JALSA INDIAN MODERN KITCHEN
2238 N UNIVERSITY DR, CORAL SPRINGS, FL 33071
License #1624891
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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
JALSA INDIAN MODERN KITCHEN in CORAL SPRINGS currently holds an InspectFL Health Score of 30.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 60 total violations — 7 critical, 22 major, 31 minor.
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What stands out in this inspection history
The latest inspection on September 29, 2026 shows 15 observation rows: 1 critical, 6 major, and 8 minor.
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What do locals think?
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Would you eat here?
JALSA INDIAN MODERN KITCHEN has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- 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 no date marked on several cooked TCS foods stored in walk in cooler. Per operator, all food items cooked more than 24 hours.
- [10-20-4] In-use tongs stored on equipment door handle between uses. Operator removed
- [16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on can opener and blade.
- [31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked with rolling food cart. Operator removed cart.
- [31B-03-4] No soap provided at handwash sink in kitchen.
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee purse stored on chest freezer in kitchen. Operator move and stored properly.
- [13-03-4] Employees with no hair restraint while engaging in food preparation.
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed accumulation of dust and mold like substances buildup on AC vents and ceiling tiles throughout kitchen.
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee cup with drinking water stored on shelf above prep table next to clean plates. Operator discarded water at will.
- [08B-12-5] Stored food not covered. Observed several uncovered containers with TCS foods stored in walk in cooler. Operator covered.
- [08B-38-4] Food stored on floor. -Observed case with wines stored on floor. -Observed several containers with food items stored on walk in cooler floor. Operator removed items off walk in cooler floor.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Observed accumulation of black substances buildup on can opener holster. -Observed accumulation of old food residue buildup on cooking equipment at cook line.
- [16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed operator using quaternary test kit to check chlorine sanitizer dishwashing machine.
- [09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch bread with bare hands. After brief education, employee then put gloves on.
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