Zaika Indian Cuisine
2176 NE 123 St, Miami, FL 33181 · Permanent Food Service · License 2328328
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.cooked Chicken, lamb, chickpeas and sauce held for more than 24/hrs without date marked inside the walk in cooler.
How the score was calculated
- Starting score100
- Violations at the Oct 2 routine inspection1 intermediate (1 repeat), 6 basic (3 repeats)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
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 Chicken, lamb, chickpeas and sauce held for more than 24/hrs without date marked inside the walk in cooler.
Repeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: No container installed for catching grease from hood drip tray.
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Food debris inside the reach in cooler. Employee cleaned up.
Fixed on the spot
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine soiled.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Food debris in dry storage.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.