Desi Tadka Indian Cuisine
3780 Tampa Rd #D2, Oldsmar, FL 34677 · Permanent Food Service · License 6215381
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection1 high priority (fixed by the Oct 21 follow-up), 2 intermediate (1 repeat), 5 basic (2 repeats)-17
- Safety score83
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 21, 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:
Official report, on the Florida DBPR websiteWhat 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 25, Single-service items: Reuse of single-service or single-use articles.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
- First visitAug 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Yogurt- Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
Intermediate2
Code 03, Food out of temperature: Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved HACCP plan and process waiver from the Division.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Yogurt.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board.
Repeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Operator thawing chicken in standing water. 39°F
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
2 employees involved in food preparation no hair restraint.
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Large spice containers not approved for reuse being used to hold other spices. Discussed with operator the need to used food containers approved for reuse.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Through out prep and food storage areas.
Repeat violation
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.
- 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.