DADA INDIAN CUISINE

Name: DADA INDIAN CUISINE
Address: 2447 S ORANGE AVE, ORLANDO, FL, 32806, US
Rating: 89.6

2447 S ORANGE AVE, ORLANDO, FL 32806

License #5810908

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

89.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

DADA INDIAN CUISINE in ORLANDO currently holds an InspectFL Health Score of 89.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on December 22, 2025. Across those visits, inspectors documented 37 total violations — 2 critical, 6 major, 29 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 December 22, 2025 shows 10 observation rows: no critical rows, 1 major, and 9 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.

Location + actions

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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: Inspection Completed - No Further Action
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
[08B-36-4] Food stored in a location that is exposed to splash/dust. Dough proofing in bowl with plastic wrap on clean side drain board of dish machine
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler has debris in bottom of unit
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cooks
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler make table at cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave at cook line
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line , water 80f

Disposition: Warning Issued
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine is 0ppm chlorine , facility will sanitize in 3 compartment sink
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Linen napkin used to place naan bread in oven.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves at cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in compartment sink, chicken at 40f,
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil for naan bread
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. Hand sink at cook line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler at cook line has debris build up
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room before restroom
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Side of fryers and side of oven has debris build up Shelves in walk in cooler has debris Fan cover in walk in cooler has debris build up
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet not inverted.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall at dish machine
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line has slow drain
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85f at cook line

Community reaction

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Community pulse