Delhi Palace
25000 US Hwy 19 N, Clearwater, FL 33763 · Permanent Food Service · License 6217228
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection3 high priority (1 fixed on the spot), 5 intermediate (2 fixed on the spot, 4 repeats), 5 basic (1 repeat)-38
- Administrative complaint on Sep 24, now extension grantedCounts in full until a follow-up finds the problems fixed-20
- Safety score42
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 28, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
7 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate3
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.
More time given
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards soiled and stained
More time given
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of food remain stored on the floor
More time given
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Utensils remain in standing water at room temperature
More time given
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Establishment continues to use wiping cloths as food contact surface
More time given
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
More time given
- First visitSep 24, 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 priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw eggs stored over ready to eat cooked beef
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels lining the bottom of shredded cheese and an herb. Operator removed paper towels during inspection.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach on dish machine. Operator killed and disposed of the roach and then sanitized the area
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.
Cooked chicken, cooked goat, cooked potatoes. Operator was able to determine the prep dates of each food and began dating during inspection.
Fixed on the spotRepeat violation
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on cook line soiled and stained as well has white cutting boards stored on wire shelf. Spice containers on cook line heavily soiled on cook line. Discussed the need to clean and sanitize all food contact surfaces and containers as needed ad before refilling
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink near dishwasher has food container lids stored inside. Hand wash sink on cooks line has a wiping cloth stored inside Operator removed lids and towel from sinks.
Fixed on the spot
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Walk in cooler, several buckets of food stored on the floor, fryer oil stored on the floor in dry storage. Discussed the need to store all food a minimum of 6" off the floor.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Discussed with operator the need to have the water used to store utensils a minimum of.135F.
Code 21, Wiping cloths and linens: Cloth used as a food-contact surface.
Wiping cloth used to cook naan. Bread
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back exterior door not self closing. Vermin present.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Floors and walls soiled, cook line, prep are, storage areas
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.