TIKKA MASALAA
10029 W HILLSBOROUGH, Tampa FL 33615 · 813-443-2433
Last inspected May 20, 2026 · 10 visits since November 2023
FEB 24
DEC 24
JUN 25
APR 26
MAY 26
▼ IMPROVING
5 inspections trending up, 29 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 35 live flies observed in rice storage area between kitchen and dining room. 4 live flies at buffet line in dining area. 1 live fly at bar area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2026025348 | Apr 6, 2026 | May 14, 2026 | $200 |
| 3--2020049384 | Oct 7, 2020 | Nov 19, 2020 | $400 |
| 3--2019001793 | Dec 26, 2018 | Jan 24, 2019 | $400 |
Inspection history
10 visits, newest first
May 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate10 Basic
What the inspector wrote — 14 findingsThe state's own report →
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. Chlorine tested at 0 PPM due to empty sanitizer bucket. Employee changed out sanitizer bucket, chlorine retested at 50 PPM at time of inspection.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of all reach in coolers, cutting boards, and other food contact surfaces are soiled.
Handwash sink used for purposes other than handwashing. Whisk stored inside hand washing sink next to front line flip top reach in cooler. Cutting board stored on top of front line hand washing sink next to tandoori oven.
Show the remaining 10 findings ▾
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. To open bottles of water stored on top of food runner station over small black reach in chest freezer for desserts.
Floor soiled/has accumulation of debris. Floor throughout back kitchen establish are heavily soiled.
Food stored on floor. Four cans of garbanzo beans are stored on floor in front of dry storage shelf for rice in food runner station.
Interior of both oven and microwave has heavy accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all non food contact surfaces: exterior of flip top reach in coolers, six burner stove top, the prior flat top griddle, tandoori oven, kitchen prep tables, food storage shelves, paper towel dispenser, three compartment sink, etc are heavily soiled.
Standing water in bottom of reach-in-cooler. Located on front line flip top reach in cooler.
Stored food not covered. Multiple food items such as curried chicken, cooked potatoes, paneer, and ready to eat onions are not covered inside the walk-in cooler. Employee began covering some items at time of inspection.
Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout back kitchen establish are heavily soiled.
Apr 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Can opener next to tandoori oven soiled.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
Floor soiled/has accumulation of debris. Floor soiled beneath front line cook.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station and oven in front line cook soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and interior cabinet of deep fryer. Drip trays and sides of front line stove. Hood filters are all soiled.
Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in back kitchen area soiled.
Water leaking from pipe. Water leaking from pipe at hand washing sink next to tandoori oven. Operator placed a pan to catch leaking water at time of inspection.
Apr 7, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority2 Intermediate7 Basic
Show 10 findings ▾
Sewage/wastewater backing up through floor drains. Waste water backing up from floor drains inside kitchen area when dish machine or sinks are running. 1 drain is located 6 feet from kitchen entrance between handwash sink and dish machine. 1 drain located at front line cook between stove and reach in cooler. 1 drain located next to three compartment sink. Operator will not be able to isolate the waste water as it is throughout the kitchen area.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Can opener next to tandoori oven soiled.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
Floor soiled/has accumulation of debris. Floor soiled beneath front line cook.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station and oven in front line cook soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and interior cabinet of deep fryer. Drip trays and sides of front line stove. Hood filters are all soiled.
Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in back kitchen area soiled.
Water leaking from pipe. Water leaking from pipe at hand washing sink next to tandoori oven. Operator placed a pan to catch leaking water at time of inspection.
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 1 high priority.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Sewage/wastewater backing up through floor drains. Waste water backing up from floor drains inside kitchen area when dish machine or sinks are running. 1 drain is located 6 feet from kitchen entrance between handwash sink and dish machine. 1 drain located at front line cook between stove and reach in cooler. 1 drain located next to three compartment sink. Operator will not be able to isolate the waste water as it is throughout the kitchen area.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled. Can opener next to tandoori oven soiled.
Handwash sink not accessible for employee use at all times. Employee hand washing sink next to tandoori oven bought by table and waste basket. Operator unblocked sink at time of inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cut marks.
