KARMA FINE INDIAN CUISINE
8661 BAYMEADOWS RD, Jacksonville FL 32256 · 904-735-2428
Last inspected Mar 3, 2026 · 11 visits since November 2023
OCT 24
MAR 25
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed one live insect in container of cardamom pods. Observed visible holes in several cardamom pods. Also, observed one dead roach on the floor of the kitchen. Person in charge discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025042653 | Mar 5, 2025 | Sep 30, 2025 | $300 |
| 5--2016055469 | Nov 22, 2016 | Mar 14, 2017 | — |
| 5--2016044780 | Sep 23, 2016 | Oct 21, 2016 | $400 |
Inspection history
11 visits, newest first
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Dented/rusted cans present. See stop sale. One can of olives with dent along seam.
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. Dishmachine testing at 0ppm after running multiple times. Is in use during inspection. By end of inspection testing at 50ppm after cleaning lines.
Displayed food not properly protected from contamination. Soup on buffet line does not have hinged lids. Not on buffet line protected by sneeze guard. Person in charge moved under sneeze guard during inspection.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle cut melon with bare hands that is served on buffet. Spoke to employee who donned gloves.
Show the remaining 11 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. Observed employee dump mop water on ground outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave on line with food splatter accumulation. Interior of ice machine with gray and white sediment buildup. Soda nozzles with debris accumulation. Cutting boards at server line with staining and buildup.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge only able to provide test strips for quatanery ammonium during inspection. Not for chlorine.
Floors walls, and/or ceilings soiled/has accumulation of debris. Walls at dishmachine with mold like substance buildup. Standing water on floors at dry storage area off of prep area, at dishmachine area. Floors with debris accumulation along walls. Walls with grease accumulation near naan oven.
Food stored on floor. Buckets of food stored on floor in walk in freezer, in dry storage. Person in charge raised. Also, multiple items stored uncovered in walk in cooler.
Garbage on the ground and/or pad around dumpster. Garbage on ground around dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice accumulation in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door at cook line. Person in charge moved to appropriate location.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan and shelves with debris accumulation. Exterior of bulk dry goods containers of flour at cook one with debris accumulation. Exterior of oven mitt soiled in kitchen.
Old labels stuck to food containers after cleaning. Old labels observed on exterior of multiple clean dishware items in kitchen.
Water leaking from pipe and/or faucet/handle. Leak observed at middle sink at triple sink.
Nov 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time. Has regular lids on items at time of inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left sided reach in cooler fried vegetables, cut cabbage, fried jalapeños, potato at 48-51F. Person in charge states was moved from walk in cooler 1 hour ago. Person in charge moved all items to walk in cooler to rapidly chill. All items testing at 43F or below during inspection. At room temperature in kitchen ghee at 84F. Person in charge states holds on time. No time mark and not indicate on time paperwork. Person in charge added and marked during inspection.
Sep 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over rice pudding. Person in charge moved to appropriate location.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Beans dated 8.31 in walk in cooler.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time. Has regular lids on items at time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed one container of dried mint with multiple live insects in container in dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far left sided reach in cooler fried vegetables, cut cabbage, fried jalapeños, potato at 48-51F. Person in charge states was moved from walk in cooler 1 hour ago. Person in charge moved all items to walk in cooler to rapidly chill. All items testing at 43F or below during inspection. At room temperature in kitchen ghee at 84F. Person in charge states holds on time. No time mark and not indicate on time paperwork. Person in charge added and marked during inspection.
Handwash sink used for purposes other than handwashing. Observed items stored in back hand wash sink by triple sink. Person in charge removed.
Bowl or other container with no handle used to dispense food. To go quarts with no handle observed as scoops in dry goods. Person in charge removed.
Cloth used as a food-contact surface. Observed wiping cloth used in direct contact with naan dough in kitchen.
Floors walls, and/or ceilings soiled/has accumulation of debris. Floors at cookline with debris buildup. Wall at dishmachine with mold like substance buildup. Standing water near hand wash sink by dishmachine.
Food stored on floor. Observed bucket of bean on floor in dry storage area. Observed bucket of sauce store in floor in walk in freezer. Person in charge raised.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on line observed in water at 82F. Person in charge replaced water and added to cookline to heat.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of cooktop with debris buildup. Fan in walk in cooler with dust accumulation. Handles to reach in cooler on line with debris buildup.
Old labels stuck to food containers after cleaning. Observed old labels on multiple clean dishware items.
Jul 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked sauce in walk in cooler. Person in charge moved to appropriate location.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Soup, hot items, dry items missing sneeze guard and or hinged lids. Person in charge states does not have hinged lids at this time, added regular lid for time being.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In far right fliptop, chutney, chutney on left side of unit at 44-46F. Other items in unit 43F or below. May be due to lid left open. Person in charge moved to other unit holding temperature.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee handle several food items that will be heated to 145F with bare hands to check temperature of food.
Handwash sink used for purposes other than handwashing. Items stored in back hand wash sink by dishmachine, at server line hand wash sink. Person in charge removed.
