Ammrit Indian Cuisine
2055 S Ridgewood Ave, South Daytona, FL 32119 · Permanent Food Service · License 7407877
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Oct 30 routine inspection4 high priority, 5 intermediate (1 fixed on the spot), 3 basic (1 repeat)-42
- Complaint after follow-up on Nov 2Counts in full until a follow-up finds the problems fixed-20
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitNov 2, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
More time given
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Butter melted previous day per chef, left on top of other containers in reach in cooler overnight, 69-71°F
Administrative complaint
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Code 53, Manager certification and employee training: Required employee training expired for some employees.
On order
More time given
- First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- Cream 55°F, out on cookline to use. - on top of other containers overnight in reach in cooler, curry 52f, cooked lamb 52°F, see stop sale
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Melted butter 78°F on cookline. Advised to refrigerate at 41°F or below or keep at 135°F or above.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
Curry 60°F, chicken 47°F, goat 47°F, potato for dosa 50°F, walk in cooler overnight
Intermediate5
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
- Can opener - veg dicer
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Cookline hand dryer
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Cookline
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Kishore and Vishwanath
Basic3
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Left at room. Temperature, raw chicken, raw fish, samosa
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In dry items
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength.
0 ppm quat corrected to 200 ppm
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.