Daood Basha
Last inspected: Mar 16, 2026
100
Score
Daood Basha appears in inspection records 10 times, starting in 2022. The most recent visit was on Mar 16, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
Across the inspection history, “wall soiled with accumulated grease, food debris, and/or dust” is the issue that surfaces most often, recorded four times.
Compared to the broader Orlando restaurant scene, where the average is 79, this is a stronger showing. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 16, 2026
Complaint Partial
No violations found.
100
Mar 4, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -panini sandwich press interior soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -clean spoons on clean equipment shelves across from ice machine not inverted
24-05-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line
22-08-4
Basic - Soiled dry wiping cloth in use. On cooks line, operator discarded **Corrected On-Site**
21-10-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish machine area **Repeat Violation**
36-27-5
70
Aug 1, 2025
Complaint Full
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Mouthwash, bandaged on table with cleaned plates/removed immediately/ **Corrected On-Site**
41-10-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public./walk in cooler/ **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./under sandwich presser soiled/cleaned immediately/ **Corrected On-Site**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner./two pieces of raw beef thawed in room temperature/operator turned on running water/ **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind 3 compartment sink.
36-27-5
Basic - Working containers of food removed from original container not identified by common name./corn starch/container under back kitchen prep table.
02D-01-5
58
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach and soap on seasoning shelf next to baking soda and pickles. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in the kitchen soiled.
22-02-4
Basic - Equipment in poor repair. 3 compartment sink
14-11-5
Basic - Hole in or other damage to wall. Holes in wall by 3 compartment sink.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at cook line
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler behind front counter Reach in at cook line
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwashing area
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink in back kitchen area.
29-11-4
58
Oct 4, 2024
Routine - Food
No violations found.
100
Aug 6, 2024
Routine - Food
3 critical violations. 2 major violations. 10 minor violations.
View 15 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 http://www.myfloridalicense.com/DBPR/hotels-restaurants/ **Warning**
50-08-7
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 flying insects by dish area.
35A-02-6
High Priority - Toxic substance/chemical improperly stored. Glass cleaner on shelf with Silverware. **Corrected On-Site**
41-10-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Advised to get chlorine test strips as operator has chlorine sanitizer but no test kit.
16-37-1
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand wash at front counter area.
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Long white cutting board on prep table.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table.
40-06-5
Basic - Floor tiles missing and/or in disrepair. Missing tiles at entrance to the kitchen from front counter and kitchen area.
36-17-5
Basic - Hole in or other damage to wall. Several holes in the wall at prep area in the kitchen.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave by cooks line
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior reach in coolers and freezers
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -cooler to the left of cooks line. -cooler across from Blodgett oven by cooks line -reach in freezer in prep area
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Plastic knives at front counter.
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce and carrots over cooked soup in walk in cooler.
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -wall by 3 compartment sink and dish washer area.
36-27-5
32
Apr 17, 2024
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at three compartment sink. **Warning**
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-2024. **Warning**
50-17-3
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. Provided to operator. **Corrected On-Site** **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand mixer stored in food preperation area., hand sink. **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site** **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at front counter handwash sink. **Corrected On-Site** **Warning**
31B-02-4
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. Provided to Operator **Corrected On-Site** **Warning**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked wheat in walk in cooler prepared 24 hours atom, not datemarked. **Corrected On-Site** **Warning**
02C-02-5
Basic - Floor tiles missing and/or in disrepair, at front counter. **Warning**
36-17-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open water bottle on food preparation area, cutting board. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment in poor repair. Dish machine is not in operation. **Warning**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
Basic - No Heimlich maneuver/choking sign posted. **Warning**
51-13-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
Basic - No handwashing sign provided at front counter hand sink used by food employees. **Warning**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is laden with grease. **Warning**
23-03-4
22
Oct 31, 2023
Routine - Food
5 critical violations. 7 major violations. 2 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef in walk in cooler. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Counter top rice (68F -Cold Holding)/2 hours . Operator refrigerated. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chick peas 47F placed overnight. Operator instructed to discard. **Corrective Action Taken** **Warning**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. **Warning**
01B-36-5
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. **Corrected On-Site** **Warning**
22-41-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Cheesecake opened on 3- days ago at front counter, Not date marked. **Corrected On-Site** **Warning**
02C-03-5
Intermediate - Food preparation area, handwash sink not accessible for employee use at all times, blocked by a chair. **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Cooking utensil stored in food preparation area ,hand sink. **Corrected On-Site** **Warning**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Corrected On-Site** **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Corrected On-Site** **Warning**
05-08-4
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. **Corrected On-Site** **Warning**
11-26-1
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee washware handwash sink. Hot water is shut off . **Corrected On-Site** **Warning**
27-16-4
Basic - Plumbing system in disrepair, pipe under food preparation area hand sink disconnected. **Corrected On-Site** **Warning**
29-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
21
Jun 28, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat skewer over cut cauliflower and falafel mix **Corrected On-Site**
08A-05-6
Basic - Clean silverware not stored inverted or in a protected manner. On top,of table when entering the kitchen **Corrected On-Site**
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 79F Washed and then placed in pan on grill then was 147F **Corrected On-Site**
10-07-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
74
Dec 28, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw beef and raw whole shell eggs over unwashed vegetables in the walk-in cooler
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times by three compartment sink.
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In reach in cooler
02C-02-5
Basic - Hole in or other damage to wall above rice cooker
36-24-5
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottle of water in reach in freezer
12B-13-4
61
Frequently Asked Questions
When was Daood Basha last inspected?
The most recent health inspection at Daood Basha on file is from Mar 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Daood Basha?
Across the inspection record, “wall soiled with accumulated grease, food debris, and/or dust” has been cited four times, more than any other issue at Daood Basha.
How does Daood Basha compare to other restaurants in Orlando?
Daood Basha most recently scored 100 out of 100, which is higher than the Orlando average of 79.
Has Daood Basha's inspection record improved over time?
Yes. Recent inspections at Daood Basha have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Daood Basha 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 Daood Basha inspected?
Based on the inspection history on file, Daood Basha is inspected around three times per year on average.
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