AMAR ORLANDO
8001 S ORANGE BLOSSOM TRL UNIT 1510, Orlando FL 32809 · 7868180711
Last inspected Mar 26, 2026 · 9 visits since February 2024
FEB 24
DEC 24
MAY 25
OCT 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 37 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
What the inspector wrote — 15 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked meatballs located in the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (46F - Cold Holding) from yesterday.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding)
Handwash sink not accessible for employee use at all times. Glasses in hand sink located at the bar.
Show the remaining 11 findings ▾
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Carbon dioxide/helium tanks not adequately secured.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the counter next to clean dishes, located at the bar.
Equipment and utensils not properly air-dried - wet nesting. Plastic containers
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In container of cooked chicken. Management removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowls used to warm rice. 76F
Light not functioning. Hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and sides of equipment lock on the cook line.
Old labels stuck to food containers after cleaning. Plastic containers
Soiled wet wiping cloth placed in use with fresh solution.
Oct 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
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. Chicken shawarma and rice On counter less than 4hrs per operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed
Food not stored at least 6 inches off of the floor. Sacks of rice and flour.
No handwashing sign provided at a hand sink used by food employees. In womens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter
Oct 21, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times max temp was 149F
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. Chicken shawarma and rice On counter less than 4hrs per operator
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.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed
Food not stored at least 6 inches off of the floor. Sacks of rice and flour.
No handwashing sign provided at a hand sink used by food employees. In womens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested several times max temp was 149F
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef in cooler. Operator immediately temoved
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. Chicken shawarma and rice On counter less than 4hrs per operator
Handwash sink used for purposes other than handwashing. Dishes in handsink at front counter. Operator removed
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.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack on dry storage shelf. Operator immediately removed
Food not stored at least 6 inches off of the floor. Sacks of rice and flour.
No handwashing sign provided at a hand sink used by food employees. In womens
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter
May 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 27, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee washed hands with cold water. Operating had hot water heater off due to water being too hot. Educated operator employees must wash hands with hot water.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( in reach in cooler overnight per operator) (46F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( in reach in cooler overnight per operator) (46F)
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand wash sinks at facility not operational.
Bowl or other container with no handle used to dispense food. Togo plastic bowls in rice. Operator removed.
Buildup of food debris/soil residue on equipment door handles. All reach in equipment throughout facility.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and underneath all reach in coolers.
Food stored on floor. Sugar stored on the floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
May 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 4 high priority.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Employee washed hands with cold water. Operating had hot water heater off due to water being too hot. Educated operator employees must wash hands with hot water.
Operating with an expired Division of Hotels and Restaurants license.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. rice ( in reach in cooler overnight per operator) (46F)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice ( in reach in cooler overnight per operator) (46F)
Hot water supply not maintained during peak periods. Operator turned on water heater.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Two hand wash sinks at facility not operational.
Bowl or other container with no handle used to dispense food. Togo plastic bowls in rice. Operator removed.
Buildup of food debris/soil residue on equipment door handles. All reach in equipment throughout facility.
Floor soiled/has accumulation of debris. Underneath all cooking equipment on cooks line and underneath all reach in coolers.
Food stored on floor. Sugar stored on the floor in dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Dec 17, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Observed in 2 door glass reach in cooler having raw beef above cooked chicken peas. Operator removed raw beef above cooked item and place it under cooked food
Cutting board on salad station is soiled between cut grooves
Handwash sink used for purposes other than handwashing. Observed hand wash sink in prep area had a empty pitcher in the sink. Operator removed pitcher.
No soap provided at handwash sink. At hand wash sink in prep area
Stored food not covered. Observed stored food not cover in reach in freezer cooked frozen chicken nuggets not covered or protected. Operator cover food
Wet mop not stored in a manner to allow the mop to dry. Operator stored the mop head correctly
Feb 15, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Large white cutting board.
In-use tongs stored on equipment door handle between uses.
Wall soiled with accumulated grease, food debris, and/or dust. Ware wash area.
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.