Zaika Indian Cuisine

1384 SW 160 Ave, Sunrise, FL 33326 · Permanent Food Service · License 1622850

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 4 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 3 routine inspection
4 high priority (3 fixed by the Sep 4 follow-up, 1 fixed on the spot), 4 intermediate (2 repeats), 5 basic (2 repeats)
-33
Safety score67

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

Inspection history

1 inspection · 2 visits

Sep32026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  At time of callback inspection still observed
  More time given
Official report, on the Florida DBPR website
First visitSep 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in walk-in cooler onion sauce (45°F - Cold Holding); cooked chicken (45°F - Cold Holding); lentils (44°F - Cold Holding); mashed egg plant (44°F - Cold Holding); chick peas (44°F - Cold Holding); spinach (44°F - Cold Holding); tomato sauce (44°F - Cold Holding); milk (45°F - Cold Holding); Marsala mix (45°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk-in cooler onion sauce (45°F - Cold Holding); cooked chicken (45°F - Cold Holding); lentils (44°F - Cold Holding); mashed egg plant (44°F - Cold Holding); chick peas (44°F - Cold Holding); spinach (44°F - Cold Holding); tomato sauce (44°F - Cold Holding); milk (45°F - Cold Holding); Marsala sauce mix (45°F - Cold Holding) per operator not portion or prepared today held in walk-in cooler over night. See stop sale Observed in lower flip top onion sauce (47°F - Cold Holding); cooked lamb (47°F - Cold Holding) per operator removed from walk-in cooler and placed in unit for approximately 3 hours. Not portion or prepared today. Operator move to another cooler.
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 Ppm chlorine. Operator replaced sanitizer rechecked 100 Ppm
  Fixed on the spot
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator had pH test strips
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener blade.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee filing up a stock pot at hand washing sink.
  Repeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Back kitchen
Basic5
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed racks of lamb 28°F-30°F defrosting in a bus pan with stagnant water. Operator turned on water.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed scoop in standing water 85°F by the rice cooker
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Cook line wall soiled food debris, and/or dust.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed wet mop wet nesting inside mop bucket.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.