5TH ELEMENT TASTE OF INDIA
9551 BAYMEADOWS RD STE 10 & 11
Overall Food Safety Rating
★★★½☆ (3.5/5)
Based on 3 health inspection reports
All Inspection Reports
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).