THE PALACE CUISINE OF INDIA

Name: THE PALACE CUISINE OF INDIA
Address: 11422 SR 84, DAVIE, FL, 33325, US
Rating: 67.7

11422 SR 84, DAVIE, FL 33325

License #1620498

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

67.7 Grade F / 100

Failing Health Score

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Quick take

THE PALACE CUISINE OF INDIA in DAVIE currently holds an InspectFL Health Score of 67.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 22 total violations — 7 critical, 5 major, 10 minor.

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

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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 included 3 critical violations, 3 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cook line
[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.
[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.
[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.
[24-01-4] Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected.
[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.
[02D-01-5] Working containers of food salt,sugar and flour removed from original container not identified by common name.
[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.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at 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.
[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.

Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in kitchen - wiping cloth under cutting board.
[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-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.
[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.
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink next to triple sink - no soap
[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.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at walk in cooler - rusted floor.
[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.

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