SAFFRON INDIAN RESTAURANT

Name: SAFFRON INDIAN RESTAURANT
Address: 16745 CAGAN CROSSINGS BLVD #104, CLERMONT, FL, 34714, US
Rating: 0

16745 CAGAN CROSSINGS BLVD #104, CLERMONT, FL 34714

License #4508660

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 13 findings · 2 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAFFRON INDIAN RESTAURANT in CLERMONT currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 127 total violations — 16 critical, 28 major, 83 minor.

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Record snapshot

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Inspections on file

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The latest inspection on October 28, 2026 shows 13 observation rows: 2 critical, 3 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

127

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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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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Community reaction

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Community pulse

Would you eat here?

SAFFRON 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: Inspection Completed - No Further Action
[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 chicken, rice in walk in cooler
[14-69-4] Ice buildup in reach-in freezers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine -can opener
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in ladies restroom. Operator replaced.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -over food prep area on cook line
[36-73-4] Floor soiled/has accumulation of debris. -under shelves in dry storage
[36-62-4] Lights not functioning in storage closet
[51-11-4] Carbon dioxide/helium tanks not adequately secured in utility room.
[02D-01-5] Working containers of food removed from original container not identified by common name. -several containers of white substances in dry goods room
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of storage cabinet in dry storage -exterior of dry goods containers in dry storage
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -cooked chicken pakora (49F - Cold Holding), cook line reach in cooler more than four hours per operator.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -all front doors
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. less than four hours per operator -rice (60F - Cold Holding), kitchen counter. Recommended operator place on Time as a Public Health Control. Provided form to operator, operator placed sticker on rice. More than four hours per operator cooked chicken pakora (49F - Cold Holding), cook line reach in cooler

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. -sugar container on line, rice container in dry storage
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -dry storage
[29-18-4] Drain cover(s) missing at triple sink.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[36-62-4] Lights not functioning under hood suppression system.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grates on boiler are encrusted -gaskets on reach in coolers on cook line.
[16-46-4] Old labels stuck to food containers after cleaning on rack in dish room
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -air blower stored with cooking pans in dry storage. Operator relocated.
[08B-12-5] Stored food not covered. -multiple items in walk in cooler and dry storage.
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar on cook line, flour in dry storage.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line. Operator discarded.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -chili sauce (49F - cooling, prepared Yesterday), reach in cooler on cook line, covered while still hot then placed in reach n cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting boards on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -quaternary
[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. -1 new employee less than 60 days

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-17-4] Dry storage rack shelves with rust that has pitted the surface.
[08B-38-4] Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage
[36-24-5] Hole in or other damage to wall in dish area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left.
[10-20-4] In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
[08B-12-5] Stored food not covered. -white substance in dry storage
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line.
[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. -milk opened in reach in cooler on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -in womens restroom
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[11-26-1] Provided Employee Reporting Agreement forms to operator.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-17-4] Dry storage rack shelves with rust that has pitted the surface.
[08B-38-4] Food stored on floor. -sauces in walk in cooler -cooking oil in dry storage
[36-24-5] Hole in or other damage to wall in dish area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach in freezer when entering dry stock room on the left.
[10-20-4] In-use tongs stored on equipment door handle between uses. -hanging on tandoori bread maker.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -in water pitcher by rice cooker -on cook line by stove
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -filters under hood suppression system
[08B-12-5] Stored food not covered. -white substance in dry storage
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -beef thawing in standing water in kitchen. -beef thawing at room temperature in kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. White substance in blue container in dry storage room
[14-86-1] Non-food grade paper/paper towel used as liner for food container. -towel used for tandoori bread. Recommend using cheesecloth.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over sauces in walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. -bottle of clear liquid stored on rack above prep table on cook line.
[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. -milk opened in reach in cooler on cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener in kitchen -white cutting board on cook line and white cutting board in prep table by soda machine. -ice machine interior in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -in womens restroom
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.