SATKAR INDIAN CUISINE
North Dale Mabry Highway
Tampa, Florida, 33614
Hillsborough County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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).