Dasara Indian Cuisine
925 NE 62 St, Fort Lauderdale, FL 33334 · Permanent Food Service · License 1611756
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Nov 3 routine inspection11 high priority (6 fixed on the spot), 7 intermediate (4 fixed on the spot), 3 basic-68
- Emergency closure on Nov 3, still closedCounts in full until a follow-up lets the place reopen-35
- Safety score0
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 5 visitsRoutine inspection
- 4th follow-up visitNov 6, 2026 Closure extended
The problems weren't fixed yet. The business stays closed while the owner is given more time.
1 violation still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- 3rd follow-up visitNov 6, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach crawling on the floor under ware preparation sink. 1 live roach crawling on wall in dry storage.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
- 2nd follow-up visitNov 5, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
Observed 1 live roach crawling on table under blender. Observed 1 live roach under chest freezer.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Not proof for all employees
More time given
- 1st follow-up visitNov 4, 2026 Still closed
The inspector came back, but the problems still weren't fixed, so the business stayed closed.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken stored over raw pork not commercially packaged. Operator corrected storage
Administrative complaint
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach crawling on the floor. 1 live roach crawling on table under microwave.
Administrative complaint
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
No proof for all employees
More time given
- First visitNov 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority11
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. In front of walk in cooler onions soup since last night (98°F - Cooling) In walk in cooler cooked onions sauce since yesterday (50°F - Cooling) oil garlic ginger sauce since yesterday (50°F - Cooling); yogurt sauce since yesterday (57°F - Cooling); cooked goat for 3.5 hrs (119°F - Cooling) per operator food not prepared or portioned today Time/temperature control for safety food cold held at greater than 41°F. Flip top cooler chick peas (50°F - Cold Holding); cooked chicken (48°F - Cold Holding); cooked lamb (47°F - Cold Holding); curry sauce (53°F - Cold Holding); onions sauce (50°F - Cold Holding); heavy cream (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding); goat cheese (52°F - Cold Holding) per operator not prepared or portioned today. Held in flip top cooler overnight. Reach in cooler potato dumplings (69°F - Cold Holding); cheese (53°F - Cold Holding); baby corn (61°F - Cold Holding); chicken (57°F - Cold Holding); breaded chicken (68°F - Cold Holding); tilapia fish (68°F - Cold Holding).Per operator not prepared or portioned today. Held in reach in cooler overnight In walk in cooler heavy cream (52°F - Cold Holding); milk (48°F - Cold Holding); yogurt (47°F - Cold Holding); butter (50°F - Cold Holding); cook pasta (49°F - Cold Holding); tilapia (50°F); cottage cheese (49°F - Cold Holding)per operator not prepared or portioned today. Held in walk in cooler since yesterday. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Flip top cooler chick peas (50°F - Cold Holding); cooked chicken (48°F - Cold Holding); cooked lamb (47°F - Cold Holding); curry sauce (53°F - Cold Holding); onions sauce (50°F - Cold Holding); heavy cream (49°F - Cold Holding); cut tomatoes (49°F - Cold Holding); goat cheese (52°F - Cold Holding) per operator not prepared or portioned today. Held in flip top cooler overnight. Reach in cooler potato dumplings (69°F - Cold Holding); cheese (53°F - Cold Holding); baby corn (61°F - Cold Holding); chicken (57°F - Cold Holding); breaded chicken (68°F - Cold Holding); tilapia fish (68°F); raw chicken (41°F). Per operator not prepared or portioned today. Held in reach in cooler overnight In walk in cooler heavy cream (52°F - Cold Holding); milk (48°F - Cold Holding); yogurt (47°F - Cold Holding); butter (50°F - Cold Holding); cook pasta (49°F - Cold Holding); tilapia (50°F); cottage cheese (49°F - Cold Holding)per operator not prepared or portioned today. Held in walk in cooler since yesterday. See stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
On top of stove butter (101°F - Hot Holding) per operator food out of temperature for 2.5 hours. Operator decided to put butter on Time as Public Health Control
Fixed on the spot
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In front of walk in cooler onions soup since last night (98°F - Cooling) In walk in cooler cooked onions sauce since yesterday (50°F - Cooling) oil garlic ginger sauce since yesterday (50°F - Cooling); yogurt sauce since yesterday (57°F - Cooling); cooked goat for 3.5 hrs (119°F - Cooling) per operator food not prepared or portioned today
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Reach on freezer cook line Raw chicken and raw lamb over potato dumplings Operator stored properly
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
In reach in cooler container with raw chicken stored over container with sauces. Operator corrected storage
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
In standing freezer Open bag of raw chicken stored over raw lambs not commercially packaged. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee touched dirty surface then proceeded to handle food within washing hands first. Educated employee who then washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 flying insect flying around kitchen not landing on food or equipment. Approximately 3 flying insects flying in storage landing on bags of onions. Approximately 2 flying insects flying in men's bathroom
Roach activity present as evidenced by live roaches found.
Approximately 10 live roaches crawling/hiding on blender stored over chest freezer in kitchen. Approximately 2 live roaches crawling on wall by chest freezer in the kitchen. Approximately 5 live roaches crawling on microwave on table shelf in front of dishmachine area. 1 live roach crawling on fridge in front of dishmachine area.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Gallon of degreaser stored on shelf with clean utensils and equipment. Operator removed gallon and stored properly.
Fixed on the spot
Intermediate7
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Manager is not knowledgeable on the Big 6. Provided form
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
In kitchen handwashing sink, no paper towels available..operator provided paper towels
Fixed on the spot
No soap provided at handwash sink.
At kitchen handwashing sink, no soap available. Operator provided soap
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle with chemical not labeled properly. Operator labeled bottle
Fixed on the spot
Code 53, Manager certification and employee training: 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/
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed peppers stored in container over ricotta cheese. Operator corrected storage
Fixed on the spot
Food stored on floor.
Cases of oil stored on the floor in front of stove. Operator stored properly
Fixed on the spot
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
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.
- Stop sale
- An order that the food can’t be sold or served.