Mr Wang Sports BBQ
Last inspected: Nov 12, 2025
29
Score
The health department has logged nine inspections at Mr Wang Sports BBQ, the earliest from 2022. Inspectors last stopped by on Nov 12, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Recent inspections have turned up roughly the same number of issues each time, hovering near 13 violations per visit.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
1
Critical latest
7
Major latest
8
Minor latest
Inspection History
Nov 12, 2025
Routine - Food
1 critical violation. 7 major violations. 8 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Lamb skewers in walk in cooler over vegetables. **Repeat Violation**
08A-05-6
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. 4 cases of bottles water in front of hand wash sink by dish machine.
31A-09-4
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 working employees no manager on duty.
53A-05-6
Intermediate - No person in charge present during hours of operation.
53A-11-4
Intermediate - No soap provided at handwash sink. By ice machine hand sink. Operator provided soap. **Corrected On-Site**
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. Plastic Togo bowls in sugar and rice. Operator removed. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. 4 cases of oil stored on the floor by dish machine operator removed oil from the floor. Cases of soda and single service items in lobby stored on the floor. **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line.
23-03-4
Basic - Open dumpster lid. Operator closed lid . **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter server station and back of the house by cook line reach in cooler. Employees inverted containers. **Corrected On-Site**
25-06-4
29
Jun 10, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site) - From follow-up inspection 2025-06-10: **Time Extended**
08A-05-6
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 2025-06-10: **Time Extended**
53B-14-5
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner - From follow-up inspection 2025-06-10: **Time Extended**
53A-03-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2025-06-10: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door - From follow-up inspection 2025-06-10: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler - From follow-up inspection 2025-06-10: **Time Extended**
08B-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn in second prep cooler - From follow-up inspection 2025-06-10: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby - From follow-up inspection 2025-06-10: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler - From follow-up inspection 2025-06-10: **Time Extended**
23-03-4
50
Jun 2, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 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. Dish machine reading 25ppm chlorine after priming. **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site)
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner
53A-03-7
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler
08B-17-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler
23-03-4
Basic - Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby
08B-47-4
Basic - Equipment in poor repair. -Gasket torn in second prep cooler
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eye glasses on top of tinfoil sheet. operator removed glasses and discard sheet. **Corrected On-Site**
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food over canned sauces. Operator immediately removed **Corrected On-Site**
08B-49-4
39
Oct 24, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (51F - Cold Holding); held above the cold holding line in make table. Staff moved to inside of the cooler. less than 4hours in table. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Pork over fruit and vegetables. Manager placed on bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Utensils in sink next dish washer **Repeat Violation**
31A-09-4
Intermediate - oyster tags not marked with last date served. **Repeat Violation**
01C-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Light not functioning. Hood
36-62-4
Basic - Employee with no hair restraint while engaging in food preparation. All kitchen staff
13-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Clams/mussels/oysters removed from original container for long-term storage. Oysters on cook line
01C-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
45
May 2, 2024
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf. **Corrected On-Site** - From follow-up inspection 2024-05-02: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink. - From follow-up inspection 2024-05-02: **Time Extended**
41-10-4
Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2024-05-02: **Time Extended**
01C-03-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen. - From follow-up inspection 2024-05-02: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-02: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation** - From follow-up inspection 2024-05-02: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-05-02: **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-05-02: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Cases of oil, water and other items on the floor. - From follow-up inspection 2024-05-02: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation** - From follow-up inspection 2024-05-02: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F . - From follow-up inspection 2024-05-02: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler. - From follow-up inspection 2024-05-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer - From follow-up inspection 2024-05-02: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout - From follow-up inspection 2024-05-02: **Time Extended**
36-27-5
35
Apr 29, 2024
Routine - Food
5 critical violations. 3 major violations. 9 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). Fin make table from yesterday. pork (62F - Cold Holding) **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). In make table from yesterday pork (62F - Cold Holding) **Warning**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 77F. On cook line counter less than 4 hours. Staff placed in cooler. **Corrective Action Taken**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf. **Corrected On-Site**
08A-05-6
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen.
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. **Repeat Violation**
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Food stored on floor. Cases of oil, water and other items on the floor.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F .
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout
36-27-5
22
Nov 2, 2023
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); fresh garlic and oil (77F - Hot Holding). Less than 4 hours.
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fresh chili and oil (70F - Cold Holding); boc chuy ambient (70F - Cold Holding). Manager placed in cooler to cool. less than 4 hours. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef over bread.
08A-02-6
Intermediate - Establishment not maintaining clam/mussel/oyster tags for 90 days. Only one tag for oysters
01C-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.near ice machine.
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 form and staff signed. **Corrected On-Site**
11-26-1
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. All but one expired
53B-14-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove . Fan cover
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee and bottled water on drain boards. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and other items above prep table. Manager removed. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. All staff **Repeat Violation**
13-03-4
Basic - Food stored on floor. Bottle water and other items in kitchen. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Manager removed
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. At grill. Manager removed. **Corrected On-Site**
10-20-4
26
Jun 1, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Dec 14, 2022
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs above produce walk in cooler. **Warning**
08A-04-5
Intermediate - Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-05-4
Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags **Warning**
01C-03-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Window cleaner and sanitizer in dining room. **Repeat Violation** **Warning**
41-17-4
Basic - Screening is not 16-mesh to the inch. Back door. **Warning**
35B-13-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning**
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of Jellyfish containers heavily soiled with old food debris. **Warning**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of water on make table cutting board. **Corrected On-Site** **Warning**
12B-07-4
Basic - Current Hotel and Restaurant license not displayed. License are current active. **Repeat Violation** **Warning**
50-09-4
37
Frequently Asked Questions
When was Mr Wang Sports BBQ last inspected?
The most recent health inspection at Mr Wang Sports BBQ on file is from Nov 12, 2025. The public record contains nine inspections in total.
What is the most common violation at Mr Wang Sports BBQ?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Mr Wang Sports BBQ.
How does Mr Wang Sports BBQ compare to other restaurants in Orlando?
Mr Wang Sports BBQ most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Mr Wang Sports BBQ's inspection record improved over time?
Results have been roughly steady. Inspections at Mr Wang Sports BBQ have averaged around 13 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mr Wang Sports BBQ 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 Mr Wang Sports BBQ inspected?
Based on the inspection history on file, Mr Wang Sports BBQ is inspected around three times per year on average.
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