LAJAWAB INDIAN CUISINE

Name: LAJAWAB INDIAN CUISINE
Address: 2705 54 AVE N STE 3, ST. PETERSBURG, FL, 33714, US
Rating: 83.6

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

83.6 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 83.6 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 29 total violations — 3 critical, 8 major, 18 minor.

Inspection data quality

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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.

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•Imported DBPR observations appear directly inside inspection entries when available.
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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.
[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.
[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.
[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
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Working container with white granular substance in dry storage area. Employees identified items and labeled the exterior of the container with contents.
[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.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in rear area of kitchen.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers on cookline.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers
[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.

Administrative complaint recommended
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under the cook-line in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in reach in freezer located in dry storage room.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled in kitchen.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on metal pans on shelf above three compartment sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of half and half not date marked after opening.
[08B-38-4] Food stored on floor. Cooking oil stored on floor in kitchen. 5 gallon buckets of sauces stored on floor in walk-in cooler.
[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 cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
[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.
[25-05-4] Single-service articles improperly stored. Brown bags stored on floor in dry storage room.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Magnetic knife holder with a build up of debris above three compartment sink.
[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 cauliflower (49F - Cold Holding) cooked garbanzo in sauce (50F - Cold Holding) Inside reach-in cooler located upon immediately entering kitchen. Items were prepared the following evening. Did not cool within proper cooling parameters.
[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.

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