INDIAN AROMA
1310 SW 13 ST, Gainesville FL 32608 · 352.792.6151
Last inspected Nov 12, 2025 · 7 visits since July 2023
DEC 23
SEP 24
JAN 25
AUG 25
NOV 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed : 1 flying insect at the far end of the bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Handwash sink used for purposes other than handwashing. Observed : a filtered water drain line secured into the kitchen hand wash sink. The cable ties were cut and the tube was directed below to the floor drain.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed : a water cup on the clean dish rack. The cup was discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a cell phone stored on the cook line cutting board. This was moved to a pocket.
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed : in the walk-in cooler: covered food pans: Chicken 55° 19 pounds, chicken pea mix 47° 29 pounds, lentils 45° 2.7 gallons, salam 50° 2.0 gallons, Items in the walk-in cooler overnight, tightly covered, some in heavy plastic. Condensation was on the underside of each lid.
Live, small flying insects found Observed : 1 flying insect at the far end of the bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : in the walk-in cooler: Chicken 55° 19 pounds, chicken pea mix 47° 29 pounds, lentils 45° 2.7 gallons, salam 50° 2.0 gallons. These items were in the walk-in cooler overnight after being cooked yesterday. ALSO, in the cook line make tables:chicken 49°, 50°, chick peas 45°, dai 45°. These items were stocked from the reach-in cooler after 12 pm, however all of these items were next to food pans with cooked food at 138° and 89° which was placed in the unit after the items were stocked. These items were placed into ice baths and stirred regularly. These still hot cooked food was placed into the freezer and cooler to reduce temperature before returning to the make table.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the can opener with dried food debris on the blade. This was moved to dish.
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. Observed : lack of proof of any training.
Bowl or other container with no handle used to dispense food. Observed : bowl lacking a handle in the pasta on the cook line. The bowl was removed.
Jan 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed: cheese cubes on the cook line, 44°. Ice was added, dropped to 43 in 9 minutes. **Corrected On-Site* ALSO, a sauce on the wait station line, 89°. This will be held using time as a public health control, per the owner.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed lack of back flow device on the non chemical side of the splitter in the mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed: soda nozzles in the kitchen with buildup.
Handwash sink not accessible for employee use at all times. Observed: the cook line hand wash sink blocked by a rolling cart. The cart was moved.
Handwash sink used for purposes other than handwashing. Observed a long handled brush in the cook line hand wash sink. It was placed at the 3 compartment sink.
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/ Observed: 6+ staff involved in food prep, no Certified Food Manager on site.
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. Observed: lack of proof of any training.
Carbon dioxide/helium tanks not adequately secured. Observed: 1 co2 tank at the bar is not secured.
Food stored on floor. Observed bulk onions stored on the storage room floor.
In-use tongs stored on equipment door handle between uses. Observed: tongs on the oven and tandoori oven. The tongs were taken away.
In-use wet wiping cloth/towel used under cutting board. Observed: a cloth used under the prep/cutting board, by the tandoori oven.
No handwashing sign provided at a hand sink used by food employees. Observed: the bar is lacking 1 hand wash sink sign.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed: red sanitizer bucket stored on the cook line floor. This was dumped.
Sep 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No probe thermometer provided to measure temperature of food products. Observed: no visible probe thermometer.
No handwashing sign provided at a hand sink used by food employees. Observe lacking one hand wash sign at the bar area.
Dec 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the reach-in cooler on the server liner, unused, is soiled.
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. Observed: some of the employee training certificates are expired.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed: drink and grapes on the server/expo line, stored over prep. The drink was moved below.
No handwashing sign provided at a hand sink used by food employees. Observed lack of a sign at the first bar hand wash sink. A sign was added.
Jul 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 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. Observed cooked/shredded pork placed in a pan, wrapped and placed in the walk-in cooler, no gloves. The chef directs the staff to wear gloves whenever touching food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on the cook line in both roll top units that face the cooking equipment: cheese mix 49, Mac n cheese 46, yogurt 45, shrimp stock 46F. The Ambient air temperature in the kitchen was over 80F in some areas. The items below were not in violation.
Handwash sink used for purposes other than handwashing. Observed ice in the bar hand wash sink.
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/ Observed 4 cook staff in the kitchen, no Certified Food Manager on staff today.
Cutting board has cut marks and is no longer cleanable. Observed a white cutting board with deep grooves in use on the cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on a shelf over the cook/prep line.
Wood food-contact surface not properly sealed. Observed unsealed wood at the end of the bar, used for the drink carbonator.
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.