AHMED INDIAN RESTAURANT ALAFAYA
688 N ALAFAYA TRL STE 108, Orlando FL 32828 · 407.412.5853
Last inspected Jul 9, 2026 · 14 visits since August 2023
JUL 24
JAN 25
MAY 25
SEP 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach walking on floor located on buffet area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021025600 | Apr 26, 2021 | Aug 2, 2021 | $800 |
Inspection history
14 visits, newest first
Jul 9, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn walk-in cooler door, reach-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Show the remaining 3 findings ▾
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under make table kitchen area. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Through kitchen.
Jun 10, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority4 Intermediate9 Basic
Show 13 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Shehzadi f younus 3-13-2021
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table.
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. Manish Runa
Spray bottle containing toxic substance not labeled. Sanitizer bottle no labeled. Operator label it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn walk-in cooler door, reach-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
In-use tongs stored on equipment door handle between uses. One tong stored on stove handle. Operator removed it.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under make table kitchen area. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored over cut clean onion at the walk-in cooler. Operator switch it.
Wall soiled with accumulated grease, food debris, and/or dust. Through kitchen.
Water leaking from pipe and/or faucet/handle. Employee hand sink kitchen area faucet leaking.
Apr 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chickpeas (45F - Cold Holding); chicken Beas mix (48F - Cold Holding at the reach-in cooler operator stated this cooler wasn't working and they just have the food there less than 2 hours to prep and she moved it back to the cooler to cool down.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Shehzadi f younus 3-13-2021
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table.
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. Manish Runa
Spray bottle containing toxic substance not labeled. Sanitizer bottle no labeled. Operator label it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn walk-in cooler door, reach-in cooler door and bottom of make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
In-use tongs stored on equipment door handle between uses. One tong stored on stove handle. Operator removed it.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth stored under make table kitchen area. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make table and walk-in cooler shelves.
Time/temperature control for safety food thawed in an improper manner. Lamb meat left out in room temperature to thawed still frozen operator moved it to the sink and running the cold water for proper thawed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed limes stored over cut clean onion at the walk-in cooler. Operator switch it.
Wall soiled with accumulated grease, food debris, and/or dust. Through kitchen.
Water leaking from pipe and/or faucet/handle. Employee hand sink kitchen area faucet leaking.
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw kababs stored above cooked potatoes at the reach-in cooler. Operator switch it.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chickpeas vegetables mix cooked 9-2-25 Yogurt mixed with spices 8-31-25 operator stated that the yogurt prepared 3 days ago that's why I didn't stop sale it.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Chickpeas vegetables mix cooked 9-2-25
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Gulab jamun not covered at the buffet.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked potatoes (51F - Cold Holding); raw chicken (50F - Cold Holding) Operator stated that the cooler was open for so long they closed the door and add ice temperature down to 46f.
Cloth used as a food-contact surface. Used white cloth with baked bread.
Cutting board has cut marks and is no longer cleanable. Make table.
Equipment in poor repair. Gasket torn at the reach-in cooler.
Food stored on floor. Bottle water,fryer oil stored on floor.
In-use tongs stored on equipment door handle between uses. Observed tong stored at the stove handle. Operator removed it.
Single-service articles improperly stored. To go container stored on floor.
Wall soiled with accumulated grease, food debris, and/or dust. Multiple area throughout kitchen.
May 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non of the Cooked food at the walk-in cooler had a date mark operator stated all cooked Tuesday.
Spray bottle containing toxic substance not labeled. Spray bottle had sanitizer no label at front area.
Floor soiled/has accumulation of debris. Floor sticky throughout kitchen.
Floor tiles missing and/or in disrepair. Top of the walk-in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Reach-in freezer out of order.
Reach-in cooler interior/shelves have accumulation of soil residues. Make table top and bottom.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jan 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate10 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored top of tofu at the bottom of make table,raw salmon stored top of cooked chicken at the walk-in cooler.
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 to operator and she did print it and sign while conducting my inspection.
Non-pitting surface rust on food-contact equipment. Storage shelves at the dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Walk-in freezer,Reach-in cooler Handels and bottom of make table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
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 freezer not working and no tcs food it's out of order.
Floor soiled/has accumulation of debris. Throughout establishment.
Food stored on floor. Boxes of chicken stored on floor at the walk-in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the reach-in freezer. Gasket torn at the reach-in. Cooler at the kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves,bottom of make table,interior of reach-in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jul 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Non-pitting surface rust on food-contact equipment. Can opener.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side fryer and hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jul 29, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken cooked (50F - Cold Holding); lamb kabob (50F - Cold Holding); chicken kabob (50F - Cold Holding); cooked potatoes (47F - Cold Holding) Walk-in cooler potato cooked (48F - Cold Holding); cooked chicken (44F - Cold Holding); goat (55F - Cold Holding); raw chicken (44F - Cold Holding)overnight and no temperature checked.
