Flavors of India

6103 14th St W, Bradenton, FL 34207 · Permanent Food Service · License 5105702

Official report

out of 100

Grade A

Safety score 90 of 100

Latest visit: Sep 9, 2026 (8 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 9 follow-up · 4 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (fixed by the Sep 9 follow-up), 1 intermediate (fixed on the spot), 2 basic
-10
Safety score90

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

5 violations found · Inspector came back once

Follow-up visitSep 9, 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:
- 1 Basic
What was still cited
Basic1
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside on east end of building.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
5 violations found:
- 2 High priority
- 1 Intermediate
- 2 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in reach in cooler on cooks line chicken (53°F - Cold Holding); cheese (52°F - Cold Holding); cooked vegetables (54°F - Cold Holding); butter (58°F - Cold Holding); cream (57°F - Cold Holding).Person in charge stated it had been in the region and cooler for over four hours. Person in charge voluntarily discarded all items.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler on cooks line chicken (53°F - Cold Holding); cheese (52°F - Cold Holding); cooked vegetables (54°F - Cold Holding); butter (58°F - Cold Holding); cream (57°F - Cold Holding).Person in charge stated it had been in the region and cooler for over four hours. Person in charge voluntarily discarded all items.
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed can opener soiled with mold like substance . Person in charge cleaned.
  Fixed on the spot
Basic2
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed on cooked line reach in cooler handles soiled with dried food particles.Person in charge cleaned.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside on east end of building.
Official report, on the Florida DBPR website

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.
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.