IFRA'S INDIAN KITCHEN

Name: IFRA'S INDIAN KITCHEN
Address: 9543 S DIXIE HWY, PINECREST, FL, 33156, US
Rating: 51.7

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

51.7 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 51.7 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 117 total violations — 9 critical, 20 major, 88 minor.

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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 shows 30 observation rows: 3 critical, 5 major, and 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

117

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.

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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
[08B-38-4] Food stored on floor. Observed pan of chicken on floor upon kitchen entry. Operator removed from floor during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed no hair restraint for chef.
[25-32-4] Reuse of single-service or single-use articles. Observed old far,if containers reused for other slices on dry food rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed none at kitchen sink. Operator provided during inspection.
[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.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Observed behind cook line, under triple sink, and behind coolers and underneath throughout kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site. Inspector provided via email.
[22-12-5] Metal stem-type thermometer soiled. Observed soiled thermometer hanging on wall next to kitchen entrance.
[41-10-4] Toxic substance/chemical improperly stored. Observed sprays on dry food rack.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[29-49-6] Standing water in bottom of reach-in-cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed on seasoning rack next to cook line.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry food and dish racks.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled on cook line.
[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.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed in dry food storage.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple coolers.
[31B-03-4] No soap provided at handwash sink. Observed at kitchen sink. Operator provided during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled dry food and dish shelves.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink.
[14-05-4] Cardboard used to line food-contact shelves. Observed on top of cooler; used for bowls.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in multiple coolers soiled. Observed top and under equipment on cook line heavily soiled. Observed hood system soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in multiple coolers.

Disposition: Call Back - Complied
[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 exterior microwave soiled. Observed handles of reach in freezer and cooler in kitchen area soiled.
[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.
[08B-38-4] Food stored on floor. Observed cases of water on floor at front counter.
[14-11-5] Equipment in poor repair. Observed cracks inside of tandoori oven.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation through establishment.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior multiple coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep tables where cutting and cook line.

Disposition: Administrative complaint recommended
[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.
[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.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in multiple reach in coolers.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed old license displayed; 10/25.
[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).
[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 in kitchen area with ambient temp of 50F. The following tcs foods stored inside since prior day: cooked chicken (50F - 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).
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food shelves soiled.
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on spice rack next to cook line: crispy onion (72F - Hot Holding). As per operator, more than 4 hours. Operator voluntarily discarded onions.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed exterior microwave soiled. Observed handles of reach in freezer and cooler in kitchen area soiled.
[36-73-4] Floor soiled/has accumulation of debris. Observed throughout kitchen.
[14-11-5] Equipment in poor repair. Observed cracks inside of tandoori oven.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed under prep tables where cutting and cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled in kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed interior multiple coolers.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed in chest freezer.
[51-18-6] No copy of latest inspection report available. Observed no copy on site.

Disposition: Warning Issued
[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.
[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.
[24-14-4] Clean utensils stored between equipment and wall. Observed at triple sink.
[25-32-4] Reuse of single-service or single-use articles. Observed old yogurt and garlic containers used for sauce and spices.
[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.
[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.
[53A-10-4] Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door with gaps.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed above prep table.
[51-13-4] No Heimlich maneuver/choking sign posted. Observed no poster on site; inspector provided via email.
[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).
[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.
[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)
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on cook line: cooked onions (67F - Hot Holding). As per operator made and left on counter the night before.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed next to stove area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout kitchen area.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed in kitchen area and at front counter.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at reach in next to hand sink in kitchen.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Observed as liner for foil and rolling pin.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed on dry dish rack.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed across cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed in both reach in coolers that are in kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed interior of pot soiled where dry utensils are kept. Observed soiled dish rack. Observed soiled knife magnet.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed microwave door soiled.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen area.
[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) .

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