Indian Cuisine
3550 SW 34 St Ste A, Gainesville, FL 32608 · Permanent Food Service · License 1103313
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 26 routine inspection1 intermediate (fixed on the spot, 1 repeat), 9 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 26, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked chicken made 2 days ago no date mark, employee marked.
Fixed on the spotRepeat violation
Basic9
Code 08, Food protection and cross-contamination: Stored food not covered.
Samosas in walk-in-freezer not cover. Operator covered.
Fixed on the spot
Food stored on floor.
Multiple foods on floor in walk-in-freezer. Operator placed on shelf.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Spoons handle in sugar container, employee moved.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
In kitchen the knife between tables, operator moved.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee beverage by butter mixture on cooks line. Employee moved below.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach-in-cooler handle cracked on cools line. Reach-in-cooler gasket torn on cooler at end of cooks line. Knife in holder the handle is broken.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan guards in walk-in-cooler soiled with dust.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Metal pans stacked with water trapped.
Code 25, Single-service items: Single-service articles improperly stored.
Lids on floor in side storage room. Operator placed lids on shelf.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.