Tikka Masalaa

10029 W Hillsborough, Tampa, FL 33615 · Permanent Food Service · License 3917455

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Sep 30, 2026 (6 weeks ago)

What drove the grade

Dishmachine chlorine sanitizer not at proper minimum strength.High priority, repeat · fixed by the Sep 30 follow-up · 13 other violations

How the score was calculated

Starting score100
Violations at the Sep 22 routine inspection
1 high priority (fixed by the Sep 30 follow-up, 1 repeat), 5 intermediate (1 repeat), 8 basic (6 repeats); basic violations cost 12 at most
-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

Sep222026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 3 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
Basic3
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 5 Intermediate
- 8 Basic
What the inspector cited
High priority1
- 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. Chlorine tested at 0 PPM. Manager already set up three compartment sink for chlorine sanitizing at 50 PPM.
  Repeat violationAdministrative complaint
Intermediate5
- 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.
  Roast chicken inside walk in cooler are not dated.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Multiple cutting boards inside establishments are soiled.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand washing sink next to tandoori oven is block by a trashcan and cutting board.
  No paper towels or mechanical hand drying device provided at handwash sink.
  Located at bar area and next to tandoori oven.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Unlabeled spray bottle on top of bar area.
Basic8
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Multiple food items inside the walk-in cooler are not covered.
  Repeat violation
  Food stored on floor.
  One case of oil, one container of dry rice, and one large storage container of dry beans and lentils are stored in the floor next to rice cooker. Employee relocated all food off the floor at time of inspection.
  Fixed on the spotRepeat violation
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior of oven and microwave are soiled. Employee discarded microwave at time of inspection.
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Multiple items inside kitchen including stove top, sides of all cooking equipment, tandoori oven, exterior of reach in coolers are soiled.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Multiple boxes of single service cups and lids are stored on floor behind bar area in dry storage area.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Establishment no longer provides buffet service. Unused buffet table in dining room.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Multiple walls inside the back kitchen area are soiled.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Repeat violation
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.