THE PALACE CUISINE OF INDIA

Name: THE PALACE CUISINE OF INDIA
Address: 11422 SR 84, DAVIE, FL, 33325, US
Rating: 75.3

11422 SR 84, DAVIE, FL 33325

License #1620498

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

75.3 Grade C / 100

Mixed Health Record

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Quick take

THE PALACE CUISINE OF INDIA in DAVIE currently holds an InspectFL Health Score of 75.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 33 total violations — 11 critical, 6 major, 16 minor.

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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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 11, 2026 shows 16 observation rows: 4 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

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

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•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: Administrative complaint recommended
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Makhani sauce ( cooked tomato base)(45F - Cold Holding) per operator not portion or prepared today item held in unit overnight.
[02D-01-5] Working containers of food salt,sugar and flour removed from original container not identified by common name.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water temperature 84F located by rice cooker. Operator discarded water. Observed on cook line In-use utensil stored in standing water temperature 125F. Operator turned on burner.
[31B-03-4] No soap provided at handwash sink. Observed soap dispenser not working at the hand washing sink next to the three compartment sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen multiple cutting boards soiled with mold like substance stored on shelf.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside the containers of salt and flour.
[25-05-4] Single-service articles improperly stored. Observed box of single serve containers and lids stored directly on the floor in kitchen office. Operator elevated.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cook line
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Makhani sauce ( tomato base)(45F - Cold Holding) per operator not portion or prepared today item held in unit overnight. See stop sale.
[08B-02-4] Displayed food not properly protected from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney , tandoori chicken, fries, basmati rice, lemon rice.
[08B-12-5] Stored food not covered. Observed multiple containers of spices including salt sugar not covered on spice rack.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line. Employee cleaned and sanitized.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in freezer chest raw chicken not commercially packaged stored over raw shrimp operator stored correctly.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in kitchen - chicken Malay without date mark, item prepared on site 48 hours prior to inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in kitchen - wiping cloth under cutting board.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at walk in cooler - rusted floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen - multiple microwaves soiled with food debris.
[08B-12-5] Stored food not covered. Observed containers of salt and sugar not covered.
[08B-02-4] Displayed food not properly protected from contamination. Observed at buffet - salad, sauces, tandoori chicken, samosa, rice, kheer rice.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected. Operator removed items and provided wrapped silverware.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at beverage room -Onion chutney 10/28/25. See stop sale.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove - container of butter (93F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned on burner to reheat.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed at reach in cooler at beverage room -Onion chutney 10/28/25. See stop sale.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink next to triple sink - no soap
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer in kitchen - raw chicken (not commercially packaged stored directly over shrimp. Operator stored items correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen- multiple cutting boards soiled with mold like substance.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cooler - cubed cheese (51F - Cold Holding); spinach (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 15 hours, see stop sale.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at buffet - clean plates stored up right. Operator stored items correctly.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler in cooler - cubed cheese (51F - Cold Holding); spinach (50F - Cold Holding) as per operator items not portioned or prepared today. Items held out of temperature for approximately 15 hours, see stop sale.

Community reaction

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Community pulse