AMMRIT INDIAN CUISINE
2055 S RIDGEWOOD AVE, South Daytona FL 32119 · 386-492-4891
Last inspected May 18, 2026 · 7 visits since August 2023
JAN 24
AUG 24
MAR 25
NOV 25
MAY 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found 3 above soda machine in the kitchen 1 in buffet area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of debris in three-compartment sink.
Bowl or other container with no handle used to dispense food. -multiple dry goods containers have bowls stored inside
Show the remaining 7 findings ▾
Dumpster not on proper pad/nonabsorbent surface.
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a light accumulation of grease and food debris
Food not stored at least 6 inches off of the floor. -fish breading container stored on the floor, employee relocated
Hole in or other damage to wall. -broken tile on wall in dishwashing area
In-use knives stored in cracks between pieces of equipment, employee removed
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in freezer door and handle -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris -exterior of fryer and stove have an accumulation of grease and food debris -faucet and handles behind pots in cooking area
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dishwasher handled soiled dishes or utensils and then picked up clean dishes without washing hands.
Live, small flying insects found 3 above soda machine in the kitchen 1 in buffet area
Food-contact surface soiled with food debris, mold-like substance or slime. Interior cooler used for chicken, walk in cooler. Not in use at time of inspection Unused slicer
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to operator for buffet
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - Yogurt made in house, rice pudding, lassi no marking - several with old labels
Accumulation of debris in three-compartment sink.
Bowl or other container with no handle used to dispense food. Multiple items
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
Equipment and utensils not properly air-dried - wet nesting. Plastic cups
Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
Working containers of food removed from original container not identified by common name. Flours bottom prep shelf, cookline
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate5 Basic
Show 15 findings ▾
Dented/rusted cans present. See stop sale. 3 #10 cans, beans and mushrooms
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.
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips at buffet
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt sauce 46F. Advised to ice more fully
Toxic substance/chemical improperly stored. Windex over food on storage shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and surrounding area Underside of mixer head
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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. Employees with no food handle training
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon See stop sale
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on tray on top of reach in cooler with soufflé cups
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on dry storage shelving
Standing water in bottom of reach-in-cooler. End of cookline near walk ins
Working containers of food removed from original container not identified by common name. Some of the containers holding white substances
Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by chairs
Aug 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate4 Basic
Show 12 findings ▾
Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts, salad bar
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet items kept after lunch: yogurt sauce 46F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 750 ppm quat
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. Emailed to operator
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
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. Dishwasher Emailed to operator
No soap provided at handwash sink.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Buffet items. Emailed to operator
Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots stored on the floor under shelving, kitchen
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates
Jan 4, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
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. -employee removed cooked nan from oven and transferred to prep table with his bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on top of tamarind in walk-in cooler, operator reorganized
Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained
No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in freezer, operator installed paper towels
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggplant, per operator cooked on Monday, 1/1/2024, employee dated
Accumulation of debris on exterior of warewashing machine.
Food not stored at least 6 inches off of the floor. -dry noodle packets stored on the floor in dry storage area, operator relocated
In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off tandoori oven handle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice in standing water 115F, operator turned on heating device to reheat water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink in dishwashing area soiled -exterior of microwave soiled
Open dumpster lid.
Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline has an accumulation of grease and food debris
Oct 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris on exterior of warewashing machine.
Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance
Aug 3, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 5 high priority.
5 High priority3 Intermediate11 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken and raw lamb over cooked lamb in walk-in freezer, operator reorganized freezer
Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored over vegetables in walk-in cooler, operator reorganized walk-in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw lamb and raw chicken stored together on thawing rack in walk-in cooler, operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tall carton of heavy cream 55F, per operator in top of reach-in cooler less than 2 hours, operator relocated to lower portion of reach-in cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 109F, per operator stored on top of tandoori oven less than 1 hour, operator placed on stove to reheat to 165F. Rechecked after 30 minutes, 207F.
Handwash sink used for purposes other than handwashing. -Employee washing towels in handwash sink at entrance to kitchen
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
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.
Accumulation of debris on exterior of warewashing machine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls and pots on storage shelves, operator inverted
Food not stored at least 6 inches off of the floor. -bags of onions stored on the floor, operator relocated
In-use tongs stored on equipment door handle between uses. -set of tongs hanging off tandoori oven, operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice in water 74, operator dumped water
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near office, operator installed waste receptacle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have an accumulation of grease -exterior of sugar and salt containers have an accumulation of food debris
Silverware/utensils not stored with the food-contact surface all facing the same direction. -spoons and forks in service area
Single-service articles not stored inverted or protected from contamination. -unwrapped aluminum trays on storage shelf, operator inverted
Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance
Wet mop not stored in a manner to allow the mop to dry.
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.