5TH ELEMENT INDIAN RESTAURANT

Name: 5TH ELEMENT INDIAN RESTAURANT
Address: 1133 RINEHART RD, SANFORD, FL, 32771, US
Rating: 68.3

1133 RINEHART RD, SANFORD, FL 32771

License #6905261

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

68.3 Grade F / 100

Failing Health Score

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Quick take

5TH ELEMENT INDIAN RESTAURANT in SANFORD currently holds an InspectFL Health Score of 68.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 29, 2025. Across those visits, inspectors documented 94 total violations — 13 critical, 27 major, 54 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.

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•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.

Call Back - Complied
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dishwashing area
[14-74-7] No TCS Foods stored in reach-in coolers, operator states new reach-in coolers will be delivered in four days
[36-17-5] Floor tiles missing and/or in disrepair. -repairs are ongoing
[36-24-5] Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[23-03-4] operator states detail cleaning is scheduled for this coming Sunday
[08B-12-5] Stored food not covered. -many food containers in walk-in cooler uncovered
[36-27-5] operator states detail cleaning is scheduled for this coming Sunday
[22-02-4] Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Sridhar
[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/

Call Back - Complied
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in dishwashing area used to store plastic bucket, operator removed
No proof of state-approved employee training; employee training expired or not available; no certified food manager on duty when required.
[14-01-5] Bowl or other container with no handle used to dispense food. -styrofoam cup stored in peanuts -multiple foods stored in walk-in cooler
[36-17-5] repairs are ongoing
[08B-12-5] Stored food not covered. -many food containers in walk-in cooler uncovered
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. -two cookline reach-in coolers, operator states new units have been ordered
[22-02-4] operator states new cutting boards have been ordered
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in triple glass door reach-in cooler, operator dated
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris

Warning Issued
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Sridhar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken 57F, curry chicken 55F, cheese 56F, cooked vegetable balls 56F, cooked potato 56F, per operator all foods stored in top of nonfunctional reach-in cooler overnight, operator discarded
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw chicken stored over bucket of yogurt, operator reorganized walk-in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -sides of fryer and reach-in cooler drawer unit not in use have an accumulation of grease and food debris -handwash sink in dishwashing area soiled with grease and food debris
[36-24-5] Hole in or other damage to wall. -hole in wall in expo area -walls around mop sink
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water stored on shelf above prep table, employee discarded
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer
[22-02-4] Food-contact surface soiled with food debris. -reach-in cooler cutting board stained, operator states new cutting boards have been ordered
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls in rear prep area have an accumulation of grease and food debris
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to microwaves, employee restocked paper towels
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -milk in triple glass door reach-in cooler, operator dated
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. -fly sticky tape with an accumulation of dead flies over rear prep area, employee discarded
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee cell phone stored on shelf above reach-in cooler, operator removed

Emergency Order Callback Time Extension
[14-01-5] Bowl or other container with no handle used to dispense food. - multiple items
[14-05-4] Cardboard used to line food-contact shelves. -in dry storage room
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-22-4] Floor area(s) covered with standing water. - near three compartment sink
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment/prep tables
[36-17-5] Floor tiles missing and/or in disrepair.
[08B-47-4] Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
[36-24-5] Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
[23-03-4] Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
[16-46-4] Old labels stuck to food containers after cleaning.
[29-08-4] Plumbing system in disrepair. - water runs continuously at back handsink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - throughout kitchen
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge.
[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/
[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.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - only 2 food handler cards provided

Emergency order recommended
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
[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 meats, sauces, cooked plant foods
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. - goat curry 86-91F, cooling 2.5 hours
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. - multiple items
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. - black bin in warewashing area
[29-08-4] Plumbing system in disrepair. - water runs continuously at back handsink
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink in dry storage area
[33-17-4] Garbage can soiled. - at cookline
[08B-47-4] Food not stored at least 6 inches off of the floor. -dry storage -walk-in freezer, employee elevated foods
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on high shelf at cookline
[36-24-5] Hole in or other damage to wall. - hole in wall in expediting area - FRP board not sealed near mop sink
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shell eggs over yogurt rice in walk in cooler
[41-07-4] Container of medicine improperly stored. - high shelf at cookline over food prep cooler
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[41-10-4] Toxic substance/chemical improperly stored. - stainless polish stored in high shelf at cookline over food prep area
[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/
[22-54-4] Equipment and utensils rinsed after the application of the sanitizer solution. - dishwasher spraying water on dishware after washing in dishmachine
[10-05-5] In-use utensils stored in unclean water in front of stove.
[35A-05-4] Roach activity present as evidenced by live roaches found. -2 on floor below unused lowboy cooler under flat grill -3 on gaskets of unused lowboy cooler below flat grill -1 on floor underneath prep table -5 on floor underneath reach-in cooler at end of cookline -1 on underside of reach-in cooler at end of cookline -1 on floor underneath tandori oven -1 on underside of white chest freezer
[22-02-4] Food-contact surface soiled with food debris, grease, or residue. - cutting board at cookline prep table heavily soiled
[23-03-4] Multiple Nonfood-contact surface heavily soiled with grease, food debris, dirt, or dust. -exterior of trash cans - exterior of single burner units - exterior of fryers - top of rotoquip oven - hood filters over cooking equipment have an accumulation of grease - exterior of prep cooler - high shelf over stove - exterior of spice containers - unused lowboy drawers below flat grill - can opener - walk in cooler fan unit - underside of cooking equipment
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken curry, 106F, held off temperature control 2.5 hours
[16-46-4] Old labels stuck to food containers after cleaning.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - goat 72F, chicken 49F, curry sauce 48F, heavy whipping cream 52-53F, manchuria balls 53F, cubed cheese 50F, cooked chicken 49F, less than 2 hours in cookline prep unit

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5TH ELEMENT INDIAN RESTAURANT

Failing Health Score

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

More Indian in SANFORD

BAWARCHI BIRYANIS

Nearby in SANFORD

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