FLAVOR OF INDIA RESTAURANT
1516 N DIXIE HWY, LAKE WORTH 33460-1847
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 3/6/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-52-4:Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in dry storage
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink at dish machine
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over open bag of raw shrimp not commercially packaged in walk in freezer. Removed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine Corrected On-Site
Food safety inspection conducted on 3/6/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 8/29/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Shelving under prep table Shelving in dry storage Warning - From follow-up inspection 2023-08-29: Shelving in dry storage Time Extended** **Time Extended**
Food safety inspection conducted on 8/29/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/28/2023
High Priority
4
Intermediate
3
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. One dead roach in hand sink at dish machine Removed Corrected On-Site Warning
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dishwasher not in use during inspection. Warning
- 14-11-5:Basic - Equipment in poor repair. Shelving under prep table Shelving in dry storage Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk in cooler Throughout kitchen At cook line equipment At fryer on cook line Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. One black one door freezer at end of cook line Freezer chest across from walk in cooler Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean Exterior to seasoning containers in dry storage Warning
- 22-16-4:Basic - Reach-in cooler interior have accumulation of soil residues. First bane Marie cooler on cook line unclean Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in prep sink Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Food did not reach 41 F within 6 hours. Walk in cooler not maintaining temperature. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions in walk in cooler. Removed. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Walk in cooler not maintaining temperature. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife holder on wall unclean above prep table. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths stored in hand sink at wash area Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Bar hand sink Warning
Food safety inspection conducted on 8/28/2023 revealed 15 total violations (4 high priority, 3 intermediate, 8 basic).