DADA INDIAN CUISINE
2447 S ORANGE AVE, Orlando FL 32806 · 407-437-0306
Last inspected Aug 24, 2026 · 8 visits since December 2023
JUL 24
APR 25
OCT 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Provided form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. To Go bags used for storing raw chicken in walk on freezer
Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle by ware wash area
Bowl or other container with no handle used to dispense food. Plastic cup used in sugar container
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on cook line
Show the remaining 5 findings ▾
Employee with no hair restraint while engaging in food preparation. Cook
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Working containers of food removed from original container not identified by common name. Sugar container
Dec 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Employee with no hair restraint while engaging in food preparation. Cooks
Food stored in a location that is exposed to splash/dust. Dough proofing in bowl with plastic wrap on clean side drain board of dish machine
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at cook line, water 80f
Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom microwave at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler has debris in bottom of unit
Standing water in bottom of reach-in-cooler. Standing water in bottom of reach in cooler make table at cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Oct 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Employee with no hair restraint while engaging in food preparation. Cook
Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Oct 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 2 high priority.
2 High priority4 Intermediate17 Basic
Show 23 findings ▾
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 is 0ppm chlorine, facility will sanitize in 3 compartment sink
Non-food grade paper/paper towel used as liner for food container. Linen napkin used to place naan bread in oven.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
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/
Nonfood-grade basting brush used in food. Paint brush used in oil for naan bread
Carbon dioxide/helium tanks not adequately secured.
Employee with no hair restraint while engaging in food preparation. Cook
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 85f at cook line
In-use wet wiping cloth/towel used under cutting board. Cloth under cutting board
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves at cook line
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage room before restroom
No waste receptacle installed at handwash sink provided with disposable towels. Hand sink at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Side of fryers and side of oven has debris build up Shelves in walk in cooler has debris Fan cover in walk in cooler has debris build up
Reach-in cooler interior/shelves have accumulation of soil residues. Pepsi stand up cooler at cook line has debris build up
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls at buffet not inverted.
Standing water in bottom of reach-in-cooler. Standing water in bottom of make table cooler at cook line
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink at cook line has slow drain
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in standing water in compartment sink, chicken at 40f, corrective action taken
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Black debris on wall at dish machine
Wet mop not stored in a manner to allow the mop to dry.
Apr 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Buildup of food debris/soil residue on equipment door handles. All reach in coolers throughout facility
Carbon dioxide/helium tanks not adequately secured. Two tanks underneath soda machine back of the house.
Floor soiled/has accumulation of debris. Underneath cooking equipment on cooks line.
Food stored on floor. Cut onions and sauce stored on the floor by cooks line. Operator picked up off floor and set on prep table.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water 82f on prep rolling cart. Operator placed by dishwasher to be cleaned.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of all cooking equipment on cooks line.
Standing water in bottom of reach-in-cooler. By cooks line.
Time/temperature control for safety food thawed in an improper manner. Lamb thawing at room temperature in 3 compartment sink filled with water.
Wet mop not stored in a manner to allow the mop to dry. By mop sink.
Working containers of food removed from original container not identified by common name. Coconut flakes stored in dry storage area in reach in coolers.
Jul 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate11 Basic
Show 14 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time marking for cooked chicken at cook line at 83f. Per cook chicken out for 2 hours. Corrective action to discarded at 4 hours
Handwash sink not accessible for employee use at all times. Hand sink for cook line is blocked by push cart
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Numerous items in walk in cooler made on site have no date marking. Cook stated products only made 2 or 3 days
Carbon dioxide/helium tanks not adequately secured. I next to 3 compartment sink and in dry storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal cell phone on shelf woth clean equipment across from dish machine
Employee with no hair restraint while engaging in food preparation. Cook
Food stored on floor. Bag of rice on floor, box of oil on floor, container of sauce on floor at cook line
In-use tongs stored on equipment door handle between uses. Tongs hanging on oven door
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights in dry storage area for To go containers and spices has no cover
No copy of latest inspection report available.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls
Time/temperature control for safety food thawed in an improper manner. Potato stuffed pastry thawing at room temperature at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Lemon juice squeeze bottle not labeled
May 10, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with unwashed produce. Raw eggs over produce.
No probe thermometer provided to measure temperature of food products. Facility only has meat thermometer, no probe thermometer to measure cold foods
Carbon dioxide/helium tanks not adequately secured. One in dry storage area. One underneath fountain soda machine.
Covered waste receptacle not provided in women's bathroom. Both unisex restrooms have no covered waste receptacle
Unnecessary items/unused equipment on the premises. Two reach in coolers in dining area and unused kitchen equipment stored in dry storage area with barn door.
Dec 4, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Displayed food not properly protected from contamination. Cooked chicken wings, cooked dumplings, cooked onions rings at small buffet area. Container of chopped peanuts at small buffet area
Nonfood-grade bags used in direct contact with food. Crabs in freezer in trash bag and not a food grade bag
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. No sneeze guard at dessert buffet line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items at buffet cooler table, krab sticks, raw duck tripe, raw beef tripe, raw shrimp, raw chicken, raw pork belly, raw short ribs, raw steak at buffet between 57-60f. Person in charge stated products only out for 1 1/2 hours. Explain the time plan and/or place ice on items. All seafood items and separate buffet has ice on item.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked chicken wings, cooked dumplings and cooked onion rings between 68-80f. Person in charge stated products have only been out for an hour. Explain Time plan for these food items
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. Provided form
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand removed at dish machine area
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/. Facility was licensing in 1/2023 and no changed had been made at that time from the old owners Facility has remodeled since licensing before opening the facility to the public Facility has removed hand sink at warewash area on west side of kitchen, next to dish machine. Wall has been added to block off kitchen to front area. 4 large floor burners have been added to cook line. Slicer, stand up one door freezer and stand up floor meat slicer added to kitchen. Server area that was in dining area has been removed and dessert cooler and dessert buffet ( customer self service added. 3 other buffet (customer self service) tables has been added to the back dining area. Additional storage area room ( for unused equipment) with barn sliding door added. Storage room for food, dry storage and to go items has been added. Tables in dining room has been replaced with hot burner top tables for soup. 4 tables with 4 burners and 6 tables with 6 burners.
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.
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. Provided form
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezers in buffets area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light shield missing in dry storage and to go items room
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Appomattox and forks at dessert buffet area not inverted or protected
Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing at room temperature in kitchen. Items still at 32f. Person in charge placed wings in the walk in cooler to thaw
Wet mop not stored in a manner to allow the mop to dry.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.