5TH ELEMENT INDIA KITCHEN

Name: 5TH ELEMENT INDIA KITCHEN
Address: 1448 W INTERNATIONAL SPEEDWAY BLVD, DAYTONA BEACH, FL, 32114, US
Rating: 21.3

1448 W INTERNATIONAL SPEEDWAY BLVD, DAYTONA BEACH, FL 32114

License #7407618

🍛 Indian ℹ️

21.3 Grade F / 100

Failing Health Score

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Latest inspection

April 8, 2026 · 18 findings · 3 critical

Routine - Food

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Quick take

5TH ELEMENT INDIA KITCHEN in DAYTONA BEACH currently holds an InspectFL Health Score of 21.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 116 total violations — 23 critical, 18 major, 75 minor.

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The latest inspection on April 8, 2026 shows 18 observation rows: 3 critical, 1 major, and 14 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

116

Coverage note

Inspector notes linked where available

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5TH ELEMENT INDIA KITCHEN has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. -ice machine room
[36-03-4] Cove molding at floor/wall juncture broken/missing. -not properly attached to wall in ice machine room
[14-09-4] Cutting board has cut marks and is no longer cleanable. Manager discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets stored on rack with cans
[14-11-5] Equipment in poor repair. -gasket torn on reach in cooler by fryers -gasket torn on walk in freezer
[10-08-5] Ice scoop handle in contact with ice. -bar
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of stove burners soiled -Gasket soiled on walk in cooler
[14-20-4] Ripped/worn tin foil used as shelf cover. -walk in cooler
[08B-12-5] Stored food not covered. -ice cream cone
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floors soiled in storage room -floor soiled under cooking equipment -under ice machine
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -cooked onion sauce 45f per manager made yesterday-see stop sale
[35A-02-7] Live, small flying insects found -1 fly in kitchen
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser on soda station

Disposition: Warning Issued
[35A-06-4] Accumulation of dead small fly insects in glue trap above chest freezers.
[36-03-4] Cove molding at floor/wall juncture broken/missing. -ice machine room
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf with clean dishes
[36-22-4] Floor area(s) covered with standing water. -behind soda station
[36-24-5] Hole in or other damage to wall. -by pipe and hand sink in ice machine room
[14-69-4] Ice buildup in chest freezer .
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -by chess freezers
[36-10-4] Worn, torn and/or soiled floors/carpeting. -in storage room
[22-41-4] 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. -o ppm
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touch cell phone placed back into pocket with gloved hand,employee continued to work with bread
[31A-09-4] Handwash sink not accessible for employee use at all times. -utensils store in hand sink at bar
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hand sink next to 3 compartment sink, per employee there is a leak

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink on shelf above reach in
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -keys stored with spoons
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -gap at bottom of screen door in storage room
[08B-38-4] Food stored on floor. -walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - Next to soups
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -can holder rack soiled
[08B-12-5] Stored food not covered. -walk in freezer -ice cones at bar
[25-32-4] Togo bags used to stored food.
[02D-01-5] Working containers of food removed from original container not identified by common name. -flour cookline -flour by ice machine door
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled in storage room -floor soiled under dish machine -floor soiled behind drink station
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 3 droppings on floor in storage room
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portion cup of yogurt 46 advised to keep a single layer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board on small cooler -3 cutting boards on large coolers on -can opener blade soiled
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk in cooler

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. -around doors and middle of dishwasher interior
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-11-5] Equipment in poor repair. -torn gasket on reach in cooler across from fryer and stove -gasket torn on walk in freezer
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -rear door ,bottom of door in disrepair
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -3 chest freezer
[29-49-6] Standing water in bottom of reach-in-cooler. -small by soups
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[08B-02-4] Displayed food not properly protected from contamination. -Rawa,jalebi,nachos ,by buffet
[08A-05-6] Raw animal food stored /chicken over/not properly separated from ready-to-eat food. -Reach cooler on cookline
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken and lamb
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Manager discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Manager discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cheese 46f -green sauce with cooked garlic 55f per manager made Sunday -manager discarded -Mexican sauce 51f over 4 hours manager discarded -buffet yogurt,tomato sauce,rice / milk 45f to 46f less than 4 hours
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -buffet cheese in sauce 119f
[41-10-4] Toxic substance/chemical improperly stored. -spray bottle with bleach and water stored next to fryer oil
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener -2 cutting boards manager discarded
[14-16-4] Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -lids to flour,rice flour,corn flour cracked and missing pieces
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by ice machine -bar
[11-26-1] 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. -new hires
[31B-03-4] No soap provided at handwash sink. -bar
[41-17-4] Spray bottle containing toxic substance not labeled. -bleach and water

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
[14-01-5] Bowl or other container with no handle used to dispense food. -rice batter
[08B-38-4] Food stored on floor. -walk in freezer -Walk in cooler carrots and vegetables on floor -box of potatoes on floor
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife between wall and shelf
[10-20-4] In-use tongs stored on equipment door handle between uses.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease and debris on large burner -walk in cooler shelves soiled -shelves soiled under buffet
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -food storage area -walk in cooler
[36-10-4] Worn, torn and/or soiled floors/carpeting. -storage room
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -lamb 46f to 52f made yesterday not cooled to 41f or below in 6 hours
[01B-01-4] Dented/rusted cans present. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken over Tcs sauce in walk-in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards soiled on reach in coolers -can opener
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -Cookline per chef pipe lying in has cold plumber

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -employee bathroom
[14-01-5] Bowl or other container with no handle used to dispense food. -batter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -around vents
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. -Rear door
[08B-38-4] Food stored on floor. -walk in freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -flour
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -shelf soiled under small prep table -gasket soiled on cooler/Cookline -grease build up on top of stove and two large burners -walk in cooler gaskets soiled -hood soiled with grease
[14-20-4] Ripped/worn tin foil used as shelf cover. -2 shelves under two prep tables
[25-05-4] Single-service articles improperly stored. -Togo on floor at bar
[08B-12-5] Stored food not covered. -walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -in storage area by seasoning containers
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled under ice machine
[41-07-4] Container of medicine improperly stored. -Antacid type stored on shelf above reach in cooler
[22-41-4] 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. -0 ppm corrected to 50 ppm
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -Raw chicken over batter
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -yogurt 44f
[41-10-4] Toxic substance/chemical improperly stored. -brasso stored with food
[31A-09-4] Handwash sink not accessible for employee use at all times. -ice scoop store in handsink,ice machine room
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -Cookline
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked chicken and plant food