TABLA INDIAN RESTAURANT CLERMONT

Name: TABLA INDIAN RESTAURANT CLERMONT
Address: 2447 S HWY 27, CLERMONT, FL, 34711, US
Rating: 37.3

2447 S HWY 27, CLERMONT, FL 34711

License #4508842

🍛 Indian ℹ️

37.3 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 18 findings · 2 critical

Routine - Food

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Quick take

TABLA INDIAN RESTAURANT CLERMONT in CLERMONT currently holds an InspectFL Health Score of 37.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 43 total violations — 13 critical, 10 major, 20 minor.

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The latest inspection on September 30, 2026 shows 18 observation rows: 2 critical, 4 major, and 12 minor.

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Inspector notes

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TABLA INDIAN RESTAURANT CLERMONT 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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice (122F - Hot Holding), front line, less than four hours per operator, moved to oven for rapid reheat. 167F
[14-69-4] Ice buildup in reach-in freezer on cook line.
[21-05-5] Cloth used as a food-contact surface. -tandoori oven
[21-04-4] In-use wiping cloth/towel used under cutting board. -operator removed
[31A-09-4] Handwash sink not accessible for employee use at all times. -blocked by trash can in bar area, operator moved.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -cook line, operator provided
[32-04-4] Bathrooms located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust behind triple sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -over make table on cook line, operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -bag of rice in dry storage, operator placed on shelf.
[35B-02-4] Insect control device installed over food preparation area. -over prep table in back kitchen
[14-01-5] Bowl or other container with no handle used to dispense food. -flour container, operator removed.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees on cook line and on prep line were wearing watches and bracelets, operator had employees remove jewelry.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -chicken in ziplock bags were being thawed in standing water. Spinach was being thawed at room temperature.
[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 in reach in cooler on cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line, 82F and 128F, operator turned up heat, 156F
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -arrived during inspection, recommended operator obtain other certified food managers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs overcooked goat in walk in cooler. Operator moved eggs below cooked goat.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food in water
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner on buffet line
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[25-06-4] Single-service articles not stored inverted or protected from contamination in kitchen
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over beverages in reach in in server line. Unwashed cabbage over prepared onions walk in cooler
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder items
[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. Cook was touching cooked Nan bread with bare hand
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Spoon from shrimp dipped in water with other utensils
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 103°f
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored touching cooked chicken in kitchen reach in Raw shell eggs stored next to yogurt walk in cooler
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. -cut fruit, tomatoes, cucumbers, carrots, sauces on buffet line in dining room
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked onions (71 F- Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator from yesterday cooked onions (71 F- Cold Holding) Per operator less than 4 hours. heavy cream (67F - Cold Holding)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. butter (115F - Hot Holding)
[41-10-4] Toxic substance/chemical improperly stored. -Butane next to food in kitchen
[03C-89-4] Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Chicken cooked to 150°
[31A-09-4] Handwash sink not accessible for employee use at all times. -by garbage can in bar area, operator moved
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator has added a buffet to the front dining area and added reach in coolers, prep/make table and rice cookers on front line that has exposed ceiling and pipes. Theres no hand sink and no ceiling over food prep area
[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. -Luis and Diego
[14-14-4] Nonfood-grade basting brush used in food.