AHMED INDIAN RESTAURANT UCF ORLANDO
10042 UNIVERSITY BLVD, Orlando FL 32817 · 321-947-4626
Last inspected Apr 17, 2026 · 14 visits since August 2023
SEP 24
FEB 25
JUN 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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. Printed operator hand out
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $4,760
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026011688 | Oct 24, 2025 | May 19, 2026 | $200 |
| 4--2023039862 | Jun 12, 2023 | Nov 20, 2023 | — |
| 4--2023023040 | Apr 10, 2023 | Aug 8, 2023 | $800 |
| 4--2023009403 | Feb 7, 2023 | Jul 12, 2023 | $800 |
| 4--2021053709 | Nov 2, 2021 | Feb 11, 2022 | $800 |
| 4--2021029253 | May 21, 2021 | Sep 17, 2021 | $160 |
| 4--2018054544 | Aug 27, 2018 | Feb 1, 2019 | $1,600 |
| 4--2018000428 | Dec 18, 2017 | Apr 5, 2018 | — |
| 4--2017035926 | Jun 14, 2017 | Dec 7, 2017 | $400 |
Inspection history
14 visits, newest first
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets stored over spring rolls in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler, removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer. Removed Corrected On-SiteCorrected On-SiteWarning**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of tandori oven, kept for less than 4 hrs with temperature of 124F.
Show the remaining 11 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping.
No soap provided at handwash sink. No soap on hand sink located on dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken tandoori, removed Corrected On-SiteCorrected On-SiteWarning**
Outer openings not protected with self-closing doors.
Wall soiled with accumulated grease, food debris, and/or dust.
Apr 8, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority2 Intermediate15 Basic
Show 21 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets stored over spring rolls in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler, removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer. Removed Corrected On-SiteCorrected On-SiteWarning**
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of tandori oven, kept for less than 4 hrs with temperature of 124F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping.
No soap provided at handwash sink. No soap on hand sink located on dish area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over reach in cooler next to microwaves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee carpet stored over onions in rack. Employee hat on top of rice sack.
Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on. Corrected On-SiteCorrected On-SiteWarning**
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken tandoori, removed Corrected On-SiteCorrected On-SiteWarning**
No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck.
Outer openings not protected with self-closing doors.
Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night
Wall soiled with accumulated grease, food debris, and/or dust.
Feb 6, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 9 high priority.
9 High priority4 Intermediate15 Basic
Show 28 findings ▾
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. Chlorine dish machine with 10 ppm. Rechecked after priming 10 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken nuggets stored over spring rolls in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler, removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer. Removed Corrected On-SiteCorrected On-SiteWarning**
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken peas 1-30-2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chickpeas Chana kept in walk in cooler and they were also been reheated for use on buffet with date making of 1-30-2026.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked cheese kept overnight in reach in cooler across stove with temperature abuse of 50F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cheese kept overnight in reach in cooler across from stoves with temperature of 50F,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept on top of tandori oven, kept for less than 4 hrs with temperature of 124F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping.
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. No signed form for Luis, he signed form.Corrected On-SiteCorrected On-SiteWarning**
No soap provided at handwash sink. No soap on hand sink located on dish area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In completed time control form, manager updated. Corrected On-SiteCorrected On-SiteWarning**
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over reach in cooler next to microwaves.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee carpet stored over onions in rack. Employee hat on top of rice sack.
Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on. Corrected On-SiteCorrected On-SiteWarning**
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of debris.
Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs handle touching chicken tandoori, removed Corrected On-SiteCorrected On-SiteWarning**
No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck.
Outer openings not protected with self-closing doors.
Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night
Wall soiled with accumulated grease, food debris, and/or dust.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line.
Oct 24, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
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. Dm chlorine with 0 ppm. Rechecked after primed 100
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F. Raw shrimp ambient cooling for 4 hrs with temperature of of 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove. Kept for 3 hrs with temperature if 52F, milk 45F, taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for dishwasher Pablo who helps with prep.
No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line.
Oct 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 8 high priority.
