MASALA MANTRA INDIAN CUISINE
11051 SOUTHERN BLVD STE 210, Royal Palm Beach FL 33411
Last inspected Jan 12, 2026 · 13 visits since July 2023
JAN 24
SEP 24
JAN 25
NOV 25
JAN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Roach activity present as evidenced by live roaches found. At cookline area- observed approximately one live roach crawl on counter near single service items.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025081286 | Nov 3, 2025 | Mar 5, 2026 | $800 |
| 2--2024066101 | Sep 10, 2024 | Feb 24, 2025 | $400 |
Inspection history
13 visits, newest first
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At tall white reach in freezer raw chicken not commercially packaged stored over cooked chicken - operator removed and stored properly.
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. At tell reach in cooler- cooked chicken frozen and thawed 01/11/25 not properly date marked - operator date marked.
Dead roaches on premises. At kitchen area- approximately 1 dead roach on floor near clean dish rack- operator removed over and sanitized area. At dry storage closet - approximately 10 dead roaches on floor - operator removed and sanitized the area.
Standing water in bottom of reach-in-cooler.
Nov 7, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 6, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At dry storage shelf in kitchen/ cook line area- approximately 10 live roaches crawling on bags of food and clean containers. At cook line area under storage counter and reach in coolers-approximately 15 live roaches crawling on cleaned dishes, silverware and prep counters. At server station- approximately 4 live roaches in storage cabinets crawling on napkins and single serve cups and bags. At dry storage closet approximately 3 live roaches on floor.
Nov 5, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At dry storage shelf in kitchen/ cook line area- approximately 10 live roaches crawling on bags of food and clean containers. At cook line area under storage counter and reach in coolers-approximately 15 live roaches crawling on cleaned dishes, silverware and prep counters. At server station- approximately 4 live roaches in storage cabinets crawling on napkins and single serve cups and bags. At dry storage closet approximately 3 live roaches on floor.
Nov 4, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Roach activity present as evidenced by live roaches found. At dry storage shelf in kitchen/ cook line area- approximately 10 live roaches crawling on bags of food and clean containers. At cook line area under storage counter and reach in coolers-approximately 15 live roaches crawling on cleaned dishes, silverware and prep counters. At server station- approximately 4 live roaches in storage cabinets crawling on napkins and single serve cups and bags. At dry storage closet approximately 3 live roaches on floor.
Nov 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. At tall reach in cooler - cooked lentils dated 10/25/25, and cooked lamb 10/26/2025 not used with 7 days - see stop sale.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line- employee touched face than proceeded to prepare food for order- educated operator - employee washed hands properly.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler by cook line - raw shell eggs stored over cooked cauliflower- operator removed and stored properly.
Roach activity present as evidenced by live roaches found. At dry storage shelf in kitchen/ cook line area- approximately 10 live roaches crawling on bags of food and clean containers. At cook line area under storage counter and reach in coolers-approximately 15 live roaches crawling on cleaned dishes, silverware and prep counters. At server station- approximately 4 live roaches in storage cabinets crawling on napkins and single serve cups and bags. At dry storage closet approximately 3 live roaches on floor.
Dead roaches on premises. At dry storage shelf in kitchen/ cook line area- approximately 10 dead roaches on bags of food, clean containers and floor. At cook line area under storage counter and reach in coolers-approximately 20 dead roaches on cleaned dishes, silverware, prep counters and floor. At dish washing area approximately 7 dead roaches on floor. At cook line area under freezer approximately 6 dead under freezer on floor. At server station- approximately 2 dead roaches in storage cabinets on napkins and single serve cups and bags. At dry storage closet approximately 2 dead roaches on floor.
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 27, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored. At kitchen storage shelf- bottle of ibuprofen stored over cans of tomato sauce- operator moved.
Pesticide/insecticide labeled for household use only present in establishment. At dry storage/mop sink are- multiple cans of Raid on shelf- operator discarded.
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in cooler raw chicken stored over sauce - operator removed. At reach in cooler raw chicken stored ove r cooked noodles- operstor removed.
Handwash sink used for purposes other than handwashing. Metal scrub in sink by cookline - operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At tall reach in cooler - Seasoned cheese prepared 3 days ago not date marked- operator date marked.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. At bar area- observed once dead roach on floor- operator removed, cleaned and sanitized the area. At storage/ mop sink closet- observed one dead roach on floor- operator removed, cleaned and sanitized area. At server station cabinet - observed two dead roaches in empty cabinet- operator removed, cleaned and sanitized area.
Employee with no hair restraint while engaging in food preparation- operator provided.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cookline - Utensils stored in standing water of 89F- opersofr removed.
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 10, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At reach in Cooler by storage area- raw shell eggs stored over yogurt/ sour cream- operator removed and stored properly.
Roach activity present as evidenced by live roaches found. At cookline area- observed approximately one live roach crawl on counter near single service items.
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At small reach in cooler - commercially processed reduced oxygen package of mahi not removed from package before thawing - see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler- yogurt 46F- cold holding- food not prepared or portioned today- food out of temperature for 2 hours- operator placed under time as a public health. Intro, for remaining time.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Handwash sink used for purposes other than handwashing. At kitchesrea handwash sink with small container inside- operator removed.
Spray bottle containing toxic substance not labeled. At dining room, yellow spray bottle not labeled- operator labeled.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. AT small reach in cooler - commercially processed reduced oxygen package of mahi not removed from package before thawing - see stop sale.
Time/temperature control for safety food thawed in an improper manner. At prep counter container of cooked chicken thawing on counter - educated operator - employee moved to reach in cooler.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority3 Intermediate3 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. At reach In freezer non food grade / to-go plastic bags used to store chicken- educated operator- employee removed.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer raw chicken stored over cooked chicken and sauces- operator removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler- yogurt salad 46-48F at 1:35 ( cooling over night)- food covered and in large quantity- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top cooler by cookline- yogurt 52F- cold holding, curry 53F- cold holding- food not prepared or portioned today- food above fill line- food out of temperature for 3 hours- operator placed in reach in cooler to quick chill.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At tall reach in cooler- yogurt salad 46-48F at 1:35 ( cooling over night)- food covered and in large quantity- at current rate of cooling food did not reach to 41F within 4 hours- see stop sale.
Toxic substance/chemical improperly stored. Ointment stored above prep counter by cookline- educated operator- employee removed.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed- at bar area.
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. At reach in freezer - frozen cooked chicken made 3 days ago not date marked- operator date marked.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At reach in cooler- Veggie curry made 3 days ago no date mark - operator date marked.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle above prep counter- operator removed.
Food stored on floor. Container of oil and bag off onions stored on floor- operator moved off floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cooling e utensils stored in standing water of 74-76F- operator removed.
Jul 14, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Exterior door has a gap at the threshold that opens to the outside. Observe at rear door near bath rooms.
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.