The Palace Cuisine of India
Last inspected: Mar 11, 2026
26
Score
Across the available record, The Palace Cuisine of India has eight inspections on file, the first dated 2022. On Mar 11, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
“Exterior door has a gap at the threshold that opens” accounts for the largest share of issues, appearing three times across the record.
The Palace Cuisine of India's latest score of 26 falls below the Davie average of 79. This restaurant has more on its record than most do.
8
Inspections
3
Critical latest
2
Major latest
7
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
26
Nov 10, 2025
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
18
Mar 17, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Properly Stored/Protected
FL-48
55
Feb 7, 2025
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
64
Dec 4, 2024
Routine - Food
7 critical violations. 2 major violations. 5 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on rack in front of walk in cooler - Chicken tikka (83F - Cooling at 2:15pm, cooling since 12:00pm)
03D-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer near kitchen entrance - Cornish hen (commercially packaged) stored on top of raw lamb(not commercially packaged) operator stored correctly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time control for safety food due to temperature abuse. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler in beverage room - Onion masala 11-18-24. See stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill. **Corrective Action Taken** **Repeat Violation**
03A-02-5
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. Observed at buffet line - Tomatoes rice without time mark. As per operator item held for approximately 3 hours. Operator placed time mark. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. **Corrective Action Taken**
03B-01-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler in beverage room - Onion masala 11-18-24. See stop sale
02C-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in beverage room - Yogurt made in house without date. As per operator item prepared more than 24 hours prior to inspection.
02C-02-5
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. Observed 4 employees on duty without proof of training.
53B-01-5
Basic - Food stored in a location that is exposed to splash/dust. Observed at table in kitchen - pot of lentils soup exposed to splash from handwashing sink. Operator moved item to far end of table. **Corrected On-Site**
08B-36-4
Basic - Food stored on floor. Observed 2 liter bottles of soda stored directly on the floor at front bar.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F)
10-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside.
23-03-4
22
Apr 15, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Acosta-Reach in cooler-; barbecue chicken (51F - Cold Holding), per employee food held less than 4 hours, employee placed back of walk in cooler for a quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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. Poster emailed to operator **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Single service storage -front counter Bottle containing winded -Cook line, bottle with soap and water. Employee labeled both bottles. **Corrected On-Site**
41-17-4
Basic - Employee beverage container in ice machine/ice bin. Bottle of water inside ice machine, Employee removed. **Corrected On-Site**
12B-14-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and large soda bottle. Employee placed in a separate container with an employee labeled. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back entrance door to kitchen. Missing protection at the bottom of door **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters along the cook line- substantial build up of grease.
23-03-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wet cloth on top of chest freezer cover, employee removed. **Corrected On-Site** **Repeat Violation**
21-14-4
39
Oct 4, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. **Repeat Violation**
22-41-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. See stop sale **Corrected On-Site**
02C-01-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler-Observed food items with no date marked , hold cold more than 24. Hours. Operator marked date food items. **Corrected On-Site**
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back -door has a gap in the lower threshold of the door. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen/grill - Observed utensil in standing water at 102F. Operator turn on the grill, 2nd temperature check to 150F. **Corrected On-Site**
10-07-4
Basic - Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. At kitchen and prep area-Observed soiled wiping cloth not stored on sanitizer solution. Operator made a sanitizer bucket.
21-14-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At dry area- Observed wall solid where food item were cooling.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
45
Sep 16, 2022
Complaint Full
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Observed walk in shelves with surface rust, **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ceiling tile missing. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets torn on reach in coolers throughout cook line. **Warning** - From follow-up inspection 2022-09-16: Gasket ordered **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Light not functioning. Observed light in dry storage area burnt out. **Warning** - From follow-up inspection 2022-09-16: **Time Extended**
36-62-4
70
Frequently Asked Questions
When was The Palace Cuisine of India last inspected?
The most recent health inspection at The Palace Cuisine of India on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at The Palace Cuisine of India?
Across the inspection record, “exterior door has a gap at the threshold that opens” has been cited three times, more than any other issue at The Palace Cuisine of India.
How does The Palace Cuisine of India compare to other restaurants in Davie?
The Palace Cuisine of India most recently scored 26 out of 100, which is lower than the Davie average of 79.
Has The Palace Cuisine of India's inspection record improved over time?
Results have been roughly steady. Inspections at The Palace Cuisine of India have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at The Palace Cuisine of India means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is The Palace Cuisine of India inspected?
Based on the inspection history on file, The Palace Cuisine of India is inspected around two times per year on average.
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