ASHOKA INDIAN CUISINE

Name: ASHOKA INDIAN CUISINE
Address: 295 NW 82 AVE, MIAMI, FL, 33126, US
Rating: 32.3

295 NW 82 AVE, MIAMI, FL 33126

License #2331482

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

32.3 Grade F / 100

Failing Health Score

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Quick take

ASHOKA INDIAN CUISINE in MIAMI currently holds an InspectFL Health Score of 32.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 31, 2026. Across those visits, inspectors documented 54 total violations — 10 critical, 5 major, 39 minor.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 31, 2026 shows 10 observation rows: 2 critical, 0 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Call Back - Admin. complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed stained ceiling tiles in the dishwashing area.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler running at 56 F. During the inspection employee removed items and placed them in reach in cooler, located at cooking line.
[51-18-6] No copy of latest inspection report available.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.

Disposition: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five raw fish fillets from a commercially processed reduced oxygen packaged product bearing instructions to remain frozen until use; the product was no longer frozen and had not been removed from the reduced-oxygen packaging.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[51-18-6] No copy of latest inspection report available.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee consuming a beverage at the cooking line.
[08B-12-5] Stored food not covered. Observed cooked goat, lamb, beans, and onions with carrots stored in the walk in cooler not covered.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[16-03-4] Accumulation of debris inside warewashing machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed raw shrimp thawing in a handwashing sink located near the walk in cooler. During the inspection, the employee promptly removed the items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing at room temperature in a handwashing sink located near the walk in cooler. During the inspection, the employee removed the items and relocated them to the walk in cooler for proper storage.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler running at 56 F. During the inspection employee removed items and placed them in reach in cooler, located at cooking line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked chicken (53F - Cold Holding); cooked goat (57F - Cold Holding); cooked lentils (56F - Cold Holding); cooked onions (51F - Cold Holding); cooked onions with spinach (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared the prior day.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen area.
[01B-03-5] Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed five raw fish fillets from a commercially processed reduced oxygen packaged product bearing instructions to remain frozen until use; the product was no longer frozen and had not been removed from the reduced-oxygen packaging.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed stained ceiling tiles in the dishwashing area.

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on oven door handle between uses. During the inspection employee removed them.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed it.
[25-06-4] Single-service articles not stored inverted or protected from contamination, located on top of the cooking line shelves.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed plastic container stored in the hands sink located at kitchen. During the inspection employee removed it.
[36-32-5] Ceiling tile shows damage or is in disrepair, throughout the kitchen areas.
[08B-38-4] Food stored on floor. Observed bag of red onions stored on the floor by exit door of kitchen. During the inspection employee removed it.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above three compartment sink
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils (49F - Cold Holding); cooked onions (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared 12 hours before the inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw whole fish, and raw shrimp stored over cooked chicken in walk in cooler. During the inspection employee removed items and placed them correctly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan with dust, and grease accumulation, located by cooking line. Observed hood filters soiled.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Discussed and coached employee in proper methods. Provided sanitation procedures handout.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked lentils (49F - Cold Holding); cooked onions (56F - Cold Holding), stored in walk in cooler. As per employee food was prepared 12 hours before the inspection.
[14-69-4] Ice buildup in reach-in freezer, located at front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[16-29-4] Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Discussed and coached employee in proper methods.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food storage is kept.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues, located at cooking line. Observed reach in cooler interior soiled.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.

Community reaction

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Community pulse

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ASHOKA INDIAN CUISINE has a rough inspection history. Would you risk it?

F record

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ASHOKA INDIAN CUISINE

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Indian in MIAMI

NAAN-TASTIC PIZZA

AYESHA INDIAN CUISINE

VAIBHAV INDIAN KITCHEN

ARUN'S INDIAN KITCHEN WYNWOOD

BENGAL INDIAN CUISINE

Other options in MIAMI

NACHOS

FRESA CREAM

LILIS MEDITERRANEAN FOOD

STAND 304

GELATO AND DISTRICT 5 - NACHO

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