Bento Asian Kitchen + Sushi
Last inspected: Jan 7, 2026
100
Score
Bento Asian Kitchen + Sushi has been inspected nine times since 2022. The most recent visit was on Jan 7, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Performance has remained roughly level over recent inspections, averaging near four violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged three times.
The city-wide average for Winter Park sits at 83, putting Bento Asian Kitchen + Sushi on the better side of that line. The file should reassure diners considering a visit.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
No violations found.
100
Jan 6, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 48F, cooked shrimp 48F, cut tomatoes 50F, noodles 50F. Per operator placed less than 2 hours. Operator placed items in ice of temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with trash can at prep station **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at front counter **Corrected On-Site**
41-17-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at cook line internal temperature 48F **Warning**
14-74-7
Basic - Ripped/worn tin foil used as shelf cover. Prep tables
14-20-4
58
Jul 17, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Floor area(s) covered with standing water. Under 3 compartment sink and under 2 door reach in cooler prep station
36-22-4
90
Jan 27, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with cart at prep station
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
21-12-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in cooler soiled with debris at cook line
22-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 72F at cook line **Repeat Violation**
10-07-4
78
Jul 24, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Food in Good Condition, Safe, and Unadulterated
FL-13
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Jan 11, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill egg wash 60° stored over ice. The pan with the egg dose not touch the ice , it is sitting above. Recommend adding more ice to the lower pan or place in a deeper pan
03A-02-5
Basic - Equipment in poor repair. Hinge to the right door of the main line make cooler is loose, doors will not work independently (door will not close tightly on its own )
14-11-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at the sushi station
08B-17-4
78
Aug 15, 2023
Routine - Food
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
86
Mar 7, 2023
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee leave the facility through the back door with gloves on and come back in and pick up clean plates and go to the front
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping between 60F.Advised operator to move to walk in **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at cooks line **Corrected On-Site**
31B-02-4
Basic - Clean utensils stored between equipment and wall. Sushi cutter stored between make table **Corrected On-Site**
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at the front line
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in water temping at 90F,operator moved container on to the grill
10-07-4
Basic - Open dumpster lid.
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the front line **Corrected On-Site**
21-12-4
52
Aug 4, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed out container in the hand washing sink located in the front line
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in cooks line held at 87F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The area between the grill and fryers have grease and debris build up
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. Prep table cutting board one and three in the front line
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Some dishes in storage area have nesting **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Second prep table in cooks line, the door on the right side does not close properly
14-11-5
70
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 Jan 7, 2026. The public record contains nine inspections in total.
What is the most common violation at Bento Asian Kitchen + Sushi?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Bento Asian Kitchen + Sushi.
How does Bento Asian Kitchen + Sushi compare to other restaurants in Winter Park?
Bento Asian Kitchen + Sushi most recently scored 100 out of 100, which is higher than the Winter Park average of 83.
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 four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Bento Asian Kitchen + Sushi 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 Bento Asian Kitchen + Sushi inspected?
Based on the inspection history on file, Bento Asian Kitchen + Sushi is inspected around three times per year on average.
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