Ahmed Indian Restaurant Ucf Orlando
Last inspected: Apr 8, 2026
21
Score
Public records show 19 inspections at Ahmed Indian Restaurant Ucf Orlando stretching back to 2022. The newest entry in the record is dated Apr 8, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around 18 violations lately compared to roughly 12 violations before.
“Stop sale issued on time/temperature control” comes up most often, recorded eight times in the inspection record.
The city-wide average sits at 79, which Ahmed Indian Restaurant Ucf Orlando's 21 doesn't quite reach. There are enough flags in the record to merit a second thought.
19
Inspections
4
Critical latest
2
Major latest
15
Minor latest
Inspection History
Apr 8, 2026
Routine - Food
4 critical violations. 2 major violations. 15 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of tandori oven , kept for less than 4 hrs with temperature of 124F. **Warning** - From follow-up inspection 2026-04-08: 125F **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer . Removed Corrected On-Site** **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler , removed **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets stored over spring rolls in reach in freezer. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping . **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap on hand sink located on dish area . **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over reach in cooler next to microwaves. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee carpet stored over onions in rack. Employee hat on top of rice sack. **Warning** - From follow-up inspection 2026-04-08: Phone over salt **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on. Corrected On-Site** **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
13-04-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
33-23-4
Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken tandoori , removed Corrected On-Site** **Corrected On-Site** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck. **Warning** - From follow-up inspection 2026-04-08: Mop sink installed to drain pipe but no water on mop sink. Mop sink not operational **Admin Complaint**
29-27-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
21-10-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning** - From follow-up inspection 2026-04-08: **Time Extended**
36-27-5
21
Feb 6, 2026
Routine - Food
9 critical violations. 4 major violations. 15 minor violations.
View 28 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of tandori oven , kept for less than 4 hrs with temperature of 124F. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cheese kept overnight in reach in cooler across from stoves with temperature of 50F, **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked cheese kept overnight in reach in cooler across stove with temperature abuse of 50F. **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chickpeas Chana kept in walk in cooler and they were also been reheated for use on buffet with date making of 1-30-2026 . **Warning**
01B-24-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken peas 1-30-2026 **Warning**
02C-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer . Removed Corrected On-Site** **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler , removed **Repeat Violation** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets stored over spring rolls in reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
High Priority - 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. Chlorine dish machine with 10 ppm . Rechecked after priming 10 ppm. **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping . **Repeat Violation** **Warning**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No signed form for Luis , he signed form .Corrected On-Site** **Corrected On-Site** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. No soap on hand sink located on dish area . **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In completed time control form , manager updated. Corrected On-Site** **Corrected On-Site** **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine **Warning**
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Warning**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over reach in cooler next to microwaves. **Warning**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee carpet stored over onions in rack. Employee hat on top of rice sack. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on. Corrected On-Site** **Corrected On-Site** **Warning**
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site** **Warning**
13-03-4
Basic - Floor soiled/has accumulation of debris. **Repeat Violation** **Warning**
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler **Warning**
08B-47-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. **Warning**
33-23-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken tandoori , removed Corrected On-Site** **Corrected On-Site** **Warning**
10-06-5
Basic - No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck. **Warning**
29-27-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning**
35B-03-4
Basic - Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night **Warning**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. **Warning**
36-27-5
8
Oct 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table **Warning** - From follow-up inspection 2025-10-24: **Time Extended** - From follow-up inspection 2025-10-27: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: **Time Extended** - From follow-up inspection 2025-10-27: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: **Time Extended** - From follow-up inspection 2025-10-27: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line . **Warning** - From follow-up inspection 2025-10-24: **Time Extended** - From follow-up inspection 2025-10-27: **Time Extended**
36-27-5
78
