Dana-Pani Indian Kitchen
Last inspected: Mar 25, 2026
78
Score
Going back to 2022, Dana-Pani Indian Kitchen has 10 inspections in the public record. Dana-Pani Indian Kitchen was last inspected on Mar 25, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “no probe thermometer provided to measure temperature”, showing up five times.
Dana-Pani Indian Kitchen's latest score of 78 sits above the Miami average of 74. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 25, 2026
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
11-01-5
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning** - From follow-up inspection 2026-03-25: **Time Extended**
24-05-4
78
Mar 2, 2026
Routine - Food
5 major violations. 6 minor violations.
View 11 violations
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). **Warning**
11-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of food debris throughout kitchen shelves, and equipment. **Warning**
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed no current food service manager available. **Warning**
53A-01-7
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - Floor soiled/has accumulation of debris. Observed food debris underneath all kitchen equipment. **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed food debris throughout kitchen stove top. **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers. **Warning**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed food debris throughout kitchen walls. **Warning**
36-27-5
45
Oct 27, 2025
Food-Licensing Inspection
3 major violations. 8 minor violations.
View 11 violations
Intermediate - 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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Basic - Accumulation of debris in three-compartment sink.
16-07-4
Basic - Drain cover(s) missing. Underneath Three compartment sink.
29-18-4
Basic - Floor soiled/has accumulation of debris. Clean floor underneath kitchen stove top.
36-73-4
Basic - Food stored on floor. Observed bags of rice on kitchen floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top surface of kitchen stove top.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All kitchen coolers.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
50
Sep 15, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ **Warning**
50-08-7
Intermediate - 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. **Warning**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Basic - Accumulation of debris in three-compartment sink. **Warning**
16-07-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Warning**
24-05-4
Basic - In-use tongs stored on equipment door handle between uses. **Warning**
10-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
52
Mar 3, 2025
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Washing Fruits and Vegetables
FL-42
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
55
Nov 25, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Warewashing Facilities Maintained and Used
FL-24
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Obtained from Approved Sources
FL-11
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
55
Aug 7, 2023
Routine - Food
7 minor violations.
View 7 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. **Repeat Violation**
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed mold like Substance to all RIC door.
23-03-4
Basic - Soiled dry wiping cloth in use.
21-10-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
70
Jul 19, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - Drain cover(s) missing. Underneath three compartment sink.
29-18-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed Food cart with accumulation of old food debris.
23-03-4
Basic - Stored food not covered. Open container of sauce in RIC.
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
64
May 19, 2023
Food-Licensing Inspection
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
64
Nov 30, 2022
Food-Licensing Inspection
2 major violations. 2 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
74
Frequently Asked Questions
When was Dana-Pani Indian Kitchen last inspected?
The most recent health inspection at Dana-Pani Indian Kitchen on file is from Mar 25, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dana-Pani Indian Kitchen?
Across the inspection record, “no probe thermometer provided to measure temperature” has been cited five times, more than any other issue at Dana-Pani Indian Kitchen.
How does Dana-Pani Indian Kitchen compare to other restaurants in Miami?
Dana-Pani Indian Kitchen most recently scored 78 out of 100, which is higher than the Miami average of 74.
Has Dana-Pani Indian Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Dana-Pani Indian Kitchen have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dana-Pani Indian Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Dana-Pani Indian Kitchen inspected?
Based on the inspection history on file, Dana-Pani Indian Kitchen is inspected around three times per year on average.
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