Indian Sizzler
Last inspected: Apr 15, 2026
32
Score
Public records show 10 inspections at Indian Sizzler stretching back to 2022. The newest entry in the record is dated Apr 15, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 10 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
By comparison, the average Titusville facility scores 68, putting Indian Sizzler on the weaker side. There are enough flags in the record to merit a second thought.
10
Inspections
4
Critical latest
1
Major latest
9
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - 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. Dish machine chlorine sanitizer at 0 ppm. Operator primed it. Next reading 0 ppm. Triple sink is then setup with chlorine at 50 ppm.**Warning** **Corrective Action Taken** **Repeat Violation** **Warning**
22-41-4
High Priority - Live, small flying insects found 13 small flying insects found **Repeat Violation** **Warning**
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs stored over cheese in reach in cooler on cook line. Raw chicken stored over cooked chicken in reach in freezer by triple sink area. Operator removed **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh crushed garlic stored by tandoori station at 73F. Operator placed it in freezer to rapid chill. New temp after 30 minutes 33F. **Corrected On-Site** **Repeat Violation**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available at establishment
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used inside multiple containers in establishment. Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored uninverted by kitchen entrance **Repeat Violation**
24-05-4
Basic - Cloth used as a food-contact surface. White Cloth used for tandoori bread baking **Repeat Violation**
21-05-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 63F. Operator discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease Gaskets in reach in cooler under make table on cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
22-16-4
Basic - Standing water in bottom of reach-in-cooler. On cook line
29-49-6
Basic - Uncleanable knife block in use to store knives. Wooden knife block in use in kitchen. Operator discarded it. **Corrected On-Site**
14-55-4
32
Nov 19, 2025
Routine - Food
7 critical violations. 2 major violations. 12 minor violations.
View 21 violations
High Priority - Live, small flying insects found 3 small flying insects found in kitchen and dry storage area
35A-02-7
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked falafel in (Argus brand) reach in freezer in back room. Operator removed. **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw shrimp stored over raw chicken nuggets in black reach in freezer by kitchen entrance. Operator removed **Corrected On-Site**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt with mixed vegetables and shredded cabbage stored overnight in black reach in cooler by kitchen entrance at 50 F cold holding. Operator discarded **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. First reading 200+++. Operator changed solution. Second Reading 50 ppm **Corrected On-Site**
41-27-4
High Priority - 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. First reading 0 ppm. Operator primed. Second reading 100 pm. **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards **Repeat Violation**
22-02-4
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. Some employees have not signed the form
11-26-1
Basic - Cloth used as a food-contact surface. White cloth used for bread
21-05-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used in baking powder container. Operator removed **Corrected On-Site**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls not inverted on shelves by kitchen entrance.
24-05-4
Basic - Dead roaches on premises. 3 dead roaches in found dry storage area 2 dead roaches found in employee restroom Operator removed and cleaned. **Corrected On-Site**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking by dish machine area
12B-07-4
Basic - Equipment in poor repair. Torn gaskets in multiple reach in coolers and walk in cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap above back door
35B-01-4
Basic - Hole in the wall. In dry storage room
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In rice container. Operator removed **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water at 85 F. Operator changed water, second reading 175F. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled **Repeat Violation**
22-08-4
Basic - Reach-in cooler / freezer shelves with rust that has pitted the surface. Reach-in freezer back of the house area .
14-33-4
16
Feb 6, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 10/25/24. - From follow-up inspection 2025-02-06: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled. - From follow-up inspection 2025-02-06: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled. - From follow-up inspection 2025-02-06: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled. **Repeat Violation** - From follow-up inspection 2025-02-06: **Time Extended**
23-03-4
64
Feb 5, 2025
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Curry chicken on kitchen counter put out around 12:30 temperature at 100F at 2:35 not cooled to 70F within two hours. **Warning**
03D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen. **Repeat Violation**
22-02-4
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/ No manager available during time of inspection. Manager showed up towards end of inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwashing sink before you enter kitchen. Operator refilled. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired 10/25/24.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled. **Repeat Violation**
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint. **Repeat Violation**
13-03-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under cutting board. Operator removed. Sanitizer bucket stored on floor. operator removed. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled. **Repeat Violation**
23-03-4
43
Aug 15, 2024
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm. Operator remade 100ppm **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In employees restroom. Operator refilled. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked lamb and goat in walk in made yesterday not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear Liquid substance in spray bottle in dishwasher area. Operator labeled **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top reach in cooler soiled.
