2/6/2026· 1mo ago

Visit ID: 13501749

Follow-up Inspection Required

2 high, 4 int, 7 basic

36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, multiple ceiling vents and ceiling tiles have dust build up. At drink station, dust build up on wall by ice machine. Repeat Violation
08B-38-4:Basic - Food stored on floor. At cook line, open case of oil stored on floor. Operator moved to rack. At cook line, tray with fried vegetables on trash can. Operator moved try to prep counter. In spice room, multiple containers of food items stored on floor. Operator moved to dunnage rack and shelves. At bar, open case of bottle water stored on floor. Water moved to shelf. Corrected On-Site Repeat Violation
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line stove top, utensils in standing water at 91f and 93f. Heat increased on burners. At drink station, ice scoop laying on ice with handle touching. Operator moved scoop. At wait station by pass thru, scoop in rice warmer has handle touching rice. Employee removed scoop. **Corrective Action Taken**
12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, open bottle water in shelf in reach-in cooler. Operator removed bottle water. Corrected On-Site
08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. At prep area, employee peeling and cutting red onions without washing.
25-05-4:Basic - Single-service articles improperly stored. At pass wait station pass thru area, case of single service bags and containers stored on floor. At hallway storage area by back door, case of foil containers stored on floor. Operator moved all items to racks. Corrected On-Site Repeat Violation
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In spice room, container of bread crumbs not labeled. Operator labeled. Corrected On-Site Repeat Violation
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. At prep area on can rack, 1 can of ground tomatoes severly dent on side.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, containers with raw fish, raw chicken and raw shrimp stored over containers of yogurt. In triple door reach-in freezer, raw fish in plastic wrap stored over metal containers of sauces. Operator moved all items to correct storage levels. Corrected On-Site Repeat Violation Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, 2 soda nozzles on side dispenser have build up of soda residue. Operator had nozzles cleaned. Corrected On-Site Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, large mixing bowl of dough stored in front of handwash sink. Operator moved bowl. Corrected On-Site
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At cook line, metal scrub pad in handwash sink next to stand up reach-in cooler. Employee removed scrub pad. Corrected On-Site
16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has switched to quat sanitizer at triple sink, no quat test strips available.

9/8/2025· 6mo ago

Visit ID: 13512911

Met Inspection Standards

N/A:No Violations Were Observed

8/22/2025· 6mo ago

Visit ID: 10943233

Follow-up Inspection Required

2 high, 4 int, 10 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Manager moved. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. Manager moved pans to air dry. **Corrective Action Taken**
14-11-5:Basic - Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn.
36-73-4:Basic - Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, fan covers and surrounding area has build up. At back kitchen area, wall beside 3 door reach-in freezer soiled. At dish area, ceiling ents have dust and grease build up.
08B-38-4:Basic - Food stored on floor. At cook line, case of oil on floor. In spice room, container of flour on floor. Manager moved items to shelves. Corrected On-Site
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In spice room, scoop in masala seasoning has handle touching product. Employee removed scoop. At wait station, scoops in standing water at 74f. Manager discarded water. Corrected On-Site Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gasket on small flip top reach-in cooler soiled. At cook line, side of rice cooker has build up. At back kitchen area, white reach-in freezer has spiked exterior. At bar, gaskets and contact area on front of keg beer reach-in cooler have build up.
25-05-4:Basic - Single-service articles improperly stored. At cook line and at wait station pass thru line, aluminum pans not inverted. Manager inverted. Corrected On-Site Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At prep area, 3 boxes of punjabi somosa thawing at room temperature. Employee moved to walk-in cooler. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In spice room, containers of masala seasoning not labeled. Manager labeled. Corrected On-Site
09-01-4:High Priority - 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. At wait station pass thru, employee handled cooked bread with bare hand.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw chicken stored over container of cooked broccoli and container of raw lamb chops stored over container of cut cabbage. Manager moved ready to eat items to proper storage. Corrected On-Site Repeat Violation Admin Complaint
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun soiled.
53A-05-6:Intermediate - 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/ At arrival for inspection, 7 food handlers present, manager stated he was hired 2 weeks prior. No Certified Food Manager present. Certified Food Manager arrived during inspection. Corrected On-Site Repeat Violation Admin Complaint
53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated 6 employees present hired for 2-3 months, no employee training certificates.
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, handwash sink by entrance to cook line, hot water turned off.

3/25/2025· 11mo ago

Visit ID: 10712952

Follow-up Inspection Required

3 high, 3 int, 6 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station, ice machine deflection plate spiked.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, 2 knives stored in crack between reach-in cooler and prep table. Employee removed. Corrected On-Site
10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In seasoning room, scoops in bulk flour and sugar have handles touching product. Person in Charge moved scoops. Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has build up on side panel.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. In prep area, aluminum pans on top shelf not inverted. Person in Charge inverted. Also, at bar, case of straws stored on floor. Person in Charge moved. Corrected On-Site
29-49-6:Basic - Standing water in bottom of reach-in-cooler. At bar, standing water in beer keg reach-in cooler. OIC had employee clean. Corrected On-Site Repeat Violation
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, 2 pans of raw shrimp stored on shelf over yogurt containers. Employee moved shrimp to bottom shelf. Corrected On-Site
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station in under counter reach-in cooler, dessert cheese (46F - Cold Holding). Person in Charge stated item in cooler overnight. In walk-in cooler, lamb (60F - Cold Holding). Person in Charge stated item was removed from freezer yesterday, held in walk-in cooler overnight, not out today.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in under counter reach-in cooler, dessert cheese (46F - Cold Holding). Person in Charge stated item in cooler overnight. In walk-in cooler, lamb (60F - Cold Holding). Person in Charge stated item was removed from freezer yesterday, held in walk-in cooler overnight, not out today. Repeat Violation Admin Complaint
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by cart with bread dough. Employee moved cart. Corrected On-Site
53A-05-6:Intermediate - 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/ 6 food handler employees present, no Certified Food Manager present.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar, no towels at handwash sink. Employee supplied. Corrected On-Site Repeat Violation

