Black Bean Deli
Last inspected: Mar 11, 2026
70
Score
Going back to 2022, Black Bean Deli has nine inspections in the public record. On Mar 11, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Performance has remained roughly level over recent inspections, averaging near five violations each time.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
Black Bean Deli's latest score of 70 falls below the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Handwash sink used for purposes other than handwashing. Washing produce in hand wash sink at cook line. Operator removed produce **Corrected On-Site**
31A-11-4
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/ 3 employees back of house. 3 employees front of house
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled with dust.
23-03-4
Basic - Equipment in poor repair. Torn Gaskets reach in cooler at front counter.
14-11-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with grease at cook line next to reach in cooler
36-27-5
70
Sep 17, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Diced tomatoes 53°F on prep station. Employee dumped melted ice and refilled container with ice for temperature recovery. **Corrective Action Taken**
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. Butter at sandwich station no time mark. Employee marked butter. **Corrected On-Site**
03F-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. Person in charge Austin no CFM or employee food handlers.
53A-02-7
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/
53A-05-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pipes by reach in cooler on cooks line.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
36-27-5
55
Jan 9, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter no vacuum breaker **Repeat Violation**
29-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exhaust fan at sandwich area soiled
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and wall at exhaust fan soiled
36-34-5
78
Sep 13, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink with splitter has no vacuum breaker
29-42-4
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 and the time removed from temperature control cannot be determined. No time mark for butter on counter. Employee put time mark **Corrected On-Site**
03F-02-5
74
Feb 6, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-06: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls and ceiling in walk-in-cooler soiled - From follow-up inspection 2024-02-06: **Time Extended**
23-03-4
86
Jan 18, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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. No time mark for liquid eggs. Operator put time mark on pan. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bibs at mop sink no vacuum breaker
29-34-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator unable to find written plan. Provided operator with new form. **Corrected On-Site**
03F-10-5
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.
53B-14-5
Intermediate - Handwash sink missing in warewashing or food preparation area. Hand wash sink missing in kitchen from plans approved 12-28-12. **Warning**
31A-07-4
Basic - Food storage container/container lid cracked or broken. Clear containers I use for tomatoes chipped. Lid for black beans broken
14-38-4
Basic - Food stored on floor. Oil stored on floor in back storage sheds. Operator placed on shelves
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights on high ceiling at entrance to kitchen not shielded.
38-07-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walls and ceiling in walk-in-cooler soiled
23-03-4
43
Sep 15, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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. Emailed form to operator **Corrected On-Site**
11-27-4
Basic - Food stored on floor. Oil stored on floor in back shed. **Corrected On-Site**
08B-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lights between kitchen and front area not shielded
38-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with poster. He printed and posted sign. **Corrected On-Site**
51-13-4
Basic - Server scooping/portioning food (other than ice and beverages) has ineffective hair restraint. Barista hair restraint effective. Advised manager on duty. **Corrected On-Site**
13-10-4
74
Dec 8, 2022
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. See stop sale. - Commercially processed roasted peppers, and peas on counter at kitchen prep area less than 4 hrs at 68F. Operator discarded items and put new batch on ice.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Cooked onions on stove less than 2 hrs 112F and butter at sandwich make table 104F less than 4 hrs. Operator put pan with onions on stove eye and temperature turned up higher for butter. **Corrective Action Taken**
03B-01-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - Server returned to kitchen and prepared coffee without washing hands. Advised to wash hands before handling food.
12A-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - Operator could not provide written plan that was emailed at last inspection.
03F-10-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - Scoop at kitchen serving station clocked at 73F.
10-07-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with dust. - Slight accumulation on fan guards in walk-in cooler.
23-03-4
Basic - Single-service articles improperly stored. - Box of to go lids and and pan lids on floor in outside shed.
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. - At make table at sandwich station. **Corrected On-Site**
21-12-4
43
Jul 21, 2022
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - Employee on cook line changed gloves without washing hands. Advised to wash hands prior since working with raw and cooked food. Employee threw out gloves, washed hands, and donned new pair of gloves. **Corrected On-Site**
12A-07-5
High Priority - Non-food grade paper/paper towel used as liner for food container. - Container with fresh herbs on a brown paper towel in kitchen near entrance. Advised to use food grade liners. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - Eggs held in pan at prep station at 119F and then fully cooked for immediate service. Advised to add to time plan. Operator added to plan. **Corrected On-Site**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - At bathroom. **Corrected On-Site**
31B-02-4
Basic - Nonfood-contact surface soiled with dust. - Fan guard for walk in cooler.
23-03-4
55
Frequently Asked Questions
When was Black Bean Deli last inspected?
The most recent health inspection at Black Bean Deli on file is from Mar 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Black Bean Deli?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Black Bean Deli.
How does Black Bean Deli compare to other restaurants in Orlando?
Black Bean Deli most recently scored 70 out of 100, which is lower than the Orlando average of 79.
Has Black Bean Deli's inspection record improved over time?
Results have been roughly steady. Inspections at Black Bean Deli have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Black Bean Deli 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 Black Bean Deli inspected?
Based on the inspection history on file, Black Bean Deli is inspected around two times per year on average.
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