MASALA MANTRA INDIAN BISTRO

Name: MASALA MANTRA INDIAN BISTRO
Address: 12961 N MAIN ST STE 106, JACKSONVILLE, FL, 32218, US
Rating: 78.5

12961 N MAIN ST STE 106, JACKSONVILLE, FL 32218

License #2613715

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

78.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

MASALA MANTRA INDIAN BISTRO in JACKSONVILLE currently holds an InspectFL Health Score of 78.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 24 total violations — 4 critical, 6 major, 14 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Administrative complaint recommended
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, multiple ceiling vents and ceiling tiles have dust build up. At drink station, dust build up on wall by ice machine.
[02D-01-5] Working containers of food removed from original container not identified by common name. In spice room, container of bread crumbs not labeled. Operator labeled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, open bottle water in shelf in reach-in cooler. Operator removed bottle water.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, 2 soda nozzles on side dispenser have build up of soda residue. Operator had nozzles cleaned.
[25-05-4] Single-service articles improperly stored. At pass wait station pass thru area, case of single service bags and containers stored on floor. At hallway storage area by back door, case of foil containers stored on floor. Operator moved all items to racks.
[01B-01-4] Dented/rusted cans present. See stop sale. At prep area on can rack, 1 can of ground tomatoes severly dent on side.
[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. Operator has switched to quat sanitizer at triple sink, no quat test strips available.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line stove top, utensils in standing water at 91f and 93f. Heat increased on burners. At drink station, ice scoop laying on ice with handle touching. Operator moved scoop. At wait station by pass thru, scoop in rice warmer has handle touching rice. Employee removed scoop.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, containers with raw fish, raw chicken and raw shrimp stored over containers of yogurt. In triple door reach-in freezer, raw fish in plastic wrap stored over metal containers of sauces. Operator moved all items to correct storage levels.
[31A-11-4] Handwash sink used for purposes other than handwashing. At cook line, metal scrub pad in handwash sink next to stand up reach-in cooler. Employee removed scrub pad.

Administrative complaint recommended
[14-11-5] Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun soiled.
[25-05-4] Single-service articles improperly stored. At cook line and at wait station pass thru line, aluminum pans not inverted. Manager inverted.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, handwash sink by entrance to cook line, hot water turned off.
[02D-01-5] Working containers of food removed from original container not identified by common name. In spice room, containers of masala seasoning not labeled. Manager labeled.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Manager moved.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw chicken stored over container of cooked broccoli and container of raw lamb chops stored over container of cut cabbage. Manager moved ready to eat items to proper storage.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. Manager moved pans to air dry.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gasket on small flip top reach-in cooler soiled. At cook line, side of rice cooker has build up. At back kitchen area, white reach-in freezer has spiked exterior. At bar, gaskets and contact area on front of keg beer reach-in cooler have build up.
[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. At wait station pass thru, employee handled cooked bread with bare hand.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, fan covers and surrounding area has build up. At back kitchen area, wall beside 3 door reach-in freezer soiled. At dish area, ceiling ents have dust and grease build up.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. At prep area, 3 boxes of punjabi somosa thawing at room temperature. Employee moved to walk-in cooler.
[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 spice room, scoop in masala seasoning has handle touching product. Employee removed scoop. At wait station, scoops in standing water at 74f. Manager discarded water.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager stated 6 employees present hired for 2-3 months, no employee training certificates.

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