DISCOVERY 2.0 INDIAN CUISINE

Name: DISCOVERY 2.0 INDIAN CUISINE
Address: 23020 FL 54 STE 505, LUTZ, FL, 33549, US
Rating: 10.3

23020 FL 54 STE 505, LUTZ, FL 33549

License #3918162

🍛 Indian ℹ️

10.3 Grade F / 100

Failing Health Score

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Latest inspection

May 15, 2026 · 8 findings · 1 critical

Routine - Food

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Quick take

DISCOVERY 2.0 INDIAN CUISINE in LUTZ currently holds an InspectFL Health Score of 10.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on May 15, 2026. Across those visits, inspectors documented 110 total violations — 21 critical, 56 major, 33 minor.

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The latest inspection on May 15, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

110

Coverage note

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DISCOVERY 2.0 INDIAN CUISINE 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: Warning Issued
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee no hair restraint while engaging food preparation, manager asked him to put hair net on
[08B-38-4] Food stored on floor. Cooked sauce and chicken wings on floor, operator removed them to shelf in walk in cooler
[08B-12-5] Stored food not covered. Fried vegetables ball not covered in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cauliflower above cooked chicken in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs above sauce in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with grease buildup heavily.
[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. Employees hired more than 60 days no proof of any trining provided by state approved training.
[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.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[08B-38-4] Food stored on floor. Raw chicken and soup in pot stored on floor in walk in cooler. Operator stored them to shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cooking utensils in standing water container tested water temperature is 82F. Operator pour water out.
[21-10-4] Soiled dry wiping cloth in use on prep table. Operator removed it
[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. Dish machine chlorine test 0ppm.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw goat meat not in sealed bags above frozen fruit in reach in cooler. Operator removed the meat to bottom
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Two cutting board stained on prep counter.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator refilled it
[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. Provided agreement form to operator

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board.
[08B-38-4] Food stored on floor. Frozen cook chicken on floor by cooks line. Employee removed from floor Walk in cooler buckets of sauce on floor.
[08B-12-5] Stored food not covered.samosas walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken still frozen thawing on prep sink top.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee plating bread toasted on plate with bare hands discussed employee needs to wear gloves if no alternative operating procedure. Employee placed on gloves.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over drinks and green sauce and tomatoes walk in cooler
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook beans 60 f in walk-in was sitting out and employee moved to walk in discussed the importance of keeping at temperature employee moved to freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards orange substance. Can opener blade.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink blocked by cart. Employee moved
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Cooked beans and cooked chicken 5/25

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[32-12-5] Covered waste receptacle not provided in unisex bathrooms.
[14-09-4] Cutting boards in kitchen has cut marks and is no longer cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public in walk-in cooler. Employee separated food.
[08B-38-4] Food stored on floor. Container of onions stored on floor in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of gas stove ovens used more than 24 hours ago is soiled with debris buildup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets on reach-in cooler doors on cooks line.
[29-08-4] Plumbing system in disrepair. Pipe underneath hand wash sink in warewashing area is disconnected. Operator reconnected pipe. Verified no water leak.
[08B-12-5] Stored food not covered. Items not covered in walk-in cooler. a. pan of cooked green beans b. tray of cake c. pan of cooked cauliflower
[29-11-4] Water leaking from pipe underneath handwashing sink in warewashing area. Operator reconnected pipe. Verified no water leak.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touching soiled dishes then retrieve clean dishes without removing gloves and washing hands. Discussed with operator proper hand-hygiene techniques. Will email DBPR Form 5030-159. Wearing Gloves The Right Way.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing pans and containers then placing on shelf in warewashing area without sanitizing. Discussed with operator proper warewashing procedures. Employee removed items from shelf to be rewashed and sanitized. Will email DBPR Form 5025-010. Manual Dishwashing Procedure.
[14-31-5] Nonfood-grade bags used in direct contact with chicken in reach-in cooler near three-compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen are stained black orange substances. Can opener on prep table used more than 4 hours ago is soiled with black substance.
[51-16-7] 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/. Not on plans observed plans on file from 12/28/2017 file 306629 Observed a dish machine missing from plans the line table is supposed to be a reach in cooler. The office area has a prep table next to it with kitchen equipment stored. The corner of the dining room close to the kitchen entrance is missing a table that has hot warmer units on the table for buffets. And the cash out has a reach in cooler not on plans.