Carbon dioxide/helium tanks not adequately secured. Several CO2 tanks unsecured at server line. Person in charge began chaining.
Floor area(s) covered with standing water. Standing water observed on floor in dishpit area. Also, floors with heavy debris buildup at cook line. Also, walls with debris buildup/ staining.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of blender, high touch surfaces, clean dishware with debris buildup. Side of fryer with grease buildup. Debris buildup on fans, shelving in walk in cooler.
Old labels stuck to food containers after cleaning. Observed several clean dishware items with old labels.
Raw fruits/vegetables not washed prior to preparation. Observed employee cutting onions directly from bag without washing. Person in charge spoke to employee.
Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit by restrooms blocked by cart, chairs.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. LP tank observed in catering room.
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet, missing sneeze guard at curry station, griddle, soup, ice cream cones presented on tray with no protection.
Mar 5, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 21 violations recorded, 9 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
9 High priority2 Intermediate10 Basic
Show 21 findings ▾
Presence of insects, rodents, or other pests. Observed two live insects in direct contact with dry lentils in dry storage area. Observed one live insect in direct contact with rice flour in dry storage. Observed one live insect in direct contact with turmeric in dry storage area. See stop sale.
Roach activity present as evidenced by live roaches found. Observed approximately 15 live roaches on top of dishmachine. Observed two live roaches on clean pots stored on shelf across from dishmachine. Observed one live roach on counter next to dishmachine. Person in charge attempted to kill. Unable to kill all live roaches.
Roach excrement and/or droppings present. Observed two egg sacs on top of dishmachine. Person in charge discarded.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. At buffet, missing sneeze guard at curry station, griddle, soup, ice cream cones presented on tray with no protection.
Spray hose at dish sink lower than flood rim of sink. Spray hose at dishmachine hangs lower than flood plain. Person in charge raised.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed two live insects in direct contact with dry lentils in dry storage area. Observed one live insect in direct contact with rice flour in dry storage. Observed one live insect in direct contact with turmeric in dry storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on far left opposite cook line fish, cauliflower, samosas 49-53F. Lids open during inspection. Person in charge closed lids, turned unit down. In far right sauce reach in cooler opposite cook line cheese, sauce 44F. Items in far right cooler retemped at 43F or below.
Toxic substance/chemical improperly stored. Chemical stored with food on shelf in dry storage area. Person in charge removed.
Wastewater on ground of establishment. Observed wastewater leaking from pipe under dishmachine. Person in charge added catch bucket during inspection. Will utilize triple sink until repairs can be made.
Handwash sink not accessible for employee use at all times. Hand wash sink at warewashing area blocked. Person in charge made accessible. Also, items stored in hand wash sink by dishmachine. Items stored in hand wash sink on server line. Items were removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. All items made more than 24 hours ago in walk in cooler missing date mark.
Bowl or other container with no handle used to dispense food. Scoops used with no handles in multiple dry goods.
Dead roaches on premises. Observed two dead roaches on top of the dishmachine. Person in charge discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple pairs of shoes stored on shelf with clean dishware. Also, multiple employee phone stored on prep surfaces, food storage surfaces.
Equipment in poor repair. Observed handle to walk in cooler broken, a piece of plastic wrap being used as makeshift handle.
Food stored on floor. Multiple buckets of food stored on floor in walk in cooler. Cases of food stored on floor in walk in freezer. Also, multiple items in walk in cooler uncovered.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer with ice buildup.
In-use tongs stored on equipment door handle between uses. Tongs hanging with food surface contact below knee level at oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. External of clean pots and pans, food tubs with grease buildup. Hood filters with grease buildup. Sides of fryers/ cooktop with grease buildup. Exterior of can opener, holster, food processor with debris buildup. High touch surfaces, handles, exterior of reach in cooler with debris buildup. Fans in walk in cooler with debris buildup.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at buffet are not inverted or protect. Service side facing upwards.
Wall soiled with accumulated grease, food debris, and/or dust. Wall at prep stations, hand wash sink in back kitchen with splatter debris. Wall at dishmachine/ triple sink with mold like substance buildup.
Oct 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 6 high priority.
6 High priority2 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed onion gravy cooked last night at 9pm at 45-46F in covered 5 gallon buckets in walk in cooler.
Dented/rusted cans present. See stop sale. One can of chickpeas with dent along seam. Also, observed container of cardamom with live insect observed crawling on food product. Person in charge discarded.
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. Dishmachine testing at 0ppm. Person in charge fixed during inspection and retested at 100ppm.
Presence of insects, rodents, or other pests. Observed one live insect in container of cardamom pods. Observed visible holes in several cardamom pods. Also, observed one dead roach on the floor of the kitchen. Person in charge discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed cooked beans in walk in cooler made 9/29 with discard date of 10/10. Person in charge marked appropriately.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed onion gravy cooked last night at 9pm at 45-46F in covered 5 gallon buckets in walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with staining. Also, can opener blade with debris buildup.
