AROMA INDIAN CUISINE

Name: AROMA INDIAN CUISINE
Address: 731 VILLAGE BLVD UNIT 110, WEST PALM BEACH, FL, 33409, US
Rating: 35.2

731 VILLAGE BLVD UNIT 110, WEST PALM BEACH, FL 33409

License #6012913

🍛 Indian ℹ️

35.2 Grade F / 100

Failing Health Score

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Latest inspection

January 12, 2026 · 7 findings · 3 critical

Complaint Full

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

AROMA INDIAN CUISINE in WEST PALM BEACH currently holds an InspectFL Health Score of 35.2 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 January 12, 2026. Across those visits, inspectors documented 69 total violations — 35 critical, 22 major, 12 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 7, 2025

The latest inspection on January 12, 2026 shows 7 observation rows: 3 critical, 3 major, and 1 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

93%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

AROMA 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: Warning Issued
[22-41-4] Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dlshmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm). Advised Operator to manually sanitize dishes until machine repaired. Repeat Violation Admln Complaint••
[12A-16-4] Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee(s) entered kitchen from rear exit door and dining room door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements.
[22-16-4] Observed: Expo line flip top reach-in cooler Interior/shelves have accumulation of soli residues. Advised Operator to clean/sanitize interior.
[31B-02-4] Observed: No paper towels or mechanical hand drying device provided at both hand wash sinks In kitchen. Operator provided for one only.
[31B-03-4] Observed: No soap provided at both hand wash sinks In kitchen. Operator provided for one only.
[02C-02-5] Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Walk-in cooler; cooked rice, cooked vegetables, cooked goat, cooked chicken no date. Operator stated Items cooked between 1-3 days prior. Advised Operator of date marking requirements.
[03A-02-5] Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk-In cooler; cooked rice (46F • Cold Holding); cooked chicken (46F - Cold Holding). Operator stated not prepared or portioned today, removed from/held out of temperature control for less than 1 hour, moved to walk in freezer. Corrective Action Taken••

Disposition: Emergency order recommended
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Flip top cooler at expo line.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At walk-in cooler; cooked rice (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. See stop sale.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from dining room and began preparing food for customers without washing hands. Operator discussed with employee who then washed hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched soiled containers/trash while throwing into dumpster then handled clean equipment, clean utensils and began to prepare food for customers without washing hands. Operator discussed with employee who then washed hands.
[35A-02-7] Live, small flying insects found. Approximately 30 live, small flying insects in kitchen flying around/landing on prep tables/cutting boards/clean dishes and utensils. Advised Operator to eliminate live, small flying insects, clean and sanitize areas.
[35A-09-4] Presence of insects, or other pests. Approximately 6 live weevils crawling inside flour storage container. See stop sale.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw chicken stored over cooked rice. Operator moved raw chicken below cooked rice.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling on shelves storing clean/sanitized cooking/food service utensils. 1 live roach in kitchen crawling inside sugar container. See stop sale. Advised Operator to eliminate live roaches, clean and sanitize areas.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. 1 live roach in kitchen crawling inside sugar container. Approximately 6 live weevils crawling inside flour storage container. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. At walk-in cooler; cooked rice (53F - Cooling). Operator stated cooling overnight, did not reach 41F within 6 hours. At cook line; butter (93F - Reheating). Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours. See stop sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line right side flip top cooler; cooked chicken (50F - Cold Holding); cooked cauliflower (50F - Cold Holding); cooked lamb (49F - Cold Holding). Operator stated not prepared or portioned today, held in cooler less than 4 hours, moved to walk-in cooler.
[03E-03-5] Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. At cook line; butter (93F - Reheating). Operator stated butter placed on stove to reheat/hold until served more than 2 hours prior, did not reach 135F for 15 seconds within 2 hours. See stop sale.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Raj Baul.
[31B-02-4] No paper towels or mechanical hand drying device provided at cook line hand wash sink. Operator provided paper towels.
[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. Employee working longer than 120 days no proof of required state approved training.

Disposition: Emergency order recommended
[35A-03-4] Dead roaches on premises. 1 dead roach in kitchen inside hand wash sink at expo line. 1 dead roach in kitchen in bucket under hand wash sink at expo line. 1 dead roach in kitchen on floor under hand wash sink at cook line. Approximately 5 dead roaches in kitchen stuck to walls on cook line over food cooking/preparation/storage areas. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale. Advised Operator to remove dead roaches, clean and sanitize areas.
[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. Dishwasher (Chlorine 0ppm). Chlorine dispensing container empty. Advised Operator to replace.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee handled menus and order entry system and then handled clean glasses, alcohol jigger and ice scoop while preparing drinks for customers without washing hands. Advised Operator employee needs to wash hands.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched visibly soiled wiping cloth and then handled clean utensils and plates while preparing food for customers without washing hands. Advised Operator employee(s) need to wash hands.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach in kitchen crawling inside oven on cook line. Approximately 5 live roaches in kitchen crawling under prep table with microwave. Approximately 4 live roaches in kitchen crawling on wall next to cooking equipment. 1 live roach in kitchen crawling on wall next to triple sink over cooking utensils. 1 live roach in kitchen crawling on shelving over prep table in prep area next to triple sink. Advised Operator to eliminate live roaches, cleaned and sanitize areas.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Approximately 10 dead roaches in kitchen left side flip top cooler on cook line inside pans containing raw shell eggs/cooked cauliflower/cooked chicken. See Stop Sale.
[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.
[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. Provided to Operator, advised to inform employees.
[31B-03-4] No soap provided at handwash sink. At hand wash sink at expo line and at cook line; no soap. Advised Operator to provide soap.