DISCOVERY INDIAN CUISINE

Name: DISCOVERY INDIAN CUISINE
Address: 38593 US 19 STE 300, PALM HARBOR, FL, 34684, US
Rating: 0

38593 US 19 STE 300, PALM HARBOR, FL 34684

License #6217123

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

0 Grade F / 100

Failing Health Score

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Quick take

DISCOVERY INDIAN CUISINE in PALM HARBOR 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 14 times from Florida DBPR, with the most recent inspection on June 4, 2026. Across those visits, DBPR recorded 205 total findings; InspectFL has detailed violation rows for 191 of them so far.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 June 4, 2026 shows 2 observation rows: 1 critical, 0 major, and 1 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

79%

Inspector notes

185

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.

⚠️

DBPR ordered this restaurant shut on June 2, 2026

The restaurant was allowed to reopen on June 4, 2026 after passing a callback inspection (Call Back - Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Complied
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.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Emergency Order Callback Not Complied
[29-08-4] Plumbing system in disrepair. Hand sink by rotary oven has faucet that is not functioning properly
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed next to mop sink.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor throughout kitchen.
[36-36-4] Ceiling tile missing. Ceiling tile missing over freezer.
[14-09-4] Grooved cutting board stored in ware washing area.
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
[35A-04-4] 10 rodent droppings by air condition 2 rodent droppings on container of dawn in kitchen by mop sink. 1 rodent dropping on mixer
[51-16-7] No current plans available.
[22-49-4] Dish machine measured at 0ppm discussed with operator for them to use three compartment sink until fixed.
[36-24-5] Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink drain slow draining near rotary oven. Standing water in mop sink. Mop sink not draining
[22-02-4] Stained cutting board stored in ware washing area.
[08B-38-4] Oil stored on floor of dry storage in kitchen, containers of sauces stored on floor of dry storage closet,
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout kitchen soiled with debris.

Disposition: Emergency order recommended
[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.
[36-24-5] Hole in or other damage to wall. Hole in wall behind dish machine. Hole in wall near water heater
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth used for naan bread across from rotary oven, operator discarded soiled towel
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine measured at 0ppm discussed with operator for them to use three compartment sink until fixed.
[08B-38-4] Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting board in prep area,
[12B-01-4] Employee eating while preparing food. Employee eating food in kitchen while preparing food.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers and freezers soiled with residue.
[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/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. In prep area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings on floor near ice machine 38 rodent droppings on floor near air condition 52 rodent droppings inside of air condition 19 rodent droppings in dish area. 32 rodent droppings around mop sink. 9 rodent droppings by dry dish storage 6 rodent droppings under hand sink near reach in coolers 33 droppings next to reach in freezer 30 droppings near dry storage past cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items moved from another cooler around 12:00pm today to reach in cooler on cook line, red curry (48F - Cold Holding); cooked chicken (45F - Cold Holding); onion sauce (45F - Cold Holding); curry (46F - Cold Holding) (); lentils (46F - Cold Holding); spinach puree (45F - Cold Holding); lentil puree (45F - Cold Holding); chickpeas (47F - Cold Holding) Operator moved items to reach in freezer in kitchen.

Disposition: Call Back - Admin. complaint recommended
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and dish storage area.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in reach in cooler on cook line.
[21-10-4] Soiled dry wiping cloth in use. Soiled dry cloth used for naan bread across from rotary oven, operator discarded soiled towel
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 38 rodent droppings on floor near ice machine 38 rodent droppings on floor near air condition 52 rodent droppings inside of air condition 19 rodent droppings in dish area. 32 rodent droppings around mop sink. 9 rodent droppings by dry dish storage 6 rodent droppings under hand sink near reach in coolers 33 droppings next to reach in freezer 30 droppings near dry storage past cook line
[12B-01-4] Employee eating while preparing food. Employee eating food in kitchen while preparing food.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items moved from another cooler around 12:00pm today to reach in cooler on cook line, red curry (48F - Cold Holding); cooked chicken (45F - Cold Holding); onion sauce (45F - Cold Holding); curry (46F - Cold Holding) (); lentils (46F - Cold Holding); spinach puree (45F - Cold Holding); lentil puree (45F - Cold Holding); chickpeas (47F - Cold Holding) Operator moved items to reach in freezer in kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink on cook line.
[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/. Office has been turned into food storage. With a 3 door cooler and ice machine. 2nd restroom located behind triple sink area converted to food storage room. Dish machine was added, no hand sink next to mop sink. Walk in cooler has been removed. Stove has been moved to other end of kitchen. Rotor oven installed, oven has been removed, mixer has been moved to back end of dry storage in kitchen. Soda fountain removed
[08B-38-4] Food stored on floor. Oil stored on floor of kitchen and in hallway by restroom. Cans of sauce stored on floor of dry storage closet,
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink to sanitize. Person in charge stated that they preferred to set it up later in the morning.
[14-09-4] Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
[23-24-4] Buildup of food debris on cooler handles.
[53B-10-4] Establishment has no employee training records on site. Only food manager.
[36-36-4] Cielilng tile missing over reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen in the cooking and preparation area.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the paint on the floors removed in some areas of the kitchen cook and prep area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink drain slow draining near rotary oven. Standing water in mop sink. Mop sink not draining
[29-08-4] Plumbing system in disrepair. Hand sink by rotary oven has faucet that is not functioning properly
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Mop sink is not usable due to it not draining.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink removed next to mop sink.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[35A-21-4] Rodent burrow or rodent nesting materials present. Rodent nesting materials by air handler in back area of establishment

