DirtyFLRestaurant Inspection Data

FLAVOR OF INDIA RESTAURANT

1516 N DIXIE HWY

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

Inspection Date: 4/7/2025

Inspection #: Visit ID: 10814590

  • 13-01-4:Basic - Employee with soiled clothing. Cook handling food without any hair restraint for loose head hair. Explained. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped raw fish in contact with wrapped cooked chicken in walk in freezer. Explained and manager rearranged. Corrected On-Site
  • 53A-02-7:Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of certified food manager for Person in charge Mr. Rafiul Kalam .
  • 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. No proof of food handlers training for Server ( Parvitra )working more than 60 days .

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8991324

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing. Warning
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair. Warning
  • 08B-38-4:Basic - Food stored on floor. Bag of rice stored on floor in dry food storage room. Bag of carrots stored on floor in walk in cooler. Warning
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table next to office door. Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan in dry food storage room. Warning
  • 35A-18-4:High Priority - Gnaw marks on whole coriander bag resulted in hole in the bag. Employee discarded the bag. Warning
  • 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings in the corner of the bottom shelf of dry food storage room. Dry food storage room is separate room with the door. 7 rodent droppings next to whole coriander bag. In dry food storage room 6 rodent droppings on shelf between two large pots stored in dry food storage room. Above dry food storage room is separate room in the back of the restaurant close to back door. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Can opener blade . Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink close to back door. Employee stocked the towels. Corrected On-Site Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to open the hat water valve. Know doesn't turn. Water temperature 82 f. Manager turned on the hot water . Temperature 102 f Corrected On-Site Warning

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10774219

  • 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing. Warning - From follow-up inspection 2025-02-06: Same **Time Extended**

Inspection Date: 2/6/2025

Inspection #: Visit ID: 10774393

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
  • 50-18-1:High Priority - Operating on a suspended license, not in compliance with Final Order Note for the comment section " Establishment was opened and operating while closure determination was in effect" Admin Complaint

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8990790

  • 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath. **Corrective Action Taken** Warning - From follow-up inspection 2024-10-01: Chicken 94-120F hot holding in buffet. Out less than four hours. Reheated to 165F Admin Complaint
  • 53A-05-6:Intermediate - - From initial inspection : 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/ Warning - From follow-up inspection 2024-10-01: **Time Extended**
  • 05-06-4:Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on Warning - From follow-up inspection 2024-10-01: **Time Extended**

Inspection Date: 9/30/2024

Inspection #: Visit ID: 8777871

  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); chicken (53F - Cold Holding); chicken (54F - Cold Holding) three containers of chicken in flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken** Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath. **Corrective Action Taken** Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tops of squeeze bottles on cook line Warning
  • 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/ Warning
  • 05-06-4:Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on Warning

Inspection Date: 3/6/2024

Inspection #: Visit ID: 8485257

  • 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in dry storage
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at dish machine
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over open bag of raw shrimp not commercially packaged in walk in freezer. Removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine Corrected On-Site

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8484793

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Shelving under prep table Shelving in dry storage Warning - From follow-up inspection 2023-08-29: Shelving in dry storage Time Extended** **Time Extended**

Inspection Date: 8/28/2023

Inspection #: Visit ID: 8376462

  • 35A-03-4:Basic - Dead roaches on premises. One dead roach in hand sink at dish machine Removed Corrected On-Site Warning
  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dishwasher not in use during inspection. Warning
  • 14-11-5:Basic - Equipment in poor repair. Shelving under prep table Shelving in dry storage Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler Throughout kitchen At cook line equipment At fryer on cook line Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. One black one door freezer at end of cook line Freezer chest across from walk in cooler Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean Exterior to seasoning containers in dry storage Warning
  • 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. First bane Marie cooler on cook line unclean Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in prep sink Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Food did not reach 41 F within 6 hours. Walk in cooler not maintaining temperature. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions in walk in cooler. Removed. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Walk in cooler not maintaining temperature. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife holder on wall unclean above prep table. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths stored in hand sink at wash area Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hand sink Warning