PALACE CUISINE OF INDIA
11422 SR 84, Davie FL 33325 · 954.370.4750
Last inspected Aug 24, 2026 · 10 visits since October 2023
DEC 24
MAR 25
NOV 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. Poster emailed to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026004314 | Nov 10, 2025 | Feb 26, 2026 | $480 |
| 2--2021027622 | Jun 9, 2021 | Sep 9, 2021 | $800 |
| 2--2021017060 | Apr 8, 2021 | Jun 9, 2021 | $400 |
Inspection history
10 visits, newest first
Aug 24, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate1 Basic
What the inspector wrote — 2 findings
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney, tandoori chicken, fries, basmati rice, lemon rice.
Exterior door has a gap at the threshold that opens to the outside. Missing protection bottom of door
Aug 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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. 0 Ppm chlorine operator placed service call
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney, tandoori chicken, fries, basmati rice, lemon rice.
Exterior door has a gap at the threshold that opens to the outside. Missing protection bottom of door
Stored food not covered. Observed multiple containers of spices including salt sugar not covered on spice rack
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 findings ▾
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. 0 Ppm chlorine operator placed service call
Employee washed hands with cold water. Observed employee turn on and off cold water faucet only to wash hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs not pasteurized stored over butter in walk-in cooler prepared. Operator stored correctly.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Observed at buffet - salad, onion chutney,Schwartz,spicy sauce,tamarind chutney, raifta,mint chutney, tandoori chicken, fries, basmati rice, lemon rice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler Left flip top cooler; yogurt,fried cheese,cashew paste,chickpeas (47F - Cold Holding) per operator unit left open approximately 45 minutes while preparing items for buffet. Not portion or prepared today. Operator closed lid
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked rice in walk-in cooler prepared 08/15 not date marked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed in dry storage room Bowl or other container with no handle used to dispense sugar
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler door handles
Exterior door has a gap at the threshold that opens to the outside. Missing protection bottom of door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on stove In-use utensil stored in standing water 129F
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Can opener sleeve.
Stored food not covered. Observed multiple containers of spices including salt sugar not covered on spice rack
Wiping cloth sanitizing solution stored on the floor. On cook line
Mar 11, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in freezer chest raw chicken not commercially packaged stored over raw shrimp operator stored correctly.
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.
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.
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands at three compartment sink.
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.
No soap provided at handwash sink. Observed soap dispenser not working at the hand washing sink next to the three compartment sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed bowl with no handle stored inside the containers of salt and flour.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave has accumulation of black substance/grease/food debris on cook line. Employee cleaned and sanitized.
Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected.
Single-service articles improperly stored. Observed box of single serve containers and lids stored directly on the floor in kitchen office. Operator elevated.
Stored food not covered. Observed multiple containers of spices including salt sugar not covered on spice rack.
Wiping cloth sanitizing solution stored on the floor. On cook line
Working containers of food salt,sugar and flour removed from original container not identified by common name.
Nov 10, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority3 Intermediate7 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Observed at buffet - salad, sauces, tandoori chicken, samosa, rice, kheer rice.
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.
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.
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.
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.
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.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed in kitchen- multiple cutting boards soiled with mold like substance.
No soap provided at handwash sink. Observed at handwashing sink next to triple sink - no soap
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.
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.
Floor tiles missing and/or in disrepair. Observed at walk in cooler - rusted floor.
Ice buildup in reach-in freezer in kitchen.
In-use wet wiping cloth/towel used under cutting board. Observed in kitchen - wiping cloth under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed in kitchen - multiple microwaves soiled with food debris.
Presetting of unwrapped silverware and/or tableware outdoors. Observed at buffet - silverware not wrapped or protected. Operator removed items and provided wrapped silverware.
Stored food not covered. Observed containers of salt and sugar not covered.
Mar 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed cooked chicken cold held in flip top cooler at 44F and fried cauliflower at 45F. Per operator, both items transfer to unit 3.5 hours before the inspection. Operator placed ice packs on items for quick chill.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of old food residue buildup on can opener blade.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black substance buildup inside ice machine.
Bowl or other container with no handle used to dispense food. -Observed no handle bowl used to dispense seasoning.