Oct 24, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove . Kept for 3 hrs with temperature if 52F, milk 45F , taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: Cooked butter chicken 47F, chicken tandori 45F Taka dali 45F, mixed vegetables 45F, yogurt sauce 45F, , cooked goat 48F, milk mixture 46F, cooked fried chicken 44F, raw chicken 47F, chicken tika 46F, yogurt 45F, keema 46F, samosas 45F, potatoes fritters 46F Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F . Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . Raw shrimp ambient cooling for 4 hrs with temperature of of 49F. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: Taka dali 45F, mixed vegetables 45F, yogurt sauce 45F, , cooked goat 48F, milk mixture 46F, cooked fried chicken 44F, raw chicken 47F, butter chicken 46F., chicken tika 46F, yogurt 45F, keema 46F, samosas 45F, potatoes fritters 46F all kept overnight cold holding in walk in cooler Admin Complaint** **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - 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. Dm chlorine with 0 ppm. Rechecked after primed 100 **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-24: Dm chlorine 0 rechecked after primed 100 ppmTime Extended** **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine . **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - 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 for dishwasher Pablo who helps with prep. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
53B-02-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line . **Warning** - From follow-up inspection 2025-10-24: **Time Extended**
36-27-5
37
Oct 23, 2025
Routine - Food
8 critical violations. 5 major violations. 5 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove . Kept for 3 hrs with temperature if 52F, milk 45F , taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F . Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . Raw shrimp ambient cooling for 4 hrs with temperature of of 49F. **Repeat Violation** **Warning**
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler by microwaves. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over cooked chicken in walkin cooler . **Corrected On-Site** **Warning**
08A-05-6
High Priority - 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. Dm chlorine with 0 ppm. Rechecked after primed 100 **Corrected On-Site** **Warning**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked butter chicken cooling for 3 hrs with temperature of 91F . Cooked onion sauce cooling overnight with temperature of 49F. **Warning**
03D-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken kept on cook line for 2 hrs with temperature of 78F Ask manager to reheat to 165F . Corrective Action Taken** **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw shrimp ambient cooling for 4 hrs with temperature of 49F . **Warning**
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table **Warning**
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine . **Warning**
16-37-1
Intermediate - 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 for dishwasher Pablo who helps with prep. **Repeat Violation** **Warning**
53B-02-5
Intermediate - No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink. **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb, onion sauce **Warning**
02C-02-5
Basic - Food not stored at least 6 inches off of the floor. Cooked and raw chicken containers stored on walk in cooler floor **Corrected On-Site** **Warning**
08B-47-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located at front counter **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line . **Warning**
36-27-5
14
Aug 6, 2025
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver. **Warning** - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: Per operator the cooling time for the yogurt can be from 4 to 8 hours at room temperature until yogurt regains consistency. Yogurt is made from milk that is boiled . Admin Complaint** **Admin Complaint**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener . **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled. - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris. - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole in ceiling over dish machine . - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-06-05: **Time Extended** - From follow-up inspection 2025-08-06: **Time Extended**
35B-03-4
58
Jun 5, 2025
Complaint Full
3 major violations. 11 minor violations.
View 14 violations
Intermediate - - From initial inspection : Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver. **Warning** - From follow-up inspection 2025-06-05: **Time Extended**
03G-46-2
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener . **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pablo - From follow-up inspection 2025-06-05: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough - From follow-up inspection 2025-06-05: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in front counter with temperature of 58F . - From follow-up inspection 2025-06-05: **Time Extended**
14-74-7
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-06-05: **Time Extended** **Corrected On-Site**
50-09-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC - From follow-up inspection 2025-06-05: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole in ceiling over dish machine . - From follow-up inspection 2025-06-05: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter - From follow-up inspection 2025-06-05: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2025-06-05: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled. - From follow-up inspection 2025-06-05: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted - From follow-up inspection 2025-06-05: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris. - From follow-up inspection 2025-06-05: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area. **Repeat Violation** - From follow-up inspection 2025-06-05: **Time Extended**
29-11-4
43
Jun 3, 2025
Complaint Full
6 critical violations. 7 major violations. 20 minor violations.
View 33 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked goat cooling overnight in walk in cooler with temperature of 48 F . Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over gulag Jamun Raw shrimp stored over cooked cheese in reach in cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Curry sauce with date mark of 5-27-2025 .
