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Licensee
Name:
AROMA INDIAN CUISINE
License Number:
SEA6012913
Rank:
Seating
License Expiration Date:
12/01/2026
Primary Status:
Current
Secondary Status:
Active
Location Address:
731 VILLAGE BLVD UNIT 110 WEST PALM BEACH, FL 33409
Inspection Information
Inspection Type
Inspection Date
Result
High Priority Violations
Intermediate Violations
Basic Violations
Complaint Full
01/12/2026
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
3
3
1
Violations:
A summary of the violations found during the inspection are listed below.
The department cites violations of Florida's sanitation and safety laws,
which are based on the standards of U.S. Food and Drug Administration's Food Code.
High Priority violations are those which could contribute directly to a foodborne
illness or injury and include items such as cooking, reheating, cooling and hand-washing.
Intermediate violations are those which, if not addressed, could lead to risk factors
that contribute to foodborne illness or injury. These violations include personnel training,
documentation or record keeping and labeling. Basic violations are those which are considered
best practices to implement. While most establishments correct all violations in a timely
manner (often during the inspection), the division's procedures are designed to compel
compliance with all violations through follow-up visits, administration action or closure
when necessary.
High Priority - Observed: Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dlshmachine is repaired and sanitizing properly.
Dishwasher (Chlorine 0ppm).
Advised Operator to manually sanitize dishes until machine repaired.
**Repeat Violation** **Admln Complaint••
Priority: High Priority
High Priority - Observed: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Employee(s) entered kitchen from rear exit door and dining room door and began preparing food for customers without washing hands. Advised Operator of proper hand washing requirements. Priority: High Priority
Basic - Observed: Expo line flip top reach-in cooler Interior/shelves have accumulation of soli residues. Advised Operator to clean/sanitize interior. Priority: Basic
Intermediate - Observed: No paper towels or mechanical hand drying device provided at both hand wash sinks In kitchen. Operator provided for one only. Priority: Intermediate.
Intermediate - Observed: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Walk-in cooler; cooked rice, cooked vegetables, cooked goat, cooked chicken no date.
Operator stated Items cooked between 1-3 days prior.
Advised Operator of date marking requirements.
Priority: Intermediate
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
At walk-In cooler; cooked rice (46F • Cold Holding); cooked chicken (46F - Cold Holding).
Operator stated not prepared or portioned today, removed from/held out of temperature control for less than 1 hour, moved to walk in freezer. **Corrective Action Taken••
Priority: High Priority
Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail.
If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one.
The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public.
Please see our Chapter 455 page to determine if you are affected by this change.
