Mr Chef Indian Cuisine INC

1200 Deltona Blvd, Suite 59A, Deltona, FL 32725 · Permanent Food Service · License 7407273

Official report

out of 100

Grade C

Safety score 76 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
1 high priority (fixed on the spot), 3 intermediate, 10 basic (5 repeats); basic violations cost 12 at most
-24
Safety score76

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

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

14 violations found · Inspector came back once

Follow-up visitOct 1, 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
First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
- 1 High priority
- 3 Intermediate
- 10 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -walk-in cooler: 1/3 plastic pan of raw chicken stored over cooked chicken pieces, employee removed
  Fixed on the spot
Intermediate3
- 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.
  -walk-in cooler: cooked chicken and lamb stored on speed rack, per operator cooked on Sunday, August 16, 2026
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -unlabeled purple and blue solution spray bottles stored in hallway
- 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.
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  -rice flour container lacking label, employee labeled
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  -utensils stored in standing water 90°F, employee discarded water
  Fixed on the spotRepeat violation
  In-use tongs stored on equipment door handle between uses.
  -2 sets of tongs hanging off of the tandori oven, operator removed
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -multiple employee coffee cups stored on prep tables, employees removed
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  -plastic bowl stored in rice flour, operator removed
  Fixed on the spotRepeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of dry spice containers
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  -stainless steel pans and bowls on storage rack
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  -mop sink faucet
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  -ceiling tile over microwave has apparent water damage
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.