AHMED INDIAN RESTAURANT UCF ORLANDO

Name: AHMED INDIAN RESTAURANT UCF ORLANDO
Address: 10042 UNIVERSITY BLVD, ORLANDO, FL, 32817, US
Rating: 0

10042 UNIVERSITY BLVD, ORLANDO, FL 32817

License #5804993

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 8 findings · 0 critical

Routine - Food (follow-up)

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Quick take

AHMED INDIAN RESTAURANT UCF ORLANDO in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 15 times from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 240 total violations — 49 critical, 53 major, 138 minor.

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The latest inspection on October 8, 2026 shows 8 observation rows: no critical rows, 1 major, and 7 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

240

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AHMED INDIAN RESTAURANT UCF ORLANDO has a rough inspection history. Would you risk it?

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

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Critical Major Minor

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Official DBPR inspection report ↗

Disposition: Call Back - Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop flour , employee placed scoop inside.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler are broken
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
[36-73-4] Floor soiled/has accumulation of debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board

Official DBPR inspection report ↗

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. Guab Jamun with date of 9-30-2026
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Panier 48F, curry goat , curry chicken 51F, curry lamb 45F cooling overnight in reach in cooler and walk in cooler.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. curry chicken overnight (51 F - Cooling); curry lamb overnight (45 F - Cooling); curry goat overnight (47F - All cooling overnight in walk in cooker. ; panier overnight in reach in cooler located in cook line (48F - Cooling)
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk flour and sugar with no name .
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl use to scoop flour , employee placed scoop inside.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler are broken
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting board
[36-73-4] Floor soiled/has accumulation of debris.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[53A-05-6] 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/
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-47-4] Food not stored at least 6 inches off of the floor. Container of onions stored on walk in cooler floor Containers of raw and cooked chicken stored on walk in cooler floor. Employees picked up.
[16-46-4] Old labels stuck to food containers after cleaning. Old label on Raita
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets .
[22-41-4] 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 10 ppm. Rechecked after primming 100 ppm.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Operator cooling large quantities of food in 6 inches pans.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Cases of raw shell eggs stored over Guab Jamun dessert in walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tandori chicken stored over raw ground lamb in reach in cooler .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Tandori chicken kept holding at room temperature for 1hr with temperature of 85F . Butter kept by tandori chicken with temperature of 112F. Employee reheated to 185F

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-06-5] 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
[35B-03-4] Outer openings not protected with self-closing doors.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08A-02-6] 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.
[08A-05-6] 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
[08A-20-5] 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
[03B-01-6] 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.
[22-02-4] 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 .
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located on dish area .

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] 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.
[40-06-5] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-06-5] 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
[29-27-4] Mop sink installed to drain pipe but no water on mop sink. Mop sink not operational
[35B-03-4] Outer openings not protected with self-closing doors.
[21-10-4] Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08A-02-6] 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.
[08A-05-6] 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
[08A-20-5] 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
[03B-01-6] 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.
[22-02-4] 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 .
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located on dish area .

Disposition: Warning Issued
[08A-20-5] 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] 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.
[40-06-5] 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.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Placed beard guard on.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[10-06-5] 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
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck.
[35B-03-4] Outer openings not protected with self-closing doors.
[21-10-4] Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[22-41-4] 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.
[08A-02-6] 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.
[08A-05-6] 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
[02C-01-5] 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
[01B-24-5] 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 .
[01B-02-5] 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.
[03A-02-5] 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,
[03B-01-6] 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.
[22-02-4] 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 .
[11-26-1] 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 .
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located on dish area .
[03F-10-5] 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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-47-4] Food not stored at least 6 inches off of the floor. Cooked and raw chicken containers stored on walk in cooler floor
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located at front counter
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line .
[03D-01-5] 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.
[22-41-4] 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
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over cooked chicken in walkin cooler .
[08A-20-5] 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.
[01B-02-5] 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.
[03A-02-5] 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 .
[03D-06-5] 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 .
[03B-01-6] 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 .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine .
[53B-02-5] 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.
[31B-03-4] No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb, onion sauce

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
[14-74-7] 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 .
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-17-5] Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
[36-24-5] Hole in or other damage to wall.Hole in ceiling over dish machine .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area.
[03G-46-2] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener .
[53B-13-5] 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

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
[14-74-7] 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 .
[50-09-4] Current Hotel and Restaurant license not displayed.
[35A-03-4] 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
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet.
[14-11-5] Equipment in poor repair. Gasket in reach in cooler by tandoori oven.
[36-17-5] Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
[08B-47-4] Food not stored at least 6 inches off of the floor. Oil kept on floor by stove.
[36-24-5] Hole in or other damage to wall.Hole in ceiling over dish machine .
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] 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
[35B-03-4] Outer openings not protected with self-closing doors.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water on reach in cooler by front entrance.
[08B-12-5] Stored food not covered. Many pans in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area.
[03D-02-5] 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
[08A-05-6] 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.
[01B-24-5] 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 .
[01B-02-5] 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
[03A-02-5] 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 .
[41-25-4] Tracking powder pesticide used inside establishment. All around the walls in dish machine area and behind cooking equipment .
[03G-46-2] 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.
[03D-15-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener .
[31B-03-4] No soap provided at handwash sink. No soap on hand wash sink located on dish area.
[14-14-4] Nonfood-grade basting brush used in food. Non food grade towel used for placing Nan bread in oven.
[53B-13-5] 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
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer bottle placed on top of reach in cooler by kitchen entrance.

Disposition: Met Inspection Standards
[08B-47-4] Food not stored at least 6 inches off of the floor. Raw chicken and cooked chicken pans stored directly on. Walk in cooler floor.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Case of lamb and peeled onions kept on floor under disn machine .
[10-07-4] 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
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
[16-46-4] Old labels stuck to food containers after cleaning.
[29-11-4] Water leaking from pipe and/or faucet/handle.leak from hand sink dish area
[08A-05-6] 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.
[08A-20-5] 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.
[11-27-4] 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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kept in reach in cooler has stains.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink blocked by cases of chicken.
[53A-05-6] 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/
[11-26-1] 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.
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located in dish area.
[14-14-4] Nonfood-grade basting brush used in food. Non food grade towel use to place Nan inside oven.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical and kept in front counter had no label.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation. No hair restraints for all cooks
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
[36-73-4] Floor soiled/has accumulation of debris. Floor under cooking equipment
[08B-38-4] Food stored on floor. Container on peeled onions on floor. Rice cooking on floor Container of cut pieces of pork on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. On handle of clay oven
[23-03-4] 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
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves , all have rust
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink
[02D-01-5] Working containers of food removed from original container not identified by common name. Corn starch not labeled
[03D-02-5] 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
[53A-03-7] 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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink
[31B-03-4] No soap provided at handwash sink. Hand sink