5TH ELEMENT TASTE OF INDIA

Name: 5TH ELEMENT TASTE OF INDIA
Address: 9551 BAYMEADOWS RD STE 10 & 11, JACKSONVILLE, FL, 32256, US
Rating: 33.3

9551 BAYMEADOWS RD STE 10 & 11, JACKSONVILLE, FL 32256

License #2609679

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

33.3 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

5TH ELEMENT TASTE OF INDIA in JACKSONVILLE currently holds an InspectFL Health Score of 33.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 46 total violations — 22 critical, 7 major, 17 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

86%

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.

⚠️

DBPR ordered this restaurant shut on March 10, 2026

The restaurant was allowed to reopen on March 12, 2026 after passing a callback inspection (Emergency Order Callback 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.

Passed — No Violations

Emergency order recommended
[01B-01-4] Dented/rusted cans present. See stop sale. One can of corn with dent along seams.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between reach in cooler and prep table in kitchen. Side of reach in cooler is visible soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of reach in cooler make line with debris accumulated. Hood filters with grease accumulation. Underside of prep area where tabletop fryers are located with grease accumulation. Exterior of mixer with debris accumulated.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on opposite side wall of server line hand wash sink has been removed. Verified per plans.
[41-07-4] Container of medicine improperly stored. Observed rubbing alcohol stored on shelf in kitchen with food items. Person in charge removed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating in kitchen.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer raw lamb stored over cooked spinach no longer commercially processed. Person in charge moved to appropriate location.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Section of hood filter missing from two different hood systems in kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop on server side of cook line cut tomato, milk, tomato chutney at 47-50F. Per person in charge discarded. On far right side make line closest to hand wash sink tomato chutney 47F. Item stored above fill line, person in charge moved to reach in cooler drawer holding temperature. Whipped cream at bar at 46F. Had it in and out of unit per person in charge. Other can in unit is at 43F
[36-17-5] Floor tiles missing and/or in disrepair. Large section of tiles missing in back kitchen near dish pit with standing water pooling in low area. Also, several cove molding tiles separated from wall at two comp prep sink. Mold like substance observed on floor and wall under dishmachine. Holes in wall at prep sink, by AC unit in prep area, under area where hand wash sink was removed. Also, several gaps around piping in ceiling. Ceiling tile missing to right of main hood system. Standing water on floor where AC drains from piping.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards with staining on cook line.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two small tabletop fryers in use on prep table side of kitchen with no hood system. Observed grease accumulation under prep table shelf where located.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak under triple sink piping. Observed leak under hand wash sink at far left cook line near triple sink. Person in charge placed catch buckets during inspection.
[14-01-5] Bowl or other container with no handle used to dispense food. Several to go pints used as scoops in dry goods with no handles. Person in charge removed.
[35A-02-7] Live, small flying insects found. Observed two flying insects crawling on tile below two compartment sink on far side of cooking where cove molding is separating from wall. Observed two flying insects flying around covered containers of sauce in kitchen.

Call Back - Complied
[08B-38-4] Food stored on floor. Multiple items stored uncovered and on the floor in walk in coolers, walk in freezer.
[14-31-5] Nonfood-grade bags used in direct contact with food. To go style bag used in direct contact with cut vegetable in walk in freezer.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. One panel of hood filters missing from main cook line on the left side.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
[28-13-5] Wastewater on ground of establishment. Observed wastewater leaking onto ground from triple sink piping when in use. Person in charge added catch bucket until pipe can be repaired.
[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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training expired 6.15.25.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill.
[14-01-5] Bowl or other container with no handle used to dispense food . Multiple containers with no handles used as scoop in dry goods.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles around floor drain at dishmachine with missing tiles. Standing water on the floor and damage to the wall observed by ac unit in prep area. Ceiling tile missing to right of main cookline. Debris buildup on floor and wall at triple sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or frozen and thawed with no date marking.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls at buffet not inverted. Person in charge inverted.

Administrative complaint recommended
[14-01-5] Bowl or other container with no handle used to dispense food . Multiple containers with no handles used as scoop in dry goods.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates and bowls at buffet not inverted. Person in charge inverted.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Several employees with training expired 6.15.25.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw chicken stored over ready to eat sauce. Person in charge began rearranging.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles around floor drain at dishmachine with missing tiles. Standing water on the floor and damage to the wall observed by ac unit in prep area. Ceiling tile missing to right of main cookline. Debris buildup on floor and wall at triple sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In small fliptop soup and yogurt sauce at 44-46F. Ambient temperature of unit 50F. Person in charge states has had unit open. Moved item to walk in cooler. Also, milk and yogurt at bar reach in cooler at 47F. Ambient temperature of unit 36F. Person in charge moved to other unit to rapidly chill.
[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. Dishmachine testing at 0ppm. No sanitizer observed coming out of tubing while being primed. Person in charge fixed by end of inspection. Retested at 100ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sauce with cooked onions at 55-70F in walk in freezer cooling overnight per person in charge. Idli in steam box at 74F. Person in charge states made last night.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in walk in cooler made more than 24 hours ago, or frozen and thawed with no date marking.
[28-13-5] Wastewater on ground of establishment. Observed wastewater leaking onto ground from triple sink piping when in use. Person in charge added catch bucket until pipe can be repaired.

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