Indian Sizzler

3520 S Washington Ave, Titusville, FL 32780 · Permanent Food Service · License 1505732

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Sep 24, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Sep 24 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (2 fixed by the Sep 24 follow-up, 1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 8 basic (3 repeats)
-27
Safety score73

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep232026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 24, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Equipment in poor repair.
  Make table fixed.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 23, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 3 High priority
- 2 Intermediate
- 8 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Items stored in make table on cook line overnight cold holding at: Cooked chicken at 47°F. House made Tomato sauce at 46°F. House made Onion sauce at 50°F. House made spinach and onion sauce at 52°F. House made biryani masala (tomato and onion sauce) at 47°F. Tofu at 46°F. Cooked lamb meat at 51°F, cooked goat meat at 51°F. Items stored in walk in cooler overnight cold holding at: cooked chicken (48°F - Cold Holding); cooked goat meat (51°F - Cold Holding); house made tomato sauce (50°F - Cold Holding); house made onion sauce (50°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in make table on cook line overnight cold holding: Cooked chicken at 47°F. House made Tomato sauce at 46°F. House made Onion sauce at 50°F. House made spinach and onion sauce at 52°F. House made biryani masala (tomato and onion sauce) at 47°F. Tofu at 46°F. Cooked lamb meat at 51°F, cooked goat meat at 51°F. Items stored in walk in cooler overnight cold holding: cooked chicken (48°F - Cold Holding); cooked goat meat (51°F - Cold Holding); house made tomato sauce (50°F - Cold Holding); house made onion sauce (50°F - Cold Holding)
  Repeat violation
- Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
  Allergy medicine stored on shelf above make table on cook line. Operator removed
  Fixed on the spot
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Shelves by dish machine area
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Multiple metal scrubbers stored in hand sink by triple sink area. Operator removed
  Fixed on the spot
Basic8
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  On make table in kitchen
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Corn powder container stored on floor in dry storage room. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used inside wheat powder container stored in back area and inside rice container. Operator removed
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  Repeat violation
  Equipment in poor repair.
  Torn gasket in white chest freezer in back storage area Make table not keeping food items in temperature
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave on cook line hot holding
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets on make table in kitchen
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  3 dead roaches found by water heater in dry storage area. Operator cleaned up
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.