TANDOOR OF INDIA II & CATERING (PERI

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Inspection history

1. Feb 24, 2026

   ✓
   5 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

2. Feb 12, 2026

   ✕
   13 violations

   • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
   • Improper use and storage of clean, sanitized equipment and utensils
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Insects, rodents present
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

3. Aug 25, 2025

   ✓
   5 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Pesticide application not supervised by a certified applicator
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

4. Aug 7, 2025

   ✕
   11 violations

   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Pesticide application not supervised by a certified applicator
   • Non food contact surfaces of equipment not clean
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Insects, rodents present
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

5. Jul 24, 2025

   ✕
   17 violations

   • Critical:Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands.
   • Non food contact surfaces of equipment not clean
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Insects, rodents present
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Pesticide application not supervised by a certified applicator
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

6. Feb 12, 2025

   ✓
   2 violations

   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • In use food dispensing utensils improperly stored

7. Jan 29, 2025

   ✕
   6 violations

   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • In use food dispensing utensils improperly stored
   • Insects, rodents present
   • Wiping cloths dirty, not stored properly in sanitizing solutions
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

8. Jul 23, 2024

   ✓
   3 violations

   • Pesticide application not supervised by a certified applicator
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

9. Jul 2, 2024

   ✕
   7 violations

   • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Pesticide application not supervised by a certified applicator
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

10. Jan 19, 2024

    ✓
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

11. Jan 10, 2024

    ✕
    8 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

12. Aug 17, 2023

    ✓
    4 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

13. Aug 8, 2023

    ✕
    10 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Pesticide application not supervised by a certified applicator
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

14. Feb 13, 2023

    ✓
    4 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

15. Jan 25, 2023

    ✕
    8 violations

    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Pesticide application not supervised by a certified applicator
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

16. Apr 25, 2022

    ✓
    7 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • In use food dispensing utensils improperly stored
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans

17. Dec 2, 2021

    ✓
    3 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

18. Nov 8, 2021

    ✕
    8 violations

    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • Single service items reused, improperly stored, dispensed, not used when required
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Pesticide application not supervised by a certified applicator
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.

19. May 12, 2021

    ✓
    8 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Improper use and storage of clean, sanitized equipment and utensils
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non food contact surfaces of equipment not clean
    • Pesticide application not supervised by a certified applicator
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Single service items reused, improperly stored, dispensed, not used when required

20. Jan 28, 2020

    ✕
    5 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Pesticide application not supervised by a certified applicator
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

21. Sep 26, 2019

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
    • In use food dispensing utensils improperly stored
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Pesticide application not supervised by a certified applicator

22. Jan 14, 2019

    ✕
    4 violations

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
    • Critical:Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

23. Aug 15, 2018

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

24. Mar 7, 2018

    ✓

25. Feb 22, 2018

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained