Five Star Indian Cuisine
Last inspected: Mar 4, 2026
61
Score
Five Star Indian Cuisine appears in inspection records 10 times, starting in 2023. The most recent report on file is from Mar 4, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. On the whole, the file is mixed but not concerning.
10
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board on make-table cooler on cooks line. **Warning**
22-02-4
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Non-pitting surface rust on food-contact equipment. Chest freezer on cooks line. **Repeat Violation** **Warning**
22-31-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout. **Repeat Violation** **Warning**
36-34-5
Basic - Equipment in poor repair. Gaskets on chest freezer in poor repair. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans, a/c and shelves above mop sink soiled with dust. **Repeat Violation** **Warning**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with dust and food debris throughout. **Repeat Violation** **Warning**
36-27-5
61
Oct 29, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sambar and white rice in reach in cooler overnight temping between 50F-58F.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sambar and white rice in reach in cooler overnight temping between 50F-58F.
01B-02-5
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/ 4 employees present.
53A-05-6
Intermediate - Non-pitting surface rust on food-contact equipment. Chest freezer on cooks line.
22-31-4
Basic - Single-service articles improperly stored. Plates on floor at front counter. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Sambar in reach in cooler not covered.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls behind fans soiled with dust.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of microwave. Side of stove soiled with grease.
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust throughout.
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee without hair restraint. **Corrected On-Site**
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans, a/c and shelves above mop sink soiled with dust.
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
41
May 21, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs over rice pudding in reach in cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-05-21: **Time Extended**
08A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Storage rack above dump sink -Shelf under spices -Gaskets in chest freezer across cook line - From follow-up inspection 2025-05-21: **Time Extended**
23-03-4
82
May 20, 2025
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt in both coolers on front counter. Less than 4hrs per operator. Operator immediately removed to other cooler for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach under freezers st entry way to kitchen **Warning**
35A-05-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Eggs over rice pudding in reach in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser 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. Operator is making yogurt onsite and is letting it ferment over 4hrs at room temperature. Advised to let it ferment in cooler **Warning**
03G-50-1
Basic - Floor soiled/has accumulation of debris. under oven. Under and in between all coolers and equipment
36-73-4
Basic - Food stored on floor. Pots of meat on floor in kitchen. Operator immediately removed **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -Handle in rice snd salt container **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Storage rack above dump sink -Shelf under spices -Gaskets in chest freezer across cook line
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked Chicken thawing at room temperature. Operator immediately removed to cooler
06-01-5
39
Jul 24, 2024
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
55
Apr 18, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken patties (119F - Hot Holding). Operator stated that he just put it out 30 minutes ago and he did reheat it second checked was 169f. **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. goats meat (46F - Cold Holding). Operator stated that he take the temperature at 11 am it was 34 f advised to put it in freezer to cool it down .
03A-02-5
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. Chicken stored on top of beef and shrimp at the reach-in cooler .
08A-17-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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.
11-27-4
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.
11-26-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dusty throughout kitchen.
36-34-5
Basic - Floor soiled/has accumulation of debris. Through kitchen corners.
36-73-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottles of water stored on bottom of make table . **Corrected On-Site**
12B-13-4
39
Dec 20, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
74
Apr 18, 2023
Complaint Full
5 major violations. 8 minor violations.
View 13 violations
Intermediate - - From initial inspection : 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. Provided forms - From follow-up inspection 2023-04-18: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Manager added to wash. **Corrective Action Taken** - From follow-up inspection 2023-04-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. Provided forms - From follow-up inspection 2023-04-18: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Sanitizer at kitchen sink. Manager changed to soap. **Corrected On-Site** - From follow-up inspection 2023-04-18: **Time Extended**
31B-03-4
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. Fish, Vegetable fritters - From follow-up inspection 2023-04-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Dry storage cabinet. - From follow-up inspection 2023-04-18: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2023-04-18: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Bottled water next to ingredient bins on lower table. Manager removed **Corrected On-Site** - From follow-up inspection 2023-04-18: **Time Extended**
12B-02-4
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. Ear pods. Manager removed **Corrected On-Site** - From follow-up inspection 2023-04-18: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site** - From follow-up inspection 2023-04-18: **Time Extended**
10-20-4
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 in display case with vegetable fritters. Manager removed. **Corrected On-Site** - From follow-up inspection 2023-04-18: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep tables - From follow-up inspection 2023-04-18: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions, peeled and cut without washing. - From follow-up inspection 2023-04-18: **Time Extended**
08B-17-4
41
Apr 4, 2023
Complaint Full
3 critical violations. 6 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetables fritter (112F - Hot Holding); chicken fritter (120F - Hot Holding); chicken patty (120F - Hot Holding) less than 4 hours. provided time control form and explained **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish fried (45F - Cold Holding); rice cake (45F - Cold Holding); beef cakes (45F - Cold Holding); vegetable fritter (45F - Cold Holding); milk (45F - Cold Holding); lintel soup (49F - Cold Holding) from 2 days ago.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish fried (45F - Cold Holding); rice cake (45F - Cold Holding); beef cakes (45F - Cold Holding); vegetable fritter (45F - Cold Holding); milk (45F - Cold Holding); lintel soup (49F - Cold Holding) from Sunday in reach-in, coolercurry fish (45F - Cold Holding); had it in and out of cooler. Less than 4 hours. Left in cooler to cool ambient air in cooler 41 **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Records/documents for required employee training do not contain all of the required information.
53B-10-4
Intermediate - No soap provided at handwash sink. Sanitizer at kitchen sink. Manager changed to soap. **Corrected On-Site**
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. Fish, Vegetable fritters
02C-02-5
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. Provided forms
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade. Manager added to wash. **Corrective Action Taken**
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. Provided forms
11-26-1
Basic - In-use tongs stored on equipment door handle between uses. Manager removed **Corrected On-Site**
10-20-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Ear pods. Manager removed **Corrected On-Site**
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Bottled water next to ingredient bins on lower table. Manager removed **Corrected On-Site**
12B-02-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. Dry storage cabinet.
23-24-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Onions, peeled and cut without washing.
08B-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under prep tables
23-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in display case with vegetable fritters. Manager removed. **Corrected On-Site**
10-06-5
23
Mar 16, 2023
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 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. somosa chicken (120F - Hot Holding) since 12:00pm, advised operator to raise the temperature from the warmer for item to reach at least 135F **Corrective Action Taken** **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
29-34-4
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Observed food in non food grade bag in reach in freezer **Corrected On-Site** **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Repeat Violation** **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cloth used as a food-contact surface. Observed cloth used for naan bread preparation, advised to use cheese cloth instead **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
21-05-5
Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Observed utensils in the front counter stored upright. Showed cashier how to properly store them **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
24-18-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation** **Warning** - From follow-up inspection 2023-03-16:
22-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in 87F water **Warning** - From follow-up inspection 2023-03-16: **Time Extended**
10-07-4
43
Frequently Asked Questions
When was Five Star Indian Cuisine last inspected?
The most recent health inspection at Five Star Indian Cuisine on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Five Star Indian Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Five Star Indian Cuisine.
How does Five Star Indian Cuisine compare to other restaurants in Orlando?
Five Star Indian Cuisine most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has Five Star Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Five Star Indian Cuisine have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Five Star Indian Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Five Star Indian Cuisine inspected?
Based on the inspection history on file, Five Star Indian Cuisine is inspected around three times per year on average.
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