Aashirwad Indian Cuisine
7000 S Kirkman Rd, Orlando, FL 32819 · Permanent Food Service · License 5814091
What drove the grade
Roach activity present as evidenced by live roaches found./observed one live roach on the wall behind tandoori prep table.
How the score was calculated
- Starting score100
- Violations at the Nov 5 routine inspection4 high priority, 3 intermediate (2 repeats), 11 basic (2 repeats); basic violations cost 12 at most-47
- Safety score53
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Two containers of cooked goat cooling from last night still at 54°F/walk in cooler. Paneer (cheese) cold holding at 49°F overnight in cook line reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F./paneer (cheese) cold holding at 49°F overnight in cook line reach in cooler.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours./two containers of cooked goat cooling from last night still at 54°F/walk in cooler.
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found./observed one live roach on the wall behind tandoori prep table.
Killed and sanitized by employee.
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./masala sauce, cooked chicken cooked rice in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at cook line. Cutting board on kitchen prep table.
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./one expired. Jayant K/expired August 2026.
Repeat violation
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./corn flour, flour and sugar bins/
Fixed on the spot
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner/raw chicken and raw fish thawed in standing water/by 3 compartment sink.
Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation./green peppers on kitchen prep table.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on kitchen prep table/removed/
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation./several employees in kitchen while preparing food.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Repeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board./on kitchen prep table/removed/
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair./above mop sink.
Hole in or other damage to wall./dish machine area.
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.