India Grill and Bar
650 Royal Palm Beach Blvd #A1, West Palm Beach, FL 33411 · Permanent Food Service · License 6011764
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 13 routine inspection2 high priority, 3 intermediate (1 repeat), 8 basic (2 repeats)-32
- Administrative complaint on Jul 13, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- 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 visitSep 14, 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.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Same
Administrative complaint
Code 53, Manager certification and employee training: Required employee training expired for all employees.
Same
Administrative complaint
Basic3
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Same
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Same
More time given
- First visitJul 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. At walk in cooler, cream tomato sauce (53°F - Cooling). Operator stated item prepared previous day, exceeding 6 hours. Item did not reach 41°F within 6 hours. See stop sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
At walk in cooler, cream tomato sauce (53°F - Cooling). Operator stated item prepared previous day. Item did not reach 41°F within 6 hours. See stop sale.
Intermediate3
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chemical test strips for chlorine sanitizer.
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Person in charge-Subhash Chandra Bharti
Repeat violationAdministrative complaint
Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
At walk in cooler, several prepared foods, sauces stored over 24 hours not covered.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
At kitchen, interior of ice machine with mold like substance.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Clean pans stored not inverted. Ice bin not stored inverted.
Repeat violation
Equipment and utensils not properly air-dried - wet nesting.
At dish area, clean pots and bowls not properly air dried. Wet nesting.
Repeat violation
Clean utensils stored between equipment and wall.
At kitchen prep table, in use knives stored in between wall and equipment. Operator removed.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
At kitchen near dish area, sink in disrepair.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
At rear of kitchen, exterior door with gap at threshold.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen, ceiling tiles soiled.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.