AHMED INDIAN RESTAURANT UCF ORLANDO
10042 UNIVERSITY BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/6/2025
High Priority
2
Intermediate
8
Basic
7
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 2/6/2025 revealed 17 total violations (2 high priority, 8 intermediate, 7 basic).
Inspection on 9/17/2024
High Priority
1
Intermediate
4
Basic
12
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 9/17/2024 revealed 17 total violations (1 high priority, 4 intermediate, 12 basic).
Inspection on 6/12/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 6/12/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).
Inspection on 3/5/2024
High Priority
3
Intermediate
3
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 3/5/2024 revealed 14 total violations (3 high priority, 3 intermediate, 8 basic).
Inspection on 8/14/2023
High Priority
0
Intermediate
4
Basic
10
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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
Food safety inspection conducted on 8/14/2023 revealed 14 total violations (0 high priority, 4 intermediate, 10 basic).