Blended Bistro & Boba
Last inspected: Feb 2, 2026
58
Score
Going back to 2022, Blended Bistro & Boba has 10 inspections in the public record. The most recent visit was on Feb 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent visits have produced comparable findings, with counts hovering near 10 violations per visit.
When inspectors have written things up, “bowl or other container with no handle used to dispense food” has been the most frequent reason, cited seven times.
By comparison, the average Orlando facility scores 79, putting Blended Bistro & Boba on the weaker side. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
2
Major latest
7
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By ice machine front service counter. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink. By ice machine front service counter. **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Togo plastic containers used to scoop sugar and flour containers underneath prep counter. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers and equipment at back of the house kitchen. **Repeat Violation**
23-24-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop and knife in standing water 67F . Employee removed. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Multiple towels underneath cutting boards.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment on cooks line. **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on prep table, and beef thawing in standing water in 3 compartment sink. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line **Repeat Violation**
36-27-5
58
Aug 8, 2025
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter by ice machine. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At front service counter. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Sugar and flour containers underneath prep counter. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers at back of the house. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility front and back of the house. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout facility. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef on prep table thawing at room temperature. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by mop sink. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment on cooks line. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended** - From follow-up inspection 2025-08-08: **Time Extended**
23-03-4
55
Aug 7, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (49F - Cold Holding); tuna (50F - Cold Holding) in reach in front service counter cooler over 4 hours. Operator discarded **Warning** - From follow-up inspection 2025-08-07: Salmon 44-48f tuna 44-48, milk 58F, corn 51, rice 56, tofu 46 in reach in overnight per operator front service cooler. Operator discarded all food items . **Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter by ice machine. - From follow-up inspection 2025-08-07: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At front service counter. - From follow-up inspection 2025-08-07: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Sugar and flour containers underneath prep counter. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers at back of the house. - From follow-up inspection 2025-08-07: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility front and back of the house. - From follow-up inspection 2025-08-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment on cooks line. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout facility. - From follow-up inspection 2025-08-07: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef on prep table thawing at room temperature. **Repeat Violation** - From follow-up inspection 2025-08-07: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by mop sink. - From follow-up inspection 2025-08-07: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink. - From follow-up inspection 2025-08-07: **Time Extended**
42-01-4
47
Aug 6, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (49F - Cold Holding); tuna (50F - Cold Holding) in reach in front service counter cooler over 4 hours. Operator discarded **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front service counter by ice machine.
31B-02-4
Intermediate - No soap provided at handwash sink. At front service counter.
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Sugar and flour containers underneath prep counter. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in coolers at back of the house.
23-24-4
Basic - Floor soiled/has accumulation of debris. Underneath all equipment throughout facility front and back of the house.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment on cooks line. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout facility.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef on prep table thawing at room temperature. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by mop sink.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink.
42-01-4
47
Jan 8, 2025
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
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/ **Repeat Violation**
53A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Sugar and flour containers underneath prep counter. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All equipment door handles back of the house.
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter by reach in freezer with boba.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, gaskets in all reach in coolers, fryers, side of fryers and all cooking equipment.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers throughout facility.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and beef thawing at room temperature by 3 compartment sink.
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. By mop sink.
42-01-4
55
Jul 19, 2024
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
32
Feb 20, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce in water 76 Rice noodles 66, 65, 66 Insufficient ice bath. Less than 4 hrs
03A-02-5
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cut carrots in to go bags.
14-15-4
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 food handlers, manager arrived during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Frozen shrimp not labeled.
02C-02-5
Basic - Ceiling/ceiling tiles/vents and walls soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Dead roaches on premises. 4 Under dry storage area by mop sink 2 behind stove and cooking equipment. **Corrected On-Site**
35A-03-4
Basic - Floor soiled/has accumulation of debris. Behind all cooking equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons, knife on front counter standing water 75. Strainer in water 88
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In milk tea cooler.
05-09-4
Basic - Plumbing system in disrepair. Water facet by wok not working using garden hose to clean wok.
29-08-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Front sauce cooler.
