DirtyFLRestaurant Inspection Data

ZAIKA INDIAN CUISINE

ZAIKA INDIAN CUISINE in SUNRISE has 7 health inspections on record with an overall food safety rating of 1.9/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

1384 SW 160 AVE

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13570967

Met Inspection Standards

2 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food rice . Operator removed Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Low boy freezer freezer and microwave handles
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on make table. Operator removed Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed plastic container of cooking oil stored on kitchen floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice cooker In-use utensil stored in standing water 81F Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on low boy freezer on cook line soiled with grease, food debris, dirt, slime or dust.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed multiple food containers with old labels
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushrooms stored over spinach and lentils. Operator stored correctly Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line by hand washing sink.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed Cooked chicken 93F-104F @ 3:00 cooling since 2:15 rechecked 92F-102F @3:30 stored on flat top stove. at current rate of cooling food will not reach to 70F with in 2 hours. Operator placed in walk-in freezer to quickly chill **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over cheese. Operator stored correctly Observed raw fish stored over ricotta cheese and Greek yogurt in walk-in cooler. Operator stored correctly. **Corrected On-Site*
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade surface soiled with food debris, mold-like substance or slime.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed piece of ice in hand washing sink
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

11/6/2025· 4mo ago

Visit ID: 10910691

Follow-up Inspection Required

3 high, 2 int, 8 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in rice container. Operator removed Corrected On-Site Repeat Violation Admin Complaint
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in kitchen multiple microwaves handles soiled.
  • 36-36-4:Basic - Ceiling tile missing. Observed in front of walk in cooler.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed at bar - accumulation of debris between cooling equipment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed next to rice maker - rice scoop stored in standing water (81F) operator removed water. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Observed several items in cooler and walk in cooler not covered Repeat Violation Admin Complaint
  • 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. Observed at glass sliding door cooler - yogurt with vegetables (54F - Cold Holding); mango yogurt (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at glass sliding door cooler - yogurt with vegetables (54F - Cold Holding); mango yogurt (51F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 24 hours. See stop sale. Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at hot holding unit on rack - vegetable samosa (132F - Hot Holding) as per operator items not portioned held out of temperature for approximately 30 minutes. Operator raised temperature. **Corrective Observed at rice maker - rice (126F - Hot Holding) as per operator item held out of temperature for approximately 20 minutes. Operator raised temperature Action Taken** **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen - yellow and green cutting board with mold like substance. Repeat Violation Admin Complaint
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees with expired training.

4/3/2025· 11mo ago

Visit ID: 10709653

Follow-up Inspection Required

1 high, 4 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense cooked rice.
  • 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed several employees engaging in food preparation with no hair restraints. Corrected On-Site Repeat Violation Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. -Observed containers with food items stored on walk in cooler floor. -Observed containers with cooking oil stored on kitchen floor. Repeat Violation Admin Complaint
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop with handle stored in sugar container.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Observed 2 light shield missing in kitchen area.
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with cooked chicken stored in walk-in cooler.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -Observed lamb thawing in standing water at 43F . Operator placed underneath running water. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in flip top cooler at 47F. Per operator, chicken transfer to unit 3.5 hours prior to the inspection. Operator removed and stored in walk in freezer for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown like substances build up on can opener blade.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed employee used handwriting sink to thawed shrimp. After brief education, operator removed shrimp from sink. Corrected On-Site
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 43-08-4:Intermediate - Unnecessary item in the food preparation, food storage, or warewashing area. Observed a bicycle and 3 scooters stored in dry storage area.

11/1/2024· 1y 4mo ago

  • N/A:No Violations Were Observed

10/31/2024· 1y 4mo ago

4 high, 1 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink stored directly on flip top cooler in kitchen. Operator removed and stored correctly. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone and car keys stored on shelf right above preparing table. Operator removed and stored correctly.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed 3 employees engaged in food preparation without hair restraint. Employees put proper hair restraints. Corrected On-Site Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in cooler - container of tamarind sauce stored directly on the floor. Operator stored correctly. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment, wet wiping cloths not stored in solution.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at walk in freezer - raw chicken (not commercially packaged) stored over raw lamb.
  • 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. Observed at flip top cooler in front of main grill - cooked curry chicken (51F - Cold Holding); cooked lamb (52F - Cold Holding) as per operator items held out of temperature for approximately 6 hours. See stop sale. Observed at walk in cooler - cooked chicken (49F - Cold Holding); cooked lamb (51F - Cold Holding); onion sauce (49F - Cold Holding) as per operator items held out of temperature for approximately 6 hours. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in front of main grill - cooked curry chicken (51F - Cold Holding); cooked lamb (52F - Cold Holding) as per operator items held out of temperature for approximately 6 hours. See stop sale. Observed at walk in cooler - cooked chicken (49F - Cold Holding); cooked lamb (51F - Cold Holding); onion sauce (49F - Cold Holding) as per operator items held out of temperature for approximately 6 hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed next to main grill - container of ghee butter (82F - Hot Holding) as per operator item held out for approximately 1 hour. Operator placed item on stove to bring up temperature. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink at rear of kitchen.

4/3/2024· 1y 11mo ago

Visit ID: 8379583

Met Inspection Standards

1 high, 2 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Two employees working on cook line without hair restraint. Manager provided hair net. Corrected On-Site Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In rear kitchen behind prep table, soiled tiles with food debris and grease. In front of walk in cooler.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on December 1, 2023. Operator renewed on line, new .ice se with expiration date, December 1, 2024 Corrected On-Site

8/2/2023· 2y 7mo ago

Visit ID: 8458907

Met Inspection Standards

3 high, 4 int, 7 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. -Observed various employees engaging in food preparation with no hair restraint. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed splash guard needed at hand wash and flip top cooler on cookline.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of old food residue buildup on can opener holster.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Operator removed old label from clean containers. Corrected On-Site Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. -Observed several uncovered containers with various TCS foods stored in walk-in cooler. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw lamb in walk-in cooler. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked lamb cold held at 44 degrees Fahrenheit in flip top cooler. Per operator, item transfer to unit 2 hours prior to the inspection. Advice operator to placed ice pack on item for quick chill. **Corrective Action Taken** Repeat Violation
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. -Observed no hose bibb on splitter added at mop sink.
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Found in glass door true refrigerator.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Observed accumulation of brown substance buildup on can opener blade.
  • 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. -Observed no date mark on sauce stored in walk-in cooler. Per operator, sauce was cooked on 08/02/2023. Repeat Violation
  • 43-08-4:Intermediate - Unnecessary items in the food preparation, food storage, or warewashing area. -Observed 2 bicycles in storage area.