5TH ELEMENT TASTE OF INDIA
9551 BAYMEADOWS RD STE 10 & 11
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/21/2025
High Priority
5
Intermediate
5
Basic
7
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-17-5:Basic - Priority: Basic-Observed: Floor tiles missing and/or in disrepair. Tiles cracked at back kitchen after drain near dishmachine. Also, standing water observed on the floor near ice machine, at dish pit area, at air conditioner in prep hall. Also, hole in wall at air conditioner in prep hall. Ceiling tile missing to right of cook line. Missing in storage with single service items.
- 14-38-4:Basic - Priority: Basic-Observed: Food storage container/container lid cracked or broken. In use pan in reach in cooler with cracked edge, missing piece.
- 08B-38-4:Basic - Priority: Basic-Observed: Food stored on floor. Multiple food items stored on floor in walk in cooler, walk in freezer. Also, multiple item stored uncovered.
- 14-42-4:Basic - Priority: Basic-Observed: Hood filter missing from automatic fire suppression/exhaust system. Sections of hood filter missing on rice side cook line. Repeat Violation
- 10-17-4:Basic - Priority: Basic-Observed: In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen. Person in charge removed. Also, utensils in water at 107F. Person in charge turned up temperature. **Corrective Action Taken**
- 23-03-4:Basic - Priority: Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter at rice station with grease buildup. Repeat Violation
- 06-01-5:Basic - Priority: Basic-Observed: Time/temperature control for safety food thawed in an improper manner. Chutney thawing in bucket at room temperature in kitchen. Person in charge moved to walk in cooler. **Corrective Action Taken**
- 03D-02-5:High Priority - Priority: High Priority-Observed: Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
- 22-41-4:High Priority - Priority: High Priority-Observed: 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. Dishmachine testing at 0ppm. Sanitizer not set up to machine. Employee arrived with new sanitizer and retested at 100ppm. **Corrected On- Site** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Priority: High Priority-Observed: Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over milk in outside walk in cooler. Raw lamb stored over cooked chicken in inside walk in cooler. Person in charge moved to appropriate location. Corrected On-Site **Repeat Violation** Admin Complaint
- 01B-02-5:High Priority - Priority: High Priority-Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse. Yogurt in outside walk in cooler at 66F. Person in charge states cooked yesterday, cooling overnight. No approved Haccp. Idli made yesterday stored at room temperature in kitchen at 75F overnight.
- 03A-02-5:High Priority - Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Peanut chutney with cooked onions at 46F. Ambient temperature of unit 45F. Person in charge turned unit down. In drawers under cook line lamb samosa at 53F. Person in charge discarded. Mango ice cream at 57F in ice cream machine. Person in charge states has been in unit for 2 hours. Person in charge added ice. **Corrective Action Taken** Repeat Violation Admin Complaint
- 03G-50-1:Intermediate - Priority: Intermediate-Observed: 03G-50-1 No approved HACCP plan. 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. Establishment is fermenting yogurt, idili, dosa batter at room temperature. No approved Haccp. Repeat Violation Warning
- 22-02-4:Intermediate - Priority: Intermediate-Observed: Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Cutting boards with staining. Repeat Violation
- 31B-02-4:Intermediate - Priority: Intermediate-Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at bar hand wash sink.
- 05-08-4:Intermediate - Priority: Intermediate-Observed: No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
- 02C-04-5:Intermediate - Priority: Intermediate-Observed: 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.
- 45-04-4:Priority: Reporting-Observed: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer observed on prep table opposite cokoime in kitchen. Repeat Violation
Food safety inspection conducted on 4/21/2025 revealed 18 total violations (5 high priority, 5 intermediate, 7 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/11/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03G-50-1:Intermediate - - From initial inspection : Intermediate - 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. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp. Warning - From follow-up inspection 2024-12-10: Operator needs more time to submit. **Time Extended**
Food safety inspection conducted on 12/10/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
8
Intermediate
6
Basic
9
Total
24
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closer disconnected from restroom closest to bar door.
- 06-09-1:Basic - 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. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced. Repeat Violation
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Tape used on containers in bar and at buffet. Person in charge removed and replaced. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed in several places in kitchen. Also, cove molding damage along wall by cook line. Repeat Violation
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing on far right cook line. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of paper towel dispenser by door with grease buildup. Shelving above tabletop fryer with grease buildup. Repeat Violation
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Bowls and plates at salad bar not inverted. Person in charge began inverting. **Corrective Action Taken**
- 08B-12-5:Basic - Stored food not covered. Multiple items in walk in cooler and walk in freezer uncovered and stored on the floor. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak observed under triple sink. Water collecting in catch bucket.
