AMMRIT INDIAN CUISINE

Name: AMMRIT INDIAN CUISINE
Address: 2055 S RIDGEWOOD AVE, SOUTH DAYTONA, FL, 32119, US
Rating: 50.5

2055 S RIDGEWOOD AVE, SOUTH DAYTONA, FL 32119

License #7407877

🍛 Indian ℹ️

50.5 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

AMMRIT INDIAN CUISINE in SOUTH DAYTONA currently holds an InspectFL Health Score of 50.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 64 total violations — 14 critical, 15 major, 35 minor.

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Record snapshot

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The latest inspection on May 18, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

AMMRIT INDIAN CUISINE has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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
[16-07-4] Accumulation of debris in three-compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. -multiple dry goods containers have bowls stored inside
[33-23-4] Dumpster not on proper pad/nonabsorbent surface.
[36-73-4] Floor soiled/has accumulation of debris. -floor underneath cooking equipment has a light accumulation of grease and food debris
[08B-47-4] Food not stored at least 6 inches off of the floor. -fish breading container stored on the floor, employee relocated
[36-24-5] Hole in or other damage to wall. -broken tile on wall in dishwashing area
[10-17-4] In-use knives stored in cracks between pieces of equipment, employee removed
[10-20-4] In-use tongs stored on equipment door handle between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in freezer door and handle -hood filters over cooking equipment have an accumulation of grease and food debris -exterior of microwave has an accumulation of grease and food debris -exterior of fryer and stove have an accumulation of grease and food debris -faucet and handles behind pots in cooking area
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon See stop sale
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on tray on top of reach in cooler with soufflé cups
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on dry storage shelving
[29-49-6] Standing water in bottom of reach-in-cooler. End of cookline near walk ins
[02D-01-5] Working containers of food removed from original container not identified by common name. Some of the containers holding white substances
[01B-01-4] Dented/rusted cans present. See stop sale. 3 #10 cans, beans and mushrooms
[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.
[08B-01-4] Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips at buffet
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt sauce 46F. Advised to ice more fully
[41-10-4] Toxic substance/chemical improperly stored. Windex over food on storage shelf.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and surrounding area Underside of mixer head
[16-62-1] No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
[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. Employees with no food handle training
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by chairs

Disposition: Met Inspection Standards
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[08B-47-4] Food not stored at least 6 inches off of the floor. -dry noodle packets stored on the floor in dry storage area, operator relocated
[10-20-4] In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off tandoori oven handle
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice in standing water 115F, operator turned on heating device to reheat water
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink in dishwashing area soiled -exterior of microwave soiled
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline has an accumulation of grease and food debris
[09-01-4] 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. -employee removed cooked nan from oven and transferred to prep table with his bare hands
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on top of tamarind in walk-in cooler, operator reorganized
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in freezer, operator installed paper towels
[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 eggplant, per operator cooked on Monday, 1/1/2024, employee dated