IFRA'S INDIAN KITCHEN
9543 S DIXIE HWY · PINECREST · Dade County · FL 33156
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
32 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed **Warning**
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed an employee handling raw fish without washing hands after being outside. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed the chef in charge was unaware how to use the three compartment sink. He only washed the containers, utensils and pans. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Observed a shell eggs stored over ginger and garlic mix and raw marinated chicken stored over onion sauce at reach in cooler. Operator moved the shell eggs to the bottom part. **Corrective Action Taken** **Warning**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. Observed one live roach walking on the floor under the stove. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed onion sauce (60 F – Cold holding); raw marinated chicken (55 F – Cold Holding); cooked turmeric chicken (55 F – Cold Holding)at standing reach in cooler and cooked goat (62 F – Cold Holding); cooked lamb (67 F – Cold Holding); chick peas (59 F – Cold Holding); lentils (61 F – Cold Holding); cooked cauliflower (71 F – Cold Holding); cooked potatoes (62 F – Cold Holding); cooked mix vegetables (60 F – Cold Holding) at reach in cooler. As per operator from the night before. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed onion sauce (60 F – Cold holding); raw marinated chicken (55 F – Cold Holding); cooked turmeric chicken (55 F – Cold Holding)at standing reach in cooler and cooked goat (62 F – Cold Holding); cooked lamb (67 F – Cold Holding); chick peas (59 F – Cold Holding); lentils (61 F – Cold Holding); cooked cauliflower (71 F – Cold Holding); cooked potatoes (62 F – Cold Holding); cooked mix vegetables (60 F – Cold Holding) at reach in cooler. As per operator from the night before. Operator was informed that those products are under stop sale. And garlic in oil (77 F – Cold Holding) at preparation table. As per operator for less than two hours. Operator moved the product to a reach in freezer for rapid cooling. **Corrective Action Taken** **Warning**
Intermediate 10
53B-15-4Intermediate – Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Observed the chef in charge was unaware how to use the three compartment sink. He only washed the containers, utensils and pans. **Warning**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Warning**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board soiled. **Warning**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed pans in hand wash sink. Operator removed the pans. **Corrected On-Site** **Repeat Violation** **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products. **Warning**
11-26-1Intermediate – 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. **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. The soap was provided. **Corrected On-Site** **Repeat Violation** **Warning**
53B-05-5Intermediate – Required employee training expired for the two employees present.To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed the two employees present have the food employee training expired on 02-26-2024 with International Food Service Executive. **Warning**
Basic 15
14-01-5Basic – Bowl or other container with no handle used to dispense food. Observed a dish used as scoop in the rice. Operator removed the dish. **Corrected On-Site** **Warning**
36-36-4Basic – Ceiling tile missing above reach in cooler. **Repeat Violation** **Warning**
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair. **Repeat Violation** **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the kitchen. **Warning**
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Observed clean pans and pots stored in the mop sink. **Warning**
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed onion sauce (60 F – Cold holding); raw marinated chicken (55 F – Cold Holding); cooked turmeric chicken (55 F – Cold Holding)at standing reach in cooler and cooked goat (62 F – Cold Holding); cooked lamb (67 F – Cold Holding); chick peas (59 F – Cold Holding); lentils (61 F – Cold Holding); cooked cauliflower (71 F – Cold Holding); cooked potatoes (62 F – Cold Holding); cooked mix vegetables (60 F – Cold Holding) at reach in cooler. As per operator from the night before. **Repeat Violation** **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable at reach in cooler. **Repeat Violation** **Warning**
36-01-4Basic – Floor not cleaned when the least amount of food is exposed under and between equipments at kitchen area. **Warning**
14-69-4Basic – Ice buildup in white chest reach-in freezer located outside of kitchen. **Warning**
14-36-5Basic – Interior of standing freezer in disrepair/has exposed insulation. **Warning**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gasket soiled. **Repeat Violation** **Warning**
29-07-5Basic – Plumbing system improperly installed or repaired. Observed pipe under the hand wash sink is broken, leaking water from the wall. **Warning**
22-16-4Basic – Reach-in cooler interior have accumulation of soil residues. **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed at room temperature at three compartment sink. **Warning**
Inspector observations synchronized from DBPR on October 10, 2026 1:12 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.