Disposition: Warning Issued
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee test dish machine, walk to front of house, look in drawers and return to the kitchen and put gloves on with no handwashing.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed the dish machine testing at 0ppm. Discussed setting up three compartment sink to sanitize. Person in charge stated that they preferred to set it up later in the morning.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the paint on the floors removed in some areas of the kitchen cook and prep area.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[14-09-4] Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
[31B-02-4] No paper towels or mechanical hand drying device or soap provided at handwash sink near the dish storage area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls all throughout the kitchen in the cooking and preparation area.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Observed employee training with missing information.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers in the kitchen near cook line.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on the handles to the sinks.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the cook line and dish storage area.
[36-36-4] Ceiling tile missing in the kitchen above reach in freezer.

Disposition: Call Back - Admin. complaint recommended
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in kitchen. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor of kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled
[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. 2 cooks preparing food, 1 server handling food. No employee food safety training.
[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. Emailed operator form HR 5030-104
[51-18-6] No copy of latest inspection report available. Establishment has no copy of last inspection available.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
[08B-38-4] Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can.
[36-36-4] Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
[29-08-4] Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
[16-46-4] Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.
[12A-12-4] Employee touched box of raw chicken and then put on gloves without washing hands to begin food prep.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.
[36-24-5] Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises.

Disposition: Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sinks in kitchen used for storage of scrubby and oven mitts. Operator removed items from sinks.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler in kitchen. Operator removed.
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. 3 compartment sink has 2 wash areas. No sanitize area.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in establishment. Operator placed towels at hand wash sink.
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked rice, Held over night at 92 degrees in rice cooker.
[14-11-5] Equipment in poor repair. Reach in cooler on near ware washing area not keeping temperature.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted in wait station.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor of kitchen.
[29-08-4] Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit.
[36-24-5] Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on cutting board operator removed and sanitized cutting board. Employee phone, keys on shelf above prep station in kitchen.
[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. 2 cooks preparing food, 1 server handling food. No employee food safety training.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
[41-10-4] Toxic substance/chemical improperly stored. Vaseline stored on top of microwave in kitchen.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
[36-36-4] Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Explained big 6 foodborne illnesses to operator. Provided operator form HR 5030-100
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Soiled wet wiping cloth I use on cook line. Operator removed wiping cloths.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table next to hand wash sink and on top of dish machine. Operator removed wiping cloths.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Wet nesting equipment in warewashing area.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken cooked yesterday not date marked.
[08B-38-4] Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of cutting board on cook line. Operator removed can.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat in reach in reach in coolers on cook line. Notified operator of proper procedure. Operator moved chicken.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint.
[16-46-4] Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen
[51-18-6] No copy of latest inspection report available. Establishment has no copy of last inspection available.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sinks in kitchen operator placed soap at hand wash sink.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring. rice 92F Held over night in rice cooker no temperature monitoring.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomato sauce 49 degrees, mint sauce 61F, milk 60F, raw chicken 64F, tamarind sauce 61F, cheese 61F, tomato, purée 60F, yogurt 61F, Manchurian sauce 62F, Somosas 62F All food held in refrigerator overnight, no temperature monitoring.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
[12A-20-4] Employee washed hands with no soap. No soap at hand wash sinks in kitchen
[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. Emailed operator form HR 5030-104
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled sanitizer stored on shelf in dining area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled

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DISCOVERY INDIAN CUISINE has a rough inspection history. Would you risk it?

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DISCOVERY INDIAN CUISINE

Failing Health Score

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What stands out in this inspection history

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Inspection History

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Would you eat here?

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CHARMINAR INDIAN GRILL & BAR

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