Mantra Fine Indian Cuisine

15953 Pines Blvd, Pembroke Pines, FL 33027 · Permanent Food Service · License 1619271

Official report

out of 100

Grade F

Safety score 49 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.High priority · 11 other violations

How the score was calculated

Starting score100
Violations at the Oct 1 complaint inspection
4 high priority (2 fixed on the spot, 1 repeat), 2 intermediate (fixed on the spot), 6 basic (1 repeat)
-31
Administrative complaint on Oct 1
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

Oct12026

Complaint inspection

12 violations found

First visitOct 1, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
- 4 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Time/temperature control for safety food not cooled from ambient temperature to 41°F within four hours.
  See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours. Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64°F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table. Operator placed ice bath to expedite the cooling process. Second temperature at 3:30 pm (54°F Cooling). Employee discarded.
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64°F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table. Operator placed ice bath to expedite the cooling process. Second temperature at 3:30 pm (54°F Cooling). See stop Sale.
- Code 12, Handwashing and hygienic practices: Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee touched pants, then grabbed a clean utensils to hold Nan bread from oven. After manager educated employee on proper hand wash procedures, employee washed hands
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Warewashing sanitizing solution exceeding the maximum concentration allowed.
  Sanitizer Bucket (Chlorine 200+ ppm). Employee made new solution, chlorine sanitizer at 50 ppm.
  Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
- Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. diced tomatoes (64°F - ambient Cooling), at 2:15 pm, since 11:30 am, observed container of diced tomatoes left at room temperature by cook line table.
  Operator placed ice bath to expedite the cooling process.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Water Station-Spray bottle containing sanitizer, employee labeled.
  Fixed on the spot
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Expo station- Spray bottle containing lemon juice. Employee labeled.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Walk in cooler- container of cooked broccoli, cooked potatoes, cooked lentils and cooked chicken chunks not covered, employee covered with food grade plastic film in all containers.
  Fixed on the spot
  Food stored on floor.
  Dry storage area- potatoes bag, gallon of margarine and container of sauce. Employee placed all on shelves.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Cooking and serving Ute in statins water- 110°F, employee removed to be clean and sanitize.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  AC vents soiled with grease in 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.
  Employee back pack on same shelf of tomatoes cans. Manager removed.
  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.
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.