LAJAWAB INDIAN CUISINE

Name: LAJAWAB INDIAN CUISINE
Address: 2705 54 AVE N STE 3, ST. PETERSBURG, FL, 33714, US
Rating: 35.1

2705 54 AVE N STE 3, ST. PETERSBURG, FL 33714

License #6210281

🍛 Indian ℹ️

35.1 Grade F / 100

Failing Health Score

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Latest inspection

September 15, 2026 · 7 findings · 1 critical

Routine - Food

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Quick take

LAJAWAB INDIAN CUISINE in ST. PETERSBURG currently holds an InspectFL Health Score of 35.1 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 September 15, 2026. Across those visits, inspectors documented 81 total violations — 18 critical, 23 major, 40 minor.

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 11, 2024

The latest inspection on September 15, 2026 shows 7 observation rows: 1 critical, 3 major, and 3 minor.

Official recordInspection data quality

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Inspection coverage

91%

Inspector notes

Coverage note

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DBPR

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LAJAWAB INDIAN CUISINE 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice at the front bar.
[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. No paper towels at hand wash sink located next to rear door of kitchen. Employees provided.
[08B-12-5] Stored food not covered. Cooked chicken, cooked goat, paneer, and other foods stored in the walk-in cooler uncovered. Discussed with employees to cover food once cooling is completed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over five gallon buckets of yogurt in the walk-in cooler. Discussed proper storage with employees who began to relocate items.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven with buildup up of burned food debris.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink located next to rear door of kitchen. Employees provided

Disposition: Met Inspection Standards
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in coolers on cookline.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling in rear area of kitchen.
[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.
[08B-38-4] Food stored on floor. Cases of tomatos stored on floor in walk-in cooler. Bags of coriander seeds used for making spices. Manager corrected by elevating items.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in all reach-in freezers
[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.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in coolers on cook line.
[08B-12-5] Stored food not covered. Cooked chicken, lamb, and goat stored in walk-in cooler not covered.
[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.
[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.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauces and prepared food in standing reach-in cooler located when entering kitchen not date marked. Discussed with operator date marking requirements.
[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.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice in kitchen. Manager removed and provided scoop.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handle to walk-in cooler heavily soiled.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting on metal pans on shelf above three compartment sink.
[36-73-4] Floor soiled/has accumulation of debris. Heavy accumulation of grease behind and under the cook-line in kitchen.
[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.
[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.
[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.
[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.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. White reach-in freezer in dry storage room broken with exposed insulation in the interior.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers soiled in kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior shelves of reach-in coolers soiled.
[25-05-4] Single-service articles improperly stored. Brown bags stored on floor in dry storage room.
[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.
[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.
[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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Case of raw chicken stored next to cooked chicken in walk-in cooler. Manager relocated items.
[01B-38-5] Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
[03D-07-5] Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. yogurt based sauce (50F - Cold Holding) inside reach-in cooler located immediately upon entering kitchen prepared the prior evening. Item did not adequately cool within proper parameters.
[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.
[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.
[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.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed butter held out of temperature. Manager states they melt the butter and hold it for three hour increments. Establishment does not have a written plan for the procedure. Discussed with manager to either hold the butter cold at 41F or keep it hot holding it at 135F. Additionally discussed time as a public health control guidelines. Inspector will provide time as a public health control guidelines and application at the conclusion of the inspection.
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Only some items date marked in various cold holding units. Discussed with manager.
[16-53-4] Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Tested at only 91F.