DASARA INDIAN CUISINE
1100 LINTON BLVD SUITE C3-C4, Delray Beach FL 33444
Last inspected Feb 2, 2026 · 10 visits since October 2023
JUL 24
JAN 25
MAR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Chicken date marked 7/14, expired date marked 7/21. chicken expiration date wrong over 7 days.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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....chlorine 00ppm due to empty chlorine container.employee replace new chlorine container
Raw animal food stored over/not properly separated from ready-to-eat food....raw chicken above sauce in walk in cooler, raw lamb above sauce in walk in freezer. Employee properly stored..
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... flavor rice on the prep table, chef stated that rice was cooked 11 am and 3 pm will be discarded. Chef discarded food
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit....butter 87F by the naan oven at kitchen, food being held less than 4 hours. Chef voluntarily discarded food.
Show the remaining 2 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored 76F at kitchen, employee removed.
Working containers of food removed from original container not identified by common name....water spray bottle. Employee labeled.
Dec 1, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt sauce 48F, cilantro sauce 49F, biryani sauce 48F in squeeze bottles, condiments container at flip top reach in cooler at dishwashing area. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at server station. Employee cleaned.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority6 Intermediate5 Basic
Show 15 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized...employee prepared sanitizer solution to sanitized utensils.
Raw animal food stored over/not properly separated from ready-to-eat food....raw marinated chicken stored above cooked spinach chick pease at walk in cooler, employee properly stored.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt sauce 48F, cilantro sauce 49F, biryani sauce 48F in squeeze bottles, condiments container at flip top reach in cooler at dishwashing area. Food not prepped or portion today, food being held more than 4 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt sauce 48F, cilantro sauce 49F, biryani sauce 48F in squeeze bottles, condiments container at flip top reach in cooler at dishwashing area. Food not prepped or portion today, food being held more than 4 hours. Stop sale issue. Employee discarded food.
Handwash sink used for purposes other than handwashing....some food evidence in handwashing sink at server station. Employee cleaned.
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 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...employee work about 40 days employee name Anil Patel
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....cooked chicken, cooked goat, cooked lamb at walk in freezer. Employee date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked....cooked chicken, cooked boneless chicken, cooked chick pease was cooked 2, 3 days ago in walk in cooler. Employee date marked.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor....several food boxes on the floor at walk in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit....spoons stored in 91F water. Employee replace water in fire.
Stored food not covered....all food in walk in cooler not covered.
Working containers of food removed from original container not identified by common name...water spray bottle, employee labeled.
May 9, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 5, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 13 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observe Triple Sink (Chlorine 0ppm); Operator correct to Triple Sink (Chlorine 100ppm);
Ice machine surface soiled with food debris, mold-like substance or slime.
Manager or person in charge lacking proof of food manager certification. Operator has a certificate completion that he successfully completed. The training for food protection manager no certificate was issued
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. I email operator form and operator printed and employee signed.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. On at cook line hand sink.
Bowl or other container with no handle used to dispense food. Observe in yellow split pea. Operator removed.
Exterior door has a gap at the threshold that opens to the outside. Observe at cook line rear door
Food stored on floor. Observe plastic containers of water and oil on floor in dry storage.
In-use ice scoop stored on soiled surface between uses. Observe on top of ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observe hood vent soiled with grease and fan soiled w food debris.
Old labels stuck to food containers after cleaning. Observe on hotel pans
Working containers of food removed from original container not identified by common name. Observe spay bottle with water not labeled.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observe 15 lb propane tank in kitchen. Operator placed outside.
Jan 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 3 high priority.
3 High priority2 Intermediate0 Basic
Show 5 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....chlorine 00 ppm. Operator set up triple sink quaternary ammonium 200 ppm to sanitize utensils
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt 50F, yogurt sauce 48F in flip top reach in cooler at dishwashing area. Food not prepped, portion today, food being held more than four hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit....yogurt 50F, yogurt sauce 48F in flip top reach in cooler at dishwashing area. Food not prepped, portion today, food being held more than four hours. Stop sale issue. Operator discarded food..... Cheese, sauce, cooked chicken all at 44F at pizza reach in cooler at front line, food not portion or prepped today, food being held less than four hours. Employee removed food to walk in cooler.j
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...operator stated all employee hired less than 60 days, operator unable to provide employee health policy agreement.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels at front line. Employee provided extra paper towel.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority2 Intermediate3 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...goat 58F, makhani sauce 46F in walk in cooler,cooling over storing food in a deep container. Per Cook food was cooked yesterday. Stop sale issue.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Chicken date marked 7/14, expired date marked 7/21. chicken expiration date wrong over 7 days. Stop sale issue. Advise operator discarded food.
Stop Sale issued due to food not being in a wholesome, sound condition...Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.... Chicken date marked 7/14, expired date marked 7/21. chicken expiration date wrong over 7 days.
Stop Sale issued on time/temperature control for safety food due to temperature abuse..... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours...goat 58F, makhani sauce 46F in walk in cooler,cooling over storing food in a deep container. Per Cook food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.....raitha 62F prep, ras malai 54F in reach in cooler, food prep about 4 hours, raitha ( make with yogurt) 68F at prep station, food brought up from walk in cooler at 12 noon. Food being held about 4 hours. Employee discarded food.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit... Hot holding salan sauce 125 F at prep station being held about 4 hours. Employee discarded food.
No probe thermometer provided to measure temperature of food products.
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.
Bowl or other container with no handle used to dispense food...sauce, chicken at walk in cooler, employee removed container
Food stored on floor...ice cream, chicken, other food at walk in cooler and walk in freezer.
Stored food not covered...severs food in walk in freezer not covered. Employee covered.
Jan 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee with no hair restraint while engaging in food preparation...employee provided
Stored food not covered...multiple food at walk in cooler and walk in freezer. Employee covered
Jan 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 58° in walk in cooler, paneer Biryani 45°, lamb biryani 45°, chicken biryani 45° in glass door reach in cooler. Per chef food was cooked yesterday. Stop sale issue. Employee discarded food.
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....00 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized due Dishmachine not sanitizing. Operator prepared sanitizer solution in 3 compartment sink and sanitized utensils.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.... Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours....tomato sauce 58° in walk in cooler, paneer Biryani 45°, lamb biryani 45°, chicken biryani 45° in glass door reach in cooler. Per chef food was cooked yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit...cut tomatoes 52°, cooked cauliflower 54° stored in double containers in flip top reach in cooler being held less than 4 hours. Employee properly stored food and covered.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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 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.
Clean utensils KNIVES stored between equipment in reach in cooler. Employee moved.
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust at walk-in cooler shelvings.
Stored food not covered...chicken bone, lamb in walk in cooler. Employee covered
Water leaking from pipe at handwashing sink at kitchen.
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.