KARMA FINE INDIAN CUISINE

Name: KARMA FINE INDIAN CUISINE
Address: 8661 BAYMEADOWS RD, JACKSONVILLE, FL, 32256, US
Rating: 59.9

8661 BAYMEADOWS RD, JACKSONVILLE, FL 32256

License #2614676

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

59.9 Grade F / 100

Failing Health Score

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Quick take

KARMA FINE INDIAN CUISINE in JACKSONVILLE currently holds an InspectFL Health Score of 59.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 24 total violations — 10 critical, 2 major, 12 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

July 21, 2025

The latest inspection on March 3, 2026 included 5 critical violations, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan and shelves with debris accumulation. Exterior of bulk dry goods containers of flour at cook one with debris accumulation. Exterior of oven mitt soiled in kitchen.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Observed employee dump mop water on ground outside of back door.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage on ground around dumpster.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge only able to provide test strips for quatanery ammonium during inspection. Not for chlorine.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Walls at dishmachine with mold like substance buildup. Standing water on floors at dry storage area off of prep area, at dishmachine area. Floors with debris accumulation along walls. Walls with grease accumulation near naan oven.
[08B-02-4] Displayed food not properly protected from contamination. Soup on buffet line does not have hinged lids. Not on buffet line protected by sneeze guard. Person in charge moved under sneeze guard during inspection.
[01B-01-4] Dented/rusted cans present. See stop sale. One can of olives with dent along seam.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in walk in freezer.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak observed at middle sink at triple sink.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle cut melon with bare hands that is served on buffet. Spoke to employee who donned gloves.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door at cook line. Person in charge moved to appropriate location.
[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. Dishmachine testing at 0ppm after running multiple times. Is in use during inspection. By end of inspection testing at 50ppm after cleaning lines.

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed one container of dried mint with multiple live insects in container in dry storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with debris buildup. Fan in walk in cooler with dust accumulation. Handles to reach in cooler on line with debris buildup.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on multiple clean dishware items.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left sided reach in cooler fried vegetables, cut cabbage, fried jalapeños, potato at 48-51F. Person in charge states was moved from walk in cooler 1 hour ago. Person in charge moved all items to walk in cooler to rapidly chill. All items testing at 43F or below during inspection. At room temperature in kitchen ghee at 84F. Person in charge states holds on time. No time mark and not indicate on time paperwork. Person in charge added and marked during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on line observed in water at 82F. Person in charge replaced water and added to cookline to heat.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Floors at cookline with debris buildup. Wall at dishmachine with mold like substance buildup. Standing water near hand wash sink by dishmachine.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth used in direct contact with naan dough in kitchen.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time. Has regular lids on items at time of inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. To go quarts with no handle observed as scoops in dry goods. Person in charge removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink by triple sink. Person in charge removed.

Community reaction

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