MASALA INDIAN CUISINE
581 BEVILLE RD, South Daytona FL 32119 · 3867604505
Last inspected Mar 16, 2026 · 11 visits since August 2023
SEP 24
JAN 25
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 17 points better than where it started.
Rodent activity present as evidenced by rodent droppings found. - 1 on hot water heater - 5 on the floor behind hot water heater - approximately 10 on the floor behind chest freezer - 4 on case of single service - 50+ on the floor in the Maintanence storage area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025005190 | Jan 16, 2025 | Feb 17, 2025 | $400 |
Inspection history
11 visits, newest first
Mar 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. In the freezer
Raw animal food stored over or with unwashed produce. Raw shell eggs over ginger, walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Buffet rice and pudding desserts 52-54F advised to use Time as a public health control
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Show the remaining 8 findings ▾
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 with no food handler training
Bowl or other container with no handle used to dispense food. In spice
Cutting board has cut marks and is no longer cleanable. Stained cutting board. Operator discarded
Grease on the ground and/or pad around grease receptacle.
Light not functioning. In prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Walk in cooler shelving and walk in cooler plastic shelf covering - shelving lining in the prep area
Single-service articles improperly stored. Open cases of to go containers on the floor
Working containers of food removed from original container not identified by common name. In dry storage
Oct 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In the freezers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold buffet temps yogurt and rice pudding 55-58F. Advised to use time as a public health control
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Buffet. Rice 120F, tandoori chicken 108F. Advised to use time as a public health control
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener - Floor mixer guard
Nonfood-grade basting brush used in food.
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. 2 expired
Cardboard used to line nonfood-contact shelves. Dry storage area
Outer openings not protected with self-closing doors. Back door
Working containers of food removed from original container not identified by common name. Flour under prep table
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked meat, raw eggs over produce, walk in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Potatoes on buffet line 117F. Operator removed to reheat. Advised to use time as a public health control.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Bandari
Cardboard used to line food-contact shelves. Walk in cooler Dry storage shelving
Employee personal food not properly identified and segregated from food to be served to the public. Walk in cooler
Food stored on floor. Walk in cooler
No hot running water at mop sink. faucet in disrepair
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under grill, under side of mixer
Ripped/worn tin foil used as shelf cover. Interior spice shelving on cookline
Water leaking from pipe and/or faucet/handle. Drain for three compartment sink
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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. Brother
Cardboard used to line nonfood-contact shelves. Walk in cooler Storage area
Grease on the ground and/or pad around grease receptacle.
Jan 17, 2025Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over cauliflower walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler yogurt 47F, butter 47F, cooked vegetables 47F. Overnight
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. Brother
Cardboard used to line nonfood-contact shelves. Walk in cooler Storage area
Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer In walk in cooler Dry storage
Grease on the ground and/or pad around grease receptacle.
Jan 16, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 16 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over cauliflower walk in cooler
Rodent activity present as evidenced by rodent droppings found. - 1 on hot water heater - 5 on the floor behind hot water heater - approximately 10 on the floor behind chest freezer - 4 on case of single service - 50+ on the floor in the Maintanence storage area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler yogurt 47F, butter 47F, cooked vegetables 47F. Overnight
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In walk in cooler cooling from day of inspection: at 12:20, chicken, rice, sauce, vegetable 46-47F. At 12:50, all items 47F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained 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. Brother
Bowl or other container with no handle used to dispense food.in rice
Cardboard used to line nonfood-contact shelves. Walk in cooler Storage area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Buffet plates
Employee personal food not properly identified and segregated from food to be served to the public. In chest freezer In walk in cooler Dry storage
Food stored on floor. - Soup cooling outside walk in cooler corrected on site - containers of oil in storage area
Grease on the ground and/or pad around grease receptacle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Interior area where spice jars are stored, cookline - around mixer head and base - sink basins next to hot water heater (not in use per operator)
Ripped/worn tin foil used as shelf cover. Wire shelving
Single-service articles improperly stored. Bag of Togo containers on the floor
Sep 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb -exterior rear of storage
Cutting board has cut marks and is no longer cleanable.
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezers in dry storage area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves -grease filter
Sep 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 4 high priority.
4 High priority2 Intermediate11 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler raw chicken over cooked chicken
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -lamb 47F, left overnight per operator -Butter 47F, left overnight -Lentils 47, left overnight -Yogurt 47, left overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter in walk in cooler over night at 47F, yogurt 47F, lentils 47F -Lamb 47F, left overnight per operator -Butter 47F, left overnight -Lentils 47, left overnight -Yogurt 47, left overnight
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb -exterior rear of storage
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Chicken, cooked tomato, cooked onion, rice, cooled from 47F to 46F in 1 hour. Cooked approximately. 4-5 hours earlier per operator
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 on duty with no food handler training -Operator provided with employee health reporting agreement form
Bowl or other container with no handle used to dispense food. -daal container -Flower -under steam table
Cardboard used to line food-contact shelves. - walk in cooler -Dry stoage
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -in buffet area
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee food and keys stored with clean dishes
Food stored on floor. -walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. -chest freezers in dry storage area
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -dry storage
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler shelves -grease filter
Unwashed fruits/vegetables stored with ready-to-eat food. - walk in cooler Milk, potatoes, sauce
Working containers of food removed from original container not identified by common name. -Flower in dry storage
Apr 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor tiles missing and/or in disrepair. -in preparation area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan cover has an accumulation of dust/debris.
Plumbing system in disrepair. -water leaking from cold water faucet of prep sink
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority0 Intermediate7 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -raw chicken 66F, per operator less than 1 hour stored on drainboard of prep sink, employee relocated to walk-in cooler. -walk-in cooler: butter 46F, milk 49F
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -large stainless steel pans in wire rack in storage area
Floor area(s) covered with standing water. -dishwashing area
Floor tiles missing and/or in disrepair. -in preparation area
Food not stored at least 6 inches off of the floor. -crates of unwashed produce and milk stored on the floor in walk-in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters over cooking equipment have an accumulation of grease and food debris -walk-in cooler fan cover has an accumulation of dust/debris.
Plumbing system in disrepair. -water leaking from cold water faucet of prep sink
Water draining onto floor surface. -pipe underneath prep sink misaligned with drain, water draining onto the floor
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler: cooked lamb 51F, cooked plant foods 57F, per operator less than 2 hours overfilled in top of reach-in cooler, employee relocated excess to another container and placed in lower portion of reach-in cooler
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed. -operator posted current license during inspection
Floor soiled/has accumulation of debris.
Light shield damaged/in disrepair. -light shield in dishwashing area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have an accumulation of grease over cookline -exterior of reach-in freezers soiled
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind dishwasher has a light accumulation of black, mold-like substance
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.