DADA INDIAN CUISINE

Name: DADA INDIAN CUISINE
Address: 2447 S ORANGE AVE, ORLANDO, FL, 32806, US
Rating: 91

2447 S ORANGE AVE, ORLANDO, FL 32806

License #5810908

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

91 Grade B / 100

Solid Health Score

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Quick take

DADA INDIAN CUISINE in ORLANDO currently holds an InspectFL Health Score of 91 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 29 total violations — 6 major, 23 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.

Inspection Completed - No Further Action
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[08B-36-4] Food stored in a location that is exposed to splash/dust. Dough proofing in bowl with plastic wrap on clean side drain board of dish machine
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler make table at cook line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet not inverted.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Hand sink at cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall at dish machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line has slow drain
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in compartment sink, chicken at 40f,
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil for naan bread
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Side of fryers and side of oven has debris build up Shelves in walk in cooler has debris Fan cover in walk in cooler has debris build up
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room before restroom
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85f at cook line
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler at cook line has debris build up

Community reaction

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Community pulse