DirtyFLRestaurant Inspection Data

AHMED INDIAN RESTAURANT UCF ORLANDO

10042 UNIVERSITY BLVD

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 6/3/2025

Inspection #: Visit ID: 10851132

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Water trough
  • 14-74-7:Basic - 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 .
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 35A-03-4:Basic - 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-49-4:Basic - 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
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a bracelet.
  • 14-11-5:Basic - Equipment in poor repair. Gasket in reach in cooler by tandoori oven.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tiles on floor under prep table by AC
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Oil kept on floor by stove. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall.Hole in ceiling over dish machine .
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in cooler front counter
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - 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-03-4:Basic - Outer openings not protected with self-closing doors.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers and gaskets soiled.
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water on reach in cooler by front entrance.
  • 08B-12-5:Basic - Stored food not covered. Many pans in walk in cooler
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler and reach in cooler shelves rusted
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls , ceilings and floor have debris.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leak on faucet on hand sink and faucet in hose in dish area. Repeat Violation
  • 03D-02-5:High 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-05-6:High 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-24-5:High 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-02-5:High 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-02-5:High 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
  • 41-25-4:High Priority - Tracking powder pesticide used inside establishment. All around the walls in dish machine area and behind cooking equipment .
  • 03G-46-2:Intermediate - 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-15-4:Intermediate - 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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Debris and stain on cutting board and can opener . Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap on hand wash sink located on dish area. Repeat Violation
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Non food grade towel used for placing Nan bread in oven. Repeat Violation
  • 53B-13-5:Intermediate - 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
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle placed on top of reach in cooler by kitchen entrance. Repeat Violation

Inspection Date: 2/6/2025

Inspection #: Visit ID: 8892101

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Raw chicken and cooked chicken pans stored directly on. Walk in cooler floor. Corrected On-Site** Corrected On-Site
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Case of lamb and peeled onions kept on floor under disn machine . Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon kept in water 88 F Operator turn water on to bring to correct temperature **Corrective Action Taken**
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have debris.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle.leak from hand sink dish area Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over gulab jamun dessert in walk in cooler. ** **Corrective Action Taken** Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in reach in freezer. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Inspector provided operator with form. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board kept in reach in cooler has stains.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by cases of chicken. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ ** Corrected On-Site
  • 11-26-1:Intermediate - 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. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap on hand sink located in dish area. Corrected On-Site
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Non food grade towel use to place Nan inside oven.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing red chemical and kept in front counter had no label.

Inspection Date: 9/17/2024

Inspection #: Visit ID: 8750323

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in ceiling over dish machine
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints for all cooks Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back kitchen exit door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor under cooking equipment
  • 08B-38-4:Basic - Food stored on floor. Container on peeled onions on floor. Rice cooking on floor Container of cut pieces of pork on floor Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On handle of clay oven Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in kitchen has debris build up Spice containers at crash cart at cook line and container and lid for corn starch have debris build up Hood filters
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves , all have rust
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking under hand sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Corn starch not labeled Repeat Violation
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked chicken curry in walk in cooler at 48-52f. Per cook, product cooked on 9/16 and placed into the walk in cooler at 10:30pm on 9/16. Product has been in walk in cooler over night. Full deep pans with lids
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Mokut Khan 1/16/19, expired certificate in 1/16/24
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand sink

Inspection Date: 6/12/2024

Inspection #: Visit ID: 8691026

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle inside of corn starch container Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In cook line
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap underneath back kitchen exit door
  • 08B-38-4:Basic - Food stored on floor. Container of onions on floor underneath prep table Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with accumulation of grease
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooling over night Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked potatoes in cook line at 46F and Yogurt in walk in cooler 50-55F
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Yogurt cooling in too Large container in walk in cooler overnight didn't cool to 41F within 6 hours
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with food debris Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap in kitchen hand wash sink Corrected On-Site
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form and filled out during inspection for operator for buffet area Corrected On-Site

Inspection Date: 3/5/2024

Inspection #: Visit ID: 8365052

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Scoop with no handle inside cornstarch container.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment and shelves inside kitchen.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Build up grease and debris in fryer. Hood filter's soiled and build up grease
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler with rust and debris.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch container with no label.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came in back door and put away clean cutting board without washing hands
  • 12A-29-4:High Priority - 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 moved trash can, then stirred food without washing hands.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach in freezer raw chicken over samosa wraps Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked with plastic basket Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in kitchen. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Hand wash sink in kitchen. Corrected On-Site

Inspection Date: 8/14/2023

Inspection #: Visit ID: 8443873

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoop for cornstarch and flour Cutting board on make table across from stove
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. At back storage next to exit door
  • 36-36-4:Basic - Ceiling tile missing. Hole in ceiling over dish machine
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door leading outside at back of kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at reach in cooler at cooks line across from stove at cooks line are soiled Hood filter at cooks line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry dish storage by dish wash area
  • 08B-12-5:Basic - Stored food not covered. Several bus tubs of curry,chicken ,lamb and lentil with no covers in walk in cooler
  • 14-33-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. At walk in cooler
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe leaking at hand wash sink located between dish wash area and cooks line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour,sugar and cornstarch removed from original packaging with no label by walk in cooler
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened over 24 hours per operator not date marked at wait station
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator hand out Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table
  • 11-26-1:Intermediate - 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. Printed food employee agreement and observed signatures