Jalsa Indian Modern Kitchen

2238 N University Dr, Coral Springs, FL 33071 · Permanent Food Service · License 1624891

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
1 high priority (fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 8 basic (2 repeats)
-31
Administrative complaint on Sep 29
Counts in full until a follow-up finds the problems fixed
-20
Safety score49

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

Inspection history

1 inspection · 1 visit

Sep292026

Routine inspection

15 violations found

First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 1 High priority
- 6 Intermediate
- 8 Basic
What the inspector cited
High priority1
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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 touch bread with bare hands. After brief education, employee then put gloves on.
  Fixed on the spot
Intermediate6
- 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.
  Observed no date marked on several cooked TCS foods stored in walk in cooler. Per operator, all food items cooked more than 24 hours.
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Observed operator using quaternary test kit to check chlorine sanitizer dishwashing machine.
  No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed accumulation of black mold like substances buildup on can opener and blade.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Observed hand wash sink blocked with rolling food cart. Operator removed cart.
  Fixed on the spot
  No soap provided at handwash sink in kitchen.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed several uncovered containers with TCS foods stored in walk in cooler. Operator covered.
  Fixed on the spot
  Food stored on floor.
  -Observed case with wines stored on floor. -Observed several containers with food items stored on walk in cooler floor. Operator removed items off walk in cooler floor.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Operator removed
  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.
  Observed employee cup with drinking water stored on shelf above prep table next to clean plates. Operator discarded water at will.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employees with no hair restraint while engaging in food preparation.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -Observed accumulation of black substances buildup on can opener holster. -Observed accumulation of old food residue buildup on cooking equipment at cook line.
  Repeat violationAdministrative complaint
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed accumulation of dust and mold like substances buildup on AC vents and ceiling tiles throughout kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed employee purse stored on chest freezer in kitchen. Operator move and stored properly.
  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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.