ROTIS INDIAN RESTAURANT

Name: ROTIS INDIAN RESTAURANT
Address: 13025 US HWY 301 S STE 102, RIVERVIEW, FL, 33578, US
Rating: 0

13025 US HWY 301 S STE 102, RIVERVIEW, FL 33578

License #3918296

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

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ROTIS INDIAN RESTAURANT in RIVERVIEW currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 83 total violations — 20 critical, 24 major, 39 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.

⚠️

DBPR ordered this restaurant shut on February 12, 2026

The restaurant was allowed to reopen on February 24, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple food items in reach in cooler not date marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked Rice 101 F left out on shelf since 11:30am. Employee began reheating.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over potatoes in reach in cooler.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled above hot water heater.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on reach in cooler.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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/ observed 6+ employees working with no certified food manager on site.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl with no handle in flour.
[41-07-4] Container of medicine improperly stored. Employee medicine above prep table.
[35B-02-4] Insect control device installed over food preparation area. Bug light over onions and other produce.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash onions in hand wash sink.

Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of fruit cocktail and 1 dented can of tomato puree on can good rack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board on prep cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled in kitchen.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Due 4/14/2026
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter missing vacuum breaker.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of seasonings not labeled.
[08B-38-4] Food stored on floor. Onions on floor.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings near ice machine Approximately 50 rodent droppings at bar 2 rodent droppings near hot water heater 20 rodent droppings in dry storage
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan of chicken blocking hand wash sink, employee removed at time of inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on prep cooler.
[10-08-5] Ice scoop handle in contact with ice. Scoop handle in ice machine. Employee removed at time of inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken above sauces in reach in cooler.
[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 tested 0 ppm, discussed not using the dish machine until it is working properly. Employee began setting up 3 compartment sink. Due 2/20/2026
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs 48 F, cooked chicken 57 F, Cooked Chickpeas 49 F in reach in prep cooler on cook line since yesterday. Cooked Rice 49 F, cut cabbage 56 F left on counter for 1 hour, employee placed in reach in cooler.

Emergency order 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. Chicken, goat and other food items not date marked in reach in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards.
[08B-38-4] Food stored on floor. Onions on floor.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink near cook line.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Owner not able to provide food handler certifications for a total of 8 employees. Due 2/8/2026
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Pans on floor on cook line.
[31B-03-4] No soap provided at handwash sink. At hand wash sink next to ice machine.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled near dish machine.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on container on flour. Employee removed.
[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 tested 0 ppm chlorine. Establishment began setting up 3 compartment sink. Discussed not using dish machine until it is working properly. Due 12/17/2025.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 13 rodent droppings in dry storage near cook line 16 rodent droppings 3 rodent droppings in portion cups 3 rodent droppings on microwave 24 rodent droppings in dry storage area on top of seasoning containers Approximately 50 rodent droppings at bar 7 rodent droppings in storage area near bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potatoes 45 F, goat 45 F, chicken 45 F in reach in cooler on cook line. Discussed placing in ice bath or moving to another cooler. Manager turned down temperature on cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Manager Nandhu Mure reddy. Due 2/8/2026

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