TIKKA INDIAN CUISINE
525A US HWY 41 BYP N, Venice FL 34285 · 9419938696
Last inspected May 29, 2026 · 8 visits since August 2023
MAY 24
SEP 24
FEB 25
DEC 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in water on the line: Cheese (67F - Cold Holding). Operator stated it had been out approximately 2hrs. Operator placed it in a reach in cooler.
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Inspection history
8 visits, newest first
May 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Container of medicine improperly stored. Observed a container of medicine improperly stored with single service articles. Operator removed it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in water on the line: Cheese (67F - Cold Holding). Operator stated it had been out approximately 2hrs. Operator placed it in a reach in cooler.
Toxic substance/chemical improperly stored. Observed containers of insecticide stored above clean dishes in the ware washing area. Operator removed them.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee food stored with customer food in the walk in cooler.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bowl or other container with no handle used to dispense food. Observed working containers no handle scooped used as scoop for cooked rice. Operator corrected above issues to meet inspection standards.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed working containers paper towels on holder next to hand wash sink placed in such a way that clean equipment could get splash from hand washing when reaching for towels. Operator corrected above issues to meet inspection standards.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed working containers employee beverage on shelf by dishwasher area over clean dishes. Operator corrected above issues to meet inspection standards.
Feb 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority6 Intermediate3 Basic
Show 9 findings ▾
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. Observed the following raw items in reach-in-freezer and reach-in-cooler seasoned lamb chops, season ground lamb, chicken breast and seasoned ground chicken. All in reduce oxygen packing done onsite all lacking
Handwash sink not accessible for employee use at all times. Observed handwashing sink at back prep area with scrub pan and food debris in it.
Handwash sink used for purposes other than handwashing. Observed handwashing sink at back prep area use to dump pan wash.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed the following raw items in reach-in-freezer and reach-in-cooler seasoned lamb chops, season ground lamb, chicken breast and seasoned ground chicken. All in reduce oxygen packing done onsite without HACCP Plan.
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. Observed frozen reduced oxygen packed ground chicken in reach-in-cooler not properly date marked.
Reduced oxygen packaged food lacking bold type on contrasting background, or other required information. Observed the following raw items in reach-in-freezer and reach-in-cooler seasoned lamb chops, season ground lamb, chicken breast and seasoned ground chicken. All in reduce oxygen packing done onsite all lacking proper labeling.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Observed the following raw items in reach-in-freezer and reach-in-cooler seasoned lamb chops, season ground lamb, chicken breast and seasoned ground chicken. All in reduce oxygen packing done onsite and held longer then 48 hours per operator statement.
Walk -in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler/freezer shelves with rust that has pitted the surface with chipping plastic coating.
Sep 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs in walk-in-cooler over cooked sauces and cooked vegetables. Observed operator correct issue to meet standards for inspection.
Food stored on floor. Observed jugs of oil on floor by oven. Observed operator correct issue to meet standards for inspection.
May 16, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Food prepared with soiled equipment/utensil. Observed soiled balled up towel to handle naan bread in tandoori oven.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on shelf in kitchen over containers of cooked sauce.
No drainboards or equivalent provided for soiled items and/or air drying cleaned items. Observed operator has removed draining board from clean side of dishwasher and has shelf blocking clean side removal of dish rack. Rack then needs to be remove.
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Container of medicine improperly stored. Observed Tylenol bottle on top of reach-in-freezer. Observed operator place medication in office.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over sauces in Walk-in cooler. Observed operator move eggs to lower shelf
Bowl or other container with no handle used to dispense food. Observed no handle scoop used in rice cooker at cooks line.
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not properly labeled with the production time and date. Observed cook and chill reduce oxygen packed sauces in reach-in-freezer without proper labeling.
Aug 23, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Aug 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 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. Observed operator set up 3 compartment sink at 100 parts per million chlorine sanitizer for manual sanitizing.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food used in flour and rice bins. Observed operator remove no handle scoops.
Food stored on floor. Observed tubs of raw chicken, bag of whole carrots and buckets of sauce on floor in Walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach-in cooler at front cooks line soiled.
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.