Masala Indian Cuisine
581 Beville Rd, South Daytona, FL 32119 · Permanent Food Service · License 7402127
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection5 high priority (1 fixed on the spot), 6 intermediate (1 fixed on the spot), 5 basic-49
- Administrative complaint on Sep 21, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score31
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 visitSep 24, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate4
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
employee stated he was informing customers of the tilapia substitution.
Administrative complaint
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
More time given
Basic1
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated black buildup, dish area.
More time given
- First visitSep 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Chicken in a container sitting above top of other containers overnight 51°F. See stop sale - buffet 3 tcs sauce based desserts 58-59°F, cut melon and cut lettuce 65°F. Buffet served 11-2:30 several days a week. Advised to use time as a public health control
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
Cooked lamb made over 4 hours ago per food manager, sitting at room temperature 73°F, see stop sale.
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. - Putting naan in foil for customers - putting fried food in a bag for customers Food manager put gloves on when directed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled personal cell phone and then handled cooked naan preparing to plate.
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.
Multiple items in the walk in cooler
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade. Operator removed to wash
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cookline
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
- Online (https://daytonamasala.com) and print menu advertise catfish on several menu items. When asked what is served, both front of the house employee and food manager identified tilapia. - online and print menu advertises homemade yogurt. Menu purchased commercially processed.
Administrative complaint
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.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Cases of cream walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Cookline spoons
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Three compartment sink faucet
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated black buildup, dish area.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee put car keys on c
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.