INDIAN SIZZLER

Name: INDIAN SIZZLER
Address: 3520 S WASHINGTON AVE, TITUSVILLE, FL, 32780, US
Rating: 20.6

3520 S WASHINGTON AVE, TITUSVILLE, FL 32780

License #1505732

🍛 Indian ℹ️

20.6 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 5 findings · 0 critical

Routine - Food (follow-up)

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Minor

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Quick take

INDIAN SIZZLER in TITUSVILLE currently holds an InspectFL Health Score of 20.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 111 total violations — 21 critical, 21 major, 69 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 24, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

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INDIAN SIZZLER 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 - Complied
[14-11-5] Equipment in poor repair. Torn gasket in white chest freezer in back storage area Make table not keeping food items in temperature
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves by dish machine area
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line hot holding
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table in kitchen

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[31A-11-4] Handwash sink used for purposes other than handwashing. Multiple metal scrubbers stored in hand sink by triple sink area. Operator removed
[41-07-4] Container of medicine improperly stored. Allergy medicine stored on shelf above make table on cook line. Operator removed
[35A-03-4] Dead roaches on premises. 3 dead roaches found by water heater in dry storage area. Operator cleaned up
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in make table on cook line overnight cold holding: Cooked chicken at 47F. House made Tomato sauce at 46F. House made Onion sauce at 50F. House made spinach and onion sauce at 52F. House made biryani masala (tomato and onion sauce) at 47F. Tofu at 46F. Cooked lamb meat at 51F, cooked goat meat at 51F. Items stored in walk in cooler overnight cold holding: cooked chicken (48F - Cold Holding); cooked goat meat (51F - Cold Holding); house made tomato sauce (50F - Cold Holding); house made onion sauce (50F - Cold Holding)
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line hot holding
[08B-38-4] Food stored on floor. Corn powder container stored on floor in dry storage room. Operator removed
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. On make table in kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items stored in make table on cook line overnight cold holding at: Cooked chicken at 47F. House made Tomato sauce at 46F. House made Onion sauce at 50F. House made spinach and onion sauce at 52F. House made biryani masala (tomato and onion sauce) at 47F. Tofu at 46F. Cooked lamb meat at 51F, cooked goat meat at 51F. Items stored in walk in cooler overnight cold holding at: cooked chicken (48F - Cold Holding); cooked goat meat (51F - Cold Holding); house made tomato sauce (50F - Cold Holding); house made onion sauce (50F - Cold Holding)
[14-11-5] Equipment in poor repair. Torn gasket in white chest freezer in back storage area Make table not keeping food items in temperature
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used inside wheat powder container stored in back area and inside rice container. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table in kitchen
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves by dish machine area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used inside multiple containers in establishment. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored uninverted by kitchen entrance
[21-05-5] Cloth used as a food-contact surface. White Cloth used for tandoori bread baking
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 63F. Operator discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gaskets in reach in cooler under make table on cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
[29-49-6] Standing water in bottom of reach-in-cooler. On cook line
[14-55-4] Uncleanable knife block in use to store knives. Wooden knife block in use in kitchen. Operator discarded it.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine chlorine sanitizer at 0 ppm. Operator primed it. Next reading 0 ppm. Triple sink is then setup with chlorine at 50 ppm.
[35A-02-7] Live, small flying insects found 13 small flying insects found
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs stored over cheese in reach in cooler on cook line. Raw chicken stored over cooked chicken in reach in freezer by triple sink area. Operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh crushed garlic stored by tandoori station at 73F. Operator placed it in freezer to rapid chill. New temp after 30 minutes 33F.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available at establishment

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in baking powder container. Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on shelves by kitchen entrance.
[21-05-5] Cloth used as a food-contact surface. White cloth used for bread
[35A-03-4] Dead roaches on premises. 3 dead roaches in found dry storage area 2 dead roaches found in employee restroom Operator removed and cleaned.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking by dish machine area
[14-11-5] Equipment in poor repair. Torn gaskets in multiple reach in coolers and walk in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap above back door
[36-24-5] Hole in the wall. In dry storage room
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container. Operator removed
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 85 F. Operator changed water, second reading 175F.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled
[14-33-4] Reach-in cooler / freezer shelves with rust that has pitted the surface. Reach-in freezer back of the house area .
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First reading 0 ppm. Operator primed. Second reading 100 pm.
[35A-02-7] Live, small flying insects found 3 small flying insects found in kitchen and dry storage area
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked falafel in (Argus brand) reach in freezer in back room. Operator removed.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp stored over raw chicken nuggets in black reach in freezer by kitchen entrance. Operator removed
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F cold holding. Operator discarded
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. First reading 200+++. Operator changed solution. Second Reading 50 ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Some employees have not signed the form

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Operator removed. Sanitizer bucket stored on floor. operator removed.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Curry chicken on kitchen counter put out around 12:30 temperature at 100F at 2:35 not cooled to 70F within two hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen.
[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/ No manager available during time of inspection. Manager showed up towards end of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwashing sink before you enter kitchen. Operator refilled.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 10/25/24.

Disposition: Met Inspection Standards
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees throughout kitchen.
[08B-47-4] Food not stored at least 6 inches off of the floor. Multiple cases of soda stored on the floor underneath front counter. Operator moved.
[21-04-4] In-use wet wiping cloth/towel used under cutting board on cookline. Operator removed.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator documents to post.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In front mens and womens restroom no handwashing sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cookline.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splash throughout kitchen.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm. Operator remade 100ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top reach in cooler soiled.
[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/ There was not a certified manager on duty at time of inspection. Manager arrived prior to ending inspection. Educated operator that a certified manager must be present if 4 or more employees are working.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In employees restroom. Operator refilled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb and goat in walk in made yesterday not date marked.
[41-17-4] Spray bottle containing toxic substance not labeled. Clear Liquid substance in spray bottle in dishwasher area. Operator labeled

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
[36-17-5] Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step
[08B-38-4] Food stored on floor. 2/5gallon buckets of prepared at ambient air temp yogurt stored on floor
[36-24-5] Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops in bulk flour touching food items when not in use. Corrected by chef
[25-32-4] Reuse of single-service or single-use articles. Single use gallon milk jug with hollow handle being reused for prepared on site lemonade and yogurt beverage, no hollow handle jugs to be reused.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on back dry stock room stored on top shelf not inverted, corrected bychef
[29-03-4] Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chef stated prepared on site yogurt was prepared d from boiled while milk from previous day, 2 5 gallon containers of yogurt being prepared on site cooling at ambient air from over night , container one (81° F - Cooling); second container (82F - Cooling). See stop sale
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rewrapped raw chicken stored over prepared on site vegetable samosa in reach in freezer , corrected
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Water holding used rice scoop at 113-118°
[03G-46-1] Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.location is preparing yogurt on site at ambient air holding temp of 80° or above, product temped at 81-82° 2 batches observed in fermentation stage since previous day. Stop sale per dist office.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soiled blade and gears of counter top can opener. Removed to dish washing area
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at the 3 compartment sink area being used to hold dishes in transition at hand wash sink. Corrected by chef
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked items in back walk in cooler unit, onion sauce, goat, chicken and vegetables not date marked.