AHMED INDIAN RESTAURANT UCF ORLANDO
10042 UNIVERSITY BLVD · ORLANDO · Orange County · FL 32817
Inspection Summary
Emergency Closure 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 5
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.Lamb kept cooling overnight on walk in cooler with temperature of 48F.
08A-17-6High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged.Raw chicken tenders stored over raw lamb on reach in freezer. **Corrected On-Site**
35A-05-4High Priority – Roach activity present as evidenced by live roaches found. 1 live roach on top of dish machine 1 live roach under paper towel dispenser located on dish area 1 live roach on wall over hand wash sink on dish area 1 live roach under ADT panel located over three bay sink 1 live roach behind dump sink on dish area Total= 5 live **Repeat Violation**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse.Lamb cooling overnight on walk in cooler with temperature of 48F. **Repeat Violation**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Butter use for nan bread and kept at 106F. **Repeat Violation**
Intermediate 4
03G-50-1Intermediate – Basic – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No approved HACCP plan for the yogurt make in house.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Goat, lamb, lentils **Repeat Violation**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled.Sanitizer bottle use at front counter with no label.
27-17-4Intermediate – Water pressure lacking at fixtures that require the use of water.No cold water on hand sink located by dish area.
Basic 9
36-32-5Basic – Ceiling/ceiling tile shows damage or is in disrepair.Hole on ceiling tiles over hand wash sink located over hand wash sink.
36-03-4Basic – Cove molding at floor/wall juncture broken/missing.Broken cove molding on wall under hand sink located at kitchen.
50-09-4Basic – Current Hotel and Restaurant license not displayed.
35A-03-4Basic – Dead roaches on premises. 1 dead roach under dishwasher on the legs 1 dead roach on floor under dishwasher 1 dead roach under rack that has chemicals Total =3 dead **Repeat Violation**
35B-01-4Basic – Exterior door has a gap at the threshold that opens to the outside.
36-22-4Basic – Floor area(s) covered with standing water.Standing water under water heater.
36-24-5Basic – Hole in or other damage to wall.Hole on wall under dump sink at dish area. Hole on wall under hand wash sink at kitchen. Hole on wall under prep table located by back exit door.
16-46-4Basic – Old labels stuck to food containers after cleaning.Old labels on multiple trays on walk in cooler. **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues.Reach in cooler shelves have debris. **Repeat Violation**
Inspector observations synchronized from DBPR on August 10, 2026 8:45 AM.
Violation category totals
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
4 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.