DELHI PALACE

Name: DELHI PALACE
Address: 25000 US HWY 19 N, CLEARWATER, FL, 33763, US
Rating: 0

25000 US HWY 19 N, CLEARWATER, FL 33763

License #6217228

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 7 findings · 0 critical

Routine - Food (follow-up)

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Major

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Minor

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Quick take

DELHI PALACE in CLEARWATER currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 70 total violations — 12 critical, 21 major, 37 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on September 28, 2026 shows 7 observation rows: no critical rows, 3 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DELHI PALACE 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: Call Back - Extension given, pending
[21-05-5] Establishment continues to use wiping cloths as food contact surface
[08B-38-4] Food stored on floor. Walk in cooler, several buckets of food stored on the floor, fryer oil stored on the floor in dry storage. Discussed the need to store all food a minimum of 6" off the floor.
[10-07-4] Utensils remain in standing water at room temperature
[35B-03-4] Outer openings not protected with self-closing doors. Back exterior door not self closing. Vermin present.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cook line soiled and stained as well has white cutting boards stored on wire shelf. Spice containers on cook line heavily soiled on cook line. Discussed the need to clean and sanitize all food contact surfaces and containers as needed ad before refilling
[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.
[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, cooked goat, cooked potatoes. Operator was able to determine the prep dates of each food and began dating during inspection.

Official DBPR inspection report ↗

Inspector notes not available yet — showing violation categories below.

Disposition: Administrative complaint recommended
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
Raw animal food stored over or with ready-to-eat food, food stored on the floor, food stored uncovered, and improper storage by minimum cooking temperature.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Establishment lacks documented procedures for employee health reporting, response to vomiting/diarrhea events, or person-in-charge knowledge of foodborne illness.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Live insects, roach activity, rodent droppings, or other pest evidence; exterior door gaps that admit pests.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored over and around food and clean equipment.
[08B-38-4] Food stored on floor. Walk in cooler food stored on the floor in pots.
[10-08-5] Ice scoop handle in contact with ice.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink removed. The sink is present in the kitchen on the floor but not hooked up. There is plumbing outside for what looks like a mop sink used to be.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all fixed equipment on cook line has a build up of grease and food debris.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken thawing in sink no running water, still mostly frozen. Operator turned on water for proper thawing
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cook line prep area and storage areas
[02D-01-5] Working containers of food removed from original container not identified by common name. Food containers containing food removed from the original container not labeled.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Mop sink removed, sink is present on the floor of kitchen , not installed. Operator stated they dump the mop water outside on the ground. Discussed the importance of of not dumping mop water on the ground
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Goat 45F cold hold in double pan, chicken 44F cold hold in double pan. Both items were in unit less than 4 hours. Operator placed on ice. Second temperatures at 2:15, goat 43F cold holding, chicken 42F cold holding
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing chemical stored next to clean dishes
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food container holding spiced soiled with food debris.
[53B-01-5] 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.
[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.
[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- cooked chicken, cooked goat, sauce on ground that was made Monday. Operator was able to determine the cook date and date accordingly.
[41-17-4] Spray bottle containing toxic substance not labeled. Large spray bottle containing chemical not labeled with common name.

Disposition: Warning Issued
[21-05-5] Cloth used as a food-contact surface. Terri cloth used in direct contact when cooking bread
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook with no hair restraint, discussed the need to use hair restraint when involved with food preparation
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap at bottom of exterior door door leading to behind the restaurant.
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Under sink behind bar
[36-73-4] Floor soiled/has accumulation of debris. Cook line, prep areas, storage areas
[36-24-5] Hole in or other damage to wall. Wall next to walk in cooler, wall in hallway leading to walk in cooler in rear of kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Soiled throughout cooking prepping and storage areas
[02D-01-5] Working containers of food removed from original container not identified by common name. Food containers holding spices holding food removed from its original container not labeled with common name. Spices and shakers not labeled.
[50-08-7] Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicken (120F hot holding, corrected to 169@ 1:45pm); cooked vegetables hot holding (116F corrected to 145F @1:45pm)
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (120F hot holding, corrected to 169@ 1:45pm); cooked vegetables hot holding (116F corrected to 145F @1:45pm). Operator will be putting buffet on time. Is it Public health control forms, provided to operator via email.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food containers holding spices heavy build up of food debris
[51-16-7] Operator is in the plan review process. They submitted plans and plan review sent them a deficiency letter with questions a lot a sink behind the bar as well as the need to add a hand wash sink behind the bar. These items need to be rectified before a license can be issued. No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.