MASALA MANTRA INDIAN BISTRO
12961 N MAIN ST STE 106, Jacksonville FL 32218 · 904-551-7809
Last inspected Feb 6, 2026 · 7 visits since September 2023
NOV 24
MAR 25
AUG 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies observed in establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 2 high priority.
2 High priority4 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Dented/rusted cans present. See stop sale. At prep area on can rack, 1 can of ground tomatoes severly dent on side.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, containers with raw fish, raw chicken and raw shrimp stored over containers of yogurt. In triple door reach-in freezer, raw fish in plastic wrap stored over metal containers of sauces. Operator moved all items to correct storage levels.
Food-contact surface soiled with food debris, mold-like substance or slime. At drink station, 2 soda nozzles on side dispenser have build up of soda residue. Operator had nozzles cleaned.
Handwash sink not accessible for employee use at all times. At cook line, large mixing bowl of dough stored in front of handwash sink. Operator moved bowl.
Show the remaining 9 findings ▾
Handwash sink used for purposes other than handwashing. At cook line, metal scrub pad in handwash sink next to stand up reach-in cooler. Employee removed scrub pad.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has switched to quat sanitizer at triple sink, no quat test strips available.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, multiple ceiling vents and ceiling tiles have dust build up. At drink station, dust build up on wall by ice machine.
Food stored on floor. At cook line, open case of oil stored on floor. Operator moved to rack. At cook line, tray with fried vegetables on trash can. Operator moved try to prep counter. In spice room, multiple containers of food items stored on floor. Operator moved to dunnage rack and shelves. At bar, open case of bottle water stored on floor. Water moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line stove top, utensils in standing water at 91f and 93f. Heat increased on burners. At drink station, ice scoop laying on ice with handle touching. Operator moved scoop. At wait station by pass thru, scoop in rice warmer has handle touching rice. Employee removed scoop.
Opened employee beverage container in a cold holding unit with food to be served to customers. At cook line, open bottle water in shelf in reach-in cooler. Operator removed bottle water.
Raw fruits/vegetables not washed prior to preparation. At prep area, employee peeling and cutting red onions without washing.
Single-service articles improperly stored. At pass wait station pass thru area, case of single service bags and containers stored on floor. At hallway storage area by back door, case of foil containers stored on floor. Operator moved all items to racks.
Working containers of food removed from original container not identified by common name. In spice room, container of bread crumbs not labeled. Operator labeled.
Sep 8, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Aug 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority4 Intermediate10 Basic
Show 16 findings ▾
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. At wait station pass thru, employee handled cooked bread with bare hand.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, container of raw chicken stored over container of cooked broccoli and container of raw lamb chops stored over container of cut cabbage. Manager moved ready to eat items to proper storage.
Food-contact surface soiled with food debris, mold-like substance or slime. At bar, soda gun 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/ At arrival for inspection, 7 food handlers present, manager stated he was hired 2 weeks prior. No Certified Food Manager present. Certified Food Manager arrived during inspection.
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. Manager stated 6 employees present hired for 2-3 months, no employee training certificates.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, handwash sink by entrance to cook line, hot water turned off.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Manager moved.
Equipment and utensils not properly air-dried - wet nesting. At dish area, metal pans stacked before air drying. Manager moved pans to air dry.
Equipment in poor repair. At cook line, multiple reach-in cooler gaskets torn.
Floors, walls and/or ceilings soiled/has accumulation of debris. In walk-in cooler, fan covers and surrounding area has build up. At back kitchen area, wall beside 3 door reach-in freezer soiled. At dish area, ceiling ents have dust and grease build up.
Food stored on floor. At cook line, case of oil on floor. In spice room, container of flour on floor. Manager moved items to shelves.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In spice room, scoop in masala seasoning has handle touching product. Employee removed scoop. At wait station, scoops in standing water at 74f. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, gasket on small flip top reach-in cooler soiled. At cook line, side of rice cooker has build up. At back kitchen area, white reach-in freezer has spiked exterior. At bar, gaskets and contact area on front of keg beer reach-in cooler have build up.
Single-service articles improperly stored. At cook line and at wait station pass thru line, aluminum pans not inverted. Manager inverted.
Time/temperature control for safety food thawed in an improper manner. At prep area, 3 boxes of punjabi somosa thawing at room temperature. Employee moved to walk-in cooler.
Working containers of food removed from original container not identified by common name. In spice room, containers of masala seasoning not labeled. Manager labeled.
Mar 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, 2 pans of raw shrimp stored on shelf over yogurt containers. Employee moved shrimp to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At wait station in under counter reach-in cooler, dessert cheese (46F - Cold Holding). Person in Charge stated item in cooler overnight. In walk-in cooler, lamb (60F - Cold Holding). Person in Charge stated item was removed from freezer yesterday, held in walk-in cooler overnight, not out today.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station in under counter reach-in cooler, dessert cheese (46F - Cold Holding). Person in Charge stated item in cooler overnight. In walk-in cooler, lamb (60F - Cold Holding). Person in Charge stated item was removed from freezer yesterday, held in walk-in cooler overnight, not out today.
Handwash sink not accessible for employee use at all times. At cook line, handwash sink blocked by cart with bread dough. Employee moved cart.
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/ 6 food handler employees present, no Certified Food Manager present.
No paper towels or mechanical hand drying device provided at handwash sink. At bar, no towels at handwash sink. Employee supplied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At wait station, ice machine deflection plate spiked.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, 2 knives stored in crack between reach-in cooler and prep table. Employee removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In seasoning room, scoops in bulk flour and sugar have handles touching product. Person in Charge moved scoops.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line, interior of microwave has build up on side panel.