8 High priority5 Intermediate5 Basic
Show 18 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked butter chicken cooling for 3 hrs with temperature of 91F. Cooked onion sauce cooling overnight with temperature of 49F.
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. Dm chlorine with 0 ppm. Rechecked after primed 100
Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over cooked chicken in walkin cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler by microwaves.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F. Raw shrimp ambient cooling for 4 hrs with temperature of of 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove. Kept for 3 hrs with temperature if 52F, milk 45F, taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw shrimp ambient cooling for 4 hrs with temperature of 49F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken kept on cook line for 2 hrs with temperature of 78F Ask manager to reheat to 165F. Corrective Action TakenCorrective Action TakenWarning**
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for dishwasher Pablo who helps with prep.
No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb, onion sauce
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food not stored at least 6 inches off of the floor. Cooked and raw chicken containers stored on walk in cooler floor
Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located at front counter
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line.
Aug 6, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
Hole in or other damage to wall.Hole in ceiling over dish machine.
Outer openings not protected with self-closing doors.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
Wall soiled with accumulated grease, food debris, and/or dust. Walls, ceilings and floor have debris.
Jun 5, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pablo
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
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 cooler located in front counter with temperature of 58F.
Current Hotel and Restaurant license not displayed.
Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
Hole in or other damage to wall.Hole in ceiling over dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
Outer openings not protected with self-closing doors.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
Wall soiled with accumulated grease, food debris, and/or dust. Walls, ceilings and floor have debris.
Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area.
Jun 3, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 33 recorded, 6 high priority.
6 High priority7 Intermediate20 Basic
Show 33 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked goat cooling overnight in walk in cooler with temperature of 48 F. Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over gulag Jamun Raw shrimp stored over cooked cheese in reach in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Curry sauce with date mark of 5-27-2025.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked goat cooling overnight in walk in cooler with temperature of 48 F. Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47 White milk front counter reach in cooler 53F Tamarind Sauce in front counter reach in cooler 57F Mango Shake in front counter reach in cooler 61F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept in reach in cooler at front counter overnight with the temperature of 51F. Yogurt kept in reach in cooler located at front counter with temperature of 51F Tandoori chicken kept cold holding in reach in cooler for less than 4 hrs with temperature of 46F.
Tracking powder pesticide used inside establishment. All around the walls in dish machine area and behind cooking equipment.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Items made last night and kept cooling in walk in cooler not properly cooled. Tomato sauce, yogurt, cooked goat, curry sauce, fried chicken. Items kept cooling in big pots. Inspectors educated operator in proper cooling methods.
Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener.
No soap provided at handwash sink. No soap on hand wash sink located on dish area.
Nonfood-grade basting brush used in food. Non food grade towel used for placing Nan bread in oven.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Pablo
Spray bottle containing toxic substance not labeled. Sanitizer bottle placed on top of reach in cooler by kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
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 cooler located in front counter with temperature of 58F.
Current Hotel and Restaurant license not displayed.
Dead roaches on premises. 1 dead roach in floor under dish machine 1 dead roach on floor chemicals 1 dead roach on pipe under hands ink 4 dead roaches on floor under prep table by portable 1 dead roach on floor in front of walk in cooler 1 dead roach on floor by stove 1 dead roach on floor under table located under three bay sink.. Total = 10 dead roaches
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet.
Equipment in poor repair. Gasket in reach in cooler by tandoori oven.
Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
Food not stored at least 6 inches off of the floor. Oil kept on floor by stove.
Hole in or other damage to wall.Hole in ceiling over dish machine.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers Outside of all cooking equipment Outside of reach in coolers
Outer openings not protected with self-closing doors.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
Standing water in bottom of reach-in-cooler. Standing water on reach in cooler by front entrance.
Stored food not covered. Many pans in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
Wall soiled with accumulated grease, food debris, and/or dust. Walls, ceilings and floor have debris.
Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area.
Feb 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority8 Intermediate7 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gulab jamun dessert in walk in cooler. Corrective Action TakenRepeat Violation**
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in freezer.