Floor soiled/has accumulation of debris. Floor soiled beneath front line cook.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at server station and oven in front line cook soiled.
No handwashing sign provided at a hand sink used by food employees. Missing hand washing signs at both front line hand washing sinks. Operator posted signs at time of inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and interior cabinet of deep fryer. Drip trays and sides of front line stove. Hood filters are all soiled.
Stored food not covered. Cooked potato and multiple sauces inside walk-in cooler not covered. Operator covered all items at time of inspection.
Unnecessary items/unused equipment on the premises. Establishment no longer provides buffet service. Unused buffet table in dining room.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in back kitchen area soiled.
Water leaking from pipe. Water leaking from pipe at hand washing sink next to tandoori oven. Operator placed a pan to catch leaking water at time of inspection.
Working containers of food removed from original container not identified by common name. Multiple squeeze bottles with sauces on front line not labeled.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate7 Basic
Show 12 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. Run 3 times and primed. Recheck 100 ppm chlorine
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 proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Spray bottle containing toxic substance not labeled at the bar.
Interior of oven and microwave has accumulation of black substance/grease/food debris.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soiled shelves at cook line area - soiled interior of nonworking reach in cooler used for storage - soiled shelves in walk in cooler
Ripped/worn tin foil used as shelf cover at cook line
Stored food ( cooked meats and vegetables ) not covered in walk in cooler
Unnecessary items/unused equipment ( non working buffet equipment) on the premises in dining area l
Class K Portable fire extinguisher gauge in red zone. For reporting purposes only.
Feb 17, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food substance.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked chickpea and various cooked food in walk-in cooler.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at end corner on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered the establishment from outside, then handled plated food to served guests without washing hands first.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with old food substance.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked chickpea and various cooked food in walk-in cooler.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Dish machine tested 0ppm chlorine. Sanitizer bucket empty, no ware washing at time of inspection.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. Handwash sink at end corner on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease.
Mar 4, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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. No proof of training for 2 food employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked chicken and other food in walk-in cooler.
Feb 28, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority3 Intermediate3 Basic
Show 10 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 35 live flies observed in rice storage area between kitchen and dining room. 4 live flies at buffet line in dining area. 1 live fly at bar area.
Operating with an expired Division of Hotels and Restaurants license. Expired on 02/01/2024.
Raw animal food stored over or with unwashed produce. Raw shrimps stored over whole carrots and other whole vegetables in walk-in cooler.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed multiple cracked raw shell eggs stored and pooled with other raw shell eggs in the same container in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple spice containers soiled with old food debris. Can opener soiled with grease.
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. No proof of training for 2 food employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked goat, cooked chicken and other food in walk-in cooler.
Interior of microwave has accumulation of black substance/grease/food debris.
No handwashing sign provided at a hand sink used by food employees. All 3 handwash sinks in kitchen. Operator post signs. No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink on cook line. No soap provided at handwash sink. Handwash sink on cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of the handwash sinks soiled with food debris and grease. Hood filters soiled with grease.
Nov 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cheese and sauces in walk-in cooler. Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shell eggs stored over raw shrimps in walk-in cooler.
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. Provided by email.
Food-contact surface soiled with food debris, mold-like substance or slime. Spice containers soiled with old food debris on cook line. Cutting boards stained on cook line.
Handwash sink used for purposes other than handwashing. A container of standing water with cooking utensils stored in handwash sink at cook line. Operator removed.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked chickpea and various cooked food not date marked in walk-in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach-in cooler door handles at cook line.
Current Hotel and Restaurant license not displayed.
In-use tongs stored on equipment door handle between uses.
Interior of microwave has accumulation of black substance/grease/food debris. At cook line. Reach-in cooler interior/shelves have accumulation of soil residues. At cook line.
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. Handwash sinks at cook line and wait station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink soiled with old food debris at cook line.
Stored food not covered. Cooked chickpea, cooked chicken and various cooked/prepped food items not covered in walk-in cooler.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in Freezer. Light bulbs burned.
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.