Kadai Indian Kitchen

Inspection history 5 visits

1. 2026
2. Passed Jun 1 Score 49 ▲1

   Follow-Up Inspection

   7 violations

   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor The business license must be posted where it can be easily seen.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Protect food from cross-contamination by using packages or covered containers.
3. Passed Apr 30 Score 48 ▼8

   Routine Inspection

   13 violations, 4 critical

   • Critical Reheat previously cooked, refrigerated, TCS food for hot holding within 2 hours to a temperature of at least 165 degrees F (74 degrees C) for 15 seconds.
   • Critical Keep a log to record employee illness symptoms. Have it available upon request.
   • Critical Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Thaw TCS food by one of the following methods: • Inside a refrigerator • Kept completely under running water of 70 degrees F or less. The food must remain at 41 degrees F or less. • In a microwave oven • As part of the cooking process
   • Minor Store food preparation or dispensing utensils that are used with non-TCS foods, such as ice, in a clean, protected location.
   • Minor The business license must be posted where it can be easily seen.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Post the Certified Food Protection Manager certificate.
4. 2025
5. Passed Apr 15 Score 56 ▲22

   Routine Inspection

   10 violations, 1 critical

   • Critical Maintain all hot, TCS foods at 135 degrees F or hotter. (Roast beef may be held at 130 degrees F or hotter, if it is cooked according to Part 4626.0340 item B or reheated according to Part 4626.0360, item E.)
   • Minor Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition
   • Minor Keep the plumbing system in good repair.
   • Minor Clean non-food contact surfaces of equipment. Keep them clean.
   • Minor All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Minor Protect food from cross-contamination by using packages or covered containers.
   • Minor Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.
   • Minor Use an effective method to date mark refrigerated, ready-to-eat, TCS food prepared and held for more than 24 hours. Day one is the day the food was made.
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Keep the physical facilities in good repair.
6. 2024
7. Passed May 14 Score 34 no change

   Follow-Up Inspection

   4 violations, 1 critical

   • Critical Sanitize food contact surfaces before using and after cleaning.
   • Minor Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Minor Before using Time as a Public Health Control for TCS food develop, follow and keep written procedures onsite.
   • Minor Protect food from cross-contamination by using packages or covered containers.

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