Honest Indian Vegetarian Restaurant

2025 E Fowler Ave, Tampa, FL 33612 · Permanent Food Service · License 3916898

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 21, 2026 (3 weeks ago)

What drove the grade

Dented/rusted cans present.High priority · fixed by the Oct 21 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
2 high priority (1 fixed by the Oct 21 follow-up, 1 fixed on the spot), 6 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)
-31
Safety score69

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

Inspection history

1 inspection · 2 visits

Oct132026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
- 2 Basic
What was still cited
Basic2
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 2 High priority
- 6 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. Dented can of tomato paste.
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  Butter held on time as a public health control has no time stamp. Chef added proper time stamp to butter.
  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.
  No date markings on cooked cooked chickpeas inside walk in cooler.
  Packaged food not labeled as specified by law.
  Fresh made mango juice inside cooler for self service in lobby area with no labeling. Manager placed juice in back kitchen refrigerator.
  Fixed on the spot
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Handwashing sink in back kitchen area has no hot water.
  Handwash sink does not have enough water pressure to properly wash hands.
  Handwashing sink on front line has no running water.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sinks in back kitchen area.
- 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/
  Repeat violation
Basic6
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels stuck on clean Dixon shelves in back kitchen area.
  Repeat violation
- Code 21, Wiping cloths and linens: Soiled dry wiping cloth in use.
  Soiled dry cloth stored on food preparation table on cooks line.
  Wiping cloth sanitizing solution stored on the floor.
  Wash cloth solution stored on floor underneath food preparation sink in back kitchen area.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of microwave is soiled with old food debris.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Plates not stored inverted on shelves in back kitchen area.
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Handwashing sinks on cooks line has standing water.
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.
Stop sale: An order that the food can’t be sold or served.