Single-service articles not stored inverted or protected from contamination. In prep area, aluminum pans on top shelf not inverted. Person in Charge inverted. Also, at bar, case of straws stored on floor. Person in Charge moved.
Standing water in bottom of reach-in-cooler. At bar, standing water in beer keg reach-in cooler. OIC had employee clean.
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Food stored in ice used for drinks. See stop sale. At wait station/ drink station, container of lemons stored in ice.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. In dry storage room, observed 1 flying insect.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In white reach-in freezer, bags of shrimp stored over open bag of fries and open container of ice cream. In silver triple door reach-in freezer, case of raw chicken stored over metal pans of lentils. Operator moved all,items to,proper storage.
Stop Sale issued due to adulteration of food product. At wait station/ drink station, container of lemons stored in ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At wait station/drink station, in small black reach-in cooler, rice pudding (50F - Cold Holding); cooked vegetables in sauce (47F - Cold Holding). Operator stated items out for lunch.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified Food Manager certificate expired for Sudev Valavil 10/8/2024
Food-contact surface soiled with food debris, mold-like substance or slime. In prep area, can opener blade has build up. Operator moved to be washed.
No paper towels or mechanical hand drying device provided at handwash sink. At bar handwash sink, no paper towels. Operator supplied.
Food stored on floor. In walk-in cooler, container of chutney and bag of carrots stored on floor. Operator moved to shelves. In dry storage room, container of cashews stored on floor. Operator moved to shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line on burners, utensils in standing water at 78f, 88f. Heat turned off. Operator turned on burners. Also, in soda station ice bin, scoop handle touching ice. Operator moved scoop.
Standing water in bottom of reach-in-cooler. At front bar, standing water in beer keg reach-in cooler. Operator had employee clean.
Apr 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority1 Intermediate6 Basic
Show 11 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. Dishwasher (Chlorine 0ppm), operator changed container and primed, retest at 0ppm. Operator called for service. Technician arrived during inspection. Retested at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp and raw salmon stored on shelf above ready to eat yogurt. Operator moved raw items to proper storage.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line, in top section of flip top reach-in cooler, goat, cooked onion (44-45F - Cold Holding). Operator stated items placed in service for 1.5 hours, lid opened during lunch. Operator closed lid.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At cook line, hose bibb by handwash sink missing back flow preventer.
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. Multiple employees present, hired less than 60 days, no proof available. Operator has dbpr form. Operator had all employees present review and sign form.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, cell phone stored on shelf above reach-in cooler. Operator removed.
Floors,walls and/or ceilings soiled/has accumulation of debris. At dish area, ceiling vents have dust build up.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, knife and spatula between reach-in coolers. Operator removed to be washed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry storage room, scoop in bulk salt container has handle touching food. Operator moved scoop. Also, in rice warmer, scoop in rice with handle touching food. Operator moved scoop.
Single-service articles improperly stored. At wait station pass thru area, open case of plastic lids stored on floor. Operator moved to shelf.
Standing water in bottom of reach-in-cooler. At front bar, standing water in beer keg reach-in cooler.
Sep 18, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 7 high priority.
7 High priority4 Intermediate12 Basic
Show 23 findings ▾
Employee washed hands with no soap. At hand washing sink at end of cook line, cook on cook line did not use soup to wash hands and did not wash hands for 10-15 seconds. Manager coached employee on proper hand washing procedures.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Four live flies observed in establishment.
Non-food grade paper/paper towel/cloth used as food contact surface. Utensil wrapped in dry cloth used to press bread on cook line. Utensil wrapped in plastic.
Pesticide/insecticide labeled for household use only present in establishment. Manager states they use household chemical inside establishment.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In back standup silver freezer, raw shrimp stored over ready to eat bread. Items moved and stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream stored in reach in cooler on cook line 46F. Cream was kept out of cooler for approximately 15 minutes. Cream placed back in cooler. Rechecked temperature 42F.
Toxic substance/chemical improperly stored. On shelf in dry storage area, caulk gun with caulk leaking out over bulk food items. Caulk moved and stored correctly.
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. No written plan available. Inspector emailed Form 5030-104.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on cook line.
No paper towels or mechanical hand drying device provided at handwash sink. At hand washing sink near triple sink. Towels provided.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler on cook line, cooked chicken prepared two days prior not dated. Chicken dated by employee.
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 glass of water on prep table in kitchen. Glass removed.
Equipment and utensils not properly air-dried - wet nesting. Clean storage pans stored on rack/shelf near dish area.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Ceiling vent cover near dish machine. Vent cover cleaned during inspection.
Food stored on floor. Containers of oil on floor in kitchen.
Garbage can located outside has no lid or lid open/broken. Shared dumpster outside of establishment. Operator states that landlord was notified.
Garbage on the ground and/or pad around dumpster. Shared dumpster outside of establishment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on cook line 116F. Water discarded.
In-use wiping cloth/towel used under cutting board. Two towels under green and white cutting boards on cook line. Towels removed.
Missing drain plug at dumpster. Shared dumpster outside of establishment.
Single-service articles not stored inverted or protected from contamination. Foil to go containers on top shelf above pass through window. Containers inverted.
Stored food not covered. Cut onions stored in walk in cooler. Onions covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on back prep table in kitchen. Cloth moved and stored correctly.
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.