The Palace Cuisine of India
11422 SR 84, Davie, FL 33325 · Permanent Food Service · License 1620498
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection5 high priority (3 fixed by the Oct 20 follow-up, 2 fixed on the spot), 2 intermediate, 8 basic (1 repeat)-30
- Extension granted on Aug 18, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 4 visitsRoutine inspection
- 3rd follow-up visitOct 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At time of callback inspection still observed Until next inspection
More time given
- 2nd follow-up visitAug 24, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
At time of callback inspection still ob
More time given
Basic1
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At time of callback inspection still observed
More time given
- 1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 08, Food protection and cross-contamination: Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
At time of callback inspection still observed
More time given
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
At time of callback inspection still observed
More time given
Basic2
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top cooler Left flip top cooler ; yogurt,fried cheese,cashew paste,chickpeas (47°F - Cold Holding) per operator unit left open approximately 45 minutes while preparing items for buffet. Not portion or prepared today. Operator closed lid
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs not pasteurized stored over butter in walk-in cooler prepared. Operator stored correctly.
Fixed on the spot
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney , tandoori chicken, fries, basmati rice, lemon rice.
Code 12, Handwashing and hygienic practices: Employee washed hands with cold water.
Observed employee turn on and off cold water faucet only to wash hands.
Code 22, Food-contact surfaces clean and sanitized: 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. 0 Ppm chlorine operator placed service call
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed cooked rice in walk-in cooler prepared 08/15 not date marked.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed multiple containers of spices including salt sugar not covered on spice rack
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed on stove In-use utensil stored in standing water 129°F
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in dry storage room Bowl or other container with no handle used to dispense sugar
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
On cook line
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Can opener sleeve.
Buildup of food debris/soil residue on equipment door handles.
Reach in freezer and cooler door handles
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Missing protection bottom of door
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.