THE PALACE CUISINE OF INDIA

Name: THE PALACE CUISINE OF INDIA
Address: 11422 SR 84, DAVIE, FL, 33325, US
Rating: 62.9

11422 SR 84, DAVIE, FL 33325

License #1620498

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

62.9 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

THE PALACE CUISINE OF INDIA in DAVIE currently holds an InspectFL Health Score of 62.9 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 25 total violations — 8 critical, 5 major, 12 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[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.
[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.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cook line
[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.
[02D-01-5] Working containers of food salt,sugar and flour removed from original container not identified by common name.
[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.
[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.
[08B-02-4] Displayed food not properly protected from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney , tandoori chicken, fries, basmati rice, lemon rice.
[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.
[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.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.

Administrative complaint recommended
[14-69-4] Ice buildup in reach-in freezer in kitchen.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at buffet - clean plates stored up right. Operator stored items correctly.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at walk in cooler - rusted floor.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed at reach in cooler in kitchen - chicken Malay without date mark, item prepared on site 48 hours prior to inspection.
[31B-03-4] No soap provided at handwash sink. Observed at handwashing sink next to triple sink - no soap
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen - multiple microwaves soiled with food debris.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. 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.
[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.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in kitchen - wiping cloth under cutting board.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed on stove - container of butter (93F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes. Operator turned on burner to reheat.
[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.
[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.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse