DISCOVERY INDIAN CUISINE
38593 US 19 STE 300 · PALM HARBOR · Pinellas County · FL 34684
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
43 full violation description(s) documented by the inspector during this visit.
High Priority 7
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched box of raw chicken, did not remove gloves and wash hands before touching other product. **Warning**
12A-20-4High Priority – Employee washed hands with no soap. No soap at hand wash sinks in kitchen **Warning**
03B-15-5High Priority – Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. cooked rice, Held over night at 92 degrees in rice cooker. **Warning**
08A-05-6High Priority – 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. **Corrected On-Site** **Warning**
01B-02-5High Priority – 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. **Admin Complaint**
03A-02-5High Priority – 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. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Vaseline stored on top of microwave in kitchen. **Warning**
Intermediate 9
11-07-5Intermediate – 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 **Warning**
11-27-4Intermediate – 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 **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Handwashing sinks in kitchen used for storage of scrubby and oven mitts. Operator removed items from sinks. **Corrected On-Site** **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test kit available on premises. **Warning**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at both hand wash sinks in establishment. Operator placed towels at hand wash sink. **Corrected On-Site** **Warning**
53B-01-5Intermediate – 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. **Repeat Violation** **Admin Complaint**
31B-03-4Intermediate – No soap provided at handwash sink. No soap at handwash sinks in kitchen operator placed soap at hand wash sink. **Corrected On-Site** **Warning**
02C-02-5Intermediate – 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. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Unlabeled sanitizer stored on shelf in dining area. **Warning**
Basic 27
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Handles of reach in coolers soiled with debris. Outside of reach in cooler soiled. **Warning**
36-36-4Basic – Ceiling tile missing. Ceiling tile missing above reach in freezer in kitchen. **Warning**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents in kitchen soiled **Warning**
24-05-4Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cups not inverted in wait station. **Warning**
50-09-4Basic – Current Hotel and Restaurant license not displayed. Operator only has alcohol license displayed. **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Cutting boards on cook line grooved. **Warning**
12B-07-4Basic – 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. **Corrected On-Site** **Warning**
40-06-5Basic – 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. **Warning**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employees in kitchen not wearing any hair restraint. **Warning**
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting. Wet nesting equipment in warewashing area. **Warning**
16-13-5Basic – 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. **Warning**
14-11-5Basic – Equipment in poor repair. Reach in cooler on near ware washing area not keeping temperature. **Warning**
36-17-5Basic – Floor tiles missing and/or in disrepair. Floor tiles missing on cook line and prep area of kitchen. **Warning**
08B-38-4Basic – Food stored on floor. Oil stored on floor of dry storage in kitchen. Cans of tomato puree stored on floor in cleaning supply closet. **Repeat Violation** **Warning**
36-24-5Basic – Hole in or other damage to wall. Wall in kitchen and back storage area in disrepair. **Warning**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with debris. **Warning**
51-13-4Basic – No Heimlich maneuver/choking sign posted. Emailed operator with form choking poster. **Warning**
51-18-6Basic – No copy of latest inspection report available. Establishment has no copy of last inspection available. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. No sign at hand wash sinks in kitchen **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning. Containers with old labels in ware washing area. **Warning**
12B-13-4Basic – 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. **Corrected On-Site** **Warning**
29-08-4Basic – Plumbing system in disrepair. Hand wash sink missing near ware washing washing area. Operator informed me that sink fell off wall prior to visit. **Warning**
25-05-4Basic – Single-service articles improperly stored. Single service items stored on floor of kitchen. **Warning**
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water at the bottom reach in cooler on cook line. **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust.wall in kitchen soiled and with debris. **Warning**
21-12-4Basic – 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. **Corrected On-Site** **Warning**
21-09-4Basic – 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.**Warning** **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on August 16, 2026 7:45 AM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
4 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.