SHAHI INDOPAK RESTAURANT

Name: SHAHI INDOPAK RESTAURANT
Address: 4465 N UNIVERSITY DR, LAUDERHILL, FL, 33351, US
Rating: 0

4465 N UNIVERSITY DR, LAUDERHILL, FL 33351

License #1618909

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 15, 2026 · 19 findings · 4 critical

Routine - Food

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Minor

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Quick take

SHAHI INDOPAK RESTAURANT in LAUDERHILL 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 15, 2026. Across those visits, inspectors documented 89 total violations — 15 critical, 23 major, 51 minor.

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The latest inspection on October 15, 2026 shows 19 observation rows: 4 critical, 6 major, and 9 minor.

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Inspector notes

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SHAHI INDOPAK 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: Administrative complaint recommended
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-04-5] Raw animal food stored over or with unwashed produce. -Observed raw shell eggs stored over lettuce in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed accumulation of brown like substances buildup on can opener holster.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
[31B-03-4] No soap provided at handwash sink in kitchen.
[36-36-4] Ceiling tile missing in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed accumulation of black mold like substances buildup on walls at dishwashing area.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Observed no proof of food manager certification available at this time.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area. -Observed employees eating in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees next to ice machine.
[25-25-4] Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside. Observed accumulation of old food residue buildup in plastic wrap box.
[08B-38-4] Food stored on floor. -Observed various food items stored on walk in cooler and freezer floor.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw fish not vertical separated from fries in chest freezer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed butter cold held in flip top cooler at 45F. Per operator, butter transfer to unit 2 hours prior to the inspection. Operator transfer item to freezer for quick chill. -Observed container with beef at 51F next to 3 compartment sink. Per operator, item transfer from cooker less than 1 hour before the inspection. Operator transfer to reach in freezer for quick chill.
[08B-12-5] Stored food not covered. -Observed uncovered container with sauce stored in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked rice, beef, sauce and chicken stored in glass door cooler. Per operator, all items cooked more than 24 hours. -Observed no date marked on cooked sauce and noodle stored in walk in cooler more than 24 hours.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee cutting vegetables for immediate serving with bare hands. After brief education, employee stop cutting vegetables add return to front line.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense flour.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed accumulation of old food residues buildup on chest freezer handle.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean pots not stored inverted.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Chef
[08B-38-4] Food stored on floor. -Observed various food items stored on walk in cooler and freezer floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -Observed heavy ice buildup inside chest freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Observed accumulation of old food residues buildup inside Hamilton Beach microwaves next to cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. -Observed no handwashing signs at sink next to ice machine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substances buildup on con opener holster.
[08B-12-5] Stored food not covered. Observed container with cooked vegetables stored in walk in cooler not covered. Operator covered.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. -Observed bags with unwashed carrots, peppers and lemons stored over containers with cooked chicken and rice in glass door refrigerator.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Observed accumulation of black mold like substances buildup on walls at dishwashing area.
[02D-01-5] Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not labeled.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed beef stored at room temperature at 48F in kitchen. Per operator, beef transfer from walk in cooler 30 minutes before the inspection. Operator removed and stored in cooler.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Observed Nasreen Ahmed food manager certification expired on 4/20/2025
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of black mold like substances buildup on can opener blade.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -Observed no date marked on cooked chicken and beef stored in walk in cooler. Per operator, both items cooked on 01/31/2026.
[41-17-4] Spray bottle containing toxic substance not labeled. -Observed an unlabeled spray bottle with cleaning chemical at prep area.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee closed beverage containers next to spices on shelf far end of cookline.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Dishwasher using first sink for dirty pans, middle sink for washing, and end sink for rinsing. Manager had employee drain, clean, and reset sinks in proper order. Sanitizer sink made to proper 100ppm chlorine.
[08B-38-4] Food stored on floor. Cases of plastic water bottles on floor in walk in cooler and case of chicken on floor in walk in freezer.
[08B-12-5] Stored food not covered. Bulk container of sugar under prep table missing cover. Employee added cover.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Fish filets thawing in standing water in pot opposite cook line.
[02D-01-5] Working containers of food removed from original container not identified by common name. 1) Container of salt on cooking cart not labeled 2) Bulk container of sugar under prep counter not labeled.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Both dishwashers handling clean dish ware immediately after handling dirty dish ware without washing hands. Reviewed with manager to explain proper procedures to employees.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dishwasher at triple sink does not have sanitizer sink set up. Manager had employee cleaner sanitizer sink and set up for sanitizing at proper 100ppm chlorine.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License renewed on line during inspection. New details confirmed as renewed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In kitchen Coke glassfront cooler, flats of raw shell eggs on shelf above containers of prepared herds and vegetables. Employee moved eggs to bottom of cooler.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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
[36-36-4] Ceiling tile missing. 1)In kitchen above triple sink area 2) above walk in cooler area
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen by stove area warped. Per operator warped due to water damage.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed multiple pots and pans Stacked on top of each other in direct contact with the floor in front of triple sink area
[08B-42-4] Food stored outside. 1)Bag of onions stored in direct contact with the floor, inside kitchen 2)Inside walk in freezer, food stored in direct contact with floor
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop with handle in direct contact with flour, inside bulk container of flour located on dry storage rack inside kitchen
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wiping cloth stored under white cutting board in kitchen. Operator removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. 2 white microwaves in kitchen, inside build up of food debris. Operator(s) cleaned and sanitized microwaves
[08B-12-5] Stored food not covered. Onion and tomato purée in kitchen flip top left uncovered.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2) Walk in Cooler; raw chicken (55F- Cold Holding). Per operator foods not portioned or prepared today. In unit overnight. See stop sale
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1)Walk in Cooler; Gulabjaman (44F - Cold Holding); Halwa (45F - Cold Holding); samosa (44F - Cold Holding). Per operator foods not portioned or prepared today, in unit less than 3hrs. Observed walk in cooler ambient temperature 42F°. Operator moved in walk in freezer for quick chill. 2) Walk in Cooler; raw chicken (55F- Cold Holding). Per operator foods not portioned or prepared today. In unit overnight. See stop sale
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.