What is Salkara Indian Restaurant's health inspection score?

Salkara Indian Restaurant has a SafeDine safety score of 81 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Salkara Indian Restaurant last inspected?

Salkara Indian Restaurant was last inspected on January 2, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Salkara Indian Restaurant have?

Salkara Indian Restaurant has 21 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Salkara Indian Restaurant safe to eat at?

Salkara Indian Restaurant has a good safety record with a score of 81/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Salkara Indian Restaurant serve?

Salkara Indian Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Salkara Indian Restaurant

Name: Salkara Indian Restaurant
Address: 209 WEST ROUTE 59, Nanuet, 10954
Rating: 81

209 WEST ROUTE 59, Nanuet

Last Inspected: 1/2/2026

▲Improving

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0Good

American

Better than 22% of american restaurants

Improving

4 inspections

Last: Jan 2, 2026

high confidence

Directions Order

Inspections

Clean Rate

5.3

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contamination

Raw and cooked foods not properly separated

Handwashing

Employees not properly washing hands — contamination risk

Sanitation

Equipment or surfaces not properly cleaned/sanitized

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-19

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-12 pts

Best practices • 2 pts each

Inspection Timeline

+6 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

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209 WEST ROUTE 59, Nanuet, FL 10954

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Violation Timeline

May 2025

1 inspections

2 high priority

4 basic

May

Jun 2025

1 inspections

1 basic

Dec 2025

1 inspections

1 high priority

10 basic

Dec

Jan 2026

1 inspections

3 basic

Inspection History

4 records on file

2 Re-Inspection2 Inspection

Jan 26

Re-Inspection InspectionLatest

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−6 pts

Dec 25

Inspection Inspection

1 High10 Basic

11 total

70/100inspection score

−30 pts

High Priority (1)

−10 pts

5EEnough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.−10

Basic (10)

−20 pts

8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
10AFood (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
16Miscellaneous, Economic Violation, Choking Poster, Training.−2
12CPlumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained−2
13BGarbage storage areas not properly constructed or maintained, creating a nuisance−2
14BEffective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin−2
15BLighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans−2
11DNon food contact surfaces of equipment not clean−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−30 pts

Jun 25

Re-Inspection Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

16Miscellaneous, Economic Violation, Choking Poster, Training.−2

Base deductions−2 pts

May 25

Inspection Inspection

2 High4 Basic

6 total

72/100inspection score

−28 pts

High Priority (2)

−20 pts

5CPotentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).−10
6BEnough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.−10

Basic (4)

−8 pts

12EHandwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing−2
8AFood not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)−2
15AFloors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces−2
8EAccurate thermometers not available or used to evaluate refrigerated or heated storage temperatures−2

Base deductions−28 pts

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Community Safety Reports

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Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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