01B-24-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked goat cooling overnight in walk in cooler with temperature of 48 F . Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47 White milk front counter reach in cooler 53F Tamarind Sauce in front counter reach in cooler 57F Mango Shake in front counter reach in cooler 61F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept in reach in cooler at front counter overnight with the temperature of 51F. Yogurt kept in reach in cooler located at front counter with temperature of 51F Tandoori chicken kept cold holding in reach in cooler for less than 4 hrs with temperature of 46F . **Warning**
03A-02-5
High Priority - Tracking powder pesticide used inside establishment. All around the walls in dish machine area and behind cooking equipment .
41-25-4
Intermediate - Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver. **Warning**
03G-46-2
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Items made last night and kept cooling in walk in cooler not properly cooled . Tomato sauce , yogurt , cooked goat , curry sauce , fried chicken . Items kept cooling in big pots. Inspectors educated operator in proper cooling methods.
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener . **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No soap on hand wash sink located on dish area. **Repeat Violation**
31B-03-4
Intermediate - Nonfood-grade basting brush used in food. Non food grade towel used for placing Nan bread in oven. **Repeat Violation**
14-14-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pablo
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle placed on top of reach in cooler by kitchen entrance. **Repeat Violation**
41-17-4
Basic - Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area. **Repeat Violation**
29-11-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris.
36-27-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
14-17-4
Basic - Stored food not covered. Many pans in walk in cooler
08B-12-5
Basic - Standing water in bottom of reach-in-cooler. Standing water on reach in cooler by front entrance.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
22-16-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers Outside of all cooking equipment Outside of reach in coolers **Repeat Violation**
23-03-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
14-69-4
Basic - Hole in or other damage to wall.Hole in ceiling over dish machine .
36-24-5
Basic - Food not stored at least 6 inches off of the floor. Oil kept on floor by stove. **Repeat Violation**
08B-47-4
Basic - Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
36-17-5
Basic - Equipment in poor repair. Gasket in reach in cooler by tandoori oven.
14-11-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet.
13-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. **Corrected On-Site**
08B-49-4
Basic - Dead roaches on premises. 1 dead roach in floor under dish machine 1 dead roach on floor chemicals 1 dead roach on pipe under hands ink 4 dead roaches on floor under prep table by portable 1 dead roach on floor in front of walk in cooler 1 dead roach on floor by stove 1 dead roach on floor under table located under three bay sink . . Total = 10 dead roaches **Warning**
35A-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in front counter with temperature of 58F .
14-74-7
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
22-20-5
7
Feb 6, 2025
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
23
Sep 17, 2024
Routine - Food
1 critical violation. 4 major violations. 12 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken curry in walk in cooler at 48-52f. Per cook, product cooked on 9/16 and placed into the walk in cooler at 10:30pm on 9/16. Product has been in walk in cooler over night. Full deep pans with lids
03D-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mokut Khan 1/16/19, expired certificate in 1/16/24
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink
31B-02-4
Intermediate - No soap provided at handwash sink. Hand sink
31B-03-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch not labeled **Repeat Violation**
02D-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink
29-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves , all have rust
14-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in kitchen has debris build up Spice containers at crash cart at cook line and container and lid for corn starch have debris build up Hood filters
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. On handle of clay oven **Corrected On-Site**
10-20-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for all cooks **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Container on peeled onions on floor. Rice cooking on floor Container of cut pieces of pork on floor **Corrected On-Site**
08B-38-4
Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment
36-73-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
35B-01-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
22-20-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
36-32-5
32
Jun 12, 2024
Routine - Food
2 critical violations. 4 major violations. 5 minor violations.
View 11 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling over night Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
01B-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yogurt cooling in too Large container in walk in cooler overnight didn't cool to 41F within 6 hours
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. No soap in kitchen hand wash sink **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form and filled out during inspection for operator for buffet area **Corrected On-Site**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
23-03-4
Basic - Food stored on floor. Container of onions on floor underneath prep table **Corrected On-Site**
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back kitchen exit door
35B-01-4
Basic - Cutting board has cut marks and is no longer cleanable. In cook line
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of corn starch container **Corrected On-Site**
14-01-5
39
Mar 5, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw chicken over samosa wraps **Corrected On-Site**
08A-05-6
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can, then stirred food without washing hands.
