Hop Bo Chinese Food
Last inspected: Mar 5, 2026
41
Score
Hop Bo Chinese Food appears in inspection records eight times, starting in 2022. The latest inspection on file is from Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 10 violations per visit.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited three times.
Hop Bo Chinese Food's latest score of 41 falls below the Orlando average of 79. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
1
Major latest
10
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauce at the walk-in cooler . Operator switch it . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (69F - Cold Holding); steamed broccoli (69F - Cold Holding)left out at the cook line . Operator stated it's been out for less than 2.5 hours and moved it back to the cooler to cool down **Corrective Action Taken**
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser no label . Operator label it . **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. To go soup containers used as scoop at the rice . Operator discarded it . **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table kitchen area . **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored next to customer food at the walk-in cooler.
08B-49-4
Basic - Equipment in poor repair. Gasket torn bottom table facing the grill .
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door back of the house .
35B-01-4
Basic - Food stored on floor. Fryer oil and buckets of meat stored on floor . Operator moved it to the shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Reuse of single-service or single-use articles. Operator cut vinegar bottle and used it as scoop at the rice . Operator discarded it . **Corrected On-Site** **Repeat Violation**
25-32-4
Basic - Stored food not covered. Food stored not covered at the reach-in white freezer(crab Rangoon-beef steak -imitation crab stx ). Operator covered it . **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored over make table cutting board . Operator moved it to sanitary buckets . **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor under 3 compartment sink . Operator moved it the shelf . **Corrected On-Site**
21-38-4
41
Sep 22, 2025
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored above of French fries at the walk-in freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat Raw shrimp stored above of clean cut carrots at the walk-in cooler . **Repeat Violation**
08A-05-6
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 Chicken stored above of raw pork at the walk-in freezer.
08A-17-6
Basic - Reuse of single-service or single-use articles. Operator reused shell eggs boxes as liner .multiple places . **Repeat Violation**
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed operator thawed chicken at standing water at the 3 compartment sink . **Repeat Violation**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Corn starch,four no label . **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Make 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. Employee cellphone stored above make table . **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. Buckets of Chicken wings stored on floor at the walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer. **Repeat Violation**
14-69-4
43
Feb 28, 2025
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
39
Aug 8, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee answering phone taking an order then put gloves in to cook food .
12A-07-5
High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used to stored food At the walk-in freezer .
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of Raw Eggs at the walk-in cooler .
08A-20-5
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. Only observed one employee signed. **Repeat Violation**
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. Pork egg rolls cooked Monday no date mark. **Repeat Violation**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. By the make 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. Observed employee keys and cellphone stored top of make table .
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing bracelets.
13-07-4
Basic - Food storage container/container lid cracked or broken At the reach-in freezer . **Corrected On-Site**
14-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf .
22-16-4
Basic - Reuse of single-service or single-use articles. Reuse raw shell boxes to stored food top of it .
25-32-4
39
Jan 24, 2024
Routine - Food
5 critical violations. 3 major violations. 2 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container.Black napkin use to line food in walk in cooler. **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food.Non food grade container use for teriyaki sauce.
14-15-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over wonton wrappers in walk in freezer.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp stored over cooked pork in walk in cooler. **Corrected On-Site**
08A-05-6
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 chicken stored over raw shrimp in walk in freezer. **Corrected On-Site**
08A-17-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken made on Sunday with no date marked, ribs cooked on Monday with no date marked, cooked chopped pork made on Monday with no date marked
02C-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.
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Cracked, broken or missing grease trap lid.Cracked lid on container kept on freezer with cheese.
29-25-4
32
Aug 22, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Toxic Substances Properly Identified, Stored, Used
FL-32
Wiping Cloths Properly Used and Stored
FL-41
32
Dec 13, 2022
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Using menu. Manager removed menu and replaced with food grade. **Corrected On-Site**
14-86-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken, shrimp and other items in walk-in cooler.
02C-02-5
Intermediate - No soap provided at handwash sink. Dish area. Manager added soap. **Corrected On-Site**
31B-03-4
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Oil, manager put on the table. **Corrected On-Site**
24-26-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and peanuts manager move to desk. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135, degrees Fahrenheit. 91 and 101- second temp 140F and 135F. **Corrected On-Site**
10-07-4
Basic - Water leaking from handle. Hand sink in dish area.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Added towels to solution. **Corrected On-Site**
21-12-4
55
Jul 19, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Staff prep without hat . Add hat **Corrected On-Site**
13-03-4
90
Frequently Asked Questions
When was Hop Bo Chinese Food last inspected?
The most recent health inspection at Hop Bo Chinese Food on file is from Mar 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Hop Bo Chinese Food?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Hop Bo Chinese Food.
How does Hop Bo Chinese Food compare to other restaurants in Orlando?
Hop Bo Chinese Food most recently scored 41 out of 100, which is lower than the Orlando average of 79.
Has Hop Bo Chinese Food's inspection record improved over time?
Results have been roughly steady. Inspections at Hop Bo Chinese Food have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hop Bo Chinese Food 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 Hop Bo Chinese Food inspected?
Based on the inspection history on file, Hop Bo Chinese Food is inspected around two times per year on average.
Nearby Restaurants