Flavor of India Restaurant
Last inspected: Oct 14, 2025
55
Score
Going back to 2022, Flavor of India Restaurant has 12 inspections in the public record. The most recent report on file is from Oct 14, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly six violations before.
The most common issue across all inspections has been “food-contact surface soiled with food debris”, showing up five times.
Compared to other Lake Worth restaurants (averaging 77), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
3
Major latest
3
Minor latest
Inspection History
Oct 14, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - 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. marks for some items on hot and cold Buffett. Operator stated Buffett ends at 2:30 and all will be discarded. Discussed with operator that all items being held on time as a public health control needs to have a time marked.
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at dishwasher, paper towels not easily accessible for employees to use. Paper towels wrapped in plastic wrap. Operator removed paper towels from plastic wrap. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At handwashing sink by dish machine, said not easily accessible for employees to use. Soap covered in plastic wrap. Operator removed plastic wrap. **Corrected On-Site**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On cook line on both flip top coolers, cutting boards are soiled with food debris.
22-02-4
Basic - Food stored on floor. On cook line, box of dried herbs stored on floor. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. At bar, ice bucket store on floor. Operator moved bust to shelf. **Corrected On-Site**
10-14-5
Basic - In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. In kitchen on cook line, utensils and kitchen equipment stored in between wall and metal hose connected to wall. Operator removed items and put to wash. **Corrective Action Taken**
10-04-5
55
Aug 14, 2025
Routine - Food
No violations found.
100
Aug 13, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked breaded chicken (45F - Cold Holding), cheese (57F - Cold Holding) not prepared or portioned today. Operator stated item held for approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into walk to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. Approximately 8 live roaches crawling 2 on shelf with clean pots in dish area 4 on shelf in dry storage in rear of kitchen 2 on storage rack in kitchen on cook line
35A-05-4
Intermediate - 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-Rafiul Kalam
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for food items held on buffet- hot and cold. Operator stated items held from 11:30-2:30.
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils sitting in standing water 90F.
10-07-4
58
Apr 7, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped raw fish in contact with wrapped cooked chicken in walk in freezer. Explained and manager rearranged. **Corrected On-Site**
08A-05-6
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of certified food manager for Person in charge Mr. Rafiul Kalam .
53A-02-7
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handlers training for Server ( Parvitra )working more than 60 days .
53B-02-5
Basic - Employee with soiled clothing. Cook handling food without any hair restraint for loose head hair. Explained. **Repeat Violation**
13-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel **Corrected On-Site**
21-04-4
64
Feb 6, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings in the corner of the bottom shelf of dry food storage room. Dry food storage room is separate room with the door. 7 rodent droppings next to whole coriander bag. In dry food storage room 6 rodent droppings on shelf between two large pots stored in dry food storage room. Above dry food storage room is separate room in the back of the restaurant close to back door. **Warning**
35A-04-4
High Priority - Gnaw marks on whole coriander bag resulted in hole in the bag. Employee discarded the bag. **Warning**
35A-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Can opener blade . **Warning**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink close to back door. Employee stocked the towels. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to open the hat water valve. Know doesn't turn. Water temperature 82 f. Manager turned on the hot water . Temperature 102 f **Corrected On-Site** **Warning**
27-16-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table next to office door. **Warning**
21-04-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing. **Warning**
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair. **Warning**
13-03-4
Basic - Food stored on floor. Bag of rice stored on floor in dry food storage room. Bag of carrots stored on floor in walk in cooler. **Warning**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pan in dry food storage room. **Warning**
25-06-4
43
Oct 1, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-10-01: Chicken 94-120F hot holding in buffet. Out less than four hours. Reheated to 165F **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - 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/ **Warning** - From follow-up inspection 2024-10-01: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on **Warning** - From follow-up inspection 2024-10-01: **Time Extended**
05-06-4
70
Sep 30, 2024
Routine - Food
2 critical violations. 3 major violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); chicken (53F - Cold Holding); chicken (54F - Cold Holding) three containers of chicken in flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - 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/ **Warning**
53A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on **Warning**
05-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Tops of squeeze bottles on cook line **Warning**
22-02-4
55
Mar 6, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 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. Raw chicken over open bag of raw shrimp not commercially packaged in walk in freezer. Removed. **Corrected On-Site**
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in dry storage
14-52-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at dish machine
29-11-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
67
Aug 29, 2023
Routine - Food
1 minor violation.
View 1 violation
Required Records Available; Shellstock Tags/Labels
FL-14
95
Aug 28, 2023
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Food did not reach 41 F within 6 hours. Walk in cooler not maintaining temperature. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions in walk in cooler. Removed. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Walk in cooler not maintaining temperature. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. Bar hand sink **Warning**
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Knife holder on wall unclean above prep table. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Wiping cloths stored in hand sink at wash area **Warning**
31A-11-4
Basic - Dead roaches on premises. One dead roach in hand sink at dish machine Removed **Corrected On-Site** **Warning**
35A-03-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dishwasher not in use during inspection. **Warning**
16-55-4
Basic - Equipment in poor repair. Shelving under prep table Shelving in dry storage **Warning**
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk in cooler Throughout kitchen At cook line equipment At fryer on cook line **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. One black one door freezer at end of cook line Freezer chest across from walk in cooler **Warning**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean Exterior to seasoning containers in dry storage **Warning**
23-03-4
Basic - Reach-in cooler interior have accumulation of soil residues. First bane Marie cooler on cook line unclean **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in prep sink **Warning**
06-01-5
27
Apr 12, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (98F - Hot Holding); cooked cabbage (112F - Hot Holding); cooked beans (112F - Hot Holding); cooked zucchini (118F - Hot Holding); chicken Marsala (100F - Hot Holding); chicken curry (117F - Hot Holding); goat (117F - Hot Holding) in hot buffet in dining room. Per operator food cooked and placed in unit less than Four hours ago. Steam table temperature not hot enough. Operator removed food and reheated to 165F. Steam table turned up. **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior Microwave
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Above dish machine. In dining room.
41-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves rusted.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind prep sink on cook line.
36-27-5
Basic - Food stored on floor. Onions on floor walk in cooler
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice warmer
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent cover in walk in cooler
36-34-5
Basic - Dead roaches on premises. One dead roach on wall at dish machine. Removed. **Corrective Action Taken**
35A-03-4
52
Nov 30, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2022-11-30: **Time Extended**
53B-01-5
90
Frequently Asked Questions
When was Flavor of India Restaurant last inspected?
The most recent health inspection at Flavor of India Restaurant on file is from Oct 14, 2025. The public record contains 12 inspections in total.
What is the most common violation at Flavor of India Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited five times, more than any other issue at Flavor of India Restaurant.
How does Flavor of India Restaurant compare to other restaurants in Lake Worth?
Flavor of India Restaurant most recently scored 55 out of 100, which is lower than the Lake Worth average of 77.
Has Flavor of India Restaurant's inspection record improved over time?
Yes. Recent inspections at Flavor of India Restaurant have averaged around four violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Flavor of India Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Flavor of India Restaurant inspected?
Based on the inspection history on file, Flavor of India Restaurant is inspected around four times per year on average.
Nearby Restaurants