IFRA'S INDIAN KITCHEN

Name: IFRA'S INDIAN KITCHEN
Address: 9543 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 45.1

9543 S DIXIE HWY, PINECREST, FL 33156

License #2335638

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

45.1 Grade F / 100

Failing Health Score

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Quick take

IFRA'S INDIAN KITCHEN in PINECREST currently holds an InspectFL Health Score of 45.1 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 February 23, 2026. Across those visits, inspectors documented 77 total violations — 6 critical, 18 major, 53 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
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for chef.
[25-32-4] Reuse of single-service or single-use articles. Observed old far,if containers reused for other slices on dry food rack.
[29-49-6] Standing water in bottom of reach-in-cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[41-10-4] Toxic substance/chemical improperly stored. Observed sprays on dry food rack.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no 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 cup on spice rack next to cook line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked sauces in reach in next to hand sink. Operator corrected during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish shelves.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none at kitchen sink. Operator provided during inspection.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of multiple spices; salt, cayenne, paprika with no label.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handles soiled of multiple equipment.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed on seasoning rack next to cook line.

Administrative complaint recommended
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees in kitchen engaged in food prep with no hair restaurant.
[25-32-4] Reuse of single-service or single-use articles. Observed old spice and garlic containers reused for other spices.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Operator provided paper towels during inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[08B-38-4] Food stored on floor. Observed cases of water on floor at front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled. Observed handles of reach in freezer and cooler in kitchen area soiled.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding). Observed on spice rack next to cook line: crispy onion (72F - Hot Holding). As per operator, more than 4 hours. Operator voluntarily discarded onions.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding).
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[14-11-5] Equipment in poor repair. Observed cracks inside of tandoori oven.

Warning Issued
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 76F. Employee turned heat up on stove.
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed above prep table.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door soiled.
[24-14-4] Clean utensils stored between equipment and wall. Observed at triple sink.
[25-32-4] Reuse of single-service or single-use articles. Observed old yogurt and garlic containers used for sauce and spices.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[08B-12-5] Stored food not covered. Observed in reach in cooler multiple containers of chicken, sauces, cabbage with no cover. Observed in reach in freezer sauce bucket with no cover.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floor behind dry storage. Observed under reach in cooler in kitchen. Observed behind stove area.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at kitchen hand sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment heavily soiled; fryer, stoves, tandoori. Observed hood system soiled. Observed soiled gaskets in multiple reach in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed next to stove area.
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed CFM unable to verbally calibrate thermometer. Inspector went over process with manager.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door with gaps.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in kitchen area and at front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before. Observed reach in at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CTs foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding); yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding);; yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding); pastry dough with milk (47F - Cold Holding)
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed across cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both reach in coolers that are in kitchen.

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