Employee with no hair restraint while engaging in food preparation. Chef
Exterior door has a gap at the threshold that opens to the outside.
Stored food not covered. -Observed an uncovered container with sugar in kitchen. Operator covered. -Observed an uncovered container with 65 sauce stored in walk in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed containers with lamb thawing at room temperature in prep station. Operator removed to walk in cooler.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only.
Feb 7, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly.
Dec 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority2 Intermediate5 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed on rack in front of walk in cooler - Chicken tikka (83F - Cooling at 2:15pm, cooling since 12:00pm)
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed at reach in freezer near kitchen entrance - Cornish hen (commercially packaged) stored on top of raw lamb(not commercially packaged) operator stored correctly.
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 in beverage room - Onion masala 11-18-24. See stop sale
Stop Sale issued on time control for safety food due to temperature abuse. 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 in beverage room - Onion masala 11-18-24. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler in cook line - chicken tikka (46F - Cold Holding) as per operator items not portioned or prepared today. Item held out of temperature for approximately 1 hour. Operator placed item in walk in cooler for quick chill.
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. Observed at buffet line - Tomatoes rice without time mark. As per operator item held for approximately 3 hours. Operator placed time mark.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at plastic hot box - portioned rice (104F - Hot Holding) as per operator items held out of temp for approximately 1 hour. Operator placed item in oven for quick warm up. Additionally. Observed hanging above tandoor oven - tandoori chicken (119F - Hot Holding) as per operator item held out of temperature for approximately 30 minutes.
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. Observed 4 employees on duty without proof of training.
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 beverage room - Yogurt made in house without date. As per operator item prepared more than 24 hours prior to inspection.
Food stored in a location that is exposed to splash/dust. Observed at table in kitchen - pot of lentils soup exposed to splash from handwashing sink. Operator moved item to far end of table.
Food stored on floor. Observed 2 liter bottles of soda stored directly on the floor at front bar.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on table between grills - utensil stored in standing water (82F)
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed in kitchen - microwaves, ice machine soiled on the outside.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout kitchen. Operator stored items correctly.
Apr 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food not prepared or portioned today. Acosta-Reach in cooler-; barbecue chicken (51F - Cold Holding), per employee food held less than 4 hours, employee placed back of walk in cooler for a quick chill.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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. Poster emailed to operator
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer testing strips.
No probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Single service storage -front counter Bottle containing winded -Cook line, bottle with soap and water. Employee labeled both bottles.
Employee beverage container in ice machine/ice bin. Bottle of water inside ice machine, Employee removed.
Employee personal food not properly identified and segregated from food to be served to the public. Bowl of rice and large soda bottle. Employee placed in a separate container with an employee labeled.
Exterior door has a gap at the threshold that opens to the outside. Back entrance door to kitchen. Missing protection at the bottom of door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters along the cook line- substantial build up of grease.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. Soiled wet cloth on top of chest freezer cover, employee removed.
Oct 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
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.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. See stop sale
Stop Sale issued due to food not being in a wholesome, sound condition. Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. At walk-in cooler- observed chutney salad mark date as 9/24/23- per operator item marked more than 7 days. Operator discarded food item. 3-501.18(A) FC: (A) A food specified in Paragraph 3-501.17(A) or (B) shall be discarded if it: (1) Exceeds the temperature and time combination specified in Paragraph 3-501.17(A), except time that the product is frozen; (2) Is in a container or package that does not bear a date or day; or (3) Is inappropriately marked with a date or day that exceeds a temperature and time combination as specified in Paragraph 3-501.17(A).
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At walk-in cooler-Observed food items with no date marked, hold cold more than 24. Hours. Operator marked date food items.
Exterior door has a gap at the threshold that opens to the outside. Exterior back -door has a gap in the lower threshold of the door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At kitchen/grill - Observed utensil in standing water at 102F. Operator turn on the grill, 2nd temperature check to 150F.
Soiled cloths, linen, aprons, coats, or other uniform apparel not kept in a suitable container prior to laundering. At kitchen and prep area-Observed soiled wiping cloth not stored on sanitizer solution. Operator made a sanitizer bucket.
Wall soiled with accumulated grease, food debris, and/or dust. At dry area- Observed wall solid where food item were cooling.
Wet mop not stored in a manner to allow the mop to dry.
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.