11/5/2024· 1y 4mo ago

Visit ID: 8722373

Follow-up Inspection Required

5 high, 3 int, 3 basic

08B-38-4:Basic - Food stored on floor. In walk-in cooler, container of chutney and bag of carrots stored on floor. Operator moved to shelves. In dry storage room, container of cashews stored on floor. Operator moved to shelf. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line on burners, utensils in standing water at 78f, 88f. Heat turned off. Operator turned on burners. Also, in soda station ice bin, scoop handle touching ice. Operator moved scoop. **Corrective Action Taken**
29-49-6:Basic - Standing water in bottom of reach-in-cooler. At front bar, standing water in beer keg reach-in cooler. Operator had employee clean. Corrected On-Site Repeat Violation
08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. At wait station/ drink station, container of lemons stored in ice.
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dry storage room, observed 1 flying insect.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach-in freezer, bags of shrimp stored over open bag of fries and open container of ice cream. In silver triple door reach-in freezer, case of raw chicken stored over metal pans of lentils. Operator moved all,items to,proper storage. Corrected On-Site
01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. At wait station/ drink station, container of lemons stored in ice.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/drink station, in small black reach-in cooler, rice pudding (50F - Cold Holding); cooked vegetables in sauce (47F - Cold Holding). Operator stated items out for lunch. Repeat Violation Admin Complaint
53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certificate expired for Sudev Valavil 10/8/2024
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade has build up. Operator moved to be washed. **Corrective Action Taken**
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Operator supplied. Corrected On-Site

4/18/2024· 1y 10mo ago

Visit ID: 8502564

Follow-up Inspection Required

4 high, 1 int, 6 basic

9/18/2023· 2y 5mo ago

Visit ID: 8344619

Follow-up Inspection Required

7 high, 4 int, 12 basic

12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee glass of water on prep table in kitchen. Glass removed. Corrected On-Site
24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
36-73-4:Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling vent cover near dish machine. Vent cover cleaned during inspection. Corrected On-Site
08B-38-4:Basic - Food stored on floor. Containers of oil on floor in kitchen.
33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Shared dumpster outside of establishment. Operator states that landlord was notified. **Corrective Action Taken**
33-19-4:Basic - Garbage on the ground and/or pad around dumpster. Shared dumpster outside of establishment.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on cook line 116F. Water discarded. Corrected On-Site Repeat Violation
21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Two towels under green and white cutting boards on cook line. Towels removed. Corrected On-Site
33-11-4:Basic - Missing drain plug at dumpster. Shared dumpster outside of establishment.
25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Foil to go containers on top shelf above pass through window. Containers inverted. Corrected On-Site Repeat Violation
08B-12-5:Basic - Stored food not covered. Cut onions stored in walk in cooler. Onions covered. Corrected On-Site Repeat Violation
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on back prep table in kitchen. Cloth moved and stored correctly. Corrected On-Site
12A-20-4:High Priority - Employee washed hands with no soap. At hand washing sink at end of cook line, cook on cook line did not use soup to wash hands and did not wash hands for 10-15 seconds. Manager coached employee on proper hand washing procedures. **Corrective Action Taken**
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies observed in establishment.
14-86-1:High Priority - Non-food grade paper/paper towel/cloth used as food contact surface. Utensil wrapped in dry cloth used to press bread on cook line. Utensil wrapped in plastic. Corrected On-Site
41-05-4:High Priority - Pesticide/insecticide labeled for household use only present in establishment. Manager states they use household chemical inside establishment.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In back standup silver freezer, raw shrimp stored over ready to eat bread. Items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream stored in reach in cooler on cook line 46F. Cream was kept out of cooler for approximately 15 minutes. Cream placed back in cooler. Rechecked temperature 42F. Corrected On-Site Repeat Violation Admin Complaint
41-10-4:High Priority - Toxic substance/chemical improperly stored. On shelf in dry storage area, caulk gun with caulk leaking out over bulk food items. Caulk moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written plan available. Inspector emailed Form 5030-104. **Corrective Action Taken** Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line.
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink near triple sink. Towels provided. Corrected On-Site
02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cook line, cooked chicken prepared two days prior not dated. Chicken dated by employee. Corrected On-Site

MASALA MANTRA INDIAN BISTRO

Overall Food Safety Rating

All Inspection Reports

2/6/2026· 1mo ago

9/8/2025· 6mo ago

8/22/2025· 6mo ago

3/25/2025· 11mo ago

11/5/2024· 1y 4mo ago

4/18/2024· 1y 10mo ago

9/18/2023· 2y 5mo ago