Discovery 2.0 Indian Cuisine
23020 Fl 54 Ste 505, Lutz, FL 33549 · Permanent Food Service · License 3918162
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 Oct 20 routine inspection4 high priority, 3 intermediate, 4 basic-37
- Complaint after follow-up on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 29, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Dish machine being used at time of inspection. Tested machine three times, chlorine sanitizer at 0ppm. Operator set up 3 compartment sink, chlorine sanitizer for 3 compartment sink is 50ppm. Operator put an out of order sign on dish machine.
Administrative complaintFixed on the spot
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris under shelves and equipments in kitchen
More time given
- 1st follow-up visitOct 26, 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.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Dish machine tested 0 ppm. Repair date set up at Wednesday 10/28/26
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
Floor soiled/has accumulation of debris under shelves and equipments in kitchen
More time given
- First visitOct 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked lamb (56°F - Cold Holding); cooked chicken (58°F - Cold Holding); grilled chicken (58°F - Cold Holding); cooked chick pea (52°F - Cold Holding); cooked goat meat (53°F - Cold Holding); cooked vegetables with sauce (53°F - Cold Holding) in reach in cooler in cook line. Operator state that food from last night. Reach in cooler power off by accident.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked lamb (56°F - Cold Holding); cooked chicken (58°F - Cold Holding); grilled chicken (58°F - Cold Holding); cooked chick pea (52°F - Cold Holding); cooked goat meat (53°F - Cold Holding); cooked vegetables with sauce (53°F - Cold Holding) in reach in cooler in cook line. Operator state that food from last night. Reach in cooler power off by accident. See stop sale
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 3 times chlorine reading 0ppm. Operator set up triple sink chlorine tested 50ppm
Code 41, Chemicals and toxic substances: Pesticide/insecticide labeled for household use only present in establishment.
Discussed with operator and he removed it from establishment
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Can opener blade soiled with grease buildup
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink in dish wash area.
Operator refilled it
No soap provided at handwash sink by cook line.
Operator refilled it
Basic4
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed cilantro above sauce in walk in cooler . Operator removed the cilantro
Food stored on floor.
Sauce in bucket on floor in walk in cooler. Operator over it to on shelf
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling vents soiled and grease buildup at kitchen
Floor soiled/has accumulation of debris under shelves and equipments in kitchen
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.
- Stop sale
- An order that the food can’t be sold or served.