Bento Asian Kitchen & Sushi
Last inspected: Dec 12, 2024
61
Score
Public records show six inspections at Bento Asian Kitchen & Sushi stretching back to 2022. The newest entry in the record is dated Dec 12, 2024. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Inspection results have stayed in a similar range over the last few visits, averaging around 10 violations each.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited five times.
By comparison, the average Gainesville facility scores 75, putting Bento Asian Kitchen & Sushi on the weaker side. Nothing in the record is alarming, but there's room to improve.
6
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 12, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab salad (46F - Cold Holding); spicy tuna (46F - Cold Holding) items in top portion of cooler at front counter, other items in cooler were 41F or below, operator added ice. Spicy tuna 39, krab salad 44. **Corrective Action Taken**
03A-02-5
Basic - Cove molding at floor/wall juncture broken/missing. Under Handwash sink on cooks line. **Repeat Violation**
36-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on drying rack above Three compartment sink.
24-08-4
Basic - Equipment in poor repair. Large cutting board on rack behind sushi counter with deep cut marks. Shelf above Three compartment sink the paint is chipping away.
14-11-5
Basic - Floor area(s) covered with standing water. Next to mop sink area.
36-22-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Clear tape on the tops of reach in cooler the edges are becoming soiled. Reach in cooler door jam soiled across from wok station. Reach in freezer door jam soiled across from Three compartment sink. **Repeat Violation**
23-03-4
Basic - Unnecessary items/unused equipment on the premises. 1 fryer and 1 automatic sushi roller.
33-31-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dry storage shelf/ice machine.
36-34-5
61
Jul 11, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
67
Nov 16, 2023
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee adjust hat on head then grabbed a Togo bowl to continue making food for customers.
12A-28-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice time stamp states to discard at 3:04pm observed employee make a sushi bowl with that same rice at 3:35pm.
03F-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. miso soup (112F - Hot Holding) in small steam table on cooks line, the unit was not turned on, operator voluntarily discarded.
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Alexia Kelley 10/2023 expired. **Repeat Violation**
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards are stained on some reach in coolers. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in Handwash sink on cooks line indicating sink was used as a dump sink.
31A-11-4
Basic - Accumulation of debris inside and outside warewashing machine. **Repeat Violation**
16-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent in dining room soiled.
36-34-5
Basic - Equipment in poor repair. Cutting board on prep cart with deep cut marks. Large plastic container on clean dish rack in back with a large crack. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under reach in freezer across from Three compartment sink. Floor near reach in freezer and ice machine standing water.
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoops handle directly touching cut mango chunks in sushi reach in cooler, employee moved handle of spoon off of food. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler food racks. Cooling/prep rolling cart racks are soiled. Reach in cooler gasket soiled in boba area. Drink machine soda nozzle backsplash area. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Mushrooms over cut green onions in walk in cooler, manager stated mushrooms were not washed. Manager moved mushrooms to the bottom. **Corrected On-Site**
08B-17-4
33
Jul 7, 2023
Routine - Food
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi area: tuna (42-44F - Cold Holding); salmon (45F - Cold Holding); shrimp (46F - Cold Holding); krab (45-46F - Cold Holding) ice placed in sushi case. Retemped items tuna 31, salmon 34, krab 40, shrimp 36. Reach in cooler top across from fryers: shrimp (48F - Cold Holding); wonton (47F - Cold Holding) items moved to walk in cooler. Retemped wontons 42, shrimp 41. **Corrected On-Site**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. On liquid egg batter, lo mein noodles, and green beans items listed on application.
03F-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Employee cooking chicken did not know the correct cooking temperature also employees unaware that they are supposed to put egg wash and green beans on time.
53B-16-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 1 manager expired 5/2023 (district manager).
53A-03-7
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior white plate inside ice machine. Walk in cooler food racks. Stained cutting boards on cooks line. Soda nozzles in lobby. **Repeat Violation**
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 employees present no certified manager.
53A-05-6
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee expired.
53B-14-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink next to cups on sauce on front line.
12B-07-4
Basic - Equipment in poor repair. Cutting boards with deep cut marks. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Bell peppers on floor in walk in cooler.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in water at 84F in steam table with green beans and lo mein noodles.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rolling rack with sheets pans on it soiled. Bins soiled holding bagged sauces in walk in cooler. Door jam where the gasket meets the cooler of reach in cooler across from fryer. The door jam of the ice machine lid. Spray hose nozzle soiled at dish machine. **Repeat Violation**
23-03-4
Basic - Standing water in bottom of reach-in-cooler. One reach in cooler on cooks line and reach in cooler across from dish machine.
29-49-6
32
Dec 27, 2022
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee frying chicken with one gloved hand placing raw chicken in cooking oil, when done the glove was discarded and he continued cooking/touching clean utensil handles and removing cooked chicken from oil without washing hands in between.
12A-12-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards that are soiled. Exterior rice cooker/hot holding bin. **Repeat Violation**
22-02-4
Basic - Accumulation of debris on exterior of warewashing machine. The top of machine.
16-21-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers on clean dish rack above back Three compartment sink.
24-08-4
Basic - Equipment in poor repair. Large blue container holding sushi rice soaking in vinegar with a large crack on the side. Multiple cutting boards with deep cut marks.
14-11-5
Basic - Floor area(s) covered with standing water. Next to Handwash sink at wok station.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. At the sushi prep area under board used to cut cucumbers.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan guard. Walk in cooler food storage racks. Spray hose nozzle by dish machine. The back of the fryers. Reach in cooler gaskets on the cooks line. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind trash can at wok station. Floor soiled inside walk in freezer.
36-27-5
55
Jul 5, 2022
Routine - Food
4 critical violations. 1 major violation. 3 minor violations.
View 8 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on pants and didn't wash hands before putting on gloves. Manager had employee wash hands and put on gloves. **Corrective Action Taken**
12A-28-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in sushi area time marked to expire at 2:50 pm, inspector had employee discard rice at 3:10 pm.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Rice in sushi area time marked to expire at 2:50 pm, inspector had employee discard rice at 3:10 pm.
03F-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Hose side of splitter in mop sink. **Repeat Violation** **Admin Complaint**
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in sushi prep area. **Repeat Violation**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above front line reach-in cooler. Manager removed drink. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents above fryers. Walk-in cooler gasket. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To containers on shelf in kitchen. Manager turned containers over. **Corrected On-Site**
25-06-4
43
Frequently Asked Questions
When was Bento Asian Kitchen & Sushi last inspected?
The most recent health inspection at Bento Asian Kitchen & Sushi on file is from Dec 12, 2024. The public record contains six inspections in total.
What is the most common violation at Bento Asian Kitchen & Sushi?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Bento Asian Kitchen & Sushi.
How does Bento Asian Kitchen & Sushi compare to other restaurants in Gainesville?
Bento Asian Kitchen & Sushi most recently scored 61 out of 100, which is lower than the Gainesville average of 75.
Has Bento Asian Kitchen & Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Bento Asian Kitchen & Sushi have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bento Asian Kitchen & Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bento Asian Kitchen & Sushi inspected?
Based on the inspection history on file, Bento Asian Kitchen & Sushi is inspected around two times per year on average.
Nearby Restaurants