Georgia › Chatham County › Savannah
Saffron Indian Cuisine
11 GATEWAY BLVD STE 7 , SAVANNAH, GA 31419 · Health inspection record from Georgia Department of Public Health
This restaurant failed a health inspection on February 28, 2025, scoring 52/100 (grade U — Unsatisfactory). It has since been re-inspected and currently scores 70. Georgia re-inspects after a failing score, so the most recent number can be only days or weeks old.
Most recent inspection (February 18, 2026): Inspectors recorded 5 violations, 5 of them critical, involving food source, temperature control and handwashing & hygiene.
Inspection history
Every recorded inspection, newest first. Open one to see what the inspector found that day — a past failure matters even when the current score looks fine.
C70February 18, 20265 violations
Inspectors recorded 5 violations, 5 of them critical, involving food source, temperature control and handwashing & hygiene.
Observed a container of cauliflower to have a build up of a mold like substance.
−9 points · Cited as “511-6-1.04(1) - safe, unadulterated and honestly presented (p)”Observed multiple TCS food items (papeer, chicken, methi mutter, and garlic paste), in the same reach in cooler, to be cold holding at a temperature above 41F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed broken egg shells and a basket of vegetables in the hand washing sink.
−4 points · Cited as “511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)”Observed the hand washing sink to not be supplied with paper towels.
−4 points · Cited as “511-6-1.07(3)(b) - hand drying provision (pf)”Observed multiple TCS food items that had been prepped and held for over 24 hours did not have any date marking labels. RCA: Food items held over 24 hours shall have a date label and not held any longer than 7 days, with the prep date being Day 1.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”C70March 12, 20254 violations
Inspectors recorded 4 violations, 3 of them critical, involving temperature control and handwashing & hygiene.
Observed employees not wash hands after touching wiping nose prior to continue working with food.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed multiple TCS food items (Diced Tomatoes, Cooked Lamb, Cheese, Tofu) cold holding above 41F in the prep top cooler and cooler drawers under the prep top.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed multiple TCS food items that had been prepped and held for over 24 hours did not have any labels. RCA: Food items held over 24 hours shall have a date label and not held any longer than 7 days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed the most current inspection report not prominently displayed in public view. RCA: Most current inspection report shall be displayed within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”This inspection deducted 30 points, but only 23 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
U52February 28, 202511 violations
Inspectors recorded 11 violations, 4 of them critical, involving temperature control, food storage and cleaning & sanitizing.
Observed employees not wash hands prior to working with food.
−9 points · Cited as “511-6-1.03(5)(c) - when to wash (p)”Observed multiple TCS food items (Diced Tomatoes, Cooked Lamb, Yogurt, Tofu, Cooked Potatoes) cold holding above 41F in the prep top cooler and cooler drawers under the prep top.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed PIC not performing duties as evident by cross contamination, improper cold holding temperatures and an overall lack of active managerial control. RCA: PIC shall put into practice a system of monitoring and training of employees that ensures safe food handling practices.
−4 points · Cited as “511-6-1.03(1)(a)-(c)1,4,5,6-14,15, 16 - demonstration of knowledge (pf)”Observed TCS foods that had been prepped and held for over 24 hours did not have any labels. RCA: Food items held over 24 hours shall have a date label and not held any longer than 7 days.
−4 points · Cited as “511-6-1.04(6)(g) - ready-to-eat time/temperature control for safety food, date marking (pf)”Observed multiple food items not covered on prep top and also inside the reach in coolers.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed that the dishwasher was not pulling sanitizer. RCA: RCA: Dishwasher will not be in use until serviced, 3 compartment sink will be used. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
−4 points · Cited as “null”Observed bag of frozen chicken resting in sink to be thawing without being submerged under running water. Rule: (c) Thawing. Except as specified in paragraph 4 of this subsection, time/temperature control for safety food shall be thawed: 1. Under refrigeration that maintains the food temperature at 41°F (5°C) or less; PF or 2. Completely submerged under running water: (i) At a water temperature of 70°F (21°C) or below, PF (ii) With sufficient water velocity to agitate and float off loose particles in an overflow PF, and (iii) For a period of time that does not allow thawed portions of ready-to-eat food to rise above 41°F (5°C), or (iv) For a period of time that does not allow thawed portions of a raw animal food requiring cooking to be above 41°F (5°C), for more than 4 hours including: (I) The time the food is exposed to the running water and the time needed for preparation for cooking PF, or (II) The time it takes under refrigeration to lower the food temperature to 41°F (5°C) PF;.
−3 points · Cited as “511-6-1.04(6)(c) - thawing (c)”Observed bags of flour, canned goods, and dried peppers stored on the floor in the dry goods storage area. RCA: Food shall be protected from contamination by storing the food in a clean, dry location where it is not exposed to splash, dust, or other contamination; and at least 6 inches (15 cm) above the floor.
−3 points · Cited as “511-6-1.04(4)(q) - food storage (c)”Observed the kitchen door leading outside to be open throughout the duration of the inspection. RCA: Outer openings of a food service establishment shall be protected against the entry of insects and rodents by solid, self-closing, tight-fitting doors.
−3 points · Cited as “511-6-1.07(2)(m) - outer openings protected (c)”Observed the most current inspection report not prominently displayed in public view. RCA: Most current inspection report shall be displayed within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Observed an excess of food debris build up in all the reach in cooler drawers underneath the prep top cooler. RCA: Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
−1 point · Cited as “511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)”This inspection deducted 48 points, but only 45 points are accounted for above — the published record for this visit is incomplete. See the full report at ga.healthinspections.us.
C72December 13, 20237 violations
Inspectors recorded 7 violations, 5 of them critical, involving temperature control, cleaning & sanitizing and food storage.
Observed multiple TCS food items cold holding (chicken, butter, tomatoes, etc.) above 41F in multiple prep top/reach in coolers.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)”Observed rice hot holding at 108F.
−9 points · Cited as “511-6-1.04(6)(f) - time/temperature control for safety; hot holding (p)”Observed that the dishwasher was not dispensing sanitizer. RCA: Dishwasher will not be in use until serviced, 3 compartment sink will be used. Equipment food-contact surfaces and utensils shall be clean to sight and touch.
−4 points · Cited as “511-6-1.05(6)(n) - manual and mechanical warewashing equipment, chemical sanitization-temperature, ph, concentration, hardness (p,pf)”Observed super glue stored next to food and above in the reach in cooler.
−4 points · Cited as “511-6-1.07(6)(c) - storage, separation (p)”Observed hand sink with no handwashing cleanser available in the back of the kitchen.
−4 points · Cited as “511-6-1.07(3)(a) - handwashing cleanser, availability (pf)”Observed multiple food items not covered in the prep top/reach in cooler across the grill.
−4 points · Cited as “511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)”Observed the most current inspection report not prominently displayed in public view. RCA: Most current inspection report shall be displayed within 15 feet of the front or primary public door and between five feet and seven feet from the floor or in an area where it can be read at a distance of one foot away.
−1 point · Cited as “511-6-1.02(1)(d) - displaying of the inspection report (c)”Georgia scores on a 100-point scale: A 90–100, B 80–89, C 70–79, U below 70.
Source
Published by the Georgia Department of Public Health · permit FSP-025-004201. Verify this record at ga.healthinspections.us. Georgia’s inspection records are published by county health district, not from a single statewide portal.