THE PALACE CUISINE OF INDIA
11422 SR 84
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
1
Basic
7
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense seasoning.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Chef
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with sugar in kitchen. Operator covered. -Observed an uncovered container with 65 sauce stored in walk in cooler. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed containers with lamb thawing at room temperature in prep station. Operator removed to walk in cooler. **Corrected On-Site**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in flip top cooler at 44F and fried cauliflower at 45F. Per operator, both items transfer to unit 3.5 hours before the inspection. Operator placed ice packs on items for quick chill. **Corrective Action Taken** **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Food safety inspection conducted on 3/17/2025 revealed 10 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 2/7/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Inspection Details:
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F) - From follow-up inspection 2025-02-07: Observed on table between grills - utensil stored in standing water (89F) **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside. - From follow-up inspection 2025-02-07: Same **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly. **Corrected On-Site** - From follow-up inspection 2025-02-07: Same **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-02-07: Observed at reach in cooler in cook line - chicken tikka (49F - Cold Holding) as per operator item not portioned or prepared today. Item held out of temperature for approximately 90 minutes. Operator placed item in walk in cooler **Admin Complaint**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. **Corrective Action Taken** - From follow-up inspection 2025-02-07: Observed at plastic hot box - portioned rice (98F - Hot Holding) **Admin Complaint**
Food safety inspection conducted on 2/7/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 12/4/2024
High Priority
7
Intermediate
2
Basic
5
Total
14
Inspection Details:
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Observed at table in kitchen - pot of lentils soup exposed to splash from handwashing sink. Operator moved item to far end of table. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Observed 2 liter bottles of soda stored directly on the floor at front bar.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F)
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly. **Corrected On-Site**
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on rack in front of walk in cooler - Chicken tikka (83F - Cooling at 2:15pm, cooling since 12:00pm)
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer near kitchen entrance - Cornish hen (commercially packaged) stored on top of raw lamb(not commercially packaged) operator stored correctly. **Corrected On-Site**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler in beverage room - Onion masala 11-18-24. See stop sale
- 01B-02-5:High Priority - Stop Sale issued on time control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler in beverage room - Onion masala 11-18-24. See stop sale
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
- 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed at buffet line - Tomatoes rice without time mark. As per operator item held for approximately 3 hours. Operator placed time mark. **Corrected On-Site**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. **Corrective Action Taken**
- 53B-01-5:Intermediate - 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. Observed 4 employees on duty without proof of training.
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in beverage room - Yogurt made in house without date. As per operator item prepared more than 24 hours prior to inspection.
Food safety inspection conducted on 12/4/2024 revealed 14 total violations (7 high priority, 2 intermediate, 5 basic).