Non-pitting surface rust on food-contact equipment. Can opener.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side fryer and hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jul 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler Over night chicken cooked (50F - Cold Holding); lamb kabob (50F - Cold Holding); chicken kabob (50F - Cold Holding); cooked potatoes (47F - Cold Holding) Walk-in cooler potato cooked (48F - Cold Holding); cooked chicken (44F - Cold Holding); goat (55F - Cold Holding); raw chicken (44F - Cold Holding)overnight and no temperature checked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken cooked (50F - Cold Holding); lamb kabob (50F - Cold Holding); chicken kabob (50F - Cold Holding); cooked potatoes (47F - Cold Holding) Walk-in cooler potato cooked (48F - Cold Holding); cooked chicken (44F - Cold Holding); goat (55F - Cold Holding); raw chicken (44F - Cold Holding)overnight and no temperature checked.
Non-pitting surface rust on food-contact equipment. Can opener.
Bowl or other container with no handle used to dispense food. At the flour.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side fryer and hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Jul 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 2 live flying insects by the back area not landing to any food. Next announcement visit per supervisor Marvin Greene.
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 on top of raw lamb at the reach-in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler Over night chicken cooked (50F - Cold Holding); lamb kabob (50F - Cold Holding); chicken kabob (50F - Cold Holding); cooked potatoes (47F - Cold Holding) Walk-in cooler potato cooked (48F - Cold Holding); cooked chicken (44F - Cold Holding); goat (55F - Cold Holding); raw chicken (44F - Cold Holding)overnight and no temperature checked.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken cooked (50F - Cold Holding); lamb kabob (50F - Cold Holding); chicken kabob (50F - Cold Holding); cooked potatoes (47F - Cold Holding) Walk-in cooler potato cooked (48F - Cold Holding); cooked chicken (44F - Cold Holding); goat (55F - Cold Holding); raw chicken (44F - Cold Holding)overnight and no temperature checked.
Handwash sink used for purposes other than handwashing. Observed employee washing lettuce at the employee hand sink the one next to the 3 compartment sink.
Non-pitting surface rust on food-contact equipment. Can opener.
Bowl or other container with no handle used to dispense food. At the flour.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen equipment.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage are.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored at the make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Fryer oil.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side fryer and hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Flour-sugar and corn starch.
Feb 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have build up.
Feb 2, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 8 high priority.
8 High priority2 Intermediate3 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes and peas kept cooling overnight on walk in cooler with temperature of 47F.
Raw animal food stored over or with unwashed produce.Raw chicken stored over unwashed lettuce in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked lamb biryani on walk in cooler.
Roach activity present as evidenced by live roaches found. 1 live roach walking on floor located on buffet area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fired cheese kept on reach in cooler on cook line overnight with temperature of 46F.Cooked potato and peas kept cooling in walk in cooler overnight with temperature of 46F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese kept overnight in reach in cooler located in cook line with temperature of 46F. Melon kept on buffet for less than 4 hrs.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Per manager form is at office and she don't have the access to form
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of oven with temperature of 98F. Ask manager to reheat
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Per operator form is at office and she has no key
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked potato mix made on Wednesday no date marked. Cooked chicken made on Wednesday no date marked. Vegetable biryani made on Wednesday with no date.
Bowl or other container with no handle used to dispense food.Bowl use to scoop cornstarch.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have build up.
Old labels stuck to food containers after cleaning.Multiple old labels on containers kept in walk in cooler with food cooked this week.
Aug 14, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate13 Basic
Show 15 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken -lamb meat -lentils from yesterday at the walk-in cooler.
Buildup of food debris/soil residue on equipment door handles. Bottom of make table.
Can opener blade not kept sharp - observed metal shavings.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the hoods.
Cutting board has cut marks and is no longer cleanable. Make table area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored at the top of the cutting board by the make table. Keys at top of make table.
Equipment and utensils not properly air-dried - wet nesting. Storage area.
Floor soiled/has accumulation of debris. Throughout establishment.
Ice scoop handle in contact with ice. Ice machine.
No Heimlich maneuver/choking sign posted. Provided to customers.
Old labels stuck to food containers after cleaning.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Working containers of food removed from original container not identified by common name. Salt have no label.
Aug 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 3 high priority.
3 High priority3 Intermediate18 Basic
Show 24 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one live flying insects at kitchen area not touching any food. Next announcement visit per supervisor Randy Hicks.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried onion (50F - Cold Holding); fried tender chicken (49F - Cold Holding); cooked lamb (45F - Cold Holding); biriani chicken (46F - Cold Holding) from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fried onion (50F - Cold Holding); fried tender chicken (49F - Cold Holding); cooked lamb (45F - Cold Holding); biriani chicken (46F - Cold Holding) from yesterday.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken -lamb meat -lentils from yesterday at the walk-in cooler.
Bowl or other container with no handle used to dispense food. At the sugar.
Buildup of food debris/soil residue on equipment door handles. Bottom of make table.
Can opener blade not kept sharp - observed metal shavings.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the hoods.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Storage area.
Cutting board has cut marks and is no longer cleanable. Make table area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron stored at the top of the cutting board by the make table. Keys at top of make table.
Equipment and utensils not properly air-dried - wet nesting. Storage area.
Floor soiled/has accumulation of debris. Throughout establishment.
Food stored on floor. Frying oil stored at the floor next to make table.
Ice scoop handle in contact with ice. Ice machine.
No Heimlich maneuver/choking sign posted. Provided to customers.
Old labels stuck to food containers after cleaning.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water at the bottom of the make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Salt have no label.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.