What is Ambar India Restaurant's health inspection score?

Ambar India Restaurant has a SafeDine safety score of 60 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Ambar India Restaurant last inspected?

Ambar India Restaurant was last inspected on June 5, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Ambar India Restaurant have?

Ambar India Restaurant has 54 total violations across 1 inspection on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Ambar India Restaurant safe to eat at?

Ambar India Restaurant has a safety score of 60/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Ambar India Restaurant serve?

Ambar India Restaurant serves American cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Ambar India Restaurant

Name: Ambar India Restaurant
Address: 350 LUDLOW AV, Cincinnati, 45220
Rating: 60

350 LUDLOW AV, Cincinnati

Last Inspected: 6/5/2026

Own or manage this restaurant?

Claim it to unlock analytics →

0Fair

American•N/A

Ranked #531 of 533 in N/ABetter than 22% of american restaurants

Declining

10 inspections

Last: Jun 5, 2026

high confidence

Directions Order

Inspections

30%

Clean Rate

5.4

Avg Violations

This month

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature control

Food not kept at safe temperatures — risk of bacterial growth

12x

Cross-contamination

Raw and cooked foods not properly separated

Pest issues

Evidence of pests found during inspection

Other violation

Regulatory compliance issue

11x

Food storage

Food not properly stored or protected

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-26

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-0 pts

Potential hazards • 5 pts each

Basic

-24 pts

Best practices • 2 pts each

Inspection Timeline

-22 pts

Latest

100% weight

100

2nd

60% weight

3rd

30% weight

Real-time Score: 74/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (60/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

Open location in Google Maps →

350 LUDLOW AV, Cincinnati, FL 45220

Open in Maps

View Menu Order Online

Violation Timeline

Sep 2024

1 inspections

1 basic

Sep

Oct 2024

1 inspections

1 basic

Dec 2024

3 inspections

11 basic

Dec

Apr 2025

2 inspections

13 basic

Nov 2025

2 inspections

8 basic

Nov

Jun 2026

1 inspections

20 basic

Inspection History

10 records on file

9 Routine1 Complaint

Jun 26

Routine InspectionLatest

20 Basic

20 total

60/100inspection score

−40 pts

Basic (20)

−40 pts

3.2(K)3.2(K) - In-use utensils - between-use storage−2
4.8(E)(1)4.8(E)(1) - Equipment, Utensils, Linens - Storage−2
3701-21-223701-21-22 - Food Choking Standards−2
4.4(A)(2)4.4(A)(2) - Equipment - Good Repair and Proper Adjustment−2
4.1(Z)4.1(Z) - Temperature Measuring Device - Functionality−2
6.4(J)(2)6.4(J)(2) - Using Dressing Rooms and Lockers−2
6.4(B)(1)6.4(B)(1) - Cleaning- Frequency and Restrictions−2
4.4(P)4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2
3.4(G)(4)3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
2.4(B)(1)2.4(B)(1) - IV. Demonstration of Knowledge - Demonstration of Knowledge−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
6.1(M)6.1(M) - Outer Openings - Protected−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
6.4(N)(1)6.4(N)(1) - Maintaining premises: unnecessary items and litter.−2
6.4(F)6.4(F) - Drying Mops−2
3.2(C)(1)(a)3.2(C)(1)(a) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2

Base deductions−40 pts

Nov 25

Routine InspectionClean

No violations

100/100inspection score

Nov 25

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.5(D)(6)3.5(D)(6) - Other Forms of Information−2
4.4(S)(1)4.4(S)(1) - Single-service articles and Single-use Articles - Use Limitations−2
2.2(C)2.2(C) - III. Preventing Contamination by Hands - Hands and arms - When to Wash−2
7.0(B)7.0(B) - X. Chemical - Working Containers - Common Name−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
4.5(A)(1)4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch−2
3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves - Use Limitation−2
4.4(I)4.4(I) - Manual warewashing: Wash Solution Temperature−2

Base deductions−16 pts

Apr 25

Routine InspectionClean

No violations

100/100inspection score

Apr 25

Routine Inspection

13 Basic

13 total

74/100inspection score

−26 pts

Basic (13)

−26 pts

3.4(I)(2)3.4(I)(2) - VI. Time/Temperature Controlled Safety Food - Time as a public health control−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding−2
3.4(D)(1)3.4(D)(1) - VI. Time/Temperature Controlled Safety Food - Cooling−2
3.2(C)(1)(H)3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation−2
3.2(M)(2)(a)3.2(M)(2)(a) - Wiping cloths - use limitation−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
2.4(C)(15)2.4(C)(15) - IV. Demonstration of Knowledge - Person in charge - duties−2
4.5(D)4.5(D) - Nonfood-contact surfaces - cleaning frequency−2
4.5(A)(2)(3)4.5(A)(2)(3) - Food-Contact Surfaces of Cooking Equipment and Pans and Nonfood-Contact Surfaces Equipment−2
3.2(D)3.2(D) - Food Storage Containers - Identified with Common Name of Food−2
2.4(C)(8)2.4(C)(8) - IV. Demonstration of Knowledge - Person in charge - duties−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(a)3.4(F)(1)(a) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Hot Holding−2

Base deductions−26 pts

Dec 24

Routine InspectionClean

No violations

100/100inspection score

Dec 24

Routine Inspection

3 Basic

3 total

94/100inspection score

−6 pts

Basic (3)

−6 pts

7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2

Base deductions−6 pts

Dec 24

Routine Inspection

8 Basic

8 total

84/100inspection score

−16 pts

Basic (8)

−16 pts

3.2(N)(1)3.2(N)(1) - VII. Protection from Contamination - Gloves−2
7.0(B)7.0(B) - X. Chemical - Poisonous/toxic material−2
3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2
3.4(F)(1)(b)3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding−2
3.2(C)(1)3.2(C)(1) - VII. Protection from Contamination - Preventing Contamination by Separation, Packaging, and Segregation−2
3.2(Q)3.2(Q) - Food Storage−2
3.4(E)(1)3.4(E)(1) - VI. Time/Temperature Controlled Safety Food - Cooling methods−2
4.8(E)(1)4.8(E)(1) - Equipment, utensils, linens, single-service articles, and single-use articles - storage−2

Base deductions−16 pts

Oct 24

Complaint Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

3.4(G)(1)3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking−2

Base deductions−2 pts

Sep 24

Routine Inspection

1 Basic

1 total

98/100inspection score

−2 pts

Basic (1)

−2 pts

4.5(A)(2)(3)4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils−2

Base deductions−2 pts

Community Reviews

No reviews yet. Be the first to share your experience!

Leave a Review

Community Safety Reports

No reviewed safety reports. Help keep others safe by reporting any food safety concerns.

Data source: Florida DBPR · Official government inspection records

Grading System

85 – 100
Excellent
70 – 84
Good
Below 70
Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

Explore More

Restaurants in Cincinnati American Restaurants Best in Cincinnati All Ohio Restaurants