ASHOKA INDIAN RESTAURANT PINECREST

Name: ASHOKA INDIAN RESTAURANT PINECREST
Address: 12663 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 50.9

12663 S DIXIE HWY, PINECREST, FL 33156

License #2328082

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

50.9 Grade F / 100

Failing Health Score

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Quick take

ASHOKA INDIAN RESTAURANT PINECREST in PINECREST currently holds an InspectFL Health Score of 50.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 16, 2026. Across those visits, inspectors documented 119 total violations — 12 critical, 14 major, 93 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 January 16, 2026 shows 16 observation rows: 1 critical, 2 major, and 13 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

119

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.

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•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 - Complied
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
[38-01-4] Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[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 reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.

Disposition: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wiping cloth under board on prep table across cook line.
[25-32-4] Reuse of single-service or single-use articles. Observed yogurt container reused as spice container.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on prep table across cook line. Chef moved phone off of table and put away.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no choking poster on site. Inspector provided via email.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[01B-07-4] Food with mold-like growth. See stop sale. Observed 1 green bell pepper in walk in cooler with mold.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs stored above cabbage in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed glass of water on prep table across cook line. Chef threw cup away during inspection.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid on rack under dry dishes.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in reach in coolers.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at kitchen and dry food storage closet meet.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
[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 reach in next to hand sink no longer working. As per operator, used as dry storage. No TCS foods stored inside. Observed walk in cooler with ambient temp of 51F. The following tcs foods stored inside: cooked chicken (50F - Cold Holding); paneer (51F - Cold Holding); milk (47F - Cold Holding); cut melon (49F - Cold Holding); heavy cream (50F - Cold Holding); tempura cauliflower (48F - Cold Holding); sour cream (51F - Cold Holding); yogurt (51F - Cold Holding). As per operator, a delivery was made less than 4 hours prior to inspection, walk in was left ajar for 2 hours.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.
[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; inspector provided via email.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with soiled grooves.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed next to prep table and between reach in cooler across cook line. Chef removed knives from between table and cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed eggs in walk in cooler stored above ginger. Observed eggs stored above limes in walk in cooler.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils on cook line in soiled water.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.
[51-18-6] No copy of latest inspection report available. Observed no copy available.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed table cloth used as liner for wine glasses; stored upside down.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[31B-03-4] No soap provided at handwash sink. Observed no soap at kitchen hand sink. Manager brought soap for inspector.

Disposition: Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[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 across cook line where spices are.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
[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 across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)

Disposition: Call Back - Admin. complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[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 across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.

Disposition: Warning Issued
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets in multiple coolers. Observed exterior of multiple equipment soiled.
[25-32-4] Reuse of single-service or single-use articles. Observed sour cream containers reused for spices.
[31B-03-4] No soap provided at handwash sink. Observed no soap at sink in restroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves where dry dish and food are kept.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk in cooler: cooked chicken (54F - Cold Holding); raw beef (54F - Cold Holding); cheese paneer (55F - Cold Holding). As per operator less than 4 hours, delivery was made and door left open. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone on dry dish rack.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding).
[36-36-4] Ceiling tile missing. Observed above walk in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[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 across cook line reach in cooler with ambient temperature of 51F. The following tcs foods stored inside fir more than 4 hours: cooked chicken (54F - Cold Holding); cooked chicken stew (50F - Cold Holding); shredded cabbage (51F - Cold Holding); cut tomato (48F - Cold Holding); lamb (48F - Cold Holding); lentils (47F - Cold Holding); raw shrimp (47F - Cold Holding); paneer (47F - Cold Holding); spinach cooked (47F - Cold Holding); yogurt (50F - Cold Holding); heavy cream (50F - Cold Holding); cooked onion (50F - Cold Holding). Observed reach in next to dish rack with a,being temp of 50F. The following tcs foods stored inside: rice pudding (46F - Cold Holding); yogurt sauce (50F - Cold Holding)
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cheese in walk in cooler.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.

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Community pulse

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

F record

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