14-33-4
Basic - Reuse of single-service or single-use articles. Reuse of seaweed containers and spice containers.
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen beef on counter. **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
33
Oct 18, 2023
Routine - Food
3 critical violations. 5 major violations. 7 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef individually saran wrapped stored over salmon also Saran wrapped
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken temping at 53F,per operator it was in reach in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken temping at 53F,per operator it was in reach in cooler overnight
03A-02-5
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 operator hand out **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table Interior of black microwave on prep table below silver microwave
22-02-4
Intermediate - Lack of toilet tissue at each toilet. No toilet paper in women's bathroom
32-11-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at frontline
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in spray bottle at front counter with no label
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms for customers and employees use
32-04-4
Basic - Exterior door has a gap at the threshold that opens to the outside Exit door by restrooms
35B-01-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine at frontline
10-12-5
Basic - Stored food not covered. Creamer at frontline with no cover **Corrected On-Site**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by hand washing sink at frontline Walls throughout kitchen
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter and kitchen observed wet wiping cloth stored on make table and counter top
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Creamer at frontline in clear container no label
02D-01-5
27
Mar 17, 2023
Routine - Food
1 critical violation. 5 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef in clear wrap stored over dumplings in reach in freezer on cook line. **Corrected On-Site** **Repeat Violation**
08A-17-6
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade soiled with food debris.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand sink behind front counter.
31A-11-4
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. **Corrective Action Taken**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In bulk container of brown sugar. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. **Repeat Violation**
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on cutting board reach in cooler at front counter. **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor heavily soiled with grease underneath fryers.
36-73-4
Basic - Food stored on floor. Oil stored on floor next to stove on cook line. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in cooler on cook line. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water at front counter. **Corrected On-Site**
10-07-4
Basic - Insect control device installed over food preparation area. Bug zapper over flour and rice in ware washing area.
35B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with sticker on it in reach in cooler at front counter.
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar not labeled. **Corrected On-Site**
02D-01-5
29
Nov 7, 2022
Routine - Food
4 critical violations. 5 major violations. 19 minor violations.
View 28 violations
High Priority - Dented/rusted cans present. See stop sale. 3lbs can of baby corn
01B-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Beef stored above fries and krab Rangoons.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Beef over rice and bean sprouts in reach cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beans sprouts less than 2 hours per operator 77f. Operator put ice on sprouts. repeat high priority violations may result in administrative complaint. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Seasoning and container lids stored in hand sink on cook line. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink behind front counter.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. Facility has thermometer but it has no batteries.
05-08-4
Intermediate - No soap provided at handwash sink. At hand sink behind front counter.
31B-03-4
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
Basic - Bowl or other container with no handle used to dispense food. Bowl in bulk containers of rice and sugar.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach in cooler doors in kitchen.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee eating in a food preparation or other restricted area. On the prep table above bulk containers.
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Bottom front casing of stand up reach in cooler broken.
14-11-5
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements.
51-09-4
Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider.
51-15-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in dry storage.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between reach in cooler doors. **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. All microwave and toaster ovens soiled with food debris.
22-08-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink behind front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled with grease.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Rice,beans sprouts and krab Rangoon in reach in cooler.
08B-12-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Single service utensils At front counter **Corrected On-Site**
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. All walls throughout kitchen.
36-27-5
13
Frequently Asked Questions
When was Blended Bistro & Boba last inspected?
The most recent health inspection at Blended Bistro & Boba on file is from Feb 2, 2026. The public record contains 10 inspections in total.
What is the most common violation at Blended Bistro & Boba?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited seven times, more than any other issue at Blended Bistro & Boba.
How does Blended Bistro & Boba compare to other restaurants in Orlando?
Blended Bistro & Boba most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Blended Bistro & Boba's inspection record improved over time?
Results have been roughly steady. Inspections at Blended Bistro & Boba have averaged around 10 violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Blended Bistro & Boba 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 Blended Bistro & Boba inspected?
Based on the inspection history on file, Blended Bistro & Boba is inspected around three times per year on average.
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