22-02-4
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/ There was not a certified manager on duty at time of inspection. Manager arrived prior to ending inspection. Educated operator that a certified manager must be present if 4 or more employees are working. **Corrected On-Site**
53A-05-6
Basic - Employee with no hair restraint while engaging in food preparation. Employees throughout kitchen.
13-03-4
Basic - Food not stored at least 6 inches off of the floor. Multiple cases of soda stored on the floor underneath front counter. Operator moved. **Corrected On-Site**
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board on cookline. Operator removed. **Corrected On-Site**
21-04-4
Basic - No Heimlich maneuver/choking sign posted. Emailed operator documents to post. **Corrective Action Taken**
51-13-4
Basic - No handwashing sign provided at a hand sink used by food employees. In front men's and women's restroom no handwashing sign.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cookline.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splash throughout kitchen.
36-27-5
37
Nov 17, 2023
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items **Repeat Violation** - From follow-up inspection 2023-11-17: Did not observe st the time of the callback, buffe5 at lunch service only. **Time Extended**
08B-01-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step - From follow-up inspection 2023-11-17: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving. - From follow-up inspection 2023-11-17: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit. - From follow-up inspection 2023-11-17: **Time Extended**
29-03-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled - From follow-up inspection 2023-11-17: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line - From follow-up inspection 2023-11-17: **Time Extended**
36-34-5
67
Nov 15, 2023
Complaint Full
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Chef stated prepared on site yogurt was prepared d from boiled while milk from previous day, 2 5 gallon containers of yogurt being prepared on site cooling at ambient air from over night , container one (81° F - Cooling); second container (82F - Cooling). See stop sale **Warning**
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Rewrapped raw chicken stored over prepared on site vegetable samosa in reach in freezer , corrected **Corrected On-Site** **Warning**
08A-02-6
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Lunch buffet line with multiple items not protected by sneeze guard, sliced cucumbers, salad, cut orange, cut red onions and other garnishes and pasta. 8 chafers in place with sneeze guards but not on small items **Repeat Violation**
08B-01-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Water holding used rice scoop at 113-118° **Warning**
03B-01-6
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved variance for the method observed in use during the inspection.location is preparing yogurt on site at ambient air holding temp of 80° or above, product temped at 81-82° 2 batches observed in fermentation stage since previous day. Stop sale per dist office. **Warning**
03G-46-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled blade and gears of counter top can opener. Removed to dish washing area **Corrective Action Taken**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at the 3 compartment sink area being used to hold dishes in transition at hand wash sink. Corrected by chef **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked items in back walk in cooler unit, onion sauce, goat, chicken and vegetables not date marked. **Warning**
02C-02-5
Basic - Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving.
36-24-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handles of scoops in bulk flour touching food items when not in use. Corrected by chef **Corrected On-Site**
10-01-5
Basic - Reuse of single-service or single-use articles. Single use gallon milk jug with hollow handle being reused for prepared on site lemonade and yogurt beverage, no hollow handle jugs to be reused.
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on back dry stock room stored on top shelf not inverted, corrected bychef **Corrected On-Site**
25-06-4
Basic - Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit.
29-03-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
36-34-5
Basic - Floor tiles missing and/or in disrepair. Broken floor tiles in kitchen/ prep area and near back door. Floor of walk in cooler in need of repair at inside step
36-17-5
Basic - Food stored on floor. 2/5gallon buckets of prepared at ambient air temp yogurt stored on floor **Corrected On-Site**
08B-38-4
23
Jul 11, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Whole raw shell eggs stored over grilled tofu in reach in cooler make table, corrected **Corrected On-Site**
08A-05-6
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. Dishwasher employed 30 days, does not require food safety training but no employee agreement on site for new employee, information/ form again sent to manager for complaince **Repeat Violation**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked items in outside walk in cooler unit not date marked, some items cooked on 7/9, corrected by chef while inspection was taking place **Corrected On-Site**
02C-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple cooked on site items in reach in freezer units without date marks for thawing and held under refrigeration **Repeat Violation**
02C-04-5
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. Poster again sent to manager for complaince. **Repeat Violation**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. Handles for bulk dry food items touching product.
