FLAVOR OF INDIA RESTAURANT
1516 N DIXIE HWY, Lake Worth FL 33460 · 561.317.7332
Last inspected Jul 23, 2026 · 14 visits since August 2023
FEB 25
APR 25
AUG 25
OCT 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches crawling 2 on shelf with clean pots in dish area 4 on shelf in dry storage in rear of kitchen 2 on storage rack in kitchen on cook line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $2,050
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025060481 | Aug 13, 2025 | Oct 20, 2025 | $600 |
| 2--2025010738 | Feb 6, 2025 | Jul 21, 2025 | $500 |
| 2--2024067616 | Oct 1, 2024 | Jan 6, 2025 | $200 |
| 2--2021048117 | Oct 13, 2021 | Feb 16, 2022 | $500 |
| 2--2020010137 | Feb 11, 2020 | Aug 24, 2020 | $250 |
Inspection history
14 visits, newest first
Jul 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in central prep sink and triple sink. Reviewed handwashing requirements with operator.
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 5 high priority.
5 High priority5 Intermediate10 Basic
Show 20 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. 0 ppm at dishmachine. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee wipe hands on soiled rag and then immediately begin to handle in use food storage containers. Reviewed handwashing requirements with operator.
Employee washed hands with no soap. Observed employee was hands with no soap at central prep sink. Reviewed handwashing requirements with operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw chicken stored directly above open containers of ready to eat sauces in walk in cooler. Operator reorganized.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on cold items held on buffet line including cut melon, cut lettuce, and dairy based sauce. Operator voluntarily discarded.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in central prep sink and triple sink. Reviewed handwashing requirements with operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked chicken (63F - Cooling for 3 hours at 1:30, 62F at 2:05) cooling in covered pan in walk in cooler. Operator removed covering to help increase cooling rate. cut cabbage (57F - Ambient Cooling for 15 minutes at 1:15, 58F at 2:05) cooling in deep filled container in kitchen flip top. Flip top was left open and gaps in pan storage allowing cold air to escape. Operator moved item to reach in cooler to increase cooling rate.
Handwash sink used for purposes other than handwashing. Handwashing sink by warewashing machine used to store soiled rag. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink by back door prep area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of foods including cooked sauces, cooked chicken, and cooked rice not date marked in walk in cooler. Per operators, items were prepared more than 24 hours ago.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on top exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Multiple pint sized plastic containers with no handles stored directly in food products in walk in cooler including milk and diced tomatoes. Operator removed.
Buildup of food debris/soil residue on equipment door handles across kitchen area.
Cloth used as a food-contact surface. Cloth stored across cooked ready to eat foods in walk in freezer. Operator removed.
Dead roaches on premises. Observed 1 dead roach on ground in dry storage room. Observed 2 dead roaches at soiled dish pit. Operator discarded and sanitized areas.
Reach-in cooler interior/shelves have accumulation of soil residues across kitchen area coolers.
Standing water in bottom of reach-in-cooler left of cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm at triple sink area bucket. Operator drained solution and discarded cloth.
Wiping cloth not stored in sanitizing solution between uses across kitchen areas.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. marks for some items on hot and cold Buffett. Operator stated Buffett ends at 2:30 and all will be discarded. Discussed with operator that all items being held on time as a public health control needs to have a time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. On cook line on both flip top coolers, cutting boards are soiled with food debris.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink at dishwasher, paper towels not easily accessible for employees to use. Paper towels wrapped in plastic wrap. Operator removed paper towels from plastic wrap.
No soap provided at handwash sink. At handwashing sink by dish machine, said not easily accessible for employees to use. Soap covered in plastic wrap. Operator removed plastic wrap.
Food stored on floor. On cook line, box of dried herbs stored on floor. Operator moved to shelf.
Ice bucket/shovel stored on floor between uses. At bar, ice bucket store on floor. Operator moved bust to shelf.
In-use utensil for non-time/temperature control for safety food not stored in a clean, protected location. In kitchen on cook line, utensils and kitchen equipment stored in between wall and metal hose connected to wall. Operator removed items and put to wash.
Aug 14, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 5 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Roach activity present as evidenced by live roaches found. Approximately 8 live roaches crawling 2 on shelf with clean pots in dish area 4 on shelf in dry storage in rear of kitchen 2 on storage rack in kitchen on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At kitchen flip top cooler, cooked breaded chicken (45F - Cold Holding), cheese (57F - Cold Holding) not prepared or portioned today. Operator stated item held for approximately 1 hour. Advised operator of proper cold holding parameters. Operator placed item into walk to quick chill.