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. Inspector provided operator with form.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kept in reach in cooler has stains.
Handwash sink not accessible for employee use at all times. Hand sink blocked by cases of chicken.
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/ Corrected On-Site**
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.
No soap provided at handwash sink. No soap on hand sink located in dish area.
Nonfood-grade basting brush used in food. Non food grade towel use to place Nan inside oven.
Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical and kept in front counter had no label.
Food not stored at least 6 inches off of the floor. Raw chicken and cooked chicken pans stored directly on. Walk in cooler floor. Corrected On-SiteCorrected On-Site**
Food stored in a location that is exposed to splash/dust. Case of lamb and peeled onions kept on floor under disn machine.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon kept in water 88 F Operator turn water on to bring to correct temperature
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
Old labels stuck to food containers after cleaning.
Water leaking from pipe and/or faucet/handle.leak from hand sink dish area
Sep 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken curry in walk in cooler at 48-52f. Per cook, product cooked on 9/16 and placed into the walk in cooler at 10:30pm on 9/16. Product has been in walk in cooler over night. Full deep pans with lids
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mokut Khan 1/16/19, expired certificate in 1/16/24
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink
No soap provided at handwash sink. Hand sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
Employee with no beard guard/restraint while engaging in food preparation.
Employee with no hair restraint while engaging in food preparation. No hair restraints for all cooks
Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
Floor soiled/has accumulation of debris. Floor under cooking equipment
Food stored on floor. Container on peeled onions on floor. Rice cooking on floor Container of cut pieces of pork on floor
In-use tongs stored on equipment door handle between uses. On handle of clay oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in kitchen has debris build up Spice containers at crash cart at cook line and container and lid for corn starch have debris build up Hood filters
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves, all have rust
Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink
Working containers of food removed from original container not identified by common name. Corn starch not labeled
Jun 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate5 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling over night Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yogurt cooling in too Large container in walk in cooler overnight didn't cool to 41F within 6 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris
No soap provided at handwash sink. No soap in kitchen hand wash sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form and filled out during inspection for operator for buffet area
Bowl or other container with no handle used to dispense food. Bowl with no handle inside of corn starch container
Cutting board has cut marks and is no longer cleanable. In cook line
Exterior door has a gap at the threshold that opens to the outside. Gap underneath back kitchen exit door
Food stored on floor. Container of onions on floor underneath prep table
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
Mar 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door and put away clean cutting board without washing hands
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee moved trash can, then stirred food without washing hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw chicken over samosa wraps
Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with plastic basket
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen.
No soap provided at handwash sink. Hand wash sink in kitchen.
Bowl or other container with no handle used to dispense food. Scoop with no handle inside cornstarch container.
Cutting board has cut marks and is no longer cleanable.
Floor soiled/has accumulation of debris. Under all equipment and shelves inside kitchen.
Ice scoop handle in contact with ice.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up grease and debris in fryer. Hood filter's soiled and build up grease
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and debris.
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. Cornstarch container with no label.
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate10 Basic
Show 14 findings ▾
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours per operator not date marked at wait station
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. Printed operator hand out
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table
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. Printed food employee agreement and observed signatures
Bowl or other container with no handle used to dispense food. Bowl instead of scoop for cornstarch and flour Cutting board on make table across from stove
Carbon dioxide/helium tanks not adequately secured. At back storage next to exit door
Ceiling tile missing. Hole in ceiling over dish machine
Exterior door has a gap at the threshold that opens to the outside. Exit door leading outside at back of kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler at cooks line across from stove at cooks line are soiled Hood filter at cooks line
Old labels stuck to food containers after cleaning. At dry dish storage by dish wash area
Stored food not covered. Several bus tubs of curry,chicken,lamb and lentil with no covers in walk in cooler
Walk-in cooler shelves with rust that has pitted the surface. At walk in cooler
Water leaking from pipe and/or faucet/handle. Pipe leaking at hand wash sink located between dish wash area and cooks line
Working containers of food removed from original container not identified by common name. Flour,sugar and cornstarch removed from original packaging with no label by walk in cooler
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.