INDIAN SIZZLER
3520 S WASHINGTON AVE, Titusville FL 32780 · 321.603.2016
Last inspected Apr 16, 2026 · 9 visits since July 2023
NOV 23
AUG 24
FEB 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3 small flying insects found in kitchen and dry storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 16, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Bowl or other container with no handle used to dispense food. Bowl used inside multiple containers in establishment. Operator removed
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 63F. Operator discarded water.
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
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 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 chlorine sanitizer at 0 ppm. Operator primed it. Next reading 0 ppm. Triple sink is then setup with chlorine at 50 ppm.
Live, small flying insects found 13 small flying insects found
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
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips available at establishment
Bowl or other container with no handle used to dispense food. Bowl used inside multiple containers in establishment. Operator removed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls stored uninverted by kitchen entrance
Cloth used as a food-contact surface. White Cloth used for tandoori bread baking
Cutting board has cut marks and is no longer cleanable.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water at 63F. Operator discarded water.
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
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler on cook line soiled
Standing water in bottom of reach-in-cooler. On cook line
Uncleanable knife block in use to store knives. Wooden knife block in use in kitchen. Operator discarded it.
Nov 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
7 High priority2 Intermediate12 Basic
Show 21 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. First reading 0 ppm. Operator primed. Second reading 100 pm.
Live, small flying insects found 3 small flying insects found in kitchen and dry storage area
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.
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
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.
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
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. First reading 200+++. Operator changed solution. Second Reading 50 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards
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
Bowl or other container with no handle used to dispense food. Bowl used in baking powder container. Operator removed
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.
Cloth used as a food-contact surface. White cloth used for bread
Dead roaches on premises. 3 dead roaches in found dry storage area 2 dead roaches found in employee restroom Operator removed and cleaned.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinking by dish machine area
Equipment in poor repair. Torn gaskets in multiple reach in coolers and walk in cooler
Exterior door has a gap at the threshold that opens to the outside. Gap above back door
Hole in the wall. In dry storage room
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
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line soiled
Reach-in cooler / freezer shelves with rust that has pitted the surface. Reach-in freezer back of the house area.
Feb 6, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen.
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.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled.
Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled.
Feb 5, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 1 high priority.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Small portable white cutting board soiled in kitchen.
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.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at handwashing sink before you enter kitchen. Operator refilled.
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.
Accumulation of debris on exterior of warewashing machine. Top exterior of dishwasher soiled.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling on cookline and walls behind cookline equipment soiled.
Employee with no hair restraint while engaging in food preparation. Multiple employees in kitchen no hair restraint.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cookline soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled on cookline. Gaskets in reach in coolers soiled.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm. Operator remade 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline flip top reach in cooler soiled.
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.
No paper towels or mechanical hand drying device provided at handwash sink. In employees restroom. Operator refilled.
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.
Spray bottle containing toxic substance not labeled. Clear Liquid substance in spray bottle in dishwasher area. Operator labeled
Employee with no hair restraint while engaging in food preparation. Employees throughout kitchen.
Food not stored at least 6 inches off of the floor. Multiple cases of soda stored on the floor underneath front counter. Operator moved.
In-use wet wiping cloth/towel used under cutting board on cookline. Operator removed.
No Heimlich maneuver/choking sign posted. Emailed operator documents to post.
No handwashing sign provided at a hand sink used by food employees. In front men's and women's restroom no handwashing sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled in reach in cooler on cookline.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with food splash throughout kitchen.
Nov 17, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
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
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
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
Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving.
Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit.
Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled
Nov 15, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
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
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
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
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°
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.
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
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
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cooks line
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
Food stored on floor. 2/5gallon buckets of prepared at ambient air temp yogurt stored on floor
Hole in or other damage to wall. Small holes on wall of the dry stock room behind food storage shelving.
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
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.
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
Water draining onto floor surface. Plumbing line under Dish Washing Machine, not flowing directly to floor drain, creating standing water on floor under unit.
Working containers of food removed from original container not identified by common name. Bulk sugar in dry stock room not labeled
Jul 11, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
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
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.
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
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
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
Bowl or other container with no handle used to dispense food. Handles for bulk dry food items touching product.
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.
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents soiled
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
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Dishwashing and back door entrance area.
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.