Flavors of India
5675 N Atlantic Ave # 117, Cocoa Beach, FL 32931 · Permanent Food Service · License 1506708
What drove the grade
3 Live, small flying insects found next to dishwasher and onions stored on shelf, 2 small live flies by hand sink and 2 live flies by mop sink.
How the score was calculated
- Starting score100
- Violations at the Sep 10 routine inspection2 high priority (1 fixed by the Sep 11 follow-up, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic-21
- Safety score79
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 11, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Red snapper removed from black board, menu is in the process of being fixed
More time given
Basic2
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.side of cook line cooler has excessive dust build up on side of cooler.
More time given
Code 36, Floors, walls, ceilings and ventilation: Unclean building components, attachments or fixtures.
More time given
- First visitSep 10, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shell eggs above tofu in cook line cooler. Employee moved raw eggs to bottom shelf
Fixed on the spot
Code 35, Insects, rodents, pests and animals: 3 Live, small flying insects found next to dishwasher and onions stored on shelf, 2 small live flies by hand sink and 2 live flies by mop sink.
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Buffet started about a month ago. Provided written procedures to manager, filled out.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Identity of food or food product misrepresented.
Advertising Red Snapper on chalk board on sidewalk. Provided receipt for yellow tail. Red snapper is on main menu, when asked they stated they only have it sometimes. When asked to see the fish the fish he provided was not red snapper, have been out for sometime.
Administrative complaint
Basic10
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
All spices on shelf by cook line not labeled
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Drink on clean dish rack. Manager removed drink.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ripped/worn tin foil used as shelf cover.
All shelves in kitchen are torn and soiled.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.side of cook line cooler has excessive dust build up on side of cooler.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe under triple sink leaking
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Next to walk in cooler, by dish storage rack.
Wall soiled with accumulated grease, food debris, and/or dust.
Wall soiled under triple sink, ans wall next to naan maker has dust build up
Unclean building components, attachments or fixtures.
Cords on all equipment in kitchen have heavy dust build up
Light not functioning.
Under tilting pan
Reporting only1
Code 47, Electrical wiring: Observed electrical wiring in disrepair.
For reporting purposes only. Extension cord used for small fryer
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.