DISCOVERY INDIAN CUISINE

38593 US 19 STE 300, PALM HARBOR, FL 34684 · Permanent Food Service

6 inspections

1. Routine - Food21 juill. 2026

   10 infractions

   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor
2. Routine - Food18 juill. 2026

   12 infractions

   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor
3. Routine - Food17 juill. 2026

   13 infractions

   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor
4. Routine - Food16 juill. 2026

   15 infractions

   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor
5. Routine - Food15 juill. 2026

   9 infractions

   • 08: Food protection, cross-contamination
     • Risk factor
   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor
6. Routine - Food15 juill. 2026

   30 infractions

   • 01: Approved source
     • Risk factor
   • 01: Approved source
     • Risk factor
   • 02: Original container: properly labeled, date marking, consumer advisory
     • Risk factor
   • 03: Time and Temperature Control – potentially hazardous/time/temperature control for safety foods (PH/TCS)
     • Risk factor
   • 08: Food protection, cross-contamination
     • Risk factor
   • 08: Food protection, cross-contamination
     • Risk factor
   • 13: Clean clothes; hair restraints; jewelry; painted/artificial fingernails
   • 13: Clean clothes; hair restraints; jewelry; painted/artificial fingernails
   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 14: Food-contact and nonfood-contact surfaces designed, constructed, maintained, installed, located
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 16: Dishwashing facilities; chemical test kit(s); gauges
     • Primary concern
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 22: Food-contact surfaces clean and sanitized
     • Risk factor
   • 23: Non-food contact surfaces clean
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 35: No presence or breeding of insects/rodents/pests; no live animals, outer openings protected from insects/pests, rodent proof
     • Primary concern
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 36: Floors, walls, ceilings and attached equipment properly constructed and clean; rooms and equipment properly vented
   • 40: Employee personal belongings
   • 41: Chemicals/toxic substances
     • Risk factor
   • 51: Other conditions sanitary and safe operation
   • 53: Food management certification valid / Employee training verification
     • Risk factor