5th Element India Kitchen
1448 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7407618
What drove the grade
Rodent activity present as evidenced by rodent droppings found.
How the score was calculated
- Starting score100
- Violations at the Oct 6 routine inspection3 high priority (fixed by the Oct 8 follow-up), 3 intermediate, 15 basic; basic violations cost 12 at most-30
- Administrative complaint on Oct 6, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score58
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
On order
More time given
Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
- 1st follow-up visitOct 7, 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.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 41f ,plaint food 41f ,sour cream 48f manager discarded,ginger garlic 48f manager discarded,goat 41f ,chicken 41f,
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
Equipment in poor repair.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Burners improved
More time given
- First visitOct 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 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.
-cookline reaching cooler chicken , butter cheese and chicken 49f to 51f less than 4 hours per manager less than for hours and was in walk in cooler prior to being p,aced in reach in cooler. Reach in cooler by ice machine room yogurt 46f,chicken 46f Manager calling technician
Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
-inside buffet cabinets 14 droppings in one buffet and 4 droppings in second buffet in dining room. Buffet are currently not being used. Per operator they are used only on Saturday and Sunday. No activity observed in kitchen.
Administrative complaint
Roach activity present as evidenced by live roaches found.
-1 live roach on wall behind cookline Per chef pest control was here on Sunday
Administrative complaint
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-can opener
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
-blue chemical
Code 55, Automatic gratuity notice: Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
-credit card charge not on menu. There is a sign by the register
Basic15
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
-coconut powder
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
-container of coconut powder
Fixed on the spot
Food not stored at least 6 inches off of the floor.
-Walk in cooler metro style shelf sitting on floor with food
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
-coolers
Equipment in poor repair.
-gaskets torn on 2 coolers at cookline
Ripped/worn tin foil used as shelf cover.
Ice buildup in chest freezer in kitchen and in waitstation area
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-burners soiled on 2 coolers cookline -hood filters soiled with grease
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
-under prep sink
Code 36, Floors, walls, ceilings and ventilation: Worn, torn and/or soiled floors/carpeting.
-Floor soiled under and around ice machine
Ceiling/ceiling tile shows damage or is in disrepair.
-ice machine room
Ceiling tile missing.
-employee bathroom
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 shelf above reach in cooler
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.