Taste of India
385 Harbor Blvd, Destin, FL 32541 · Permanent Food Service · License 5604277
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (1 repeat), 4 basic (1 repeat)-18
- Safety score82
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 visitOct 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Rice on hot hold buffet 115°F less than 4 hrs. Removed by manager to be reheated to 165°F and hot held at or above 135°F
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken stored and chopped over bagged raw onions in preparation area . Staff relocated chicken preparation during the inspection. No cross contamination observed at time of the inspection.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Frozen curry sauce stored in blue Lowe's Bucket in walk in freezer . No indication of food safe status .
Intermediate1
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.
Walk-in cooler Cooked chicken and curry chicken at 48 hrs.
Repeat violation
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked lentils stored in walk in freezer. Covered during the inspection
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Scoop spoons on stove top 87°F Removed by manager during the inspection
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Cove molding at floor/wall juncture broken/missing.
Wall behind and below dishwasher.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cell phone on food storage rack cook line. Removed by manager during the inspection
Fixed on the spotRepeat 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.