Jalsa Indian Modern Kitchen

1251 E Fowler Ave Ste B2, Tampa, FL 33612 · Permanent Food Service · License 3916889

Official report

out of 100

Grade D

Safety score 69 of 100

Latest visit: Oct 6, 2026 (5 weeks ago)

What drove the grade

Food with mold-like growth.High priority · fixed by the Oct 6 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 29 routine inspection
4 high priority (2 fixed by the Oct 6 follow-up, 2 fixed on the spot), 3 intermediate (2 repeats), 7 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

Sep292026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 2 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic2
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 4 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. 6 Red peppers have mold growing on peppers inside double door refrigerator on cooks line.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Inside walk in cooler items placed inside freezer for rapid chill. rice (48°F - Cold Holding); raw chicken (45°F - Cold Holding); raw lamb (45°F - Cold Holding); cooked potatoes (45°F - Cold Holding)
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  soup (117°F - Hot Holding) chef reheated soup to 178°F.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shelled eggs stored overtop cooked sauces inside walk in cooler.
Intermediate3
- 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.
  Cooked goat ,chicken cooked and held longer then 24 hours has no date markings in bottom of reach in cooler on cooks line.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No chlorine test kit at time of inspection.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting board on reach in cooler on cooks line has stains.
  Repeat violation
Basic7
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Plastic bottles of sauces used for cooking has no labeling of ingredients on cooks line.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Tongs hanging on side of fryer on cooks line.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl without a handle use as scoop inside batter container inside reach in cooler on cooks line. Chef removed bowl from batter and placed bowl at dishwasher
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup inside white freezers in kitchen area.
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Chlorine sanitizer solution tested 200+ of chlorine. Employee refilled bucket with chlorine retested at 100ppm of chlorine.
  Fixed on the spot
  Soiled dry wiping cloth in use.
  Soiled dry cloth stored in cutting board on reach in cooler in back kitchen area.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.