MASALA INDIAN CUISINE Inspection – October 21, 2025

High Priority 3

#4High Priority14-31-5

High Priority – Nonfood-grade bags used in direct contact with food. In the freezers

#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet temps yogurt and rice pudding 55-58F. Advised to use time as a public health control

#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. Rice 120F, tandoori chicken 108F. Advised to use time as a public health control

Intermediate 3

#7Intermediate22-02-4

Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. – can opener – Floor mixer guard

#8Intermediate14-14-4

Intermediate – Nonfood-grade basting brush used in food.

#9Intermediate53B-14-5

Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2 expired

Basic 3

#1Basic14-45-4

Basic – Cardboard used to line nonfood-contact shelves. Dry storage area

#2Basic35B-03-4

Basic – Outer openings not protected with self-closing doors. Back door

#3Basic02D-01-5

Basic – Working containers of food removed from original container not identified by common name. Flour under prep table

Florida Food Watch