ORLANDO, FL. An inspector visiting Seasons of India on South Orange Blossom Trail on May 27 documented food sourced from unapproved or unknown suppliers, a finding that means there is no paper trail if a customer gets sick and no guarantee the ingredients ever passed a federal safety inspection.
That was one of ten high-severity violations recorded that day. The restaurant was not closed.
What Inspectors Found
The ten high-severity violations covered nearly every major failure category in Florida's food safety code. Inspectors cited inadequate handwashing, improper handwashing technique, food contact surfaces that were not properly cleaned or sanitized, and food documented as being in poor condition or adulterated.
The restaurant was also cited for not cooking food to required minimum temperatures and for having no consumer advisory posted for raw or undercooked items on the menu. Toxic substances were improperly identified, stored, or used. No person in charge was present or performing supervisory duties during the inspection.
Two intermediate violations rounded out the report: single-use items being reused and inadequate or improperly maintained toilet facilities.
What These Violations Mean
The food sourcing violation is among the most consequential on the list. When a restaurant obtains ingredients from unapproved or unknown suppliers, those products have bypassed USDA and FDA inspection processes. If a customer falls ill, investigators have no supply chain to trace and no way to identify whether other people bought contaminated product from the same source.
The undercooking citation compounds that risk directly. Salmonella survives in poultry held below 165 degrees Fahrenheit. At Seasons of India, inspectors found food not brought to required minimum temperatures, meaning any pathogens present in the raw product had a pathway to the plate.
The handwashing violations, two of them, are not redundant. One citation covers whether employees washed their hands at all. The second covers whether they used correct technique. Both were cited here, meaning inspectors observed failures at both steps of the most basic contamination barrier in any kitchen.
The illness-reporting violation is the one that most directly affects the dining room. A food worker who does not report symptoms and continues handling food is the primary transmission route for norovirus and other pathogens. That violation, combined with the absence of a functioning person in charge, describes a kitchen with no accountability at either end of the line.
The Longer Record
Seasons of India: Inspection History
Three inspections are on record for this location. The December 2025 visit produced no high-severity violations and no intermediate violations. Two months later, in March 2026, inspectors returned and found ten high-severity violations and two intermediate ones.
The May 2026 inspection produced an identical count: ten high-severity, two intermediate. Across those two most recent visits, the restaurant accumulated 35 total violations on record, with 20 of them classified at the highest severity level.
That pattern matters. A facility showing zero violations in December and ten high-severity violations in March could be explained as a sudden deterioration. A facility showing the same ten high-severity violations in May, after being inspected and cited in March, is a different story.
The restaurant has never been emergency-closed. State records show no prior closures at this location.
Still Open
Florida's emergency closure authority is triggered when an inspector determines an imminent threat to public health exists. The inspector who visited Seasons of India on May 27 documented food from unknown sources, undercooked food, unsanitized food contact surfaces, improperly stored toxic substances, employees not reporting illness, and no manager present.
The inspector left. The restaurant stayed open.