DirtyFLRestaurant Inspection Data

5TH ELEMENT INDIAN CUISINE

With 10 documented inspections, 5TH ELEMENT INDIAN CUISINE in PALM COAST has achieved a 2.7/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 10 reports on file

101 PALM HARBOUR PKWY 126, PALM COAST 32137

Overall Food Safety Rating

★★½☆☆ (2.7/5)
Based on 10 health inspection reports

All Inspection Reports

2/12/2026· 4w ago

Visit ID: 13608972

Met Inspection Standards
  • N/A:No Violations Were Observed

1/8/2026· 2mo ago

Visit ID: 13509674

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on covered irolls. Person in charge removed apron. Corrected On-Site
  • 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Face down on floor. Person in charge hung up to dry. Corrected On-Site
  • 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. Dish machine tests at 0ppm. Repeat Violation Warning
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand washing sink. Person in charge removed. Corrected On-Site

9/10/2025· 6mo ago

Visit ID: 13509593

Met Inspection Standards
  • N/A:No Violations Were Observed

9/2/2025· 6mo ago

Visit ID: 10898252

Follow-up Inspection Required

3 high, 2 int

  • 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. Dish machine sanitizer is at Oppm. Person in charge called a repairman to come out. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over onion curry. Person in charge moved eggs to bottom shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 51F; ( - Cold Holding); per person in charge chicken just came into kitchen and sat out. Person in charge put into walk in cooler. **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink was missing paper towels. Person in charge replaced. Corrected On-Site
  • 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. Samosas not dated. Person in charge dated. Corrected On-Site

2/25/2025· 1y ago

Visit ID: 8886760

Met Inspection Standards

2 high, 2 int, 4 basic

  • 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. Salmon completely thawed in vacuum packed bags. Package says to keep should remain frozen, removed from bag and then thaw. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Cases of chicken on floor in kitchen. Person in charge stated it had just been delivered. Person in charge placed in walk in cooler. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Soiled utensils in standing water. Person in charge emptied and placed in dish area. **Corrective Action Taken**
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. Establishment has exposed raw wood under naan warmer in kitchen.
  • 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 raw shrimp in reach in freezer at end of cook line.
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Salmon completely thawed in vacuum packed bags.
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream and milk opened yesterday not dated. Person in charge dated. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled.
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in back side of bar is blocked by storage of miscellaneous items.

9/11/2024· 1y 6mo ago

Visit ID: 8728032

Follow-up Inspection Required

3 high, 1 int, 2 basic

  • 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. Salmon thawing in vacuum packed bags. Still frozen. Person in charge had bags cut open. On bags it say to remove from packaging while frozen and then thaw. **Corrective Action Taken**
  • 21-04-4:Basic - In-use wiping cloth/towel used under cutting board. Damp rag under cutting board. Person in charge removed. Corrected On-Site
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer was at 0ppm in 3 compartment sink. Added bleach and it tested at 75ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler; yogurt sauce made yesterday 50F. Person in charge discarded.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per person in charge yogurt sauce made yesterday 50F. Person in charge discarded. Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. **Corrective Action Taken**

2/29/2024· 2y ago

Visit ID: 8620600

Met Inspection Standards
  • N/A:No Violations Were Observed

2/27/2024· 2y ago

Visit ID: 8462009

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop bread mixture. Person in charge removed. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed. Corrected On-Site Repeat Violation
  • 25-32-4:Basic - Reuse of single-service or single-use articles. Establishment is reusing single service yogurt containers.
  • 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. Dish machine tests at 0ppm. After priming still at 0ppm. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes 51F, noodles 50F; ( - Cold Holding). Both were above fill line. Person in charge said out 1 hour. Placed back into walk in cooler. **Corrective Action Taken**
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated yesterday. Corrected On-Site Repeat Violation

10/3/2023· 2y 5mo ago

Visit ID: 8461752

Met Inspection Standards
  • N/A:No Violations Were Observed

8/2/2023· 2y 7mo ago

Visit ID: 8388165

Follow-up Inspection Required

3 high, 4 int, 3 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop used to obtain flour. Person in charge removed scoop. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed.
  • 08B-12-5:Basic - Stored food not covered. In reach in freezer; chicken not covered. Person in charge covered during inspection. Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23. Person in charge renewed online during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken over cooked beans. Person in charge moved chicken to bottom. 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. In reach in freezer; raw chicken over shrimp. Person in charge moved chicken to bottom. Corrected On-Site
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler and milk at bar not dated. Person in charge dated. Corrected On-Site Repeat Violation
  • 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. Establishment does not have proof of any training. Repeat Violation 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. Cooked food throughout establishment not dated. Person in charge dated during inspection. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. In kitchen; 2 unlabeled spray bottles. Person in charge labeled. Corrected On-Site
  • 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Bar exit door is blocked by boxes. Person in charge began to move during inspection. **Corrective Action Taken**