ASHOKA INDIAN RESTAURANT PINECREST

Name: ASHOKA INDIAN RESTAURANT PINECREST
Address: 12663 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 61.1

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

61.1 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 61.1 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 87 total violations — 9 critical, 6 major, 72 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 included 1 critical violation, 0 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

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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.

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.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[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.
[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.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed at wine cooler freezer where glasses are stored.

Administrative complaint recommended
[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.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils on cook line in soiled water.
[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.
[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.
[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.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back of restaurant.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in reach in cooler across cook line.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed can of raid on rack under dry dishes.
[51-18-6] No copy of latest inspection report available. Observed no copy available.
[16-21-4] Accumulation of debris on exterior of warewashing machine. Observed exterior soiled at time of inspection.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers in kitchen.
[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.
[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.
[38-01-4] Light shield damaged/in disrepair. Observed missing shield in dry food storage closet.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed at cook line for spices.

Call Back - Complied
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[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.
[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.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[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.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[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 in walk in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.

Call Back - Admin. complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[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.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[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.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[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).
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[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)

Warning Issued
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed in dry storage for sugar; no label.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed at cook line.
[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.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottle on prep table.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in reach in freezer in hall.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop not stored for proper air drying.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at entry for dry food closet.
[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).
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed across cook line where spices are.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[38-01-4] Light shield damaged/in disrepair. Observed no shield in dry food closet,
[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.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in salt and sugar containers on dry storage.
[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).
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[08B-38-4] Food stored on floor. Observed case of water on floor behind kitchen.
[36-10-4] Worn, torn and/or soiled floors/carpeting. Observed soiled floor behind cook line.
[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.

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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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