ASHOKA INDIAN CUISINE

Name: ASHOKA INDIAN CUISINE
Address: 295 NW 82 AVE, MIAMI, FL, 33126, US
Rating: 47.7

295 NW 82 AVE, MIAMI, FL 33126

License #2331482

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

47.7 Grade F / 100

Failing Health Score

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Quick take

ASHOKA INDIAN CUISINE in MIAMI currently holds an InspectFL Health Score of 47.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 42 total violations — 8 critical, 4 major, 30 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Call Back - Admin. complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[14-74-7] 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 walk in cooler running at 56 F. During the inspection employee removed items and placed them in reach in cooler, located at cooking line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[51-18-6] No copy of latest inspection report available.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[08B-12-5] Stored food not covered. Observed cooked goat, lamb, beans, and onions with carrots stored in the walk in cooler not covered.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen area.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee consuming a beverage at the cooking line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[51-18-6] No copy of latest inspection report available.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five raw fish fillets from a commercially processed reduced oxygen packaged product bearing instructions to remain frozen until use; the product was no longer frozen and had not been removed from the reduced-oxygen packaging.
[14-74-7] 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 walk in cooler running at 56 F. During the inspection employee removed items and placed them in reach in cooler, located at cooking line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.

Inspection Completed - No Further Action
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[10-20-4] In-use tongs stored on oven door handle between uses. During the inspection employee removed them.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan with dust, and grease accumulation, located by cooking line. Observed hood filters soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination, located on top of the cooking line shelves.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic container stored in the hands sink located at kitchen. During the inspection employee removed it.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[08B-38-4] Food stored on floor. Observed bag of red onions stored on the floor by exit door of kitchen. During the inspection employee removed it.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above three compartment sink
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods. Provided sanitation procedures handout.
[14-69-4] Ice buildup in reach-in freezer, located at front counter.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-29-4] Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Discussed and coached employee in proper methods.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues, located at cooking line. Observed reach in cooler interior soiled.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food storage is kept.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed it.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils (49F - Cold Holding); cooked onions (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared 12 hours before the inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils (49F - Cold Holding); cooked onions (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared 12 hours before the inspection.

Community reaction

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Community pulse