AHMED INDIAN RESTAURANT UCF ORLANDO
10042 UNIVERSITY BLVD · ORLANDO · Orange County · FL 32817
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
33 full violation description(s) documented by the inspector during this visit.
High Priority 6
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked goat cooling overnight in walk in cooler with temperature of 48 F . Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over gulag Jamun Raw shrimp stored over cooked cheese in reach in cooler. **Corrected On-Site** **Repeat Violation**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Curry sauce with date mark of 5-27-2025 .
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked goat cooling overnight in walk in cooler with temperature of 48 F . Curry chicken kept cooling overnight in walk in cooler with temperature of 52F. Tomatoes sauce kept cooling overnight in walk in cooler with temperature of 47F Yogurt kept cooling overnight in walk in cooler with temperature of 47F Fried chicken 47F kept cooling overnight in walk in cooler with temperature of 47F Cooked potatoes cooling overnight in reach in cooler by kitchen door. with temperature of 47 White milk front counter reach in cooler 53F Tamarind Sauce in front counter reach in cooler 57F Mango Shake in front counter reach in cooler 61F **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept in reach in cooler at front counter overnight with the temperature of 51F. Yogurt kept in reach in cooler located at front counter with temperature of 51F Tandoori chicken kept cold holding in reach in cooler for less than 4 hrs with temperature of 46F . **Warning**
41-25-4High Priority – Tracking powder pesticide used inside establishment. All around the walls in dish machine area and behind cooking equipment .
Intermediate 7
03G-46-2Intermediate – Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Operator makes yogurt onsite not according to cooling parameters and without a process waiver. **Warning**
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Items made last night and kept cooling in walk in cooler not properly cooled . Tomato sauce , yogurt , cooked goat , curry sauce , fried chicken . Items kept cooling in big pots. Inspectors educated operator in proper cooling methods.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener . **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. No soap on hand wash sink located on dish area. **Repeat Violation**
14-14-4Intermediate – Nonfood-grade basting brush used in food. Non food grade towel used for placing Nan bread in oven. **Repeat Violation**
53B-13-5Intermediate – 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. Pablo
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Sanitizer bottle placed on top of reach in cooler by kitchen entrance. **Repeat Violation**
Basic 20
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
14-74-7Basic – Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler located in front counter with temperature of 58F .
50-09-4Basic – Current Hotel and Restaurant license not displayed.
35A-03-4Basic – Dead roaches on premises. 1 dead roach in floor under dish machine 1 dead roach on floor chemicals 1 dead roach on pipe under hands ink 4 dead roaches on floor under prep table by portable 1 dead roach on floor in front of walk in cooler 1 dead roach on floor by stove 1 dead roach on floor under table located under three bay sink . . Total = 10 dead roaches **Warning**
08B-49-4Basic – Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler. **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet.
14-11-5Basic – Equipment in poor repair. Gasket in reach in cooler by tandoori oven.
36-17-5Basic – Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Oil kept on floor by stove. **Repeat Violation**
36-24-5Basic – Hole in or other damage to wall.Hole in ceiling over dish machine .
14-69-4Basic – Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in all reach in coolers Outside of all cooking equipment Outside of reach in coolers **Repeat Violation**
35B-03-4Basic – Outer openings not protected with self-closing doors.
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
29-49-6Basic – Standing water in bottom of reach-in-cooler. Standing water on reach in cooler by front entrance.
08B-12-5Basic – Stored food not covered. Many pans in walk in cooler
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris.
29-11-4Basic – Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area. **Repeat Violation**
Inspector observations synchronized from DBPR on September 9, 2026 12:11 PM.
Violation category totals
2 observation(s)
4 observation(s)
4 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.