Amber Indian Restaurant
5489 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5910801
What drove the grade
Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
How the score was calculated
- Starting score100
- Violations at the Oct 22 routine inspection1 intermediate, 6 basic (2 repeats)-11
- Safety score89
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 visitOct 22, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate1
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink at server station.
Basic6
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Employee food containers in Glassdoor cooler by server station, and white refrigerator.
Repeat violation
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging on stove handle. Operator removed.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee engaged in food preparation without hair restraint.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee wearing metal bracelet while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Reach-in freezer at front counter
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Several clean pots and pans throughout kitchen.
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.