Benita's Kitchen
Last inspected: Apr 21, 2026
86
Score
Benita's Kitchen has been inspected 10 times since 2022. The most recent visit was on Apr 21, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Across the inspection history, “no paper towels” is the issue that surfaces most often, recorded four times.
The city-wide average for Orlando sits at 79, putting Benita's Kitchen on the better side of that line. Overall, the inspection record reads well.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in restroom **Corrected On-Site**
31B-02-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -throughout
36-37-5
86
Nov 18, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials BV 11/9/24 - From follow-up inspection 2025-11-18: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** - From follow-up inspection 2025-11-18: **Time Extended**
31B-02-4
82
Nov 17, 2025
Routine - Food
3 critical violations. 2 major violations.
View 5 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator immediately paid **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, fried, plantains, wings,plaintans, cabbage, marinara, chicken, gravy, various gravys (45-62F - Cold Holding) overnight per operator. Advised to immediately discarded. ( corrective action taken) **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Marinara, milk, whipping cream, french vanilla, liver, turkey, spinach, eggs, turkey, ; (46-62F - Cold Holding); in walk in walk in cooler less than 4hrs per operator. Operator moved to other cooler for recovery. ( corrective action taken) -Chicken, potatoes, fried, plantains, wings,plaintans, cabbage, marinara, chicken, gravy, various gravys (45-62F - Cold Holding) overnight per operator. Advised to immediately discarded. ( corrective action taken) **Warning**
03A-02-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Initials BV 11/9/24
53A-03-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
52
Mar 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked. All items prepared on 3/15 per operator - From follow-up inspection 2025-03-18: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Grits, salt, flour ,sugar, - From follow-up inspection 2025-03-18: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Lid to vegetable stew cracked in freezer. - From follow-up inspection 2025-03-18: **Time Extended**
14-38-4
82
Mar 17, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken in steamwell. (105-119F - Hot Holding) less than 4hrs per operator. Operator immediately reheated to 168F for temperature recovery **Corrected On-Site**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. beef stew,meat water, chicken , turkey, garlic, cut cabbage, cooked cabbage milk, 46F-49F cold holding. In walk in cooler overnight per operator. Operator discarded garlic, 6 containers of beef stew. Advised not to serve rest of items to customers **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef stew,meat water, chicken , turkey, garlic, cut cabbage, cooked cabbage milk, 46F-49F cold holding. In walk in cooler overnight per operator. Operator discarded garlic, 6 containers of beef stew. Advised not to serve rest of items to customers **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk in cooler date marked. All items prepared on 3/15 per operator
02C-02-5
Basic - Food storage container/container lid cracked or broken. Lid to vegetable stew cracked in freezer.
14-38-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket of water used for wiping on floor. Operator immediately removed **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Grits, salt, flour ,sugar,
02D-01-5
50
Aug 7, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beans (108F - Hot Holding);. Less than 4 hours on stove. **Repeat Violation**
03B-01-6
Basic - Equipment and utensils not rinsed between washing and sanitizing. Only wash compartment set up. Educated operator.
16-16-4
82
Feb 1, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. bean sauce (120F - Hot Holding); . Less than 4 hours. Manager took to reheat.
03B-01-6
Basic - Food stored on floor. Raw Beef in a pot. Manager picked it up. **Corrected On-Site**
08B-38-4
Basic - Dead roaches on premises. 1 ext to mop sink. Manager cleaned. **Corrected On-Site**
35A-03-4
78
Sep 20, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Personal Cleanliness
FL-40
50
Mar 9, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above sauces and coleslaw on speed rack. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Corrected On-Site**
11-27-4
Intermediate - 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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter light grease build up.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site**
21-38-4
64
Sep 8, 2022
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken, chicken wings, oxtails temperature range 56F - 60F. 10 Lbs each. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken, chicken wings, oxtails temperature range 56F - 60F. 10 Lbs each. **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Washed hands in ware wash sink.
12A-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary ammonium strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 84F max temperature.
27-16-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handle stripped on hand sink .
29-09-4
Basic - Food stored on floor. Containers of meat in walk in cooler.
08B-38-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
43
Frequently Asked Questions
When was Benita's Kitchen last inspected?
The most recent health inspection at Benita's Kitchen on file is from Apr 21, 2026. The public record contains 10 inspections in total.
What is the most common violation at Benita's Kitchen?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Benita's Kitchen.
How does Benita's Kitchen compare to other restaurants in Orlando?
Benita's Kitchen most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Benita's Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at Benita's Kitchen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Benita's Kitchen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Benita's Kitchen inspected?
Based on the inspection history on file, Benita's Kitchen is inspected around three times per year on average.
Nearby Restaurants