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/ Person in charge-Rafiul Kalam
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for food items held on buffet- hot and cold. Operator stated items held from 11:30-2:30.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen, in use utensils sitting in standing water 90F.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Wrapped raw fish in contact with wrapped cooked chicken in walk in freezer. Explained and manager rearranged.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of certified food manager for Person in charge Mr. Rafiul Kalam.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of food handlers training for Server ( Parvitra )working more than 60 days.
Employee with soiled clothing. Cook handling food without any hair restraint for loose head hair. Explained.
In-use wet wiping cloth/towel used under cutting board. Manager removed the cloth towel
Feb 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Operating on a suspended license, not in compliance with Final Order Note for the comment section " Establishment was opened and operating while closure determination was in effect"
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom.
Feb 6, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing.
Feb 6, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 10 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Gnaw marks on whole coriander bag resulted in hole in the bag. Employee discarded the bag.
Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings in the corner of the bottom shelf of dry food storage room. Dry food storage room is separate room with the door. 7 rodent droppings next to whole coriander bag. In dry food storage room 6 rodent droppings on shelf between two large pots stored in dry food storage room. Above dry food storage room is separate room in the back of the restaurant close to back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled Can opener blade.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink close to back door. Employee stocked the towels.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Unable to open the hat water valve. Know doesn't turn. Water temperature 82 f. Manager turned on the hot water. Temperature 102 f
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom door not self closing.
Employee with no hair restraint while engaging in food preparation. Chef preparing food without any hair restraint for loose head hair.
Food stored on floor. Bag of rice stored on floor in dry food storage room. Bag of carrots stored on floor in walk in cooler.
In-use wet wiping cloth/towel used under cutting board. Under cutting board on prep table next to office door.
Single-service articles not stored inverted or protected from contamination. Aluminum pan in dry food storage room.
Oct 1, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath.
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/
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on
Sep 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 2 high priority.
2 High priority3 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (50F - Cold Holding); chicken (53F - Cold Holding); chicken (54F - Cold Holding) three containers of chicken in flip top cooler end of cook line. Not prepped or portioned today. In unit less than four hours. Placed back in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (109F - Hot Holding); cooked eggplant (106F - Hot Holding); chicken (94F - Hot Holding); in buffet. Out less than four hours. Reheated to 165f. Items have foil or plastic wrap underneath.
Food-contact surface soiled with food debris, mold-like substance or slime. Tops of squeeze bottles on cook line
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/
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not turning on
Mar 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over open bag of raw shrimp not commercially packaged in walk in freezer. Removed.
No paper towels or mechanical hand drying device provided at handwash sink. At dish machine
Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Shelving in dry storage
Water leaking from pipe and/or faucet/handle. Hand sink at dish machine
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); remade Sanitizer Bucket (Chlorine 100ppm)
Aug 29, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Shelving under prep table Shelving in dry storage
Aug 28, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Food did not reach 41 F within 6 hours. Walk in cooler not maintaining temperature.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over onions in walk in cooler. Removed.
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. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken (48F - Cooling)in bane Marie at end of cook line. Operator states chicken not prepped or portioned today. Removed for walk in cooler and placed in unit. Tightly covered. Walk in cooler not maintaining temperature.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); cooked potatoes (47F - Cold Holding); veggie samosas (48F - Cold Holding); lamb (49F - Cold Holding); goat (47F - Cold Holding); milk (48F - Cold Holding) in walk in cooler. Operator states food not prepped or portioned today. In unit overnight. Unit not maintaining temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Knife holder on wall unclean above prep table.
Handwash sink used for purposes other than handwashing. Wiping cloths stored in hand sink at wash area
No soap provided at handwash sink. Bar hand sink
Dead roaches on premises. One dead roach in hand sink at dish machine Removed
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm). Dishwasher not in use during inspection.
Equipment in poor repair. Shelving under prep table Shelving in dry storage
Floor soiled/has accumulation of debris. Walk in cooler Throughout kitchen At cook line equipment At fryer on cook line
Ice buildup in reach-in freezer and/or walk-in freezer. One black one door freezer at end of cook line Freezer chest across from walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving in dry storage unclean Exterior to seasoning containers in dry storage
Reach-in cooler interior have accumulation of soil residues. First bane Marie cooler on cook line unclean
Time/temperature control for safety food thawed in an improper manner. Lamb thawing in standing water in prep sink
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.