14700 TAMIAMI TRAIL N SUITE 10, NAPLES, FL 34110
AROMA INDIAN CUISINE keeps a clean kitchen by state inspection standards. Only minor issues noted in the past year. The trailing-year record shows 12 violations, including 2 high-priority and 0 Emergency Orders of Closure.
Scores higher than 45% of the 1003 inspected restaurants in NAPLES on the trailing-year record.
2 high-priority violations on the trailing-year record — above the Collier County average of 1.9.
Full available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing or expired food manager certification, or employee food-safety training not documented.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Gas appliance or boiler certificate issue.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
Other conditions related to sanitary and safe operation.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Garbage overflowing or uncovered, or the premises not maintained.
Inadequate lighting, or bulbs over food areas not shielded or shatter-protected.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Water not safe, or hot (100°F) and cold water not available under pressure.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Misrepresenting or misbranding food — e.g. selling one product as another.
Missing or expired food manager certification, or employee food-safety training not documented.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Water not safe, or hot (100°F) and cold water not available under pressure.
Misrepresenting or misbranding food — e.g. selling one product as another.
Missing or expired food manager certification, or employee food-safety training not documented.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
The establishment's license expired, not obtained, or not properly displayed.
Other conditions related to sanitary and safe operation.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
The establishment's license expired, not obtained, or not properly displayed.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Electrical wiring or outlets not in good repair.
Other conditions related to sanitary and safe operation.
This visit closed with no further action required.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Electrical wiring or outlets not in good repair.
Other conditions related to sanitary and safe operation.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Electrical wiring or outlets not in good repair.
Other conditions related to sanitary and safe operation.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Other conditions related to sanitary and safe operation.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Employee jackets, phones, drinks, or other personal items stored where they can contaminate food.
Electrical wiring or outlets not in good repair.
This visit closed with no further action required.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Single-use items (cups, straws, to-go containers) stored or handled improperly.
The establishment's license expired, not obtained, or not properly displayed.
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2103596 — you can read the original documents yourself and compare.