FRIENDS INDIAN CUISINE

Name: FRIENDS INDIAN CUISINE
Address: 1375 S SEMORAN BLVD, ORLANDO, FL, 32807, US
Rating: 58.5

1375 S SEMORAN BLVD, ORLANDO, FL 32807

License #5812896

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

58.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

FRIENDS INDIAN CUISINE in ORLANDO currently holds an InspectFL Health Score of 58.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, DBPR recorded 31 total findings; InspectFL has detailed violation rows for 28 of them so far.

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 June 18, 2026 shows 7 observation rows: 1 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Call Back - Extension given, pending
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
CO2/helium tanks not adequately secured, no Heimlich/choking sign posted, plan review not submitted for renovations, latest inspection report not available.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[33-30-4] Unnecessary items stored in garbage enclosure. Doors and other construction items stored in dumpster area.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles around kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter kept kept for two hours by tandori oven with temperature of 100. Tandori chicken kept in steam well for 7 minutes with temperature of 107F , employee reheated to 165
[14-05-4] Cardboard used to line food-contact shelves. Card board use to line wood pallets in walk in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Home made yogurt prepared three days ago no label. Spinach done on Tuesday no label Cooked veggies made on Wednesday no label Fritter made three days ago no date
[14-86-1] Non-food grade paper/paper towel used as liner for food container. NOn food grade towels use to remove nan bread from oven.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls in cook line and dish area
[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/. Operator has a buffet in dining area not shown in previous plans. Operator removed one hand sink from front counter, the hand sink from cook line has been removed and replaced with three compartment sink in cook line. A dish machine has been added to back of kitchen in were three compartment sink was located. Ice machine has been moved to front counter.
[14-01-5] Bowl or other container with no handle used to dispense food. NO handle bowl in yogurt , removed
[36-17-5] Floor tiles missing and/or in disrepair. Broken tiles inside walk in freezer

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse