ASHOKA INDIAN RESTAURANT PINECREST

Name: ASHOKA INDIAN RESTAURANT PINECREST
Address: 12663 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 31

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

31 Grade F / 100

Failing Health Score

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Latest inspection

August 18, 2026 · 36 findings · 2 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ASHOKA INDIAN RESTAURANT PINECREST in PINECREST currently holds an InspectFL Health Score of 31 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on August 18, 2026. Across those visits, DBPR recorded 84 total findings; InspectFL has detailed violation rows for 43 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on August 18, 2026 shows 21 observation rows: 2 critical, 5 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

ASHOKA INDIAN RESTAURANT PINECREST has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[32-11-5] Lack of toilet tissue at each toilet. Observed in womens restroom.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in oven. Observed 1 dead roach in mens restroom.n
[27-10-4] No hot running water at mop sink. Observed hot water valve missing.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep table across cook line.
[36-24-5] Hole in or other damage to wall. Observed in restroom.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed between cooler and prep table.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items not date marked, prepared prior day as per chef.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple items not date marked, prepared prior day as per chef.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers and oven not working.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
[25-05-4] Single-service articles improperly stored. Observed on floor outside of kitchen.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[32-11-5] Lack of toilet tissue at each toilet. Observed in womens restroom.
[27-10-4] No hot running water at mop sink. Observed hot water valve missing.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in across cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 container of broth worth dead fly inside.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[53B-01-5] 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 and Lodging Association (SafeStaff) 866-372-7233. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[16-48-4] Old food stuck to clean dishware/utensils.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[08B-12-5] Stored food not covered. Observed in walk in freezer; multiple foods exposed.
[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 with ambient temp of 55F, the following TCS foods stored inside for more than 4 hours: cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding); eggs 55F Cold Holding. Technician showed up during end of inspection to work on cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler with ambient temp of 55F cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding). More than 4 hours in cooler as per operator. Technician showed up during end of inspection to work on cooler.