Ammrit Indian Cuisine
Last inspected: Nov 13, 2025
39
Score
Inspectors have visited Ammrit Indian Cuisine seven times, with records going back to 2023. The most recent report on file is from Nov 13, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to nine violations before.
Across the inspection history, “food-contact surface soiled with food debris” is the issue that surfaces most often, recorded three times.
Restaurants in South Daytona average 62, so Ammrit Indian Cuisine trails the local norm. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
3
Major latest
6
Minor latest
Inspection History
Nov 13, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
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
Warewashing Facilities Maintained and Used
FL-24
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
39
Mar 28, 2025
Routine - Food
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans, beans and mushrooms
01B-01-4
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.
22-41-4
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips at buffet
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt sauce 46F. Advised to ice more fully **Repeat Violation**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Windex over food on storage shelf. **Corrected On-Site**
41-10-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
41-27-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
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. Employees with no food handle training **Repeat Violation**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and surrounding area Underside of mixer head **Corrective Action Taken**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon See stop sale **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on tray on top of reach in cooler with soufflé cups
40-06-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on dry storage shelving
23-03-4
Basic - Standing water in bottom of reach-in-cooler. End of cookline near walk ins
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Some of the containers holding white substances
02D-01-5
23
Aug 30, 2024
Routine - Food
3 critical violations. 5 major violations. 4 minor violations.
View 12 violations
High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts, salad bar
08B-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet items kept after lunch: yogurt sauce 46F
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 750 ppm quat
41-27-4
Intermediate - No soap provided at handwash 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. Buffet items. Emailed to operator **Corrective Action Taken**
03F-10-5
Intermediate - 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 to operator
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade **Corrected On-Site**
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. Dishwasher Emailed to operator
11-26-1
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates **Corrected On-Site**
24-11-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots stored on the floor under shelving, kitchen
24-26-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
06-09-1
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline **Corrected On-Site**
10-07-4
32
Jan 4, 2024
Complaint Full
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee removed cooked nan from oven and transferred to prep table with his bare hands
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on top of tamarind in walk-in cooler, operator reorganized **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in freezer, operator installed paper towels **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggplant, per operator cooked on Monday, 1/1/2024, employee dated **Corrected On-Site**
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food not stored at least 6 inches off of the floor. -dry noodle packets stored on the floor in dry storage area, operator relocated **Corrected On-Site**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off tandoori oven handle
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice in standing water 115F, operator turned on heating device to reheat water **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink in dishwashing area soiled -exterior of microwave soiled
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline has an accumulation of grease and food debris **Repeat Violation**
36-27-5
39
Oct 6, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation** - From follow-up inspection 2023-10-06: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance - From follow-up inspection 2023-10-06: **Time Extended**
36-27-5
90
Aug 3, 2023
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
20
Feb 10, 2023
Food-Licensing Inspection
3 minor violations.
View 3 violations
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -metal bowls and plates not stored inverted in walk in cooler
24-05-4
Basic - Open dumpster lid. -operator closed **Corrected On-Site**
33-16-4
86
Frequently Asked Questions
When was Ammrit Indian Cuisine last inspected?
The most recent health inspection at Ammrit Indian Cuisine on file is from Nov 13, 2025. The public record contains seven inspections in total.
What is the most common violation at Ammrit Indian Cuisine?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Ammrit Indian Cuisine.
How does Ammrit Indian Cuisine compare to other restaurants in South Daytona?
Ammrit Indian Cuisine most recently scored 39 out of 100, which is lower than the South Daytona average of 62.
Has Ammrit Indian Cuisine's inspection record improved over time?
No. Recent inspections at Ammrit Indian Cuisine have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Ammrit 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 Ammrit Indian Cuisine inspected?
Based on the inspection history on file, Ammrit Indian Cuisine is inspected around three times per year on average.
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