Ashoka Indian Restaurant Pinecrest

12663 S Dixie Hwy, Pinecrest, FL 33156 · Permanent Food Service · License 2328082

Official report

out of 100

Grade F

Safety score 23 of 100

Latest visit: Aug 25, 2026

What drove the grade

Food with mold-like growth.High priority, repeat · fixed by the Aug 25 follow-up · 47 other violations

How the score was calculated

Starting score100
Violations at the Aug 17 routine inspection
9 high priority (8 fixed by the Aug 25 follow-up, 1 fixed on the spot, 4 repeats), 6 intermediate (2 repeats), 33 basic (9 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-65
Administrative complaint on Aug 17, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score23

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

Inspection history

1 inspection · 3 visits

Aug172026

Routine inspection

48 violations found · Inspector came back 2 times

2nd follow-up visitAug 25, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 6 Basic
What was still cited
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
36 violations still not corrected:
- 2 High priority
- 6 Intermediate
- 28 Basic
What was still cited
High priority2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  More time given
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  More time given
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.
  More time given
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
  Non-pitting surface rust on food-contact equipment.
  More time given
- Code 32, Restrooms: Lack of toilet tissue at each toilet.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic28
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  More time given
  In-use knife/knives stored in cracks between pieces of equipment.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Ripped/worn tin foil used as shelf cover.
  More time given
  Reach-in cooler shelves with rust that has pitted the surface.
  More time given
  Hood filter missing from automatic fire suppression/exhaust system.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  More time given
  Old food stuck to clean dishware/utensils.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  More time given
  Reach-in cooler interior/shelves have accumulation of soil residues.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
  Buildup of food debris/soil residue on equipment door handles.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 27, Water source: No hot running water at mop sink.
  More time given
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  More time given
  Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  More time given
  Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile shows damage or is in disrepair.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
  Ceiling tile missing.
  More time given
  Floor soiled/has accumulation of debris.
  More time given
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  More time given
  No copy of latest inspection report available.
  More time given
Official report, on the Florida DBPR website
First visitAug 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
48 violations found:
- 9 High priority
- 6 Intermediate
- 33 Basic
What the inspector cited
High priority9
- 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 with ambient temp if 55°F for more than 4 hours: shell eggs 55°F Cold Holding. Observed in walk in cooler with ambient temp of 55°F cooked chicken (50°F - Cold Holding); cooked breaded chicken (49°F - Cold Holding); butter (54°F - Cold Holding); shredded cabbage (51°F - Cold Holding); paneer (50°F - Cold Holding); cooked veggies (47°F - Cold Holding); raw chicken (33°F - Cold Holding).
  Food with mold-like growth.
  See stop sale. Observed 1 container of veggies with mold. Observed 1 container of chicken with mold. Observed 1 can of eggplant in reach in across cook line. Observed bag of tomatoes with mold in walk in cooler. Observed 1 case of limes with mold.
  Repeat violationAdministrative complaint
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed 1 container of broth worth dead fly inside.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in walk in cooler with ambient temp of 55°F cooked chicken (50°F - Cold Holding); cooked breaded chicken (49°F - Cold Holding); butter (54°F - Cold Holding); shredded cabbage (51°F - Cold Holding); paneer (50°F - Cold Holding); cooked veggies (47°F - Cold Holding); raw chicken (33°F - Cold Holding). More than 4 hours in cooler as per operator. Technician showed up during end of inspection to work on cooler.
  Repeat violationAdministrative complaint
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed in walk in cooler with ambient temp if 55°F for more than 4 hours: shell eggs 55°F Cold Holding. Technician showed up during end of inspection to work on cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored above cooked chicken in walk in cooler.
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
- Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
  Observed 2 cans of raid in kitchen.
  Repeat violation
  Container of medicine improperly stored.
  Observed needle pen in walk in cooler.
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.
  Observed multiple items not date marked, prepared prior day as per chef.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
  Repeat violation
  Non-pitting surface rust on food-contact equipment.
  Observed on dry food and dish racks.
  Repeat violation
- Code 32, Restrooms: Lack of toilet tissue at each toilet.
  Observed in women's restroom.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
Basic33
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed in walk in freezer; multiple foods exposed.
  Food stored on floor.
  Observed case of onions on floor of dry storage.
- Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
  In-use knife/knives stored in cracks between pieces of equipment.
  Observed between cooler and prep table.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed torn gaskets in reach in across cook line.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed on walk in cooler.
  Ripped/worn tin foil used as shelf cover.
  Observed under prep table across cook line.
  Repeat violation
  Reach-in cooler shelves with rust that has pitted the surface.
  Observed in multiple coolers.
  Repeat violation
  Hood filter missing from automatic fire suppression/exhaust system.
  Observed above cook line; missing filters.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed in chest freezer.
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler with ambient temp of 55°F, the following TCS foods stored inside for more than 4 hours: cooked chicken (50°F - Cold Holding); cooked breaded chicken (49°F - Cold Holding); butter (54°F - Cold Holding); shredded cabbage (51°F - Cold Holding); paneer (50°F - Cold Holding); cooked veggies (47°F - Cold Holding); raw chicken (33°F - Cold Holding); eggs 55°F Cold Holding. Technician showed up during end of inspection to work on cooler.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Observed exterior soiled.
  Repeat violation
  Old food stuck to clean dishware/utensils.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed interior soiled.
  Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
  Buildup of food debris/soil residue on equipment door handles.
  Observed multiple coolers and oven not working.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed sauté pans on cook line.
- Code 25, Single-service items: Single-service articles improperly stored.
  Observed on floor outside of kitchen.
- Code 27, Water source: No hot running water at mop sink.
  Observed hot water valve missing.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  Observed 1 dead roach in oven. Observed 1 dead roach in men's restroom.n
  Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
  Observed next to cooler at cook line.
  Floor tiles missing and/or in disrepair.
  Observed in entryway to dry storage closet.
  Hole in or other damage to wall.
  Observed in restroom.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed in kitchen.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed throughout kitchen.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed throughout establishment.
  Ceiling tile missing.
  Observed above walk in.
  Floor soiled/has accumulation of debris.
  Observed throughout kitchen.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  Observed mop in bucket; not in use.
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  Observed no choking poster.
  Repeat violation
  No copy of latest inspection report available.
  Observed no copy printed.
  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.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.