Dasara Indian Cuisine
Last inspected: Jan 5, 2026
100
Score
Public records show 10 inspections at Dasara Indian Cuisine stretching back to 2022. The most recent report on file is from Jan 5, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Time/temperature control for safety food” comes up most often, recorded three times in the inspection record.
Compared to the broader Fort Lauderdale restaurant scene, where the average is 80, this is a stronger showing. The full picture is one of consistent compliance.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 5, 2026
Routine - Food
No violations found.
100
Oct 22, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice 115F **Warning**
03B-01-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation** **Warning**
53B-01-5
Basic - Ripped/worn tin foil used as shelf cover. On prep table next to stove **Warning**
14-20-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes not stored inverted **Warning**
25-06-4
Basic - Stored food not covered. Cooked chicken, Lentils,Walk In Cooler **Warning**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb being thawed in standing water Operator moved Lamb to Walk in cooler. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. **Warning**
21-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Stove dirty **Warning**
23-03-4
Basic - Bowl or other container with no handle used to dispense food.Used to dispense cooked chicken. Walk In Cooler. In container of rice at dry storage **Warning**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
10-07-4
50
Sep 16, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-09-16: Observed no proof of required state approved training for any employee **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2025-09-16: Observed no covered waste receptacle in women's bathroom **Admin Complaint**
32-12-6
86
Jul 16, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 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. Operator print and posted clean up poster **Corrected On-Site** **Warning**
11-27-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle contain clear liquid identified as ethyl alcohol sanitizer located at hand wash sink. Operator labeled bottle **Corrected On-Site** **Warning**
41-17-4
Basic - Covered waste receptacle not provided in women's bathroom. **Warning**
32-12-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle of drinking water on prep table. Operator discard drink bottle **Corrected On-Site** **Warning**
12B-07-4
Basic - No Heimlich maneuver/choking sign posted. Operator print and posted Heimlich Maneuver Chart **Corrected On-Site** **Warning**
51-13-4
58
Apr 28, 2025
Food-Licensing Inspection
No violations found.
100
Jul 30, 2024
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food Received at Proper Temperature
FL-12
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
50
Oct 19, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-10-19: **Time Extended**
11-27-4
90
Jul 31, 2023
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle cell phone than engaged in food preparation without washing hands.
12A-29-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed sausage links (115F - Hot Holding); sausage patties (98F - Hot Holding) not being reheated stored on shelf above flat top on cook line stored at room temperature not portioned or prep today. Operator voluntary discarded. **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed wc solution chlorine in excess of 200 Ppm . Operator diluted rechecked 50 Ppm **Corrected On-Site** **Repeat Violation**
41-15-5
Basic - Cook with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone being stored on top of clean pans. Employee removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Floors not maintained smooth and durable throughout kitchen.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed freezer chest with ice buildup on cook line. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on flip top cooler soiled with grease, food debris, dirt, slime or dust. Observed gasket on freezer chest **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed filters on top of iced tea machine.
25-06-4
Basic - Working containers of sugar removed from original container not identified by common name.
02D-01-5
45
Mar 9, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed potatoes (100-hot holding) on cook line. As per line cook item there for approximately 1 hour. Line cook started to reheat to 165° to maintain at 135° **Corrective Action Taken**
03B-01-6
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket near cook chlorine 200 Ppm. Operator removed sanitizer and refilled to 50 Ppm. **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in men's bathroom. Operator supplied **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand sink in wait station. Operator turned on **Corrected On-Site**
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed pots and pans not inverted. Operator inverted. **Corrected On-Site**
24-05-4
Basic - Cloth used as a food-contact surface for sausage.
21-05-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees keys and phone on cook line. Cooked removed.
40-06-5
Basic - Floors not maintained smooth and durable and cracks in kitchen.
36-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer located by cook line.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on white flip top freezer next to cook line. Observed various shelves with debris throughout kitchen.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed onions not washed prior to cutting.
08B-39-4
43
Sep 6, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
12A-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Employee placed items in clear plastic bags **Corrected On-Site**
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to coffee machine. Employee replaced paper towel. **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook with no beard guard **Corrected On-Site**
13-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Employee cleaned and sanitize microwave **Corrected On-Site**
22-08-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Mens room
36-64-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Employee placed wiping cloth in sanitizer bucket **Corrected On-Site**
21-12-4
52
Frequently Asked Questions
When was Dasara Indian Cuisine last inspected?
The most recent health inspection at Dasara Indian Cuisine on file is from Jan 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dasara Indian Cuisine?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Dasara Indian Cuisine.
How does Dasara Indian Cuisine compare to other restaurants in Fort Lauderdale?
Dasara Indian Cuisine most recently scored 100 out of 100, which is higher than the Fort Lauderdale average of 80.
Has Dasara Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Dasara Indian Cuisine have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Dasara Indian Cuisine 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 Dasara Indian Cuisine inspected?
Based on the inspection history on file, Dasara Indian Cuisine is inspected around three times per year on average.
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