Ammas Kitchen

7342 International Dr, Orlando, FL 32819 · Permanent Food Service · License 5808909

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Sep 24 routine inspection
1 high priority (fixed on the spot, 1 repeat), 5 intermediate (2 repeats), 9 basic (3 repeats)
-34
Violations at the Oct 5 complaint check
1 basic; basic violations cost 12 at most
Safety score66

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct52026

Complaint check

1 violation found · Inspector came back once

Follow-up visitOct 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitOct 5, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
1 violation found:
- 1 Basic
What the inspector cited
Basic1
- Code 29, Plumbing and backflow prevention: Water draining onto floor surface./observed water dripping from AC and from ceiling tiles.
Official report, on the Florida DBPR website

Earlier inspections 1

Sep242026D66Routine inspection15 violations, 1 high priority Warning issued

First visitSep 24, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 1 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken and raw fish stored over cut cauliflower and sauces/cook line reach in cooler. Raw chicken stored over cooked rice/kitchen reach in cooler/
  Fixed on the spotRepeat violation
Intermediate5
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening./milk in reach in cooler.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strip not available.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener soiled. Flat grill surface soiled.
  Repeat violation
- Code 53, Manager certification and employee training: 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 & Lodging Association (SafeStaff) 866-372-7233./all three employees on duty with no approved training certificates available.
  Repeat violation
  Required employee training provided by an unapproved provider.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./observed only one employee training certificate from ServSafe dated 4/16/26. Program not approved by DBPR. No other certificates available (one cook worked at the back and waiter who scoop rice and soup) with no proof of certificates. Both work over 60 days.
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor./two cartons of oil/kitchen/removed/
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils./opened bottle water on cook line prep table, expo area and back kitchen prep table.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./cook/
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic container with no handle used to scoop cooked rice and sugar.
  Repeat violation
  Cutting board has cut marks and is no longer cleanable./small green and cook line white cutting boards.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  All reach in coolers and reach in freezer gaskets soiled. All 4 stoves exterior soiled.
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris./behind cooking equipments/back kitchen.
  Repeat violation
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Official report, on the Florida DBPR website

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.