AMRIT PALACE INDIAN RESTAURANT
3415 SW COLLEGE ROAD, Ocala FL 34474 · 352.873.8500
Last inspected May 1, 2026 · 7 visits since October 2023
MAR 24
AUG 24
APR 25
NOV 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed two flies in kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 1, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 30, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 27 violations recorded, 8 high priority.
8 High priority4 Intermediate15 Basic
Show 27 findings ▾
Live, small flying insects found. Observed two flies in kitchen.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of chicken stored over French fries in walk-in freezer. Manager placed chicken on bottom shelf.
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over garlic in walk-in cooler. Manager moved eggs to bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee entered kitchen from outside and began handling food in kitchen without washing hands and changing gloves. Manager had employee wash hands and change gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in cook line reach-in cooler across from kitchen ice machine soiled: chicken (54F,55F,56F - Cold Holding). Manager stated chicken placed in cooler three hours prior to temperature being taken. Manager moved chicken to walk-in cooler to reduce temperature to 41F. Items stored in reach-in cooler across from cook line: chicken (46F - Cold Holding); chic peas (45F - Cold Holding); tomatoes (46F - Cold Holding); chicken (48F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in cooler to reduce temperature to 41F. Items stored in reach-in cooler across from kitchen air conditioning unit: cauliflower (55F - Cold Holding); onions (56F - Cold Holding); chicken (55F - Cold Holding); butter (57F - Cold Holding). Manager stated items placed in cooler three hours prior to temperature being taken. Manager moved items to walk-in cooler to reduce temperature to 41F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Items stored on cook line: butter (122F - Hot Holding). Manager stated butter was melted two hours prior to temperature being taken. Manager placed butter on grill to reheat. Manager stated going forward butter would be held on time as a public health control. Inspector provided operator with paperwork.
Toxic substance/chemical improperly stored. Bags of peas stored next to bottles of cleaner in dry storage room next to back door. Manager moved bags of peas.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink outside of back door.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in bar area and cutting board on cook line stained. Chute inside of kitchen ice machine soiled with mold-like substance.
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. Establishment has training certifications for five employees, manager stated there are fifteen employees.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soup stored in walk-in cooler. Manager stated soup prepared the previous morning.
Spray bottle containing toxic substance not labeled. Spray bottles of degreaser and window cleaner stored in wait station.
Cloth used as a food-contact surface. Employee used wiping cloth to remove cooked lamb from cook line.
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 across from kitchen ice machine, 56F. Reach-in cooler across from kitchen air conditioning unit, 53F.
Dead roaches on premises. Observed one dead roach on floor behind steam kettles across from walk-in cooler. Observed one dead roach on floor in front of office.
Duct tape used to repair nonfood-contact surface. Duct tape used to repair kitchen ice machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to clean cups in wait station. Manager removed drink during inspection.
Floor tiles missing and/or in disrepair. Floor tiles in front of walk-in freezer.
Food stored on floor. Pot of soup stored on floor in front of walk-in cooler.
In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of kitchen ice machine. Manager returned ice scoop to dish area to wash, rinse and sanitize.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Unfinished wood used as sides of shelves for bar area walk-in cooler. Manager removed pieces of wood during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in both walk-in coolers dusty.
Old labels stuck to food containers after cleaning. Containers stored in dish area.
Single-service articles improperly stored. To go containers stored on floor in dry storage room next to back door. Manager had employee place containers on shelf.
Stored food not covered. Cooked goat stored in walk-in cooler. Manager wrapped pan of goat.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler in front of walk-in freezer.
Working containers of food removed from original container not identified by common name. Barrels of sugar on bottom shelf of prep table across from walk-in cooler.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 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. At the cook line, male employee touching bread, inspector and manager addressed situation, employee washed hands and used gloves. Also at the prep area, male employee peeling cooked potatoes with bare hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At the cook line, Hot holding: garIc and oil 85F, butter 89F, per employee items were heated at 11:00am and will be discarded at 3:00pm, also rice cooked today at 11:00am at 112F, manager will placed on time and discarded at 3:00pm.
Equipment and utensils not properly air-dried - wet nesting. Cleaned stacked containers wet.
Old food stuck to clean dishware/utensils. In used lid container with old food residue and mold like substance on exterior part, Manager replaced lid.
Old labels stuck to food containers after cleaning. Cleaned stacked containers with old sticker residue.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink inside cooler, employee moved.
Single-service articles improperly stored. At the storage area, to go containers not inverted, manager inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Walk-in cooler behind bar, unwashed lemons stored above dessert containers, Manager moved.
Working containers of food removed from original container not identified by common name. At the server station, spray water with rose water not Labeled, also at the cook line flour bin not labeled, Manager labeled all.
Apr 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Grocery bag containing raw frozen chicken on shelf inside walk-in freezer. Chicken is in direct contact with grocery bag. Manager had employee transfer the chicken to a food-grade bag during this inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tied bags containing raw frozen chicken stored on wire shelf directly above wrapped pans containing cooked goat meat inside walk-in freezer. Employee moved all cooked items to the top shelf during this inspection.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Backflow prevention device missing at spigot on wall in kitchen beside dish machine.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Opened jug of milk without date mark inside cooler in bar area. Manager stated the milk was opened 4/6 and added the proper date mark during this inspection.
