Ahmed Indian Restaurant UCF Orlando
10042 University Blvd, Orlando, FL 32817 · Permanent Food Service · License 5804993
What drove the grade
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection7 high priority (6 fixed by the Oct 8 follow-up, 1 fixed on the spot, 3 repeats), 3 intermediate (1 repeat), 11 basic (3 repeats); basic violations cost 12 at most-49
- Safety score51
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 8, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Basic7
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Equipment in poor repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Floor soiled/has accumulation of debris.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitOct 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Panier 48°F, curry goat , curry chicken 51°F, curry lamb 45°F cooling overnight in reach in cooler and walk in cooler.
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
Guab Jamun with date of 9-30-2026
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Tandori chicken kept holding at room temperature for 1hr with temperature of 85°F . Butter kept by tandori chicken with temperature of 112°F. Employee reheated to 185°F Corrected On-Site Corrected On-Site Repeat Violation Warning
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
curry chicken overnight (51°F - Cooling); curry lamb overnight (45°F - Cooling); curry goat overnight (47°F - All cooling overnight in walk in cooker. ; panier overnight in reach in cooler located in cook line (48°F - Cooling)
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Cases of raw shell eggs stored over Guab Jamun dessert in walk in cooler.
Repeat violation
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw tandori chicken stored over raw ground lamb in reach in cooler .
Code 22, Food-contact surfaces clean and sanitized: 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. Dm. chlorine with 10 ppm. Rechecked after primming 100 ppm.
Fixed on the spotRepeat violation
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Operator cooling large quantities of food in 6 inches pans.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Stained and grooved cutting board
Repeat violation
Code 53, Manager certification and employee training: 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/
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk flour and sugar with no name .
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Container of onions stored on walk in cooler floor Containers of raw and cooked chicken stored on walk in cooler floor. Employees picked up. Corrected On-Site Corrected On-Site Repeat Violation Warning
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl use to scoop flour , employee placed scoop inside. Corrected On-Site Corrected On-Site Warning
Equipment in poor repair.
Gaskets on reach in cooler are broken
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old label on Raita
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Reach in coolers and gaskets .
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filters have debris.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Repeat violation
Floor soiled/has accumulation of debris.
Fixed on the spotRepeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.