Dasara Indian Cuisine

1100 Linton Blvd Suite C3-C4, Delray Beach, FL 33444 · Permanent Food Service · License 6009926

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F....cooked lamb 47°F, cooked boneless chicken 48°F, dark chicken 48°F, tikka sauce 50°F , chickpeas 50°F, tofu 50°F in flip top 3 door reach in cooler and Cooked tandoori chicken 46°F, raw chicken 46°F 2 door flip top reach in cooler at kitchen.High priority, repeat · 4 other violations

How the score was calculated

Starting score100
Violations at the Nov 6 complaint inspection
3 high priority (1 repeat), 1 intermediate (1 repeat), 1 basic
-25
Administrative complaint on Nov 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

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

Inspection history

2 inspections · 4 visits

Latest inspection

Nov62026

Complaint inspection

5 violations found

First visitNov 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
- 3 High priority
- 1 Intermediate
- 1 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
  Time/temperature control for safety food cold held at greater than 41°F....cooked lamb 47°F, cooked boneless chicken 48°F, dark chicken 48°F, tikka sauce 50°F , chickpeas 50°F, tofu 50°F in flip top 3 door reach in cooler and Cooked tandoori chicken 46°F, raw chicken 46°F 2 door flip top reach in cooler at kitchen. Food not prepped or portioned today , food being held more than 4 hours .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....cooked lamb 47°F, cooked boneless chicken 48°F, dark chicken 48°F, tikka sauce 50°F , chickpeas 50°F, tofu 50°F in flip top 3 door reach in cooler and Cooked tandoori chicken 46°F, raw chicken 46°F 2 door flip top reach in cooler at kitchen.
  Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued. Employee discarded food.
  Repeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F....hot holding chicken biryani 117°F, white rice 119°F, yellow rice 122°F in prep table at prep station.
  Food being held less than 4 hours . Employee removed food to walk in cooler to cooling .
Intermediate1
- 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
Basic1
- Code 24, Clean equipment storage and air drying: Clean utensils knife stored between reach in cooler at kitchen .
  Employee removed.
  Fixed on the spot
Official report, on the Florida DBPR website

Earlier inspections 1

Oct152026F54Routine inspection13 violations, 6 high priority · 2 follow-up visits Fixed at follow-up

2nd follow-up visitNov 6, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
1st follow-up visitOct 19, 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.
2 violations still not corrected:
- 1 High priority
- 1 Basic
What was still cited
High priority1
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Not using out of order due to parts order .
  More time given
Basic1
- Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...
  Not repaired due to parts order.
  More time given
Official report, on the Florida DBPR website
First visitOct 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
- 6 High priority
- 3 Intermediate
- 4 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse....
  Time/temperature control for safety food cold held at greater than 41°F....lamb 51°F, cooked vegetables 50°F, lamb gravy 50°F in bottom shelf in flip top reach cooler across from burner at kitchen. Food not prepped or portioned today , food being held more than 4 hours . .. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked chickpeas 57°F, cooked lamb 51°F , cooked chicken 44°F with covered in walk in cooler . Per Cook food was cooked yesterday 10/14/26 at walk in cooler.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F....lamb 51°F, cooked vegetables 50°F, lamb gravy 50°F in bottom shelf in flip top reach cooler across from burner at kitchen.
  Food not prepped or portioned today , food being held more than 4 hours . Stop sale issued . Employee discarded food. Lamb 51°F, chicken 51°F, onion sauce 49°F, chick peas 48°F, paneer 49°F in flip top reach in cooler across from burner , appetizer chicken 47°F, cut cabbage 47°F in flip reach in cooler across from fryer , food not prepped or portioned today . Food being held less than 4 hours. Employee time marked.
  Fixed on the spot
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours....cooked chickpeas 57°F, cooked lamb 51°F , cooked chicken 44°F with covered in walk in cooler .
  Per Cook food was cooked yesterday 10/14/26 at walk in cooler. Recommend operator to discarded food.
- Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F....spoons in yellow water at 78°F at kitchen.
  Employee removed spoons.
  Fixed on the spot
- 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 00 ppm.
  Repeat violationAdministrative complaint
  Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized...employee washing dishes without sanitized . Reviewed how do prep sanitizer solution in triple sink . Chlorine 100 ppm and then sanitized utensils
  Fixed on the spot
Intermediate3
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again...multiple sauce at walk in freezer .
- 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/
  No person in charge present during hours of operation.
  Employee unable to answer cold hold temperature, how do prep sanitizer solution , cooling procedure.
Basic4
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name....water spray bottle, masala powder, salt, sugar without labeled..
  Employee labeled .
  Repeat violationAdministrative complaint
- Code 16, Dishwashing facilities and test kits: Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine...
  Old labels stuck to food containers after cleaning... all storage food containers with old labels in walk in cooler across, in air dry shelf at dishwashing area.
- Code 24, Clean equipment storage and air drying: Clean utensils stored between equipment and wall....knives stored between triple sink and wall at dishwashing area.
  Knives stored between reach in cooler at kitchen. Employee removed.
  Fixed on the spot
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.