5th Element Indian Cuisine
Last inspected: Feb 12, 2026
100
Score
Public records show 12 inspections at 5th Element Indian Cuisine stretching back to 2022. The most recent visit was on Feb 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around six violations to closer to two violations per visit.
When inspectors have written things up, “dishmachine chlorine sanitizer not” has been the most frequent reason, cited four times.
Compared to the broader Palm Coast restaurant scene, where the average is 79, this is a stronger showing. The full picture is one of consistent compliance.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
No violations found.
100
Jan 8, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - 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. Dish machine tests at 0ppm. **Repeat Violation** **Warning**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in hand washing sink. Person in charge removed. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin has mold inside.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron on covered irolls. Person in charge removed apron. **Corrected On-Site**
40-06-5
Basic - In-use wiping cloth/towel used under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Face down on floor. Person in charge hung up to dry. **Corrected On-Site**
42-01-4
58
Sep 10, 2025
Routine - Food
No violations found.
100
Sep 2, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - 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. Dish machine sanitizer is at Oppm. Person in charge called a repairman to come out. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over onion curry. Person in charge moved eggs to bottom shelf. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw Chicken 51F; ( - Cold Holding); per person in charge chicken just came into kitchen and sat out. Person in charge put into walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink was missing paper towels. Person in charge replaced. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Samosas not dated. Person in charge dated. **Corrected On-Site**
02C-02-5
52
Feb 25, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Temperature Measuring Devices Provided and Accurate
FL-46
50
Sep 11, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer was at 0ppm in 3 compartment sink. Added bleach and it tested at 75ppm. **Corrected On-Site**
22-42-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler; yogurt sauce made yesterday 50F. Person in charge discarded.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per person in charge yogurt sauce made yesterday 50F. Person in charge discarded. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener is soiled. Person in charge placed in dish. **Corrective Action Taken**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon thawing in vacuum packed bags. Still frozen. Person in charge had bags cut open. On bags it say to remove from packaging while frozen and then thaw. **Corrective Action Taken**
06-09-1
Basic - In-use wiping cloth/towel used under cutting board. Damp rag under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
52
Feb 29, 2024
Routine - Food
No violations found.
100
Feb 27, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. Dish machine tests at 0ppm. After priming still at 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes 51F, noodles 50F; ( - Cold Holding). Both were above fill line. Person in charge said out 1 hour. Placed back into walk in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk not dated. Person in charge dated yesterday. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Reuse of single-service or single-use articles. Establishment is reusing single service yogurt containers.
25-32-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop bread mixture. Person in charge removed. **Corrected On-Site**
14-01-5
58
Oct 3, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In reach in freezer; raw chicken over shrimp. Person in charge moved chicken to bottom. **Corrected On-Site**
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6.1.23. Person in charge renewed online during inspection. **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler; raw chicken over cooked beans. Person in charge moved chicken to bottom. **Corrected On-Site**
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Heavy cream in reach in cooler and milk at bar not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - 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 and Lodging Association (SafeStaff) 866-372-7233. Establishment does not have proof of any training. **Repeat Violation** **Warning**
53B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked food throughout establishment not dated. Person in charge dated during inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. In kitchen; 2 unlabeled spray bottles. Person in charge labeled. **Corrected On-Site**
41-17-4
Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven doors. Person in charge removed.
10-20-4
Basic - Bowl or other container with no handle used to dispense food. Scoop used to obtain flour. Person in charge removed scoop. **Corrected On-Site**
14-01-5
Basic - Stored food not covered. In reach in freezer; chicken not covered. Person in charge covered during inspection. **Corrected On-Site**
08B-12-5
37
Feb 8, 2023
Routine - Food
1 critical violation. 7 major violations. 5 minor violations.
View 13 violations
High Priority - 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. Dishmachine tests at 0ppm. Person in charge set up 3compartment sink that tested at 75Ppm.
22-41-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Establishment was using dishwasher and it tested at 0ppm. Set up 3 compartment sink and it tested at 75ppm. **Corrected On-Site**
16-33-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk and heavy cream not dated. Person in charge dated. **Corrected On-Site** **Repeat Violation**
02C-03-5
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed to establishment during inspection. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles in bar have debris inside.
22-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment is missing probe thermometer.
05-08-4
Intermediate - 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. Emailed to establishment during inspection. Person in charge had all employees sigh during inspection. **Corrected On-Site**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Establishment is missing trading for some employees.
53B-13-5
Basic - Floor soiled/has accumulation of debris. Floor drain is soiled under 3 compartment sink.
36-73-4
Basic - Food stored on floor. Chopped onions on floor by make table. Person in charge picked up and moved. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. Several wet clothes under cutting board. Person in charge removed all. **Corrected On-Site** **Repeat Violation**
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Establishment is missing ambient thermometer.
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop face down in dish area. Person in charge placed mop to dry. **Corrected On-Site** **Repeat Violation**
42-01-4
33
Aug 11, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was 5th Element Indian Cuisine last inspected?
The most recent health inspection at 5th Element Indian Cuisine on file is from Feb 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at 5th Element Indian Cuisine?
Across the inspection record, “dishmachine chlorine sanitizer not” has been cited four times, more than any other issue at 5th Element Indian Cuisine.
How does 5th Element Indian Cuisine compare to other restaurants in Palm Coast?
5th Element Indian Cuisine most recently scored 100 out of 100, which is higher than the Palm Coast average of 79.
Has 5th Element Indian Cuisine's inspection record improved over time?
Yes. Recent inspections at 5th Element Indian Cuisine have averaged around two violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at 5th Element Indian Cuisine means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is 5th Element Indian Cuisine inspected?
Based on the inspection history on file, 5th Element Indian Cuisine is inspected around three times per year on average.
Nearby Restaurants