ASHOKA INDIAN RESTAURANT PINECREST

Name: ASHOKA INDIAN RESTAURANT PINECREST
Address: 12663 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 0

12663 S DIXIE HWY, PINECREST, FL 33156

License #2328082

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

August 25, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ASHOKA INDIAN RESTAURANT PINECREST in PINECREST 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 3 inspections on record from Florida DBPR, with the most recent inspection on August 25, 2026. Across those visits, inspectors documented 92 total violations — 11 critical, 14 major, 67 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on August 25, 2026 shows 8 observation rows: no critical rows, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Would you eat here?

ASHOKA INDIAN RESTAURANT PINECREST 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.

Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in across cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.

Official DBPR inspection report ↗

Disposition: Call Back - Extension given, pending
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers and oven not working.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in oven. Observed 1 dead roach in mens restroom.n
[32-11-5] Lack of toilet tissue at each toilet. Observed in womens restroom.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
[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. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep table across cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[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 multiple items not date marked, prepared prior day as per chef.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed between cooler and prep table.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in across cook line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed above cook line; missing filters.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[16-48-4] Old food stuck to clean dishware/utensils.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
[36-36-4] Ceiling tile missing. Observed above walk in.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed next to cooler at cook line.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in entryway to dry storage closet.
[36-24-5] Hole in or other damage to wall. Observed in restroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[27-10-4] No hot running water at mop sink. Observed hot water valve missing.

Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed multiple coolers and oven not working.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled.
[36-36-4] Ceiling tile missing. Observed above walk in.
[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 with ambient temp of 55F, the following TCS foods stored inside for more than 4 hours: cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding); eggs 55F Cold Holding. Technician showed up during end of inspection to work on cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior soiled.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dirty skewers on dry dish rack, not washed, rinsed or sanitized.
[08B-12-5] Stored food not covered. Observed in walk in freezer; multiple foods exposed.
[51-18-6] No copy of latest inspection report available. Observed no copy printed.
[16-48-4] Old food stuck to clean dishware/utensils.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed sauté pans on cook line.
[41-07-4] Container of medicine improperly stored. Observed needle pen in walk in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored above cooked chicken in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[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. Observed no employee training for any employee on site. Observed Dilesh and Mohammed, more than 60 days employed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler with ambient temp of 55F cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding). More than 4 hours in cooler as per operator. Technician showed up during end of inspection to work on cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry food is stored. Observed stored soiled fryer baskets in fryer. Observed stored baking sheets and pans soiled on cook line. Observed stored vegetable slicer soiled.
[01B-07-4] Food with mold-like growth. See stop sale. Observed 1 container of veggies with mold. Observed 1 container of chicken with mold. Observed 1 can of eggplant in reach in across cook line. Observed bag of tomatoes with mold in walk in cooler. Observed 1 case of limes with mold.
[36-17-5] Floor tiles missing and/or in disrepair. Observed in entryway to dry storage closet.
[25-05-4] Single-service articles improperly stored. Observed on floor outside of kitchen.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk in cooler with ambient temp if 55F for more than 4 hours: shell eggs 55F Cold Holding. Observed in walk in cooler with ambient temp of 55F cooked chicken (50F - Cold Holding); cooked breaded chicken (49F - Cold Holding); butter (54F - Cold Holding); shredded cabbage (51F - Cold Holding); paneer (50F - Cold Holding); cooked veggies (47F - Cold Holding); raw chicken (33F - Cold Holding).
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 container of broth worth dead fly inside.
[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 multiple items not date marked, prepared prior day as per chef.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in walk in cooler with ambient temp if 55F for more than 4 hours: shell eggs 55F Cold Holding. Technician showed up during end of inspection to work on cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed between cooler and prep table.
[14-11-5] Equipment in poor repair. Observed torn gaskets in reach in across cook line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Observed above cook line; missing filters.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep table across cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed on walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[08B-38-4] Food stored on floor. Observed case of onions on floor of dry storage.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed cooler gaskets soiled. Observed exterior of equipment soiled throughout establishment.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed throughout kitchen.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed next to cooler at cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[36-24-5] Hole in or other damage to wall. Observed in restroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed in kitchen.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed 2 cans of raid in kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop in bucket; not in use.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster.
[35A-03-4] Dead roaches on premises. Observed 1 dead roach in oven. Observed 1 dead roach in mens restroom.n
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[27-10-4] No hot running water at mop sink. Observed hot water valve missing.
[32-11-5] Lack of toilet tissue at each toilet. Observed in womens restroom.