Handwash sink used for purposes other than handwashing. Observed grate stored on hand wash sink in server area. Person in charge removed.
Buildup of food debris/soil residue on equipment door handles. Door handles of reach in coolers in kitchen with debris buildup. Also, exterior of clean dishware with staining, buildup.
Cutting board has cut marks and is no longer cleanable. Black cutting board at server area, worn, grooved to the point where black color has worn off.
Floors walls, and/or ceilings soiled/has accumulation of debris. Walls at dishmachine and at triple sink with mold like substance buildup. Also, floors around tandoori stove, ice machine with debris buildup. Wall at prep area with debris buildup in kitchen. Floors in dry storage area unsealed concrete, has debris buildup.
Food stored on floor. Buckets of food stored on floor in walk in freezer. Also, multiple items stored uncovered in walk in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at cook line in water at 84F. Person in charge moved to stovetop. Also, tongs hanging from handle of oven at knee height.
Unnecessary items/unused equipment on the premises. Observed large amount of unused equipment stored outside back door. Also, observed discarded pallets stored in dumpster enclosure.
Working containers of food removed from original container not identified by common name. Bulk white powdery dry goods unlabeled in dry storage. Person in charge began labeling.
Marked exit/path to marked exit blocked. For reporting purposes only. Marked exit blocked on right side of restaurant with old buffet and decorative screens observed.
Apr 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 8 high priority.
8 High priority2 Intermediate6 Basic
Show 16 findings ▾
Container of medicine improperly stored. Container of medicine stored on shelf by and above food in kitchen. Person in charge removed.
Dented/rusted cans present. See stop sale. One can of tomatoes in dry storage with dent along seam.
Food stored in a container that previously held a toxic substance. See stop sale. Observed employee utilizing old chemical dispenser unit hose to fill pan of cut lamb. No chemicals hooked up at this time, but was previously used for chemicals.
Presence of insects, rodents, or other pests. Observed bulk containers of salt and flour in dry storage with 3 live crawling insects in product.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed bulk containers of salt and flour in dry storage with 3 live crawling insects in product. Also, one prepped onion observed with mold like growth.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee at naan station 78F. Idly in kitchen at 74F. Person in charge states have been out of temperature for less than 4 hours, will hold on time for remaining 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in pan at cookline at 103F. Heat turned off to pan. Person in charge began reheating.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker missing at hose bibb to outside left of back door with green hose stored near bibb.
Handwash sink used for purposes other than handwashing. Items stored in hand wash sink at server line and at hand wash sink by dishmachine. Items were removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler are date marked. Person in charge states all items were prepped less than 7 days ago. Several items made Sunday per person in charge.
Bowl or other container with no handle used to dispense food. To go bowls used as scoops in bulk containers of food products.
Buildup of food debris/soil residue on equipment door handles. High touch surfaces such as handles to reach in coolers, microwave with debris buildup. Also, exterior of bus tubs in clean dish area with debris buildup. Also, exterior of containers holding clean lids with food debris buildup.
Food stored on floor. Buckets of food stored on reach in cooler floor. Also, no lid on sauce in walk in freezer, observed ice falling into sauce.
In-use tongs stored on equipment door handle between uses. Tongs hanging on equipment door in kitchen. Also, utensils in water at 107F.
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled at mid kitchen hand wash sink, also observed soiled wall in dishmachine area, by wash sink and under triple sink. Also, threshold to dry storage area from kitchen in disrepair. Crumbed pieces observed during inspection.
Wood food-contact surface not properly sealed. Wood acting as support on shelving holding heavy bulk items such as onions in back kitchen unsealed. Also, cutting board at front server area with deep grooving.
Nov 6, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 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. Dishmachine tests at 0ppm. Unable to run sanitizer through lines. Person in charge fixed during inspection. Testing at 100ppm.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee in kitchen at 73F. Person in charge states has been out of temperature for less than 4 hours. Recommend holding item on time.
Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate with mold like substance visible in ice machine. Cutting board with black buildup. Interior of fliptops with debris buildup.
Handwash sink not accessible for employee use at all times. Storage container stored in back hand wash sink by triple sink. Container was removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sauce made with cooked onions made Saturday with no date mark.
Accumulation of debris inside warewashing machine. Interior of dishmachine with debris buildup. Also exterior fill well with debris buildup.
Cloth used as a food-contact surface. Observed cloth used to cook naan bread. Visibly soiled.
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. Employee drink with no lid stored on prep table. Person in charge removed.
Food stored on floor. Buckets of sauce stored on floor in walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs hanging at leg level at cookline. Also, utensils in water at 108F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance observed on shelving in walk in cooler. Black buildup on fans in walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall under triple sink, hand wash sink, wall at dishmachine with debris buildup. Wall at prep table across from walk in cooler with debris buildup.
Working containers of food removed from original container not identified by common name. Several containers in kitchen holding bulk items unlabeled. Person in charge began labeling.
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.