AHMED INDIAN RESTAURANT UCF ORLANDO

Name: AHMED INDIAN RESTAURANT UCF ORLANDO
Address: 10042 UNIVERSITY BLVD, ORLANDO, FL, 32817, US
Rating: 28.6

10042 UNIVERSITY BLVD, ORLANDO, FL 32817

License #5804993

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

28.6 Grade F / 100

Failing Health Score

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Quick take

AHMED INDIAN RESTAURANT UCF ORLANDO in ORLANDO currently holds an InspectFL Health Score of 28.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on April 17, 2026. Across those visits, inspectors documented 78 total violations — 17 critical, 18 major, 43 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 - Complied
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping .
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located on dish area .
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[35B-03-4] Outer openings not protected with self-closing doors.
[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. Tongs handle touching chicken tandoori , removed
[08A-02-6] Chicken over fries , tenders over veggies
[36-73-4] Floor soiled/has accumulation of debris.
[03B-01-6] 100 F
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler , removed
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases if beef on floor in walk in cooler
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw open ground chicken stored over salmon in reach in freezer . Removed

Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cooked chickpeas Chana kept in walk in cooler and they were also been reheated for use on buffet with date making of 1-30-2026 .
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-10-4] Soiled dry wiping cloth in use. Towel use to place nan bread on oven left dirty by tandoori oven from last night
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Per operator mop sink was broken by truck.
[31B-03-4] No soap provided at handwash sink. No soap on hand sink located on dish area .
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee carpet stored over onions in rack. Employee hat on top of rice sack.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored over reach in cooler next to microwaves.
[35B-03-4] Outer openings not protected with self-closing doors.
[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. No signed form for Luis , he signed form .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained and grooved cutting boards on make table and the one use for prepping .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked cheese kept overnight in reach in cooler across from stoves with temperature of 50F,
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust.
[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. Tongs handle touching chicken tandoori , removed
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cooked chicken peas 1-30-2026
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Build up on ice machine
[33-23-4] Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cooked food in walk in cooler , removed

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lamb, onion sauce
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips for chlorine dish machine .
[31B-03-4] No soap provided at handwash sink. No soap on hand wash sink located by three compartment sink.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler located at front counter
[08B-47-4] Food not stored at least 6 inches off of the floor. Cooked and raw chicken containers stored on walk in cooler floor
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for dishwasher Pablo who helps with prep.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Some walls in cook line .
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked onions sauce cooling overnight with temperature of 49F . Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F . Raw shrimp ambient cooling for 4 hrs with temperature of of 49F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Lamb kept on reach in cooler across from stove . Kept for 3 hrs with temperature if 52F, milk 45F , taka dali Stop Sale issued on time/temperature control for safety food due to. Chicken curry with temperature of 45 F. Taka dali kept cold holding in walk overnight with temperature of 45F Mixed vegetables kept cold holding on walk in cooler with temperature of 46F Yogurt garlic sauce kept cold holding in walk in cooler overnight with temperature of 46F Butter chicken cooling for 3 hrs on reach in cooler located in cook line with temperature of 91F Milk kept cold holding overnight in reach in cooler in cook line with temperature of 45F. Cooked lamb cold holding in walk in cooler overnight with temperature of 45F .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cook line make table
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw ground meat stored over cooked chicken in walkin cooler .
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw lamb in reach in cooler by microwaves.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dm chlorine with 0 ppm. Rechecked after primed 100

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