5th Element Indian Restaurant
10208 Buckhead Br Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2616293
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection3 high priority (1 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic (4 repeats)-33
- Administrative complaint on Jul 27Counts in full until a follow-up finds the problems fixed-20
- Safety score47
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 27, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
3 pans of cooked rice (77-82°F - Cooling), stored in walk in cooler from overnight in metal pan covered with film wrap with condensation on film wrap & no additional preparation done today as per manager. Stop sale issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
3 pans of cooked rice (77-82°F - Cooling), stored in walk in cooler from overnight in metal pan covered with film wrap with condensation on film wrap & no additional preparation done today as per manager. Stop sale issued.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cooked lentils in walk in freezer. Raw lamb stored over cheese on shelf in walk in cooler. All items properly stored by manager
Fixed on the spotRepeat violationAdministrative complaint
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
3 pans of cooked rice (77-82°F - Cooling), stored in walk in cooler from overnight in metal pan covered with film wrap with condensation on film wrap & no additional preparation done today as per manager. Stop sale issued.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Water pitcher stored inside hop and wash sink in kitchen on cook line. Moved by manager.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Some foods in walk in cooler not covered
Repeat violation
Food stored on floor.
Case of fry oil stored on floor in dry storage area
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle stored in direct contact with spinach sauce in container. Moved by manager.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up on walk in freezer floor
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Black build up inside oven
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of flat top with grease build up Hood filters with grease build up
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Single C02 tank in kitchen not secured
Repeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.