Royal Indian Cuisine
Last inspected: Feb 9, 2026
67
Score
The health department has logged eight inspections at Royal Indian Cuisine, the earliest from 2023. The newest entry in the record is dated Feb 9, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“No paper towels” comes up most often, recorded four times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (55F - Cold Holding). On cookline counter less then four hours. Operator placed into cooler. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station handsink
31B-02-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Cove molding at floor/wall juncture broken/missing. Under handsink at dish area
36-03-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
67
Oct 14, 2025
Routine - Food
1 critical violation. 4 major violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walkin in cooler over multiple RTE items **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. Both sinks In kitchen **Corrected On-Site**
31B-03-4
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. 1 employee 8/2/22
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in bottle at dish **Repeat Violation**
41-17-4
58
Apr 29, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 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 server handle lemon garnish with bare hands
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked chicken in three door reach in freezer in kitchen **Corrective Action Taken**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Repeat Violation**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid on bus cart
41-17-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station, at bar **Corrected On-Site**
31B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water **Corrected On-Site**
06-01-5
50
Jul 15, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Apr 19, 2024
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in reachin freezer **Corrected On-Site**
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
31B-02-4
Intermediate - No soap provided at handwash sink. Near cookline, at bar **Corrected On-Site**
31B-03-4
Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen eating lunch, moved to dining room **Corrected On-Site**
43-08-4
Basic - Floor tiles missing and/or in disrepair. Tile I front of tandoori oven missing
36-17-5
52
Dec 4, 2023
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer, dough balls in thank you bags
14-31-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load dirty dishes into machine then handle clean dishes. Operator coached employee on proper hand washing **Corrective Action Taken**
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in handsink near dishwasher
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back door
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink
42-01-4
55
Jun 16, 2023
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
39
Jan 17, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
58
Frequently Asked Questions
When was Royal Indian Cuisine last inspected?
The most recent health inspection at Royal Indian Cuisine on file is from Feb 9, 2026. The public record contains eight inspections in total.
What is the most common violation at Royal Indian Cuisine?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Royal Indian Cuisine.
How does Royal Indian Cuisine compare to other restaurants in Orlando?
Royal Indian Cuisine most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Royal Indian Cuisine's inspection record improved over time?
Results have been roughly steady. Inspections at Royal Indian Cuisine have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Royal 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 Royal Indian Cuisine inspected?
Based on the inspection history on file, Royal Indian Cuisine is inspected around three times per year on average.
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