14-01-5
Basic - Clean in place equipment not washed, rinsed and sanitized using three distinct steps. Observed dishwasher remove extremely large mixing bowl from 3 compartment sink area where bowl would not fit in sanitizer solution. Bowl was placed back on rolling table without steps completed to sanitize. Explained to cooks that a clean in place procedure needs to take place before mixing bowl can be used again.
16-29-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hat stored on case of dry food item in back room. Corrected.
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled **Repeat Violation**
23-03-4
Basic - Ripped/worn tin foil/ paper/ cardboard used as shelf cover. Cooks line, soiled paper in place on shelf under prep table/passline. Removed by chef **Corrected On-Site**
14-20-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing and back door entrance area. **Repeat Violation**
36-02-5
43
Feb 8, 2023
Routine - Food
2 critical violations. 6 major violations. 12 minor violations.
View 20 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Household use only bug spray on site, removed. **Corrected On-Site**
41-05-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Exposed cut cabbage salad at buffet line not covered by sneeze guard, manager moved items, chafers down to able to put salad behind sneeze guar, corrected **Corrected On-Site**
08B-01-4
Intermediate - No soap provided at handwash sink. Back hand wash sink, corrected **Corrected On-Site**
31B-03-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Potato dumpling samosas, commerically prepared items, arrives frozen, placed in reach in cooler no date tracking.
02C-06-5
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. Paperwork for clean up procedure given to operator at time of inspection by inspector.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employees restroom holding tub to catch water from leaking faucet. Removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Wait staff, shita no food handling training, hired 5 months prior.
53B-02-5
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. New wait staff 5 months no employee food handling training or employee agreement signed, paperwork given to operator by inspector to comply
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. ROP fish still fully packaged in cooks line, seal nor broken. Corrected while inspection was taking place by opening under running water. **Corrected On-Site**
06-09-1
Basic - Dry stock shelves with rust that has pitted the surface.
14-33-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage cup stored with clean plates, corrected, employee open coffee cup stored on prep table, corrected. **Corrected On-Site**
12B-07-4
Basic - Hole in or other damage to wall. Dry stock room entrance wall near 3 compartment sink in need of repair, wall behind dish line, black mold like substance on wood surface on wall.
36-24-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer lid interior broken, insulation exposed,
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cooks line soiled, fryer and 2 door reach in freezer has flacking plastic still attached from shipping, holding food debris. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Standing water interior reach in cooler on cooks line. Opened cans stored in/on standing water.
22-16-4
Basic - Reuse of single-service or single-use articles. Operator reuses emptied milk gallon jugs for catering use, hollow handles not cleanable
25-32-4
Basic - Soiled dry wiping cloth in use. Pillows used for made in house naan bread are wiping cloths stored on un sanitized surface between uses.
21-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. **Corrected On-Site**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dry stock room. Walk in cooler floor, exposed wood between levels.
36-02-5
22
Sep 14, 2022
Complaint Full
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Added buffet in dining room, plans need to reflect this addition. - From follow-up inspection 2022-07-20: **Time Extended** - From follow-up inspection 2022-09-14: 30 day extension given, operator stated owner has sent in plans to Tallahassee. Plan review has been contacted by inspector and was told no plans have yet to arrive. **Time Extended**
51-16-7
90
Frequently Asked Questions
When was Indian Sizzler last inspected?
The most recent health inspection at Indian Sizzler on file is from Apr 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Indian Sizzler?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Indian Sizzler.
How does Indian Sizzler compare to other restaurants in Titusville?
Indian Sizzler most recently scored 32 out of 100, which is lower than the Titusville average of 68.
Has Indian Sizzler's inspection record improved over time?
No. Recent inspections at Indian Sizzler have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Indian Sizzler means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Indian Sizzler inspected?
Based on the inspection history on file, Indian Sizzler is inspected around three times per year on average.
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