SATKAR INDIAN CUISINE
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Located in dry storage area.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Soiled ceiling and vents over front line cook area.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting three compartment sink Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Oil container on kitchen floor. Indian dessert gulab jamun on Walk in cooler floor. Operator relocated dessert during time of inspection. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple food items inside Reach in cooler and Walk in cooler not covered. Operator covered food during time of inspection. Corrected On-Site
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Bicycle inside kitchen. Employee removed bicycle during time of inspection. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sauces in squeeze bottles not labeled.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bag used to store roti dough. Operator discarded dough during time of inspection. Corrected On-Site Repeat Violation
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Repeat Violation
- 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. Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stove top burner soiled. Cutting board soiled, located at front line Reach in cooler.
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit. Repeat Violation
Food safety inspection conducted on 2/14/2025 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 9/3/2024
High Priority
6
Intermediate
4
Basic
11
Total
21
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Located inside kitchen area. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Take-out bowl used as scoop in salt bin beneath front line prep table. Corrected On-Site Repeat Violation
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Located on dry dish rack at dish pit.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walls and floor in kitchen area soiled behind and beneath cooking equipment.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on tandoori oven door handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in water at 80F on front line cook. Reheated to 150F during time of inspection. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled hood filters in kitchen. Soiled kitchen equipment on front line cook area. Soiled gasket in chest freezer.
- 33-16-4:Basic - Open dumpster lid. Shared dumpster.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Ripped foil beneath prep shelf on front line cook.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumber over Ready to eat pot of soup in Walk in cooler. 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. Observed employee cooking potato dosa and touched product with bare hands while cooking. Discussed with operator, cooked Ready to eat products should not be handled with bare hands.
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Pestle for mortar cleaned but not sanitized. Discussed with operator the importance of sanitizing all equipment after cleaning.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Wheat dough stored in shopping bag inside front line cook Reach in cooler. Operator wrapped dough in plastic wrap during time of inspection. Curry leaves in Walk in cooler stored in shopping bags. Operator placed leaves in an approved food container during time of inspection. Corrected On-Site
- 41-27-4:High Priority - Spray bottle chlorine sanitizer solution exceeds the maximum concentration allowed. Chlorine exceeds 200ppm.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Paneer 51F, lentil donuts 71F, yogurt sauce 46F.
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located at mop sink.
- 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. Procedures emailed to operator during time of inspection. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Employee handwash sink at dishpit blocked by small shelf. Operator removed shelf during time of inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Take-out container in Employee handwash sink at service station. Corrected On-Site Repeat Violation
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Rusted shelves on dry dish rack in dish pit.
Food safety inspection conducted on 9/3/2024 revealed 21 total violations (6 high priority, 4 intermediate, 11 basic).
Inspection on 9/20/2023
High Priority
0
Intermediate
2
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice pan In walk in cooler
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in hand washing sink. Operator removed Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/14/2023
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-14: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-13: Provided for operator **Time Extended** - From follow-up inspection 2023-07-14: 2 employees signed agreements at time of callback inspection. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 7/14/2023 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
2
Basic
0
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-09-4:High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale. - From follow-up inspection 2023-07-13: 3 live rice weevils in dry storage area.on food bags. **Time Extended** - From follow-up inspection 2023-07-13: Not observed **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler. - From follow-up inspection 2023-07-13: 1 live roach inside bottom of reach in cooler back side. 1 live roach on leg of grill top stove. 4 live roaches inside bottom of reach in cooler **Time Extended** - From follow-up inspection 2023-07-13: 1 live roach under reach in cooler on cooks line operator killed roach and removed and sanitized area. **Time Extended** Corrected On-Site
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-13: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-13: **Time Extended** - From follow-up inspection 2023-07-13: Provided for operator **Time Extended**
Food safety inspection conducted on 7/13/2023 revealed 4 total violations (2 high priority, 2 intermediate, 0 basic).
Inspection on 7/13/2023
High Priority
2
Intermediate
3
Basic
0
Total
5
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-09-4:High Priority - - From initial inspection : High Priority - Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale. - From follow-up inspection 2023-07-13: 3 live rice weevils in dry storage area.on food bags. **Time Extended**
- 35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler. - From follow-up inspection 2023-07-13: 1 live roach inside bottom of reach in cooler back side. 1 live roach on leg of grill top stove. 4 live roaches inside bottom of reach in cooler **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-07-13: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. - From follow-up inspection 2023-07-13: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.rice lamb cook vegetables cooked noodles not dated walk in cooler. - From follow-up inspection 2023-07-13: **Time Extended**
Food safety inspection conducted on 7/13/2023 revealed 5 total violations (2 high priority, 3 intermediate, 0 basic).
Inspection on 7/12/2023
High Priority
8
Intermediate
5
Basic
0
Total
13
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Ladle scoop was washed in hand washing sink.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Observed on dry storage shelf.8 live rice weevils under dry storage shelf. 3 live rice weevils ontop of the rice bags. 2 live rice weevils in flour bin. See stop sale. 8 live rice weevils in rice bin 2 live rice weevils in flour bin 5 dead rice weevils in starch bin see stop sale. 10 dead rice weevils in corn starch bin see stop sale.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw shelled eggs over ready to eat noodles walk in cooler operator removed Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under dish machine. 2 live roaches by three compartment sink and prep line 1 live roach on cooks line floor 3 live roaches under reach in cooler by walk in cooler.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found.approximately 16 rodent droppings under dry storage space area.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Live rice weevils in bins of Coconut power 5lbs Wheat flour 1lbs Rice flour 5 lbs 5 lbs
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f , Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler by walk in cooler wall side ambient temperature 56 f held overnight no temperatures taken.Stop sale: cook tomatoes sauce 10 lbs 60 f , Indian cheese 3 lbs 56 f potatoes.25 56 f mozzarella cheese.25 60 f
- 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal).
- 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washing utensils in hand washing sink.
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 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.rice lamb cook vegetables cooked noodles not dated walk in cooler.
Food safety inspection conducted on 7/12/2023 revealed 13 total violations (8 high priority, 5 intermediate, 0 basic).