AHMED INDIAN RESTAURANT OBT

Name: AHMED INDIAN RESTAURANT OBT
Address: 11301 S ORANGE BLOSSOM TRL #104, ORLANDO, FL, 32837, US
Rating: 0

11301 S ORANGE BLOSSOM TRL #104, ORLANDO, FL 32837

License #5811217

🍛 Indian ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 24, 2026 · 14 findings · 1 critical

Routine - Food

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Quick take

AHMED INDIAN RESTAURANT OBT in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 13 times from Florida DBPR, with the most recent inspection on September 24, 2026. Across those visits, inspectors documented 177 total violations — 12 critical, 35 major, 130 minor.

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Record snapshot

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The latest inspection on September 24, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

177

Coverage note

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AHMED INDIAN RESTAURANT OBT has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaging in food preparation with bracelet.
[33-31-5] Unnecessary items/unused equipment on the premises. Inoperable grill stored at exit door.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -Throughout facility.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on drinks on lower shelf at front counter.
[41-10-4] Toxic substance/chemical improperly stored. Several spray bottles containing chemicals stored on shelf between food at front counter.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in hall way where bathroom are located.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked foods in walk in cooler.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. - Hole in ceiling at storage room.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in direct contact in pan with dessert balls in walk-in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle with brown substance at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee washing cutting board and knives at handwashing sink at back of kitchen.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of dessert balls in walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility Ceiling at storage room
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under prep tables in kitchen and front counter
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter and cooks line
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Cases of to go containers stored on floor at back storage located in hallway with bathrooms
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Dough wrapped in towel at cooks line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked foods in walk in cooler
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 11/30/25
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in hall way where bathroom are located

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of dessert balls in walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility Ceiling at storage room
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under prep tables in kitchen and front counter
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter and cooks line
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Cases of to go containers stored on floor at back storage located in hallway with bathrooms
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Dough wrapped in towel at cooks line
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked foods in walk in cooler
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 11/30/25
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in hall way where bathroom are located

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of dessert balls in walk in cooler
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility Ceiling at storage room
[14-74-7] 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. Digital thermostat showing 50F
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[36-73-4] Floor soiled/has accumulation of debris. Under prep tables in kitchen and front counter
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front counter and cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Table at front counter soiled with food residue. Employee wiped down
[33-16-4] Open dumpster lid.
[25-05-4] Single-service articles improperly stored. Cases of to go containers stored on floor at back storage located in hallway with bathrooms
[08B-12-5] Stored food not covered. Two pans of cut potatoes soaking in water
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Dough wrapped in towel at cooks line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,lentil, lamb and heavy whipping cream all temping between 48F-58F.per operator items were in reach in cooler less than 3 hour. Operator proceeded to move items to walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Various cooked foods in walk in cooler
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 11/30/25
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in hall way where bathroom are located

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. Top of dish machine
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceilings over,wait staff station,kitchen and stock room in kitchen
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in hallway with restrooms
[08B-47-4] Food not stored at least 6 inches off of the floor. Soda box stored on floor next to CO2 tanks at wait station Case of chicken stored on floor of walk in freezer
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface. A few feet to the left of back door
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoops stored directly on top of ice machine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves in wait staff area and cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage shelves
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in coolers at wait staff area and cooks line
[08B-12-5] Stored food not covered. Yogurt,onions,and the Gulab Jamun at wait staff area reach in cooler Sauces,chicken not covered at walk in cooler and reach in cooler by expedite station
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt no label
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk,chicken,lamb and milk temping between 48F-50F.Per operator they had their reach coolers open during service.,operator also stated items were in reach in cooler less than 4 hours.Advised operator to put items back into walk in cooler
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand washing sink removed by dish wash area. Facility is using sink for washing produce as hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At only hand washing sink in kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date mark on items made yesterday;chicken,lamb sauces

Disposition: Met Inspection Standards
[36-36-4] Ceiling tile missing. Kitchen area .
[36-73-4] Floor soiled/has accumulation of debris. Through establishment.
[08B-38-4] Food stored on floor. Sauce at the walk-in cooler -oil on floor at the kitchen.
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. By the dishwasher.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Through establishment.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp stored on top of French fries at the walk-in cooler .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice budding 60f . Operator stated that the buffet on time for 4 hours and the food out since 11 am .
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided to operator.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Provided to operator.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator.

Disposition: Warning Issued
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[36-36-4] Ceiling tile missing. Several tiles in dry storage area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent over rice near dishwasher heavily soiled.
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on dishwasher.
[10-12-5] In-use ice scoop stored on soiled surface between uses.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. Cell phone on dry storage shelving in kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving throughout kitchen heavily soiled Bulk containers throughout kitchen heavily soiled.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Wait staff area.
[36-27-5] Walls soiled with accumulated grease, food debris, and/or dust throughout kitchen
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[01B-01-4] Dented/rusted cans present. See stop sale. KETCHUP, CHEFS QUALITY, 7 lbs can,
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
[41-04-4] Toxic substance/chemical on premise that is not required for the operation of establishment. Pest bate on counter with single service.