12A-29-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door and put away clean cutting board without washing hands
12A-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with plastic basket **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen. **Corrected On-Site**
31B-03-4
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up grease and debris in fryer. Hood filter's soiled and build up grease
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and debris.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch container with no label.
02D-01-5
Basic - Floor soiled/has accumulation of debris. Under all equipment and shelves inside kitchen.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle inside cornstarch container.
14-01-5
32
Aug 14, 2023
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
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
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
41
Jun 13, 2023
Routine - Food
No violations found.
100
Jun 12, 2023
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food kept on walk in cooler overnight: Goat 47F, lamb 47F, cooked lentils 48F, yogurt 46F, cooked chickpeas 48F, chicken 47F.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 20 live roaches on glass rack stored over dish machine 1 live roach crawling up the wall behind dish machine Total= 21 live roaches **Repeat Violation**
35A-05-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept on walk in cooler overnight . Goat 47F, chicken 47F, lamb curry 47F, cooked lentil 48F, yogurt 46F, cooked chickpeas 48F. Chicken with temperature of 47F and kept in reach in cooler on cook line for less than 4 hrs, lamb kept on reach in cooler on cook line for less than 4 hrs with temperature of 45F, cooked chick peas kept on reach in cooler on cook line for less than 4 hrs with temperature of 50F.
03A-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Ready to eat onions stored on floor under dump sink. Carrots stored on floor on walk in cooler.
08B-47-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Walk in cooler with ambient cooling temperature of 47F.
14-74-7
55
Apr 10, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Lamb kept cooling overnight on walk in cooler with temperature of 48F. - From follow-up inspection 2023-04-10: **Time Extended**
03D-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lamb cooling overnight on walk in cooler with temperature of 48F. **Repeat Violation** - From follow-up inspection 2023-04-10: No stop sale at callback. **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Butter use for nan bread and kept at 106F. **Repeat Violation** - From follow-up inspection 2023-04-10: No items hot holding, unable to check. **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No approved HACCP plan for the yogurt make in house. - From follow-up inspection 2023-04-10: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Goat, lamb, lentils **Repeat Violation** - From follow-up inspection 2023-04-10: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled.Sanitizer bottle use at front counter with no label. - From follow-up inspection 2023-04-10: **Time Extended**
41-17-4
Intermediate - - From initial inspection : Intermediate - Water pressure lacking at fixtures that require the use of water.No cold water on hand sink located by dish area. - From follow-up inspection 2023-04-10: **Time Extended**
27-17-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning.Old labels on multiple trays on walk in cooler. **Repeat Violation** - From follow-up inspection 2023-04-10: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall.Hole on wall under dump sink at dish area. Hole on wall under hand wash sink at kitchen. Hole on wall under prep table located by back exit door. - From follow-up inspection 2023-04-10: Operator has filled some holes. **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water.Standing water under water heater. - From follow-up inspection 2023-04-10: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-04-10: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-04-10: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing.Broken cove molding on wall under hand sink located at kitchen. - From follow-up inspection 2023-04-10: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tiles over hand wash sink located over hand wash sink. - From follow-up inspection 2023-04-10: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler shelves have debris. **Repeat Violation** - From follow-up inspection 2023-04-10: **Time Extended**
22-16-4
29
Feb 8, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce.Raw shell eggs stored over unwashed melon in walk in cooler. - From follow-up inspection 2023-02-08: **Time Extended**
08A-04-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Goat made two days ago no date marked, cooked vegetables made two days ago no label. Onion sauce kept on cook line made two days ago no label. **Repeat Violation** - From follow-up inspection 2023-02-08: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning.Multiple pans inside walk in cooler. - From follow-up inspection 2023-02-08: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer has debris . - From follow-up inspection 2023-02-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name.Bulk flour kept on back no label. - From follow-up inspection 2023-02-08: **Time Extended**
02D-01-5
67
Feb 7, 2023
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All food mentioned kept on walk in cooler overnight : Goat with temperature of 48F, lamb with temperature of 50F, chicken curry 48F, tandoori chicken 49F, Vera chicken 47F, cooked vegetables 48F,
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All food mentioned kept on walk in cooler overnight : Goat with temperature of 48F, lamb with temperature of 50F, chicken curry 48F, tandoori chicken 49F, Vera chicken 47F, cooked vegetables 48F,
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 10 live roaches crawling up the wall behind dish machine 1 live roach under dish machine 1 live roach under three bay sink Total= 12 live roaches **Repeat Violation**
35A-05-4
High Priority - Raw animal food stored over or with unwashed produce.Raw shell eggs stored over unwashed melon in walk in cooler.
