Victor's Indian Palace
2222 West Atlantic Ave, Delray Beach, FL 33445 · Permanent Food Service · License 6021580
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F....yogurt chutney 51°F , tomato chutney 53°F at buffet line , food not prepped or portioned today , food being held less than 4 hours .
How the score was calculated
- Starting score100
- Violations at the Aug 14 routine inspection3 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 1 basic-14
- Safety score86
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 15, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 14, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 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 cold held at greater than 41°F....yogurt chutney 51°F , tomato chutney 53°F at buffet line , food not prepped or portioned today , food being held less than 4 hours .
Operator time marked.
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 shrimp directly stored top of cooked chicken, raw shell eggs above cooked chicken at walk in cooler .
Employee properly stored.
Fixed on the spot
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....chlorine 00 ppm.
Fixed on the spot
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...fried cauliflower. cooked chicken was cooked 2 days ago at walk in cooler .
Employee date marked .
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime....can opener blade , employee cleaned.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles...greasy towel dispenser by the handwashing sink .
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.