INDIAN SIZZLER
Washington Avenue
Titusville, Florida, 32780
Brevard County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
0
Intermediate
2
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. - From follow-up inspection 2025-02-06: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled. Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 13-03-4:Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint. Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled. - From follow-up inspection 2025-02-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled. Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen. Repeat Violation - From follow-up inspection 2025-02-06: **Time Extended**
- 53B-14-5:Intermediate - - From initial inspection : 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. Some employee training expired 10/25/24. - From follow-up inspection 2025-02-06: **Time Extended**
Food safety inspection conducted on 2/6/2025 revealed 7 total violations (0 high priority, 2 intermediate, 5 basic).
Inspection on 2/5/2025
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled. Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Operator removed. Sanitizer bucket stored on floor. operator removed. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled. Repeat Violation
- 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. Curry chicken on kitchen counter put out around 12:30 temperature at 100F at 2:35 not cooled to 70F within two hours. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen. Repeat Violation
- 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/ No manager available during time of inspection. Manager showed up towards end of inspection. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwashing sink before you enter kitchen. Operator refilled. Corrected On-Site Repeat Violation
- 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. Some employee training expired 10/25/24.
Food safety inspection conducted on 2/5/2025 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).
Inspection on 8/15/2024
High Priority
1
Intermediate
5
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employees throughout kitchen.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Multiple cases of soda stored on the floor underneath front counter. Operator moved. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board on cookline. Operator removed. Corrected On-Site
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed operator documents to post. **Corrective Action Taken**
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In front men's and women's restroom no handwashing sign.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cookline.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splash throughout kitchen.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm. Operator remade 100ppm Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top reach in cooler 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/ There was not a certified manager on duty at time of inspection. Manager arrived prior to ending inspection. Educated operator that a certified manager must be present if 4 or more employees are working. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employees restroom. Operator refilled. 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. Cooked lamb and goat in walk in made yesterday not date marked.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear Liquid substance in spray bottle in dishwasher area. Operator labeled Corrected On-Site
Food safety inspection conducted on 8/15/2024 revealed 13 total violations (1 high priority, 5 intermediate, 7 basic).
Inspection on 11/17/2023
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line - From follow-up inspection 2023-11-17: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step - From follow-up inspection 2023-11-17: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving. - From follow-up inspection 2023-11-17: **Time Extended**
- 29-03-4:Basic - - From initial inspection : Basic - Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit. - From follow-up inspection 2023-11-17: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled - From follow-up inspection 2023-11-17: **Time Extended**
- 08B-01-4:High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items Repeat Violation - From follow-up inspection 2023-11-17: Did not observe st the time of the callback, buffe5 at lunch service only. **Time Extended**
Food safety inspection conducted on 11/17/2023 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 11/15/2023
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step
- 08B-38-4:Basic - Food stored on floor. 2/5gallon buckets of prepared at ambient air temp yogurt stored on floor Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving.
- 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. Handles of scoops in bulk flour touching food items when not in use. Corrected by chef Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Single use gallon milk jug with hollow handle being reused for prepared on site lemonade and yogurt beverage, no hollow handle jugs to be reused.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on back dry stock room stored on top shelf not inverted, corrected bychef Corrected On-Site
- 29-03-4:Basic - Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled
- 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. Chef stated prepared on site yogurt was prepared d from boiled while milk from previous day, 2 5 gallon containers of yogurt being prepared on site cooling at ambient air from over night , container one (81° F - Cooling); second container (82F - Cooling). See stop sale Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rewrapped raw chicken stored over prepared on site vegetable samosa in reach in freezer , corrected Corrected On-Site Warning
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Water holding used rice scoop at 113-118° Warning
- 03G-46-1:Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.location is preparing yogurt on site at ambient air holding temp of 80° or above, product temped at 81-82° 2 batches observed in fermentation stage since previous day. Stop sale per dist office. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled blade and gears of counter top can opener. Removed to dish washing area **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the 3 compartment sink area being used to hold dishes in transition at hand wash sink. Corrected by chef 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. Cooked items in back walk in cooler unit, onion sauce, goat, chicken and vegetables not date marked. Warning
Food safety inspection conducted on 11/15/2023 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 7/11/2023
High Priority
1
Intermediate
4
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Handles for bulk dry food items touching product.
- 16-29-4:Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed dishwasher remove extremely large mixing bowl from 3 compartment sink area where bowl would not fit in sanitizer solution. Bowl was placed back on rolling table without steps completed to sanitize. Explained to cooks that a clean in place procedure needs to take place before mixing bowl can be used again.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on case of dry food item in back room. Corrected.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled Repeat Violation
- 14-20-4:Basic - Ripped/worn tin foil/ paper/ cardboard used as shelf cover. Cooks line, soiled paper in place on shelf under prep table/passline. Removed by chef Corrected On-Site
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing and back door entrance area. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over grilled tofu in reach in cooler make table, corrected Corrected On-Site
- 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. Poster again sent to manager for complaince. Repeat Violation
- 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. Dishwasher employed 30 days, does not require food safety training but no employee agreement on site for new employee, information/ form again sent to manager for complaince Repeat Violation
- 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked on site items in reach in freezer units without date marks for thawing and held under refrigeration Repeat Violation
- 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. Multiple cooked items in outside walk in cooler unit not date marked, some items cooked on 7/9, corrected by chef while inspection was taking place Corrected On-Site
Food safety inspection conducted on 7/11/2023 revealed 11 total violations (1 high priority, 4 intermediate, 6 basic).