AMAR ORLANDO

Name: AMAR ORLANDO
Address: 8001 S ORANGE BLOSSOM TRL UNIT 1510, ORLANDO, FL, 32809, US
Rating: 74.4

8001 S ORANGE BLOSSOM TRL UNIT 1510, ORLANDO, FL 32809

License #5815344

74.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

AMAR ORLANDO in ORLANDO currently holds an InspectFL Health Score of 74.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on March 26, 2026. Across those visits, inspectors documented 44 total violations — 9 critical, 11 major, 24 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on March 26, 2026 shows 15 observation rows: 3 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

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

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. chicken (46F - Cold Holding) from yesterday.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw lamb over cooked meatballs located in the reach in cooler.
[21-13-4] Soiled wet wiping cloth placed in use with fresh solution.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and sides of equipment lock on the cook line.
[40-06-5] 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.
[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.
[16-46-4] Old labels stuck to food containers after cleaning. Plastic containers
[36-62-4] Light not functioning. Hood
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Plastic containers
[31A-09-4] Handwash sink not accessible for employee use at all times. Glasses in hand sink located at the bar.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (46F - Cold Holding)
[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. In container of cooked chicken. Management removed.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bowls used to warm rice. 76F

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 chicken over raw ground beef in cooler. Operator immediately temoved
[40-06-5] 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
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womens
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of fruit cooler at front counter
[22-49-4] 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
[03F-02-5] 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
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in fruit cooler - top of microwave
[53B-01-5] 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.
[08B-47-4] Food not stored at least 6 inches off of the floor. Sacks of rice and flour.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Dishes in handsink at front counter. Operator removed
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Community reaction

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Community pulse