DISCOVERY INDIAN CUISINE

Name: DISCOVERY INDIAN CUISINE
Address: 38593 US 19 STE 300, PALM HARBOR, FL, 34684, US
Rating: 17.2

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

17.2 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 17.2 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 May 5, 2026. Across those visits, inspectors documented 89 total violations — 10 critical, 16 major, 63 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.

Call Back - Admin. complaint recommended
[23-24-4] Buildup of food debris on cooler handles.
[36-36-4] Cielilng tile missing over reach in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable on prep tables and dish storage area.
[22-16-4] Reach-in freezer interior/shelves have accumulation of soil residues.
[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.
[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.
[22-49-4] Chlorine dish machine testing at 0ppm. Instructed operator to set up three compartment sink. Tested chlorine sanitizer at three compartment sink at 100ppm.
[12A-07-5] Employee worked with chlorine sanitizer did not wash hands. Before putting in gloves to work with food. Employee then continues to wipe hands on pants and then use phone. No change of gloves or handwashing observed.
[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.
[53B-10-4] Establishment has no employee training records on site. Only food manager.

Call Back - Admin. complaint recommended
[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.
[36-36-4] Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
[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
[50-09-4] Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved.
[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.
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint.
[36-17-5] Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen.
[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.
[36-24-5] Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris.
[51-13-4] No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster.
[51-18-6] No copy of latest inspection report available. Establishment has no copy of last inspection available.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen
[16-46-4] Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.
[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.
[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.
[25-05-4] Single-service articles improperly stored. Single service items stored on floor of kitchen.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
[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.
[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.
[12A-12-4] Employee touched box of raw chicken and then put on gloves without washing hands to begin food prep.
[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
[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
[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.
[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.

Administrative complaint recommended
[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.
[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.
[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.
[50-09-4] Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled sanitizer stored on shelf in dining area.
[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.
[31B-03-4] No soap provided at handwash sink. No soap at handwash sinks in kitchen operator placed soap at hand wash sink.
[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.
[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
[51-18-6] No copy of latest inspection report available. Establishment has no copy of last inspection available.
[36-36-4] Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen.
[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.
[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.
[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.
[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.
[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.
[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.
[14-11-5] Equipment in poor repair. Reach in cooler on near ware washing area not keeping temperature.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Vaseline stored on top of microwave in kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris.
[16-46-4] Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area.

Community reaction

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