Amruta Vilas
941 S Hwy 17 92, Longwood, FL 32750 · Permanent Food Service · License 6903736
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 23 routine inspection6 high priority (4 no follow-up needed, 2 fixed on the spot), 3 basic-21
- Safety score79
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 23, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
See stop sale.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
- Salaan datemarked 10/9
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- dosa (47°F - Cold Holding). Operator states had out for less than an hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
- rice (84°F - Hot Holding); - butter (98°F - Hot Holding) Operator states less than 2 hours. Advised operator to reheat to 165f before serving
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
- raw shell eggs over uncooked vegetables
Fixed on the spot
Displayed food not properly protected from contamination.
- fennel at front counter. Manager removed
Fixed on the spot
Basic3
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- pots and pans on top shelf of storage rack
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
- above storage racks
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- cellphone and employee beverage on food prep counter. Operator removed
Fixed on the spot
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.