DIVINE INDIAN CUISINE

Name: DIVINE INDIAN CUISINE
Address: 7696 W IRLO BRONSON HWY 192, KISSIMMEE, FL, 34747, US
Rating: 1.6

7696 W IRLO BRONSON HWY 192, KISSIMMEE, FL 34747

License #5911240

🍛 Indian ℹ️

1.6 Grade F / 100

Failing Health Score

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Latest inspection

October 14, 2026 · 18 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

DIVINE INDIAN CUISINE in KISSIMMEE currently holds an InspectFL Health Score of 1.6 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 October 14, 2026. Across those visits, inspectors documented 111 total violations — 9 critical, 25 major, 77 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on October 14, 2026 shows 18 observation rows: 1 critical, 4 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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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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Community reaction

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Community pulse

Would you eat here?

DIVINE INDIAN CUISINE has a rough inspection history. Would you risk it?

F record

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*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: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two scoops in water at 90f, operator discarded water.
[14-11-5] Equipment in poor repair. Walk in freezer gasket torn. Rice cooker handle broken and wiring exposed in back of it.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler has mold like substance on gasket.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen blocked by two five gallon bucket lids, operator moved.
[33-31-5] Unnecessary items/unused equipment on the premises. Two reach in freezers and one reach in cooler stored behind establishment near mop sink.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cove molding missing on wall across from dish machine.
[36-24-5] Hole in or other damage to wall. Wall near two door reach in cooler by kitchen entrance damaged. Sheet rock paper pealed of no coating.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Three light fixtures in kitchen missing shielding.
[08B-38-4] Food stored on floor. Bin of chicken quarters on floor in walk in freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave, on cook line, soiled with food debris. Operator cleaned it.
[35B-03-4] Outer openings not protected with self-closing doors. Back door to kitchen.
[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. Rio has been working at establishment for more than 60 days and has no food handler training.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Both make tables in kitchen have no ambient thermometer visible inside.
[36-62-4] Light not functioning. Light fixture above dish machine missing lamps, still adequate lighting in ware washing area.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips wet and unusable, operator discarded and will purchase more.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked cauliflower dated 10-5-26, operator discarded.
[16-46-4] Old labels stuck to food containers after cleaning. Bins used to hold cooked food in walk in cooler that were cooked on the 11th and 12th have old dates from August, September, and early October. Old labels replaced.
[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 curry, rice, Gobi, goat, dou, peswari, and chicken in walk in cooler all with dates from August, September, and early October. Operator stated all items were cooked on the 11th and 12th. Further related they wash the bins without removing old date stickers. Educated operator, all dates updated.

Disposition: Met Inspection Standards
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothes hanging on clean dish rack. Operator removed items
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee preparing orders without hair restraint. Operator had employees put on hats.
[08B-38-4] Food stored on floor. Cooking oil stored on floor under hand sink in kitchen.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On walk in freezer door and frame. Ice build up in small reach in freezer at front counter.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and shelf on cooks line
[10-20-4] In-use tongs stored on equipment door handle between uses. On handle of oven
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in bucket at 103°.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf of first make table on cooks line.
[33-16-4] Open dumpster lid. At dumpster area
[29-49-6] Standing water in bottom of reach-in-cooler. In walk in cooler.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler in outside area in back
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour container at prep area. Operator labeled container.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored above green peppers and sauce. Operator moved items to another shelf.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on first make table on cooks line.
[41-17-4] Spray bottle containing toxic substance not labeled. Bleach not labeled at dish machine

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine
[36-36-4] Ceiling tiles missing. -cookline
[08B-38-4] Food stored on floor. -flour on floor in outside storage.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -per manager landlord removed one of the dumpster . Garbage truck arrived during inspection . Manager had them empty dumpster then trash in dumpster
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -ice on walk in freezer floor
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease
[29-08-4] Plumbing system in disrepair. -drain pipe not connect under handsink next to 3 compartment sink. Water runs on to floor when using sink.
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf with microwave
[25-05-4] Single-service articles improperly stored. -outside storage box of portion cups stored on floor
[42-02-4] Used equipment stored stored outside of rear door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 54f less than 4 hours manager discarded -Cooked Onion 56f,cooked peppers 50f less than 4 hours Manager discarded
[31A-09-4] Handwash sink not accessible for employee use at all times. -bus tubs in front of hand sink -reach in cooler and prep table blocking hand sink on cookline,employee move table and reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. -tongues in hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -next to reach in cooler
[31B-03-4] No soap provided at handwash sink. - next to 3 compartment 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. -walk in cooler chicken and tcs sauces

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. -top of dish machine
[36-36-4] Ceiling tiles missing. -cookline
[08B-38-4] Food stored on floor. -flour on floor in outside storage.
[33-09-4] Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. -per manager landlord removed one of the dumpster . Garbage truck arrived during inspection . Manager had them empty dumpster then trash in dumpster
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. -ice on walk in freezer floor
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters soiled with grease
[29-08-4] Plumbing system in disrepair. -drain pipe not connect under handsink next to 3 compartment sink. Water runs on to floor when using sink.
[14-20-4] Ripped/worn tin foil used as shelf cover. -shelf with microwave
[25-05-4] Single-service articles improperly stored. -outside storage box of portion cups stored on floor
[42-02-4] Used equipment stored stored outside of rear door.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -chicken 54f less than 4 hours manager discarded -Cooked Onion 56f,cooked peppers 50f less than 4 hours Manager discarded
[31A-09-4] Handwash sink not accessible for employee use at all times. -bus tubs in front of hand sink -reach in cooler and prep table blocking hand sink on cookline,employee move table and reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. -tongues in hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -next to reach in cooler
[31B-03-4] No soap provided at handwash sink. - next to 3 compartment 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. -walk in cooler chicken and tcs sauces
[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. -1 expired

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk flour and sugar containers.
[36-36-4] Ceiling tile missing. Throughout establishment.
[21-05-5] Cloth used as a food-contact surface. Cloth being used for bread in tandoori oven.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Maketable.
[36-22-4] Floor area(s) covered with standing water. In walk-in cooler
[08B-38-4] Food stored on floor. Cut tomatoes in kitchen. Water in dining area.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Glass door reach-in cooler. In walk-in freezer floor and fan unit.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 85F, operator removed utensils from water. Utensils were returned to water during inspection, temped at 105F. Operator again removed utensils.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Walk-in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of reach-in cooler
[08B-12-5] Stored food not covered. Onions outside.
[36-50-4] Unclean building components, attachments or fixtures. Hood vents soiled with grease and dust.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Ambient temp of cooler 50f. Eggs stored in unit overnight per operator. Operator discarded eggs.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.3 dozen eggs ambient 50F, cooked onions 51F, clarified butter 85F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked onion 50F, shell eggs ambient 51F in reach-in cooler, in unit overnight per operator. Clarified butter 85F at room temperature, stored at room temperature more than 4 hours per operator.
[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. Provided to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink.
[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. provided form to operator, operator coached employees and had forms signed
[14-14-4] Nonfood-grade basting brush used in food. Metal banded paint-like brush used for oil.
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser per operator.