AHMED INDIAN RESTAURANT OBT

Name: AHMED INDIAN RESTAURANT OBT
Address: 11301 S ORANGE BLOSSOM TRL #104, ORLANDO, FL, 32837, US
Rating: 57.2

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

License #5811217

🍛 Indian ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.2 Grade F / 100

Failing Health Score

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Quick take

AHMED INDIAN RESTAURANT OBT in ORLANDO currently holds an InspectFL Health Score of 57.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 5, 2026. Across those visits, inspectors documented 51 total violations — 3 critical, 13 major, 35 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Call Back - Admin. complaint recommended
[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] Per operator booklets are on the way
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door in hall way where bathroom are located

Warning Issued
[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
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. On cooks line in use tongs stored on oven handle
[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.
[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/
[08B-12-5] Stored food not covered. Two pans of cut potatoes soaking in water
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards throughout kitchen are stained
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[25-05-4] Single-service articles improperly stored. Cases of to go containers stored on floor at back storage located in hallway with bathrooms
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout facility Ceiling at storage room

Community reaction

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