ROYAL INDIAN CUISINE
Based on 6 health inspections, ROYAL INDIAN CUISINE in ORLANDO has earned a 1.3/5 food safety rating. Recent inspections show improving food safety practices.
Last inspection: 1 months ago · 6 reports on file
8216 World Center Drive
Florida, 32821
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports
All Inspection Reports
2/9/2026· 1mo ago
Visit ID: 13549143
Met Inspection Standards1 high, 1 int, 3 basic
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Under handsink at dish area
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. heavy cream (55F - Cold Holding). On cookline counter less then four hours. Operator placed into cooler. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station handsink
10/14/2025· 4mo ago
Visit ID: 10879922
Met Inspection Standards1 high, 4 int
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs in walkin in cooler over multiple RTE items Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Both sinks In kitchen Corrected On-Site
- 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee 8/2/22
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple liquid in bottle at dish Repeat Violation
4/29/2025· 10mo ago
Visit ID: 8829470
Met Inspection Standards3 high, 2 int, 1 basic
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water Corrected On-Site
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed server handle lemon garnish with bare hands
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over cooked chicken in three door reach in freezer in kitchen **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At server station, at bar Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow liquid on bus cart
7/15/2024· 1y 8mo ago
Visit ID: 8789344
Follow-up Inspection Required3 high, 2 int, 2 basic
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks on cookline
- 29-08-4:Basic - Plumbing system in disrepair. Hand sink behind server area not working. Sign poster not to use
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed server bring dirty dishes to dish area, change gloves then handle clean equipment. Operator coached on proper hand washing **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer, dough balls in thank you bags Repeat Violation
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Admin Complaint
- 31A-10-4:Intermediate - Equipment drain line draining into handwash sink. Portable AC unit
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near cookline
4/19/2024· 1y 10mo ago
Visit ID: 8565229
Met Inspection Standards2 high, 3 int, 1 basic
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Tile I front of tandoori oven missing
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over vegetables in reachin freezer Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar
- 31B-03-4:Intermediate - No soap provided at handwash sink. Near cookline, at bar Corrected On-Site
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child in kitchen eating lunch, moved to dining room Corrected On-Site
12/4/2023· 2y 3mo ago
Visit ID: 8341914
Met Inspection Standards2 high, 2 int, 2 basic
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back door
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. In bucket at mop sink
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher load dirty dishes into machine then handle clean dishes. Operator coached employee on proper hand washing **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer, dough balls in thank you bags
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Bucket in handsink near dishwasher
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.