Indian Aroma
Last inspected: Nov 12, 2025
82
Score
Indian Aroma appears in inspection records eight times, starting in 2022. Indian Aroma was last inspected on Nov 12, 2025. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving the wrong way, with the rolling count rising from around four violations to closer to seven violations per visit.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Gainesville average 75, so Indian Aroma is doing better than most peers. The record is unremarkable in either direction.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
82
Aug 13, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Toilet Rooms Maintained
FL-53
50
Jan 29, 2025
Routine - Food
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cheese cubes on the cook line, 44°. Ice was added, dropped to 43 in 9 minutes. **Corrected On-Site* ALSO, a sauce on the wait station line, 89°. This will be held using time as a public health control, per the owner.
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed: the cook line hand wash sink blocked by a rolling cart. The cart was moved. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed: soda nozzles in the kitchen with buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a long handled brush in the cook line hand wash sink. It was placed at the 3 compartment sink. **Corrected On-Site**
31A-11-4
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/ Observed: 6+ staff involved in food prep, no Certified Food Manager on site.
53A-05-6
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. Observed: lack of proof of any training. **Warning**
53B-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed: 1 co2 tank at the bar is not secured.
51-11-4
Basic - Food stored on floor. Observed bulk onions stored on the storage room floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed: tongs on the oven and tandoori oven. The tongs were taken away. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed: a cloth used under the prep/cutting board, by the tandoori oven.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed: the bar is lacking 1 hand wash sink sign.
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: red sanitizer bucket stored on the cook line floor. This was dumped. **Corrected On-Site**
21-44-1
33
Sep 17, 2024
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No probe thermometer provided to measure temperature of food products. Observed: no visible probe thermometer.
05-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observe lacking one hand wash sign at the bar area.
31B-04-4
86
Dec 8, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the reach-in cooler on the server liner, unused, is soiled.
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. Observed: some of the employee training certificates are expired.
53B-14-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: drink and grapes on the server/expo line, stored over prep. The drink was moved below. **Corrective Action Taken**
12B-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the first bar hand wash sink. A sign was added. **Corrected On-Site**
31B-04-4
74
Jul 7, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. Observed cooked/shredded pork placed in a pan, wrapped and placed in the walk-in cooler, no gloves. The chef directs the staff to wear gloves whenever touching food. **Corrected On-Site**
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line in both roll top units that face the cooking equipment: cheese mix 49, Mac n cheese 46, yogurt 45, shrimp stock 46F. The Ambient air temperature in the kitchen was over 80F in some areas. The items below were not in violation. **Warning**
03A-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/ Observed 4 cook staff in the kitchen, no Certified Food Manager on staff today.
53A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in the bar hand wash sink.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed a white cutting board with deep grooves in use on the cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on a shelf over the cook/prep line.
12B-07-4
Basic - Wood food-contact surface not properly sealed. Observed unsealed wood at the end of the bar, used for the drink carbonator.
14-06-4
52
Jan 6, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
67
Aug 9, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Indian Aroma last inspected?
The most recent health inspection at Indian Aroma on file is from Nov 12, 2025. The public record contains eight inspections in total.
What is the most common violation at Indian Aroma?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited three times, more than any other issue at Indian Aroma.
How does Indian Aroma compare to other restaurants in Gainesville?
Indian Aroma most recently scored 82 out of 100, which is higher than the Gainesville average of 75.
Has Indian Aroma's inspection record improved over time?
No. Recent inspections at Indian Aroma have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Indian Aroma means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Indian Aroma inspected?
Based on the inspection history on file, Indian Aroma is inspected around two times per year on average.
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