — 4 critical, 36 major, 88 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on November 5, 2025 shows 3 observation rows: no critical rows, 1 major, and 2 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

128

Coverage note

Inspector notes linked where available

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

ROYAL INDIAN FOODS 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.

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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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-12-4] Floors not constructed to be easily cleanable. -deep grout lines with standing water at cookline.
[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.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-36-4] Ceiling tile missing at cookline.
[24-06-4] Clean utensils or equipment stored in dirty drawer at cookline.
[14-71-4] Duct tape used to repair nonfood-contact surface, cooler gaskets.
[14-11-5] Equipment in poor repair: -torn reach in cooler gaskets. -cover missing from ice machine.
[36-73-4] Floors heavily soiled/has accumulation of debris under equipment.
[36-12-4] Floors not constructed to be easily cleanable, deep grout lines at cookline.
[14-69-4] Ice buildup in reach-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease buildup on table under flat grill. -heavy buildup of food debris on shelf under prep table. -heavy buildup of food debris on plastic food storage containers at cookline. -heavy grease and debris buildup on stove. -container above stove with squirt bottles heavily soiled with food debris. -wire cart at cookline soiled with grease. -light switches/covers heavily soiled. -microwave exterior soiled
[36-32-5] Numerous ceiling tiles with holes.
[36-30-4] Wall not smooth, nonabsorbent and easily in warewashing area by dish machine.
[29-11-4] Water leaking from pipe under hand sink at cookline.
[14-31-5] Nonfood-grade bags used in direct contact with raw,frozen chicken.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires in ceiling at cookline.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[36-36-4] Ceiling tile missing at cookline.
[24-06-4] Clean utensils or equipment stored in dirty drawer at cookline.
[21-05-5] Cloth used as a food-contact surface. Cloth used to cover bread/dough.
[14-71-4] Duct tape used to repair nonfood-contact surface, cooler gaskets.
[14-11-5] Equipment in poor repair: -torn reach in cooler gaskets. -cover missing from ice machine.
[36-73-4] Floors heavily soiled/has accumulation of debris under equipment.
[36-12-4] Floors not constructed to be easily cleanable, deep grout lines at cookline.
[33-19-4] Garbage on the ground and/or pad around dumpster.
[14-69-4] Ice buildup in reach-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Grease buildup on table under flat grill. -heavy buildup of food debris on shelf under prep table. -heavy buildup of food debris on plastic food storage containers at cookline. -heavy grease and debris buildup on stove. -container above stove with squirt bottles heavily soiled with food debris. -wire cart at cookline soiled with grease. -light switches/covers heavily soiled. -microwave exterior soiled
[36-32-5] Numerous ceiling tiles with holes.
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in coolers interior/shelves have heavy accumulation of soil residues.
[25-32-4] Reuse of single-service or single-use articles, plastic containers not easily cleanable reused for food.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[36-30-4] Wall not smooth, nonabsorbent and easily in warewashing area by dish machine.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust in kitchen. Wall soiled with black mold like substance by dish machine.
[29-11-4] Water leaking from pipe under hand sink at cookline.
[21-38-4] Wiping cloth sanitizing solution stored on the floor.
[02D-01-5] Working containers of food removed from original container not identified by common name, flour at cooklin
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken between 46°f and 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken between 46°f and 47°f in walk in cooler. Cooked and placed in walk in cooler yesterday.
[14-31-5] Nonfood-grade bags used in direct contact with raw,frozen chicken.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener soiled.
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink at cookline.
[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.
[31B-03-4] No soap provided at handwash sink at cookline.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
[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.
[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 Cauliflower, spinach, chicken, goat in reach in cooler not dated.
[41-17-4] Spray bottle containing toxic substance not labeled.
[47-03-4] Observed electrical wiring in disrepair. For reporting purposes only. Exposed wires in ceiling at cookline.