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Butter kept on top of tandoori oven with temperature of 93F. Ask employee to reheat. **Corrected On-Site**
03B-01-6
Intermediate - 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/ **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink.No soap on hand wash sink located inside kitchen.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Goat made two days ago no date marked, cooked vegetables made two days ago no label. Onion sauce kept on cook line made two days ago no label. **Repeat Violation**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Dead roaches on premises. 1 dead roach on box kept under cans rack 4 dead roaches under dish machine 1 egg sack Total dead = 5
35A-03-4
Basic - Employee with no hair restraint while engaging in food.
13-03-4
Basic - Equipment in poor repair.Walk in cooler with ambient air temperature of 47F. Gasket on walk in cooler.
14-11-5
Basic - Old labels stuck to food containers after cleaning.Multiple pans inside walk in cooler.
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach in freezer has debris .
22-16-4
Basic - Working containers of food removed from original container not identified by common name.Bulk flour kept on back no label.
02D-01-5
23
Jul 19, 2022
Routine - Food
10 critical violations. 1 major violation. 5 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Butter kept over clay oven with temperature of 93F. Placed over clay oven to reheat. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled.Employee start to cut bread with no gloves.
12A-09-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination.
08B-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.Cooked onion prepared two days ago with no date marked. Cooked potatoes prepared two days ago no date marked. **Corrected On-Site**
02C-01-5
High Priority - 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 stored over raw fish in reach in freezer. **Corrected On-Site**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken over raw beef in reach in cooler by clay oven. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored ver ginger garlic mix in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect flying around buffet area 1flying insect in hand wash sink in kitchen
35A-02-6
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee grab bread with his bare hands and start to cut it.
01B-12-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee start to cut bread with out gloves or washing hands.
12A-16-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.No hot water at front hand sink.
27-16-4
Basic - Food not stored at least 6 inches off of the floor.Potatoes inside walk in cooler. **Repeat Violation**
08B-47-4
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents.Multiple garbage bags placed outside of back exit door.
33-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters dirty.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Reach-in cooler across from stove have debris. **Repeat Violation**
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Multiple walls around kitchen . **Repeat Violation**
36-27-5
16
Frequently Asked Questions
When was Ahmed Indian Restaurant Ucf Orlando last inspected?
The most recent health inspection at Ahmed Indian Restaurant Ucf Orlando on file is from Apr 8, 2026. The public record contains 19 inspections in total.
What is the most common violation at Ahmed Indian Restaurant Ucf Orlando?
Across the inspection record, “stop sale issued on time/temperature control” has been cited eight times, more than any other issue at Ahmed Indian Restaurant Ucf Orlando.
How does Ahmed Indian Restaurant Ucf Orlando compare to other restaurants in Orlando?
Ahmed Indian Restaurant Ucf Orlando most recently scored 21 out of 100, which is lower than the Orlando average of 79.
Has Ahmed Indian Restaurant Ucf Orlando's inspection record improved over time?
No. Recent inspections at Ahmed Indian Restaurant Ucf Orlando have averaged around 18 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Ahmed Indian Restaurant Ucf Orlando 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 Ahmed Indian Restaurant Ucf Orlando inspected?
Based on the inspection history on file, Ahmed Indian Restaurant Ucf Orlando is inspected around five times per year on average.
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