Moksha Indian Brasserie
2823 E Oakland Park Blvd, Fort Lauderdale, FL 33306 · Permanent Food Service · License 1617268
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection6 high priority (4 fixed on the spot), 6 intermediate (3 fixed on the spot, 2 repeats)-41
- Extension granted on Oct 30Counts in full until a follow-up finds the problems fixed-3
- Safety score56
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 30, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Food manager certification expired.
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
More time given
- First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41°F. In reach in cooler cooked lamb (47°F - Cold Holding); cooked chicken (49°F - Cold Holding); cooked potatoes (50°F - Cold Holding) per operator food not prepared or portioned today. Held in flip top cooler since last night. See stop sale
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In reach in cooler cooked lamb (47°F - Cold Holding); cooked chicken (49°F - Cold Holding); cooked potatoes (50°F - Cold Holding) per operator food not prepared or portioned today. Held in flip top cooler since last night. See stop sale
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler Raw chicken in container stored over cooked potatoes. Operator corrected storage
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Employee touched dirty dishes then proceeded to handle clean equipment and utensils without washing hands first. Educated employee who then washed hands
Fixed on the spot
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee at cook line touched his face, then proceeded to handle clean utensils and equipment. Educated employee who then washed hands
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1 live insect flying around bar area, not landing on food or equipment. Operator killed insect
Fixed on the spot
Intermediate6
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.
Person in charge not knowledgeable on Big 6. Provided form to post
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel available at bar handwashing sink. Operator put paper towels
Fixed on the spotRepeat violation
No soap provided at handwash sink.
No soap available at bar handwashing sink. Operator put soap
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Gilberto Constancio Dias 5/3/21
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 Certified food service manager present with 4 employees engaged in food preparations and handling, per person in charge Aniket Patil
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All food handlers training certification expired
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.