Handwash sink not accessible for employee use at all times. Handwash sink in warewash area blocked by rolling cart. Manager moved cart away from the handwash sink during this inspection.
Cardboard used to line nonfood-contact shelves. Wire shelving inside walk-in freezer lined with cardboard. An employee removed all cardboard from shelves during this inspection.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and earbuds stored on shelf in kitchen directly above bags of flour. Manager removed personal items from shelf during this inspection.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink in warewashing area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelving below several prep tables in kitchen rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Exterior of seasoning bin soiled with grease and/or food debris. Manager had employee clean the bin during this inspection. 2. Top of dish machine soiled with food debris.
Old labels stuck to food containers after cleaning. Several pans on clean dish rack with old labels still attached.
Single-service articles not stored inverted or protected from contamination. Single-use foil pans not inverted on top of rack in back of kitchen, near ice machine. Manager inverted the foil pans during this inspection.
Aug 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 9 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 06/01/2024.
Raw animal food stored over/not properly separated from ready-to-eat food. Tied bag of frozen raw chicken stored on shelf above pan containing lentil soup inside walk-in freezer. Manager moved the raw chicken to another shelf during this inspection.
Toxic substance/chemical improperly stored. Spray bottle containing "Simple Green" stored on shelf above fountain soda boxes in corner of kitchen. Spray bottle containing "Simple Green" hanging on wall above silverware near cookline. Manager placed both spray bottles away during this inspection.
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/ Two ServSafe certified food manager certificates expired on 02/05/2024. Expired certificates are for Satnam Singh and Niranjan Kaur.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior walls and ceiling inside ice machine soiled with mold-like substance.
Bowl or other container with no handle used to dispense food. Takeout bowl without handle stored inside bin containing near cookline. Manager removed bowl from bin during this inspection.
No handwashing sign provided at a hand sink used by food employees. No handwash sign at handwash sink near dish machine.
Unclean building components, attachments or fixtures. Conduit pipe at cookline soiled with dust.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Fire extinguisher on wall near cookline gauge in the red.
Mar 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in walk-in-cooler large pot of tomato sauce at 71F and large pot of lamb at 58f. Both items had been cooked the day before and left in the walk-in-cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in walk-in-cooler large pot of tomato sauce at 71F and large pot of lamb at 58f. Both items had been cooked the day before and left in the walk-in-cooler overnight.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed chicken cooling on speed rack in kitchen at 97f. Manager advised that chicken had been cooked one hour earlier. Chicken was placed in walk-in-cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed food-contact surface of commercial can opener soiled with food debris, mold-like substance. Observed cutting board on flip-top make table with mold like stains in grooves in kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed container of chickpeas prepared more than 24 hours earlier not date marked. Manager marked container.
Spray bottle containing toxic substance not labeled. Observed spray bottle not properly labeled with identifying contents ( degreaser ). Manager placed label on bottle
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee jackets and purse stored on shelf where dishes and food served to the public are stored. Manager removed all items
Employee with no hair restraint while engaging in food preparation. Observed male employee on cook line preparing and cooking with no hair guard or beard guard.
Food stored on floor. Observed two pots of syrup stored on floor in walk-in-cooler. Manager had pots put on shelf
Ice bucket not stored inverted or in a protected manner between uses. Observed ice bucket used to transport ice not stored inverted or in a protected manner by ice machine. Manager inverted bucket
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs in either rest room. Manager placed sign in both restrooms
Old labels stuck to food containers after cleaning. Observed old labels not removed from food containers before cleaning, stored on the clean ware rack.
Stored food not covered. Observed cooked chickpeas, chickpea purée and lamb prepared the day before and not covered. Manager instructed employee to cover
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed produce ( peppers ) stored over ready-to-eat food ( cooked tomato sauce and lamb ) in walk in cooler
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate6 Basic
Show 14 findings ▾
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. Employee handled dirty dishes then proceeded to handle clean dishes without washing hands in dish area. Manager had employee wash hands and rewash dishes.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched apron and proceeded to roll out dough on cook line without washing hands. Manager had employee wash hands.
Employee washed hands with no soap. Employee washed hands with no soap at hand washing sink in back of kitchen. Manager provided soap at hand washing sink and had employee rewash hands.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine. Cutting board on reach-in cooler across from cook line stove. Blade of can opener on prep table in back of kitchen.
Handwash sink used for purposes other than handwashing. Wiping cloth stored in dish area hand washing sink. Manager removed wiping cloth.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine.
Records/documents for required employee training do not contain all of the required information. No expiration or signature on employee certificates. Manager added missing information to certificates.
Spray bottle containing toxic substance not labeled. Spray bottle of bleach water in back prep area. Manager placed label on bottle.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks behind building. Manager placed cord around tanks.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dish area.
Food stored on floor. Sauces stored on floor in walk-in cooler.
No handwashing sign provided at a hand sink used by food employees. No hand washing signs at kitchen hand washing sinks. No soap at hand washing sink in back prep area.
Old labels stuck to food containers after cleaning. Containers stored on shelf in dish area.
Single-service articles not stored inverted or protected from contamination. To go containers stored in wait station. Manager turned containers over.
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.