Flavor of India Restaurant
1516 N Dixie Hwy, Lake Worth, FL 33460 · Permanent Food Service · License 6020638
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection5 high priority (3 fixed by the Jul 23 follow-up, 2 fixed on the spot, 1 repeat), 5 intermediate (2 fixed on the spot), 10 basic-40
- Administrative complaint on Jul 15, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score48
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 23, 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:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Employee washed hands in triple sink. Reviewed handwashing sink requirements with operator.
More time given
- First visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
No time mark on cold items held on buffet line including cut melon, cut lettuce, and dairy based sauce. Operator voluntarily discarded.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Bin of raw chicken stored directly above open containers of ready to eat sauces in walk in cooler. Operator reorganized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands with no soap.
Observed employee was hands with no soap at central prep sink. Reviewed handwashing requirements with operator.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Observed employee wipe hands on soiled rag and then immediately begin to handle in use food storage containers. Reviewed handwashing requirements with operator.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
0 ppm at dishmachine. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate5
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.
Multiple containers of foods including cooked sauces, cooked chicken, and cooked rice not date marked in walk in cooler. Per operators, items were prepared more than 24 hours ago.
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (63°F - Cooling for 3 hours at 1:30, 62°F at 2:05) cooling in covered pan in walk in cooler.
Operator removed covering to help increase cooling rate. cut cabbage (57°F - Ambient Cooling for 15 minutes at 1:15, 58°F at 2:05) cooling in deep filled container in kitchen flip top. Flip top was left open and gaps in pan storage allowing cold air to escape. Operator moved item to reach in cooler to increase cooling rate.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee wash hands in central prep sink and triple sink. Reviewed handwashing requirements with operator.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink by warewashing machine used to store soiled rag. Operator removed.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink by back door prep area.
Basic10
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Multiple pint sized plastic containers with no handles stored directly in food products in walk in cooler including milk and diced tomatoes. Operator removed.
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris on top exterior of warewashing machine.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Cloth stored across cooked ready to eat foods in walk in freezer. Operator removed.
Fixed on the spot
Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0ppm at triple sink area bucket. Operator drained solution and discarded cloth.
Fixed on the spot
Wiping cloth not stored in sanitizing solution between uses across kitchen areas.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues across kitchen area coolers.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles across kitchen area.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler left of cook line.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
Observed 1 dead roach on ground in dry storage room. Observed 2 dead roaches at soiled dish pit. Operator discarded and sanitized areas.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.