Khasiyat
Last inspected: Apr 2, 2026
43
Score
Public records show 12 inspections at Khasiyat stretching back to 2023. Inspectors last stopped by on Apr 2, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 24 violations before.
“Bathroom located inside establishment not completely enclosed” accounts for the largest share of issues, appearing five times across the record.
The city-wide average sits at 79, which Khasiyat's 43 doesn't quite reach. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
2
Major latest
7
Minor latest
Inspection History
Apr 2, 2026
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potato bread with cheese (51F - Cold Holding). Held above the cold line in prep table. From yesterday. rice (55F - Cold Holding) in reach in cooler from yesterday.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potato bread with cheese (51F - Cold Holding). Held above the cold line in prep table. From yesterday. rice (55F - Cold Holding) **Repeat Violation**
03A-02-5
Intermediate - No soap provided at handwash sink. Sink located on the cook line. Staff added soap. **Corrected On-Site**
31B-03-4
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.
53B-14-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies
32-04-4
Basic - Cardboard used to line nonfood-contact shelves.
14-45-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area
36-32-5
Basic - Floor tiles missing and/or in disrepair. Dry storage area. **Repeat Violation**
36-17-5
Basic - Garbage on the ground and/or pad around dumpster. Old coolers
33-19-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Cook line hood located over stove and burners. **Repeat Violation**
38-07-4
Basic - Working containers of food removed from original container not identified by common name. Large white bin of milk powder.
02D-01-5
43
Aug 11, 2025
Routine - Food
No violations found.
100
Aug 7, 2025
Routine - Food
No violations found.
100
Aug 6, 2025
Routine - Food
6 critical violations. 7 major violations. 21 minor violations.
View 34 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook scarached.
12A-10-4
High Priority - Live, small flying insects found 9 live **Warning**
35A-02-7
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags with chips . **Repeat Violation**
14-31-5
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Tomatoes and mango next to salad bar. Manager moved to back counter. **Warning**
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (50F - Cold Holding) located in reach in cooler. samosa (47F - Cold Holding); kHAMAN (47F - Cold Holding); RICE (50F - Cold Holding). In walk- in cooler more than 4 hours. **Warning**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop.
22-02-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink installed on cook line not operational. **Warning**
31A-04-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter Sink next to back door Sink on the cook line not operational. One sink aside from sink next to restrooms stocked and ready with supplies. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Front counter Sink next to back door Sink on the cook line not operational. One sink aside from sink next to restrooms stocked and ready with supplies. **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pea cakes reach in cooler. Added dates **Corrected On-Site** **Repeat Violation**
02C-02-5
Intermediate - bottle containing toxic substance not labeled. Dish soap. Manager added label. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Fly rap over food prep area located in back kitchen area. Manager removed. **Corrected On-Site**
35A-06-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Ladies **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes around pipes in kitchen and storage area.
36-32-5
Basic - Cutting board has cut marks and is no longer cleanable. Medium green and red boards. Manager discarded. **Corrected On-Site**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Gum and other items on table next to microwave. Manager removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Floor tiles missing and/or in disrepair. Storage area
36-17-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops in large ingredients bin.
10-01-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout kitchen Fan cover in walk in cooler
14-47-4
Basic - Open dumpster lid.
33-16-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Reuse of single-service or single-use articles. Milk jugs with cilantro sauce. **Repeat Violation**
25-32-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Single-service articles not stored inverted or protected from contamination. Utensils on front counter Aluminum pans in storage. Manager turned over utensils and pans. **Corrected On-Site** **Repeat Violation**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Creamed butter. Manager added to refrigerator. **Corrected On-Site**
06-01-5
Basic - Unnecessary items stored in garbage enclosure. Construction items
33-30-4
Basic - Unnecessary items/unused equipment on the premises. Unused equipment in back storage area
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Manager removed cloth. **Corrected On-Site**
21-12-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Bulbs under hood.
