Aashirwad Indian Cuisine
Last inspected: Apr 8, 2026
39
Score
Inspectors have visited Aashirwad Indian Cuisine nine times, with records going back to 2022. The newest entry in the record is dated Apr 8, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has gotten worse over the last few visits, with the average climbing from around six violations to closer to nine violations.
When inspectors have written things up, “food-contact surface stained soiled with food debris” has been the most frequent reason, cited four times.
Restaurants in Orlando average 79, so Aashirwad Indian Cuisine trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken skewers over cooked chicken on speed rack in walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb by tilt skillet
29-34-4
Intermediate - Food-contact surface stained soiled with food debris, mold-like substance or slime. Cutting board at hot station
22-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Clandon and Jose 2/3/23
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Baking powder container on spice shelf **Corrected On-Site**
14-01-5
Basic - Clean bowls, plates, pots and pans not stored inverted or in a protected manner. Dish room **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server side station **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tandoori oven **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar
31B-04-4
Basic - Old labels stuck to food containers after cleaning. Clean pans in dish room
16-46-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Rolled silverware **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. -Toothpicks on cooks line -To go containers on cooks line **Corrected On-Site**
25-06-4
Basic - Hole in or other damage to wall. Next to cooks line
36-24-5
39
Sep 30, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Non-food grade towel used as cover for the bread goin in tandoori oven on cook's line . Advised use of cheese cloth **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface stained/soiled with food debris, mold-like substance or slime. 1)White cutting board on Cooks line 2) yellow dish racks in kitchen **Repeat Violation**
22-02-4
Intermediate - Handwash sink missing in warewashing or food preparation area. 1)Cup in hand wash sink in prep area 2) spray bottles hanging on sink at the bar **Corrected On-Site**
31A-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf on expo line **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk in cooler closest to the kitchen.
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Salt in prep area **Corrected On-Site**
02D-01-5
61
Feb 24, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Certified Food Manager Identification
FL-02
Hot and Cold Water Available; Adequate Pressure
FL-25
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
58
Aug 15, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken behind. Sauce in under counter cooler across from fryer on cooks line **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Next to clean portion cups **Corrected On-Site**
41-10-4
High Priority - Vacuum breaker missing at hose bibb behind the tilt skillet in prep kitchen
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. 1)Cutting board stained/ soiled on cooks line 2) can opener kitchen ( corrected on site) **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Green sauce in walk In cooler **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean silverware not stored inverted or in a protected manner at the bar. **Corrected On-Site**
24-05-4
Basic - Old labels stuck to food containers after cleaning. Couple clean pans, containers in dish area **Corrected On-Site**
16-46-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of cooks line **Corrected On-Site** **Repeat Violation**
25-06-4
47
Feb 14, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) Raw whole shell eggs over cut cheese on walk in cooler closest to back door 2) raw meatballs over sauce on speed rack in walk in cooler closest to cooks line **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several pans in walk in cooler closest to back door
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards stained soiled in kitchen **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cooked cauliflower third pan on cooks line **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Buckets of yogurt in walk on cooler **Corrected On-Site**
08B-38-4
Basic - Ice scoop handle in contact with ice at the ice machine **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Next to rice cooker on several side of expo 79F **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled walk in cooler closest to cooks line
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of cook line expo **Corrected On-Site** **Repeat Violation**
25-06-4
52
Sep 7, 2023
Complaint Partial
No violations found.
100
Aug 16, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
70
Feb 2, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
35
Aug 25, 2022
Routine - Food
3 critical violations. 2 major violations. 14 minor violations.
View 19 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - tested over 200 ppm chlorine
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. - 4 small flies near bar dump sink
35A-02-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Handwash sink used for purposes other than handwashing. - dessert trays in handsink **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - various sauces, cheeses, cooked chicken, cooked plant foods
02C-02-5
Basic - Employee beverage containers on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Dead roaches on premises. - 2 on floor near dishmachine. **Corrected On-Site**
35A-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. - bracelet - watch
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Floor area(s) covered with standing water. - warewashing area
36-22-4
Basic - Floor soiled/has accumulation of debris. - below cookline equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor. - curry sauce in kitchen - multiple cases in walk in freezer, storage shed **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reuse of single-service or single-use articles. - spice containers with handles
25-32-4
Basic - Salad bar/buffet plates not properly protected or inverted to prevent contamination. **Corrected On-Site**
24-11-4
Basic - Single-service articles improperly stored. - food gloves on floor in storage area
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. - dessert thawing at room temperature
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
26
Frequently Asked Questions
When was Aashirwad Indian Cuisine last inspected?
The most recent health inspection at Aashirwad Indian Cuisine on file is from Apr 8, 2026. The public record contains nine inspections in total.
What is the most common violation at Aashirwad Indian Cuisine?
Across the inspection record, “food-contact surface stained soiled with food debris” has been cited four times, more than any other issue at Aashirwad Indian Cuisine.
How does Aashirwad Indian Cuisine compare to other restaurants in Orlando?
Aashirwad Indian Cuisine most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Aashirwad Indian Cuisine's inspection record improved over time?
No. Recent inspections at Aashirwad Indian Cuisine have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Aashirwad Indian Cuisine means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Aashirwad Indian Cuisine inspected?
Based on the inspection history on file, Aashirwad Indian Cuisine is inspected around two times per year on average.
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