Mantra Fine Indian Cuisine
Last inspected: Feb 13, 2026
55
Score
Across the available record, Mantra Fine Indian Cuisine has nine inspections on file, the first dated 2022. On Feb 13, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Performance has remained roughly level over recent inspections, averaging near six violations each time.
Across the inspection history, “ceiling/ceiling tiles/vents soiled” is the issue that surfaces most often, recorded three times.
The city-wide average sits at 79, which Mantra Fine Indian Cuisine's 55 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
9
Inspections
2
Critical latest
0
Major latest
3
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toxic Substances Properly Identified, Stored, Used
FL-32
55
Aug 25, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
50
Mar 3, 2025
Complaint Full
3 major violations. 2 minor violations.
View 5 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Nov 14, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
61
Aug 14, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Portioned cooked rice (112F - Hot Holding), per employee food hot held less than two hours, food reheated to 168 F. **Corrected On-Site**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Cook line, next to ice machine, two sponges inside sink, employee removed. **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. Cook line sink, next to ice machine.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled- dry goods storage- bottle containing cleaner, employee labeled **Corrected On-Site**
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line and prep station, build up of grease and soiled, ceiling tiles and AC vents. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, next to single service utensils in expo area, employee removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils stored on water temperature 112F employee removed and stored hot water temperature of 140F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers not inverted, service area. Employee inverted. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on prep tables around kitchen area. Employee removed all and placed on sanitizer bucket solution. **Corrected On-Site** **Repeat Violation**
21-12-4
50
Dec 13, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of lentils, made on Monday, employee labeled. **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vents in kitchen soiled with grease and dust
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Coffee creamer and two cups on same shelf of single service plates , storage shelf above flip top in cook line. Employee removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Dry goods storage area, container of spices and two boxes of mango pulp stored on floor, Employee moved to shelves. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cook line, cooking utensils in standing water, Employee removed to be clean and sanitized **Corrected On-Site**
10-07-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Several soiled cloths on prep table, employee removed all. **Corrected On-Site**
21-09-4
70
Jul 24, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Chef used personal cell phone to text, then continue to open containers of RTE food, without washing hands. After instructed, employee washed hands. **Corrective Action Taken**
12A-29-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips **Repeat Violation**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance, employee labeled as a degreaser. **Corrected On-Site**
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Sliding glass door cooler, employee removed, placed on separate container and placed employee label on front of container. **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a Cooper bracelet, after instructed, operator removed. **Corrected On-Site**
13-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door, right bottom , broken frame, next to women bathrooms .
35B-01-4
61
Mar 2, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
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. Two doors freezer- chicken above Goat meat, Employee removed all,chicken bags to bottom shelf **Corrected On-Site**
08A-17-6
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 provided **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer testing strips
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone, head phone and car keys on shelf, above prep table in cook line, Employee removed **Corrected On-Site**
40-06-5
67
Aug 17, 2022
Routine - Food
1 critical violation. 4 major violations. 10 minor violations.
View 15 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. Dishwasher (Chlorine 00ppm).observed empty gallon of sanitizer, employee connected new gallon. Chlorine sanitizer at 50 ppm. **Corrected On-Site**
22-41-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has cut tomatoes and cut lettuce on time procedures, missing the written procedures.
03F-10-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Big 6 poster provided **Corrective Action Taken**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Small Cutting board by cooking line.
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen area- storage area. Ceiling tiles and AC vents has build up grease, dust and food debris
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cook line station
14-09-4
Basic - Floor tiles missing and/or in disrepair. Kitchen line and triple sink area, 6 broken tiles **Repeat Violation**
36-17-5
Basic - Food stored on floor. Two containers of cooking oil by dry goods storage area, operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Poster provided **Corrective Action Taken**
51-13-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -two hood filters -outer sides of ice machine - Outer side of Atosa RIC **Repeat Violation**
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Utensils not inverted, employee removed and stored properly **Corrected On-Site**
25-09-4
Basic - Stored food not covered. Approximately 20 containers of Indian base sauces and condiments without cover , on dry hood racks.
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Employee cleaned. **Corrected On-Site** **Repeat Violation**
22-20-5
35
Frequently Asked Questions
When was Mantra Fine Indian Cuisine last inspected?
The most recent health inspection at Mantra Fine Indian Cuisine on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Mantra Fine Indian Cuisine?
Across the inspection record, “ceiling/ceiling tiles/vents soiled” has been cited three times, more than any other issue at Mantra Fine Indian Cuisine.
How does Mantra Fine Indian Cuisine compare to other restaurants in Pembroke Pines?
Mantra Fine Indian Cuisine most recently scored 55 out of 100, which is lower than the Pembroke Pines average of 79.
Has Mantra Fine Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Mantra Fine Indian Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Mantra Fine Indian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Mantra Fine Indian Cuisine inspected?
Based on the inspection history on file, Mantra Fine Indian Cuisine is inspected around three times per year on average.
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