Ahmed Indian Restaurant Obt
11301 S Orange Blossom Trl #104, Orlando, FL 32837 · Permanent Food Service · License 5811217
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Sep 24 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 repeat), 9 basic (4 repeats); basic violations cost 12 at most-25
- Safety score75
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 visitSep 24, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Several spray bottles containing chemicals stored on shelf between food at front counter.
Fixed on the spot
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.
Various cooked foods in walk in cooler.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee washing cutting board and knives at handwashing sink at back of kitchen.
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Spray bottle with brown substance at front counter.
Basic9
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon in direct contact in pan with dessert balls in walk-in cooler.
In-use tongs stored on equipment door handle between uses.
On cooks line in use tongs stored on oven handle.
Fixed on the spotRepeat violation
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee engaging in food preparation with bracelet.
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
Inoperable grill stored at exit door.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Ceiling/ceiling tile shows damage or is in disrepair.
- Hole in ceiling at storage room.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
-Throughout facility.
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bags on drinks on lower shelf at front counter.
Fixed on the spot
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Exit door in hall way where bathroom are located.
Repeat violation
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.