IFRA'S INDIAN KITCHEN

Name: IFRA'S INDIAN KITCHEN
Address: 9543 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 40.7

9543 S DIXIE HWY, PINECREST, FL 33156

License #2335638

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

40.7 Grade F / 100

Failing Health Score

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Quick take

IFRA'S INDIAN KITCHEN in PINECREST currently holds an InspectFL Health Score of 40.7 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 February 23, 2026. Across those visits, inspectors documented 74 total violations — 6 critical, 17 major, 51 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 February 23, 2026 included 2 critical violations, 3 major, and 11 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.

Inspection Completed - No Further Action
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed handles soiled of multiple equipment.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed containers of multiple spices; salt, cayenne, paprika with no label.
[25-32-4] Reuse of single-service or single-use articles. Observed old far,if containers reused for other slices on dry food rack.
[29-49-6] Standing water in bottom of reach-in-cooler.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen sink. Operator provided during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed sprays on dry food rack.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site. Inspector provided via email.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw eggs over cooked sauces in reach in next to hand sink. Operator corrected during inspection.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed on seasoning rack next to cook line.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for chef.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed cup on spice rack next to cook line.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding).
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed two employees in kitchen engaged in food prep with no hair restaurant.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of equipment heavily soiled on cook line. Observed hood system soiled. Observed exterior of coolers soiled in kitchen area.
[25-32-4] Reuse of single-service or single-use articles. Observed old spice and garlic containers reused for other spices.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed at hand sink in kitchen area.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand sink. Operator provided paper towels during inspection.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep tables where cutting and cook line.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed reach in next to hand sink in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - cold holding ); paneer (43F - Cold Holding); cooked potato (47F - Cold Holding); mixed veggies (43F - Cold Holding); raw shrimp (49F - Cold Holding); onion gravy (54F - Cold Holding); tomato sauce cooked (50F - Cold Holding); milk (47F - Cold Holding); whole milk yogurt (54F - Cold Holding). Observed on spice rack next to cook line: crispy onion (72F - Hot Holding). As per operator, more than 4 hours. Operator voluntarily discarded onions.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation through establishment.
[08B-38-4] Food stored on floor. Observed cases of water on floor at front counter.

Warning Issued
[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.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed above prep table.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door soiled.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leaking pipe at kitchen hand sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door with gaps.
[08B-12-5] Stored food not covered. Observed in reach in cooler multiple containers of chicken, sauces, cabbage with no cover. Observed in reach in freezer sauce bucket with no cover.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on cook line at 76F. Employee turned heat up on stove.
[25-32-4] Reuse of single-service or single-use articles. Observed old yogurt and garlic containers used for sauce and spices.
[24-14-4] Clean utensils stored between equipment and wall. Observed at triple sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed next to stove area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[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 at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CTs foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding).
[05-07-4] Food thermometer(s) not calibrated according to manufacturers specifications. Observed CFM unable to verbally calibrate thermometer. Inspector went over process with manager.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in kitchen area and at front counter.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before. Observed reach in at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CTs foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding); yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding);; yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding); pastry dough with milk (47F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on cook line: garlic oil (66F - Cold Holding). As per operator, since 1 hour prior to inspection. Employee placed in cooler. Observed reach in at front counter with ambient temp of 51F. As per operator; technician is coming to work on cooler. The following CTs foods stored inside since prior day: yogurt (47F - Cold Holding); cooked chicken (46F - Cold Holding); cheese (46F - Cold Holding); red curry sauce (48F - Cold Holding); milk (49F - Cold Holding); samoas (57F - Cold Holding); cauliflower cooked (50F - Cold Holding); meat cooked (49F - Cold Holding); yogurt sauce (56F - Cold Holding); tomato sauce (55F - Cold Holding); cheese (48F - Cold Holding); pastry dough with milk (47F - Cold Holding) .
[36-73-4] Floor soiled/has accumulation of debris. Observed soiled floor behind dry storage. Observed under reach in cooler in kitchen. Observed behind stove area.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of multiple equipment heavily soiled; fryer, stoves, tandoori. Observed hood system soiled. Observed soiled gaskets in multiple reach in coolers.

Community reaction

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Community pulse

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IFRA'S INDIAN KITCHEN has a rough inspection history. Would you risk it?

F record

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