AMBER INDIAN RESTAURANT

Name: AMBER INDIAN RESTAURANT
Address: 5489 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 45.7

5489 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5910801

🍛 Indian ℹ️

45.7 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 9 findings · 1 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

AMBER INDIAN RESTAURANT in KISSIMMEE currently holds an InspectFL Health Score of 45.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 91 total violations — 12 critical, 27 major, 52 minor.

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Record snapshot

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The latest inspection on March 12, 2026 shows 9 observation rows: 1 critical, 2 major, and 6 minor.

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Inspector notes

Coverage note

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Community reaction

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Would you eat here?

AMBER INDIAN RESTAURANT has a rough inspection history. Would you risk it?

F record

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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

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: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots on top shelf over triple sink.
[21-17-4] Clean linens stored on floor. Bags of clean wiping cloths on floor at dry storage closet.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Per operator, dishmachine not working. Called company to replace. Currently not in use, operator washing dishes by hand.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in maketable cooler on cook line and Glassdoor cooler on cook line, not separated from food served to the public.
[08B-38-4] Food stored on floor. Cans of tomato on floor in dry storage area. Operator moved off of floor.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of flour on prep table next to maketable on cook line. Operator labeled.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked foods in Glassdoor cooler on cook line. Operator rearranged.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Three containers of milk and container of heavy cream opened Tuesday per operator, no date mark.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on both maketables stained.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage to some tiles in server area.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Dishes on front counter table Big pots on top of dish rack
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In freezer.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Maketable lid
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Makeline
[08B-12-5] Stored food not covered. Gravy and sauces in reach in cooler already cooled down to 41F
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Heads of cabbage over cooked fried onion fritters.
[29-11-4] Water leaking from pipe and/or faucet/handle. Under handwash sink by ice machine.
[41-07-4] Container of medicine improperly stored. Neosporin in reach in refrigerator.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken
[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. Gave operator a copy
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By dishmachine
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink removed and addition of dish machine .
[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. Operator has a copy in her email did not print yet and fill out.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach in cooler
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottles of sanitizer spray by handwash sink

Disposition: Warning Issued
[36-27-5] Cookline wall soiled with accumulated grease, food debris, and/or dust.
[51-18-6] No copy of latest inspection report available.
[31B-04-4] No handwashing mens bathroom sign provided at a hand sink used by food employees.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cookline reach in cooler cooked chicken (48F - Cooling)/ placed overnight -Double door reach in cooler . Operator discarded . baked chicken (43-47F - Cooling)placed overnight
[01B-01-4] Dented/rusted cans present. See stop sale. Tomato purée
[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. No register on Test strip.
[08A-04-5] Raw animal food stored over or with unwashed produce. Shell eggs stored over broccoli in glass door kitchen reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline reach in cooler on door shredded cheese (46F - Cold Holding);/ placed overnight .
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at makeline unit soiled with food debris,
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Mop sink removed and addition of dish machine .
[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.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.