5TH ELEMENT INDIAN RESTAURANT

Name: 5TH ELEMENT INDIAN RESTAURANT
Address: 1133 RINEHART RD, SANFORD, FL, 32771, US
Rating: 58.1

1133 RINEHART RD, SANFORD, FL 32771

License #6905261

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.1 Grade F / 100

Failing Health Score

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Quick take

5TH ELEMENT INDIAN RESTAURANT in SANFORD currently holds an InspectFL Health Score of 58.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, DBPR recorded 119 total findings; InspectFL has detailed violation rows for 112 of them so far.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on October 29, 2025 shows 11 observation rows: no critical rows, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

112

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Call Back - Complied
[22-02-4] Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
[08B-12-5] Stored food not covered. -many food containers in walk-in cooler uncovered
[53A-05-6] 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/
[23-03-4] operator states detail cleaning is scheduled for this coming Sunday
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[36-17-5] Floor tiles missing and/or in disrepair. -repairs are ongoing
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Sridhar
[36-27-5] operator states detail cleaning is scheduled for this coming Sunday
[14-74-7] No TCS Foods stored in reach-in coolers, operator states new reach-in coolers will be delivered in four days
[36-24-5] Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area

Disposition: Call Back - Complied
[36-24-5] Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge.
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store plastic bucket, operator removed
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
[36-17-5] Floor tiles missing and/or in disrepair.
[53A-05-6] 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/
[02C-03-5] 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 in triple glass door reach-in cooler, operator dated
[08B-12-5] Stored food not covered. -many food containers in walk-in cooler uncovered
[14-01-5] Bowl or other container with no handle used to dispense food. -styrofoam cup stored in peanuts -multiple foods stored in walk-in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -two cookline reach-in coolers, operator states new units have been ordered
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
[02C-03-5] 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 in triple glass door reach-in cooler, operator dated
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler
[22-02-4] Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to microwaves, employee restocked paper towels
[36-24-5] Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Sridhar

Disposition: Emergency Order Callback Time Extension
[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.
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
[29-08-4] Plumbing system in disrepair. - water runs continuously at back handsink
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
[08B-47-4] Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
[14-05-4] Cardboard used to line food-contact shelves. -in dry storage room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen
[53A-05-6] 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/
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge.
[23-03-4] Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
[16-46-4] Old labels stuck to food containers after cleaning.
[36-17-5] Floor tiles missing and/or in disrepair.
[53B-13-5] 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. - only 2 food handler cards provided
[36-22-4] Floor area(s) covered with standing water. - near three compartment sink
[14-01-5] Bowl or other container with no handle used to dispense food. - multiple items
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-24-5] Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink

Disposition: Emergency order recommended
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[23-03-4] Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. - black bin in warewashing area
[29-08-4] Plumbing system in disrepair. - water runs continuously at back handsink
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
[33-17-4] Garbage can soiled. - at cookline
[41-07-4] Container of medicine improperly stored. - high shelf at cookline over food prep cooler
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge.
[16-46-4] Old labels stuck to food containers after cleaning.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over yogurt rice in walk in cooler
[14-05-4] Cardboard used to line food-contact shelves. -in dry storage room
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - goat curry 86-91F, cooling 2.5 hours
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. - dishwasher spraying water on dishware after washing in dishmachine
[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 meats, sauces, cooked plant foods
[14-01-5] Bowl or other container with no handle used to dispense food. - multiple items
[53B-13-5] 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. - only 2 food handler cards provided
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 on floor below unused lowboy cooler under flat grill -3 on gaskets of unused lowboy cooler below flat grill -1 on floor underneath prep table -5 on floor underneath reach-in cooler at end of cookline -1 on underside of reach-in cooler at end of cookline -1 on floor underneath tandori oven -1 on underside of white chest freezer
[36-17-5] Floor tiles missing and/or in disrepair.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[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.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
[35A-03-4] Dead roaches on premises. -1 on shelf at end of cookline near flat grill -2 on gaskets of unused lowboy unit below flat grill -6 on floor underneath prep table - 5 on floor below shelving at expediting area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cookline
[10-05-5] In-use utensils stored in unclean water in front of stove.
[36-22-4] Floor area(s) covered with standing water. - near three compartment sink
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
[10-20-4] In-use tongs stored on equipment door handle between uses.
[35A-06-4] Accumulation of dead insects in control devices. - fly strips have accumulation of dead flying insects
[53A-05-6] 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/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - goat 72F, chicken 49F, curry sauce 48F, heavy whipping cream 52-53F, manchuria balls 53F, cubed cheese 50F, cooked chicken 49F, less than 2 hours in cookline prep unit
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken curry, 106F, held off temperature control 2.5 hours
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - spatulas
[36-24-5] Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
[41-10-4] Toxic substance/chemical improperly stored. - stainless polish stored in high shelf at cookline over food prep area
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.

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5TH ELEMENT INDIAN RESTAURANT has a rough inspection history. Would you risk it?

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5TH ELEMENT INDIAN RESTAURANT

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Indian in SANFORD

BAWARCHI BIRYANIS

Other options in SANFORD

CASA DIABLO

SEAFOOD CHICC

ELEV8 NO.1

SO ICYY INC

ATPSANFORD01

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