ASHOKA INDIAN CUISINE

Name: ASHOKA INDIAN CUISINE
Address: 295 NW 82 AVE, MIAMI, FL, 33126, US
Rating: 2.5

295 NW 82 AVE, MIAMI, FL 33126

License #2331482

🍛 Indian ℹ️

2.5 Grade F / 100

Failing Health Score

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Latest inspection

March 31, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

ASHOKA INDIAN CUISINE in MIAMI currently holds an InspectFL Health Score of 2.5 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 March 31, 2026. Across those visits, inspectors documented 164 total violations — 22 critical, 18 major, 124 minor.

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

164

Coverage note

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ASHOKA INDIAN CUISINE 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.

Disposition: Warning Issued
[16-03-4] Observed some debris removed.
[16-21-4] Manager began removing debris.
[36-32-5] Observed stained ceiling tiles in the dishwashing area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[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.
[03A-02-5] Observed cooked vegetables at 47F, cooked lentils 48F, cooked potatoes 47F all cold holding at walk in cooler. As per manager, products inside unit since 2 days prior.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, and dust, throughout the kitchen areas.
[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.
[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.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed an employee consuming a beverage at the cooking line.
[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.
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
[08B-12-5] Stored food not covered. Observed cooked goat, lamb, beans, and onions with carrots stored in the walk in cooler not covered.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust, throughout the kitchen area.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit.
[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.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed can opener blade soiled.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at cooking line.

Disposition: Met Inspection Standards
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[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.
[36-32-5] Ceiling tile shows damage or is in disrepair, throughout the kitchen areas.
[16-29-4] Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Discussed and coached employee in proper methods.
[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.
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution.
[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.
[14-69-4] Ice buildup in reach-in freezer, located at front counter.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above three compartment sink
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues, located at cooking line. Observed reach in cooler interior soiled.
[25-06-4] Single-service articles not stored inverted or protected from contamination, located on top of the cooking line shelves.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area.
[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.
[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.
[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.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed rust on shelves where dry food storage is kept.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles.observed on both microwaves in kitchen area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed water damage in lobby.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls on dish rack not inverted.
[50-09-4] Current Hotel and Restaurant license not displayed.
[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. Observed cook using sink in wrong order; no sanitizer area set up. Inspector coached cook to set up sink in proper order.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back exit screen good with gap.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in kitchen area.
[08B-38-4] Food stored on floor. Observed bottles of drink on floor in bar area. Observed rice and onions on floor in dry food storage.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at chest freezer in lobby area with ice creams.
[33-11-4] Missing drain plug at dumpster. Observed outside of establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple reach in coolers across cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed above three compartment sink.
[33-16-4] Open dumpster lid. Observed outside of restaurant.
[08B-12-5] Stored food not covered. Observed yogurt sauce not covered in reach in where plates are stored. Observed in walk in freezer prepared foods not covered; chicken, meat.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed in prep sink raw chicken in standing water, 35F. Operator turned cold running water on.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed throughout kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[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 operator use bare hands to garnish dishes with cilantro. Inspector coached operator on using gloves for ready to eat; operator discarded rice dish and reheated chicken to 165F.
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed operator use bare hands to garnish dishes with cilantro. Observed operator use bare hands to garnish dishes with cilantro. Inspector coached operator on using gloves for ready to eat; operator discarded rice dish and reheated chicken to 165F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food rack soiled next to kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at bar sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food racks. Observed on dish racks in warewash area.
[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. Observed Apurv; 07-30-24
[41-17-4] Spray bottle containing toxic substance not labeled. Observed in bar area.

Disposition: Warning Issued
[16-21-4] Observed on top of dish machine buildup of debris.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen area.
[36-32-5] Observed ceiling tiles with water damage in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled. Exiling tiles throughout kitchen area.
[14-09-4] Observed cutting board no longer cleanable at prep sink
[14-11-5] Observed ice bin in poor repair, operator no longer uses.
[55-01-4] Observed on menu 18% gratuity charge for parties of 6 or more. As per operator, all parties are informed of the charge upon entrance, regardless of size.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath screen door in back kitchen exit.
[23-03-4] Observed soiled fan vents in walk in coolers. Observed exterior of equipment soiled with dust throughout kitchen and dining area
[08B-12-5] Observed stored food in walk in freezer not covered for protection; cooked chicken, raw shrimp, vegetables. Observed stored food in walk in cooler not covered; chicken and tomato sauce, fritters, cooked cauliflower.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies in bar area around countertop; no evidence of touching food or food contact surface.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit on site, inspector provided form via email.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed on top of dish machine buildup of debris.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl used as scoop in spice container. Operator removed from container.
[36-51-4] Building components, attachments or fixtures in poor repair. Observed scream for lightbulbs in disrepair above prep table in kitchen.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed in kitchen area.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with water damage in kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled. Exiling tiles throughout kitchen area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed on dry dish rack bowls and pots not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board no longer cleanable on prep sink.
[14-11-5] Equipment in poor repair. Observed ice bin in poor repair, operator no longer uses.
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Observed on menu 18% gratuity charge for parties of 6 or more. As per operator, all parties are informed of the charge upon entrance, regardless of size.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath screen door in back kitchen exit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled fan vents in walk in coolers. Observed exterior of equipment soiled with dust throughout kitchen and dining area.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old label on container at dish rack above warewash sink.
[33-16-4] Open dumpster lid. Observed dumpster lid open.
[08B-12-5] Stored food not covered. Observed stored food in walk in freezer not covered for protection; cooked chicken, raw shrimp, vegetables. Observed stored food in walk in cooler not covered; chicken and tomato sauce, fritters, cooked cauliflower.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed on counter fried onions (68F - Cooling). As per operator, onions were fried the night before and left on counter overnight.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed on counter fried onions (68F - Cooling). As per operator, onions were fried the night before and left on counter overnight.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flies in bar area around countertop; no evidence of touching food or food contact surface.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed towel used to cover cheese in reach in cooler across cook line.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed no breaker at mop sink.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed manager unable to verbally calibrate thermometer, inspector went over process with manager.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no form or kit on site, inspector provided form via email.
[35A-11-4] Evidence of feeding stray/wild animals - food/water bowls provided outside. Observed bird seed at bar. As per operator, they feed the birds outside.

Disposition: Met Inspection Standards
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb., located at mop sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink, located at front counter.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair, throughout the kitchen areas.
[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 mahi mahi fillets bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler. During the inspection employee cut packages.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed several employees engage in food preparation without hair restraints.
[14-11-5] Equipment in poor repair. Observed 2 doors standing reach in cooler gasket torn, located near the dump sink.
[08B-38-4] Food stored on floor. Observed plastic containers with onion sauce stored on the floor inside walk in cooler. Employee removed items and placed them correctly.
[14-69-4] Ice buildup in chest freezer, located at front counter by dining 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. Observed scoop inside sugar container with handle in contact with the sugar.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees, located at mens bathroom .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fans guard soiled.
[29-49-6] Standing water in bottom of reach-in-cooler, located at cooking line.
[22-16-4] Walk -in cooler interior/shelves have accumulation of soil residues.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed kitchen utensils stored in water at 99F, located at cooking line. During the inspection employee discard water.