Bento Cafe
Last inspected: Mar 16, 2026
11
Score
Public records show eight inspections at Bento Cafe stretching back to 2022. The most recent visit was on Mar 16, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around nine violations per visit lately, up from roughly four violations before.
“Accumulation of black/green mold-like substance” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Orlando average 79, so Bento Cafe trails the local norm. This restaurant has more on its record than most do.
8
Inspections
8
Critical latest
3
Major latest
14
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
8 critical violations. 3 major violations. 14 minor violations.
View 25 violations
High Priority - Hose attached to dipperwell faucet eliminating required air gap. Hose on mop sink floor. Inspector corrected by picking from floor.
29-46-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in same shelve as raw pork. Properly stored **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles kept cooling overnight in walk in cooler with temperature of 46F. Raw chicken stored on reach in cooler across from grill, kept for over 4 hrs with temperature of 68F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken with temperature of 68F kept for over 4 hrs in reach in cooler across from grill. Ribs kept in reach in cooler for 1hr with the of 54F Noodles kept overnight in walk in cooler with temperature of 45F. Krab mix stored in walk in cooler for less than 4 hrs with temperature of 44F .
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
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 . Cookedchicken kept on time for 1.5 NO time control on boba kept in front counter for 2.5 hrs NO time control for hot buffets for food kept for 1hr 10 minutes . Fried rice, noodles , our on chicken, spicy bourbon, vegetables, orange chicken, , Mongolian beef . Kung pao, Korean bites, bbq pork, Cajun potatoes, green bean chicken, tofu, green beans, mushrooms, egg roll, spring rolls, cheese rangons.
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Bbq ribs kept in rack located in cook line with temperature of 83F and ribs kept on grill 110 F kept for 1.5 hrs . Ask manager to reheat to 165F , manager reheated Corrective Action Taken** **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vac flow preventer on splitter that has hose attached.
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener dirty , cleaned . **Corrected On-Site**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located by ice machine. Added paper towels
31B-02-4
Intermediate - No soap provided at handwash sink. No soap on sink located in cook line , added soap Corrected On-Site** **Corrected On-Site**
31B-03-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted **Corrected On-Site**
24-05-4
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. Cooler with temperature of 70F.
14-74-7
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Removed Corrected On-Site** **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee placed hat on head . Corrected On-Site** **Corrected On-Site**
13-03-4
Basic - Faucet/handle missing at plumbing fixture. Broken handle for hot water in hand sink located by utility sink.
29-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup on freezer floor.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on grill handle
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Removed **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods filters over grill.
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Standing water in reach in cooler across from woks.
29-49-6
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in floor under utility sink. Removed splitter Corrected On-Site** **Corrected On-Site**
29-20-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers and jalapeños stored over cut cabbage in walk in cooler. **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Black sauce in plastic container no name **Corrected On-Site**
02D-01-5
11
Dec 10, 2025
Food-Licensing Inspection
No violations found.
100
Nov 17, 2025
Food-Licensing Inspection
1 critical violation. 1 major violation.
View 2 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Unable to provide license during licensing inspection due to warning for plan review.
50-08-7
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Dish machine removed and no plan submitted . Per operator prior operator removed dish machine.
51-16-7
78
Oct 24, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Handwash sink not accessible for employee use at all times. Trash cans at end of cookline and by front prep cooler opposite cookline
31A-09-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers and metal pans
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Hand sink at left entrance to cook line faucet is leaking. Operator is aware and has repairs scheduled
29-11-4
82
May 13, 2024
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Records/documents for required employee training do not contain all of the required information. Date of birth missing in some employee food handler certification
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold- like substance in ice bin in drink station
22-20-5
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris in dishwasher area
36-73-4
82
Oct 19, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.Chlorine sanitizer 0ppm. 100 ppm. **Corrected On-Site**
22-41-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Floor soiled/has accumulation of debris.Grease build up on floor behind equipment.
36-73-4
Basic - Hood filter missing from automatic fire suppression/exhaust system.Missing over stove.
14-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
70
Feb 3, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - Water pressure lacking at fixtures that require the use of water.Not enough pressure on hot water at hand wash sink located on drinks counter. Inspector left water running and flow substantially decreased.
27-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand wash sink located at drink counter with temperature of 79F.
27-16-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair.Missing tiles over dish machine.
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Employee preparing rice while wearing multiple bracelets.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Plastic containers stored over three bay sink.
24-08-4
Basic - Floor area(s) covered with standing water.Standing water on walk in cooler floor.
36-22-4
64
Aug 1, 2022
Routine - Food
4 critical violations. 2 major violations. 10 minor violations.
View 16 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.Employee in sushi area start to work with out washing hands and put gloves on.
12A-07-5
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee that works in sushi area came from kitchen while drinking from his cup. Grab a pair of gloves and start working. No hand wash, .
12A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.All food items stored overnight in reach in cooler by oven. Fried white meat 56F, fried dark meat 56F, tofu 61, dumplings 45, krab Rangoon's 48F. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Liquid eggs 50F kept in reach in cooler with ambient air cooling of 48F. Fried dark meat chicken 56F, fried white chicken meat 56F, tofu 61 , dumplings 45F, krab Rangoon's 48F
03A-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.Hand sink in sushi area with water temperature of 85F.
27-16-4
Intermediate - Spray bottle containing toxic substance not labeled.Degreaser bottle stored under hand wash sink by dish area no label.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.Dust on multiple ceiling tiles in kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drink stored over prep table in cook-line . **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee bagging cooked chicken and no beard guard used. **Corrected On-Site**
13-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor area(s) covered with standing water.Standing water in dish area floor.
36-22-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.Scoop use in tea area stored in water with temperature of 45F.
10-07-4
Basic - Standing water in bottom of reach-in-cooler.Standing water in reach in cooler across by woks.
29-49-6
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Cooling drawers gaskets in sushi area have mold like substance.
22-16-4
27
Frequently Asked Questions
When was Bento Cafe last inspected?
The most recent health inspection at Bento Cafe on file is from Mar 16, 2026. The public record contains eight inspections in total.
What is the most common violation at Bento Cafe?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Bento Cafe.
How does Bento Cafe compare to other restaurants in Orlando?
Bento Cafe most recently scored 11 out of 100, which is lower than the Orlando average of 79.
Has Bento Cafe's inspection record improved over time?
No. Recent inspections at Bento Cafe have averaged around nine violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Bento Cafe means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Bento Cafe inspected?
Based on the inspection history on file, Bento Cafe is inspected around two times per year on average.
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