38-07-4
7
Jun 11, 2025
Complaint Full
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. In multiple pans ink coolers. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.Dough in cooler . Operator discarded. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled old food debris. Table mounted. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
22-02-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has next door suite as storage and has not submitted plans. **Warning** - From follow-up inspection 2025-04-30: Spoke with operator about sink that has not been added to plans as stated in PROVISO at licensing. Extension 30 days for previous violation of additional storage space . **Time Extended** - From follow-up inspection 2025-06-11: Observed plans submit to this email by next unannounced visit. DHR.hqsupport@myfloridalicense.com **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on any thing. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Throughout facility. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on multiple tables in kitchen. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone and glasses on make table cutting board. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans on storage rack. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food on front counter. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Milk jugs used for curry sauce. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at front counter. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-04-30: **Time Extended** - From follow-up inspection 2025-06-11: **Time Extended**
36-27-5
27
Apr 30, 2025
Complaint Full
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. In multiple pans ink coolers. - From follow-up inspection 2025-04-30: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food.Dough in cooler . Operator discarded. - From follow-up inspection 2025-04-30: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled old food debris. Table mounted. - From follow-up inspection 2025-04-30: **Time Extended**
22-02-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has next door suite as storage and has not submitted plans. **Warning** - From follow-up inspection 2025-04-30: Spoke with operator about sink that has not been added to plans as stated in PROVISO at licensing. Extension 30 days for previous violation of additional storage space . **Time Extended**
51-16-7
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on any thing. - From follow-up inspection 2025-04-30: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms. - From follow-up inspection 2025-04-30: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Cardboard used to line nonfood-contact shelves. Throughout facility. - From follow-up inspection 2025-04-30: **Time Extended**
14-45-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on multiple tables in kitchen. - From follow-up inspection 2025-04-30: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone and glasses on make table cutting board. - From follow-up inspection 2025-04-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans on storage rack. - From follow-up inspection 2025-04-30: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-04-30: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2025-04-30: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food on front counter. - From follow-up inspection 2025-04-30: **Time Extended**
02D-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-04-30: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Milk jugs used for curry sauce. - From follow-up inspection 2025-04-30: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at front counter. - From follow-up inspection 2025-04-30: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer. - From follow-up inspection 2025-04-30: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen. - From follow-up inspection 2025-04-30: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers. - From follow-up inspection 2025-04-30: **Time Extended**
14-01-5
27
Jan 17, 2025
Complaint Full
2 critical violations. 3 major violations. 14 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with food.Dough in cooler . Operator discarded.
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. In multiple pans ink coolers.
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled old food debris. Table mounted.
22-02-4
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. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has next door suite as storage and has not submitted plans. **Warning**
51-16-7
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marks on any thing.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in bulk containers.
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Throughout facility.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottles of water on multiple tables in kitchen.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Phone and glasses on make table cutting board.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean metal pans on storage rack.
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Food on front counter.
02D-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Reuse of single-service or single-use articles. Milk jugs used for curry sauce.
25-32-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks at front counter.
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
36-27-5
27
Nov 18, 2024
Routine - Food
3 minor violations.
View 3 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
78
Apr 8, 2024
Routine - Food
4 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Dec 4, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 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
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Middle of kitchen.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on make table. **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on clean storage clean storage.
24-08-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
74
Jun 8, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food Properly Stored/Protected
FL-48
61
Mar 29, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. yogurt (48F - Cold Holding); milk (47F - Cold Holding) at make table, operator states out less then 2 hours, will exchange with cold product **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk under prep table
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dump hot water down sink across from prep table. Coached employee on proper hand sink usage **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. Multiple items in two door cooler in kitchen. Operator will label with correct date **Corrective Action Taken**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. In kitchen **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Several tiles in kitchen
36-37-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles in kitchen
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Multiple employees engaged in food prep
13-03-4
Basic - Floor tiles missing and/or in disrepair. In front of walk-in freezer **Repeat Violation**
36-17-5
Basic - Food stored on floor. Cases of water in dry storage area. Multiple items in walk-in freezer, multiple items in second dry storage area
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. In kitchen **Corrected On-Site**
21-12-4
43
Frequently Asked Questions
When was Khasiyat last inspected?
The most recent health inspection at Khasiyat on file is from Apr 2, 2026. The public record contains 12 inspections in total.
What is the most common violation at Khasiyat?
Across the inspection record, “bathroom located inside establishment not completely enclosed” has been cited five times, more than any other issue at Khasiyat.
How does Khasiyat compare to other restaurants in Orlando?
Khasiyat most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Khasiyat's inspection record improved over time?
Yes. Recent inspections at Khasiyat have averaged around four violations per visit, down from roughly 24 earlier in the record.
What does a high risk rating mean?
A high risk rating at Khasiyat 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 Khasiyat inspected?
Based on the inspection history on file, Khasiyat is inspected around four times per year on average.
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