Friends Indian Cuisine
1375 S Semoran Blvd, Orlando, FL 32807 · Permanent Food Service · License 5812896
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitFollow-up to an earlier routine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Butter 103°F
More time given
At the first visit
Butter kept kept for two hours by tandori oven with temperature of 100. Tandori chicken kept in steam well for 7 minutes with temperature of 107°F , employee reheated to 165Corrected On-Site Corrected On-Site Warning
Follow-up, Jun 18, 2026
Butter 109°F ask to reheat to 165°F , tandori chicken 117°F operator discarded Time Extended Time Extended Corrective Action Taken
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Operator using towel Time Extended Time Extended
At the first visit
NOn food grade towels use to remove nan bread from oven.
Follow-up, Jun 18, 2026More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
At the first visit
Walls in cook line and dish area
Follow-up, Jun 18, 2026More time given
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
More time given
At the first visit
Ceiling tiles around kitchen.
Follow-up, Jun 18, 2026More time given
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.