Disposition: Warning Issued
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Whole cabbage over cooked sauces walk in cooler employee removed to proper storage.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook lentils cook beans not dated in reach in prep cooler cooks line
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee emptied glass bottle in hand washing sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not by hand washing sink front kitchen
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table Cold holding cook onion sauce 52 f On stove Cold holding: cook onions sauce 56 f employee placed in cooler. 2nd temperatures 52 f 58 f
[08B-38-4] Food stored on floor. Rice cooking pot under hand washing sink. Employee moved from floor
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone and began cutting onions. Discussed with employee employee washed hands
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish washing machine
[51-16-7] no new plans observed discussed with plan reviewer Denise
[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.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Rice cooking pot under hand washing sink. Employee moved from floor
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Whole cabbage over cooked sauces walk in cooler employee removed to proper storage.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone and began cutting onions. Discussed with employee employee washed hands
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler make table Cold holding cook onion sauce 52 f On stove Cold holding: cook onions sauce 56 f employee placed in cooler. 2nd temperatures 52 f 58 f
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee emptied glass bottle in hand washing sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Paper towels not by hand washing sink front kitchen
[51-16-7] 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/. Shed out doors fully enclosed has can goods beans dried and sodas and flour bags with single service containers paper towels cups. Not on plans observed plans on file from 12/28/2017 file 306629 Observed a dish machine missing from plans the line table is supposed to be a reach in cooler. The office area has a prep table next to it with kitchen equipment stored. The corner of the dining room close to the kitchen entrance is missing a table that has hot warmer units on the table for buffets. And the cash out has a reach in cooler not on plans. AC Cited from call back 5-28-24
[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. not observed AC Cited from call back 5-28-24
[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. All employees
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cook lentils cook beans not dated in reach in prep cooler cooks line

Disposition: Warning Issued
[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.tested 2 times at 0 ppm discussed with employee to use the three compartment sink to sanitize dishes until the machine is fixed.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish washing machine
[51-16-7] 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/. Shed out doors fully enclosed has can goods beans dried and sodas and flour bags with single service containers paper towels cups. Not on plans observed plans on file from 12/28/2017 file 306629 Observed a dish machine missing from plans the line table is supposed to be a reach in cooler. The office area has a prep table next to it with kitchen equipment stored. The corner of the dining room close to the kitchen entrance is missing a table that has hot warmer units on the table for buffets. And the cash out has a reach in cooler not on plans.
[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.

Disposition: Warning Issued
[22-41-4] Tested at 0 ppm chlorine arrived upon inspection and then observed the dish machine on and running with dishes inside. Manager stated that the maintenance will be arriving tomorrow to fix the machine. Restaurant is using the dish machine and then using the three compartment sink to sanitize the dishes.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken wings in plastic carry out back reach in freezer.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish washing machine
[51-16-7] 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/. Shed out doors fully enclosed has can goods beans dried and sodas and flour bags with single service containers paper towels cups. Not on plans observed plans on file from 12/28/2017 file 306629 Observed a dish machine missing from plans the line table is supposed to be a reach in cooler. The office area has a prep table next to it with kitchen equipment stored. The corner of the dining room close to the kitchen entrance is missing a table that has hot warmer units on the table for buffets. And the cash out has a reach in cooler not on plans.
[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.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Above dish washing area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At hand washing sink by three compartment sink.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Cabbage unwashed over ready to eat sauces walk in cooler
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe missing under hand washing sink by three compartment sink.
[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.tested 2 times at 0 ppm discussed with employee to use the three compartment sink to sanitize dishes until the machine is fixed.
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw chicken wings in plastic carry out back reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs raw chicken over ready to eat food in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh garlic and oil 45 f reach in cooler cooks line. Employee moved to freezer 2nd temp. 43 f
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For chlorine dish washing machine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks in back kitchen.
[51-16-7] 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/. Shed out doors fully enclosed has can goods beans dried and sodas and flour bags with single service containers paper towels cups. Not on plans observed plans on file from 12/28/2017 file 306629 Observed a dish machine missing from plans the line table is supposed to be a reach in cooler. The office area has a prep table next to it with kitchen equipment stored. The corner of the dining room close to the kitchen entrance is missing a table that has hot warmer units on the table for buffets. And the cash out has a reach in cooler not on plans.
[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.
[31B-03-4] No soap provided at handwash sink. At both hand washing sinks in back kitchen employee added soap to one hand washing sink.
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink by kitchen entrance right side tested at 76 f ran over two minutes. Hand washing sink by three compartment sink tested at 81 f