Seasons of India

7085 S Orange Blossom Trl, Orlando, FL 32809 · Permanent Food Service · License 5816572

Official report

out of 100

Grade C

Safety score 75 of 100

Latest visit: Aug 20, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority, repeat · no follow-up needed · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 20 routine inspection
4 high priority (1 no follow-up needed, 3 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot), 4 basic
-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 visit

Aug202026

Routine inspection

10 violations found

First visitAug 20, 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.
10 violations found:
- 4 High priority
- 2 Intermediate
- 4 Basic
What 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.
  lentils (56°F - Cold Holding)
  Repeat violation
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  lentils (56°F - Cold Holding) from yesterday. chicken tandoori (56°F - Cold Holding) less than 4 hours in the cooler. Placed in another unit to cool.
  Fixed on the spotRepeat violation
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Butter (110°F - Hot Holding) less than 4 hours on the line. Management turned up the heat.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw chicken over ribs in reach in freezer. Staff changed rotation.
  Fixed on the spot
Intermediate2
- 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.
  Chicken. Staff dated
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Hand sink in the kitchen
Basic4
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  88°F
  In-use tongs stored on equipment door handle between uses.
  Hanging from storage rack
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Prep table ambient air 45°F
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Aluminum, foam, and plastic containers.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.