TASTE OF PUNJAB INDIAN RESTAURANT

Name: TASTE OF PUNJAB INDIAN RESTAURANT
Address: 4980 W IRLO BRONSON MEM HWY #192, KISSIMMEE, FL, 34746, US
Rating: 63.1

4980 W IRLO BRONSON MEM HWY #192, KISSIMMEE, FL 34746

License #5911156

🍛 Indian ℹ️

63.1 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 7 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

TASTE OF PUNJAB INDIAN RESTAURANT in KISSIMMEE currently holds an InspectFL Health Score of 63.1 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 March 12, 2026. Across those visits, inspectors documented 69 total violations — 12 critical, 14 major, 43 minor.

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Record snapshot

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The latest inspection on March 12, 2026 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

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Inspection coverage

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Inspector notes

Coverage note

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Would you eat here?

TASTE OF PUNJAB 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Along grate of ice machine.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at prep table next to triple sink, and white cutting board by handwashing sink in waitstaff area.
[14-11-5] Equipment in poor repair. Gaskets of walk-in freezer and walk-in cooler.
[08B-38-4] Food stored on floor. Several containers with food on floor of walk-in freezer. Operator removed off of floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at lowboy reach-in cooler at start of cook line, and reach-in cooler on cook line.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower over prepped sauces in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with light purple liquid at front counter. Operator labeled.

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
[24-24-4] Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Metal pans and plastic lids in open back area by walk in cooler and walk in freezer.
[21-05-5] Cloth used as a food-contact surface. Towel in use for pita bread to place in tandoori oven.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves.
[33-16-4] Open dumpster lid.
[08B-12-5] Stored food not covered. Several trays in second walk in freezer.
[33-31-5] Unnecessary items/unused equipment on the premises. Several pieces of old equipment in back area.
[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 onion/tomatoes 46 from overnight.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and proceeded to kitchen to work with food. Re-educated.
[08B-27-4] Food placed in soiled container/equipment. Cut and peeled onions in dirty crates.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onion/tomato sauce Cooked onion/ tomatoes 46 from overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt 45, less than 4 hours, placed in walk in cooler for rapid chill.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Reads 18degrees in ice water.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Nothing in walk in cooler date marked. Walk in shelves full of Time temperature control for safety foods that would require date marking.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of soda on frontline food table .
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of cookline cutting board.
[14-11-5] Equipment in poor repair. Walk in freezer door ,exposed insulation.
[08B-32-4] Food being prepared outside. Cooling of masala sauce on food preservation table , in area not fully enclosed .
[13-03-4] Food employee at cook line, with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup walk-in freezer.
[31B-04-4] No handwashing sign provided at front line hand sink used by food employees.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with food debris.
[33-16-4] Open dumpster lid.
[33-31-5] Unnecessary items/unused equipment on the premises. Shopping carts,fryer,
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[01B-01-4] Dented/rusted cans present. See stop sale.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Educated operator.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chick peas 117F on cookline 10 minutes. Operator instructed to reheat.
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yogurt or prepared 24 hours ago.
[27-16-4] Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at womens bathroom due to leak. Operator has scheduled to be repaired.