- 22-41-4:High Priority - 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. Dishmachine testing at 0ppm. No sanitizer observed coming from unit while running. Person in charge fixed during inspection retested at 50ppm Corrected On-Site Repeat Violation Admin Complaint
- 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Tamarind sauce and pan of chicken in walk in cooler with mold like substance observed.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Observed Home Depot bucket used in direct contact with sauce in walk in freezer. Also, observed to go bags used in direct contact with curry leaves in walk in cooler.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb stored over prepped onions in interior walk in cooler. Person in charge moved to appropriate location. Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed item stored at buffet not under protection of the sneeze guard. Person in charge moved under sneeze guard during inspection. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of fish with instructions to remove from packaging thawed with no oxygen introduced. Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All time/temperature control for safety items in walk in cooler 58-64F. Person in charge states unit went out overnight. Has repair service on the way 1.5 hours out. Ambient temperature of unit 61F during inspection. In mango lassi machine, mango lassi at 61F. Ambient temperature of unit 57F. In front bar area Milk 44-45F, yogurt 51F. Items stored on bottom of unit with large amount of glassware potentially blocking airflow. Unit with yogurt fluctuating from 44-49F ambient during inspection. In kitchen Idli at room temperature overnight at 67F. Ghee in kitchen overnight at room temperature at 62F. Samosas in drawer below cook line at 47F. Person in charge states unit not working, has been in unit for 3 hours, moved to working unit to cool.. Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining. Also interior of oven with debris buildup. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in hand wash sink at the bar. Items were removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Person in charge unable to provide test strips for dishmachine during inspection.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge only able to provide time paperwork for buffet line during inspection. Paperwork is not filled out completely.
- 03G-50-1:Intermediate - 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. Establishment is making own dosa batter and yogurt on site. Per person in charge both items are left out at room temperature to ferment as part of their production process. No approved Haccp. Warning
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee John with expired training.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Observed table top fryers in kitchen not under hood system. Repeat Violation
Food safety inspection conducted on 12/9/2024 revealed 24 total violations (8 high priority, 6 intermediate, 9 basic).
Inspection on 6/12/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 6/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/10/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint - From follow-up inspection 2024-06-10: Not issued. **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. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint - From follow-up inspection 2024-06-10: In fliptop across from cookline, shrimp, cheese,spinach, cheese, tomato, chicken 46-52F, person in charge states items were brought from walk in cooler almost 4 hours ago, began discarding items. Recommended holding small amounts on time in unit until repaired. Ambient temperature of unit 56F during inspection. Also, in fliptop to left of three door fliptop, cheese at 47F. Item is double panned. Person in charge discarded. Admin Complaint
Food safety inspection conducted on 6/10/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 4/9/2024
High Priority
2
Intermediate
1
Basic
0
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Cauliflower and yogurt sauce in unit overnight at 47-48F. Item stored in pans on top of pans in fliptop. Admin Complaint
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection. **Corrective Action Taken** Warning - From follow-up inspection 2024-04-09: Operator has submitted, needs time to get plans approved. **Time Extended**
Food safety inspection conducted on 4/9/2024 revealed 3 total violations (2 high priority, 1 intermediate, 0 basic).
Inspection on 4/8/2024
High Priority
7
Intermediate
5
Basic
10
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Self closing mechanism missing from restrooms.
- 06-09-1:Basic - 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. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at side prep table in kitchen and drinking from open container.
- 36-22-4:Basic - Floor area(s) covered with standing water. Standing water observed under dishmachine area. No active leaks or back up observed.
- 08B-38-4:Basic - Food stored on floor. Observed buckets of sauce stored uncovered on floor in kitchen. Also, observed multiple,food items stored on floor in indoor walk in cooler and walk in freezer. Person in charge began raising. **Corrective Action Taken**
- 33-15-4:Basic - Garbage can located outside has no lid or lid open/broken. Lid on left side of shred dumpster missing.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Missing section of hood filter on far right side cookline.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign from bar hand wash sink.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at far right cookline by naan oven with debris buildup.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Old labels observed on clean dishware items in dish pit.
- 22-41-4:High Priority - 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. Dishmachine testing at 0ppm. Fixed during inspection. Testing at 100ppm. Corrected On-Site
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Ice cream cones and fennel seeds for customer self service not adequately protected. Can be contaminated by guests. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In outdoor walk in cooler, raw chicken stored over unwashed tomatoes. Person in charge moved to appropriate location. Corrected On-Site
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One pan of thawed Mahi Mahi with instructions to removed from packaging once thawed with no oxygen introduced.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Ghee made in house per person in charge at 70-71F stored in kitchen overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ghee made in house per person in charge at 70-71F stored in kitchen overnight. In reach in cooler drawers under far left cookline chicken, curry, curry, peppers 48-50F. Person in charge states items were brought from walk in cooler at 11am, less than 4hours ago. Person in charge moved items to walk in cooler. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At tabletop hot holding unit, paneer, eggplant, curry 105-122F. Person in charge states discards at 2pm everyday. Recommend holding on time. Provided time paperwork. On cookline chicken at 105F, heat turned off to sauce, person in charge began reheating. **Corrective Action Taken** Warning
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Biryani sauce stored in large deep plastic buckets at 64F, retemped 1 hour later at 64F. Person in charge had employee move to smaller containers. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup. Small cutting board in bar with debris buildup.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to fill pot. Person in charge spoke to employee during inspection. Corrected On-Site
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Establishment has undergone change of ownership, has remodeled kitchen, added prep sinks, moved equipment, moved triple sink. Added bar and buffet area to dining room. Has cooler located at front counter where drinks are poured and to go snacks are packaged. Closest hand wash sink is in bar area in dining room. Person in charge began applying during inspection. **Corrective Action Taken** Warning
- 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. In reach in cooler multiple items made two days ago per person in charge with no date marking.
- 45-04-4:Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Tabletop fryer in use in establishment, no hood located over unit.
Food safety inspection conducted on 4/8/2024 revealed 23 total violations (7 high priority, 5 intermediate, 10 basic).