ASHOKA INDIAN RESTAURANT PINECREST

Name: ASHOKA INDIAN RESTAURANT PINECREST
Address: 12663 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 67

12663 S DIXIE HWY, PINECREST, FL 33156

License #2328082

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

67 Grade F / 100

Failing Health Score

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Quick take

ASHOKA INDIAN RESTAURANT PINECREST in PINECREST currently holds an InspectFL Health Score of 67 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 83 total violations — 10 critical, 7 major, 66 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 - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
[38-01-4] Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.

Administrative complaint recommended
[01B-07-4] Food with mold-like growth. See stop sale. Observed 1 green bell pepper in walk in cooler with mold.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cabbage in walk in cooler.
[11-27-4] 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. Observed no form or kit; inspector provided via email.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under board on prep table across cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid on rack under dry dishes.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site. Inspector provided via email.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed glass of water on prep table across cook line. Chef threw cup away during inspection.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[38-01-4] Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink. Manager brought soap for inspector.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table across cook line. Chef moved phone off of table and put away.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed next to prep table and between reach in cooler across cook line. Chef removed knives from between table and cooler.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.

Call Back - Admin. complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[25-32-4] Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[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 across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)

Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[25-32-4] Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in walk in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[31B-03-4] No soap provided at handwash sink. Observed no soap at sink in restroom.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.

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