AMMRIT INDIAN CUISINE
2055 South Ridgewood Avenue
Florida, 32119
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/28/2025
High Priority
6
Intermediate
3
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon See stop sale Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cell phone on tray on top of reach in cooler with soufflé cups
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ledges on dry storage shelving
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. End of cookline near walk ins
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Some of the containers holding white substances
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 3 #10 cans, beans and mushrooms
- 22-41-4:High 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.
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Chips at buffet
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Yogurt sauce 46F. Advised to ice more fully Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Windex over food on storage shelf. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Greater than 400 ppm quat
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener and surrounding area Underside of mixer head **Corrective Action Taken**
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 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. Employees with no food handle training Repeat Violation
- 46-01-4:Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by chairs Corrected On-Site
Food safety inspection conducted on 3/28/2025 revealed 15 total violations (6 high priority, 3 intermediate, 5 basic).
Inspection on 8/30/2024
High Priority
3
Intermediate
5
Basic
4
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean pots stored on the floor under shelving, kitchen
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Cookline Corrected On-Site
- 24-11-4:Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Plates Corrected On-Site
- 08B-01-4:High Priority - Self-service salad bar/buffet lacking adequate sneezeguards or other proper protection from contamination. Desserts, salad bar
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet items kept after lunch: yogurt sauce 46F
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Approximately 750 ppm quat
- 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. Emailed to operator
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade 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. Dishwasher Emailed to operator
- 31B-03-4:Intermediate - No soap provided at handwash 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. Buffet items. Emailed to operator **Corrective Action Taken**
Food safety inspection conducted on 8/30/2024 revealed 12 total violations (3 high priority, 5 intermediate, 4 basic).
Inspection on 1/4/2024
High Priority
2
Intermediate
3
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -dry noodle packets stored on the floor in dry storage area, operator relocated Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -2 sets of tongs hanging off tandoori oven handle
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -utensil for rice in standing water 115F, operator turned on heating device to reheat water **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -handwash sink in dishwashing area soiled -exterior of microwave soiled
- 33-16-4:Basic - Open dumpster lid. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall behind cookline has an accumulation of grease and food debris Repeat Violation
- 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. -employee removed cooked nan from oven and transferred to prep table with his bare hands
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored on top of tamarind in walk-in cooler, operator reorganized Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -white cutting board on top of reach-in cooler stained
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in freezer, operator installed paper towels Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked eggplant, per operator cooked on Monday, 1/1/2024, employee dated Corrected On-Site
Food safety inspection conducted on 1/4/2024 revealed 12 total violations (2 high priority, 3 intermediate, 7 basic).
Inspection on 10/6/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2023-10-06: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance - From follow-up inspection 2023-10-06: **Time Extended**
Food safety inspection conducted on 10/6/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 8/3/2023
High Priority
5
Intermediate
3
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -stainless steel bowls and pots on storage shelves, operator inverted Corrected On-Site Repeat Violation
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bags of onions stored on the floor, operator relocated Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -set of tongs hanging off tandoori oven, operator removed Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon for rice in water 74, operator dumped water Corrected On-Site
- 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink near office, operator installed waste receptacle Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters have an accumulation of grease -exterior of sugar and salt containers have an accumulation of food debris
- 24-18-4:Basic - Silverware/utensils not stored with the food-contact surface all facing the same direction. -spoons and forks in service area Corrected On-Site
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. -unwrapped aluminum trays on storage shelf, operator inverted Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls above triple sink in dishwashing area have an accumulation of black, mold-like substance
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Corrected On-Site
- 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 and raw lamb over cooked lamb in walk-in freezer, operator reorganized freezer Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw eggs stored over vegetables in walk-in cooler, operator reorganized walk-in cooler Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw lamb and raw chicken stored together on thawing rack in walk-in cooler, operator reorganized Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -tall carton of heavy cream 55F, per operator in top of reach-in cooler less than 2 hours, operator relocated to lower portion of reach-in cooler **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -melted butter 109F, per operator stored on top of tandoori oven less than 1 hour, operator placed on stove to reheat to 165F. Rechecked after 30 minutes, 207F. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Employee washing towels in handwash sink at entrance to kitchen
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 8/3/2023 revealed 19 total violations (5 high priority, 3 intermediate, 11 basic).