AHMED INDIAN RESTAURANT UCF ORLANDO
10042 UNIVERSITY BLVD · ORLANDO · Orange County · FL 32817
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-01-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked butter chicken cooling for 3 hrs with temperature of 91F . Cooked onion sauce cooling overnight with temperature of 49F. **Warning**
22-41-4High Priority – 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. Dm chlorine with 0 ppm. Rechecked after primed 100 **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over cooked chicken in walkin cooler . **Corrected On-Site** **Warning**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler by microwaves. **Corrected On-Site** **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F . Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . Raw shrimp ambient cooling for 4 hrs with temperature of of 49F. **Repeat Violation** **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove . Kept for 3 hrs with temperature if 52F, milk 45F , taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . **Repeat Violation** **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Raw shrimp ambient cooling for 4 hrs with temperature of 49F . **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken kept on cook line for 2 hrs with temperature of 78F Ask manager to reheat to 165F . Corrective Action Taken** **Corrective Action Taken** **Warning**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table **Warning**
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine . **Warning**
53B-02-5Intermediate – No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for dishwasher Pablo who helps with prep. **Repeat Violation** **Warning**
31B-03-4Intermediate – No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink. **Corrected On-Site** **Warning**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb, onion sauce **Warning**
Basic 5
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation** **Warning**
08B-47-4Basic – Food not stored at least 6 inches off of the floor. Cooked and raw chicken containers stored on walk in cooler floor **Corrected On-Site** **Warning**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located at front counter **Warning**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation** **Warning**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line . **Warning**
Inspector observations synchronized from DBPR on August 19, 2026 7:56 AM.
Violation category totals
1 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 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.