DESI TADKA INDIAN CUISINE

Name: DESI TADKA INDIAN CUISINE
Address: 3780 TAMPA RD #D2, OLDSMAR, FL, 34677, US
Rating: 83.8

3780 TAMPA RD #D2, OLDSMAR, FL 34677

License #6215381

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

83.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

DESI TADKA INDIAN CUISINE in OLDSMAR currently holds an InspectFL Health Score of 83.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 15 total violations — 2 major, 13 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 April 9, 2026 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

See the place, then share or verify

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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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Discussed the import of wearing a hair net and beard when involved in food preparation.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator placed on stove to heat.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Discussed the reasons wiping cloths can not be used under cutting boards.
[22-02-4] Food-contact surface soiled with food debris andmold-like substance. Cutting boards soiled yellow and white on cook line. Discussed the need to resurface or replace cutting board.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Walk in cooler door handle has an accumulation of grease and food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line contains food removed from the original container containers not labeled with common name. Discussed that all food needs to be labeled once removed from the original con trainer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom shelves of prep tables soiled and rusted. Discussed different ways to resolve.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse