Oh Que Bueno
Last inspected: Mar 20, 2026
58
Score
Oh Que Bueno has been inspected 12 times since 2023. Inspectors last stopped by on Mar 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly 11 violations before.
“No handwashing sign provided at a hand sink used” accounts for the largest share of issues, appearing five times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
3
Major latest
2
Minor latest
Inspection History
Mar 20, 2026
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat beef empanadas. Operator had employee place fish at the bottom. **Corrected On-Site** - From follow-up inspection 2026-03-20: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cooks line. Operator removed garbage can. **Corrected On-Site** - From follow-up inspection 2026-03-20: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. - From follow-up inspection 2026-03-20: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. On top of ice machine outside area. Operator had employee label bottle. **Corrected On-Site** - From follow-up inspection 2026-03-20: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines at facility. - From follow-up inspection 2026-03-20: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl In white rice. Operator had employee remove. **Corrected On-Site** - From follow-up inspection 2026-03-20: **Time Extended**
14-01-5
58
Mar 18, 2026
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat beef empanadas. Operator had employee place fish at the bottom. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient walk-in cooler temperatures 50 ( operator opened walk in freezer for temperature recovery until repaired; chicken (50F - Cold Holding); beef (50F - Cold Holding); salsa (50F - Cold Holding) **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. On top of ice machine outside area. Operator had employee label bottle. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cooks line. Operator removed garbage can. **Corrected On-Site**
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines at facility.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl In white rice. Operator had employee remove. **Corrected On-Site**
14-01-5
50
Oct 14, 2025
Complaint Partial
No violations found.
100
Sep 19, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chiceken over raw beef and garlic and sauces in prep cooler - raw beef over garlic and sauces in prep cooler -Raw shrimp over sauces in walk in cooler. Operator immediately removed - From follow-up inspection 2025-09-19: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On first prep cooler reading 41F ambient temp actual was 53F - From follow-up inspection 2025-09-19: **Time Extended**
05-05-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep tables. Operator has ordered - From follow-up inspection 2025-09-19: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in first prep cooler. First prep cooler ambient temp 53F - From follow-up inspection 2025-09-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to burner - From follow-up inspection 2025-09-19: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. -Flour, salt, sugar. ( corrected on site) - vinegar, sauces in prep cooler - From follow-up inspection 2025-09-19: **Time Extended**
02D-01-5
64
Sep 18, 2025
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chiceken over raw beef and garlic and sauces in prep cooler - raw beef over garlic and sauces in prep cooler -Raw shrimp over sauces in walk in cooler. Operator immediately removed
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler. Cream, garlic, mushroom sauce,Seafood mix, Shredded beef, 48F-53F cold holding overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler. Cream, garlic, mushroom sauce,Seafood mix, Shredded beef, 48F-53F cold holding overnight per operator. Operator immediately discarded **Corrected On-Site** **Warning**
03A-02-5
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. dishwashers at both bars not reaching temp for chemical sanitization. Tested both several times reading chlorine 00ppm **Warning**
22-41-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On first prep cooler reading 41F ambient temp actual was 53F
05-05-4
Basic - Bowl or other container with no handle used to dispense food. Multiple containers of sauces and seasonings . Operator immediately removed all **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On prep tables. Operator has ordered
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on bar back, and at wait station. Operator immediately removed both **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. Purses, phones, on bar back . Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets torn in first prep cooler. First prep cooler ambient temp 53F
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar. **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to burner
22-08-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over pico in prep cooler -Unwashed vegetables over cooked chicken in walk in cooler. Operator immediately removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Flour, salt, sugar. ( corrected on site) - vinegar, sauces in prep cooler
02D-01-5
32
Mar 25, 2025
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - No soap provided at handwash sink. At bar, staff filled. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken in the walk-in cooler. Staff added the date. **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice management removed bowl **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Large boards on cook line.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cook line and back prep stations. Management 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. Jacket and keys over prep area. Management removed items. **Repeat Violation**
40-06-5
Basic - Ice scoop handle in contact with ice. Management removed scoop. **Corrected On-Site**
10-08-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. Management wrote a sign and hung. **Corrected On-Site**
31B-04-4
Basic - Single-service articles not stored inverted or protected from contamination. Aluminum pans and to go trays on service line. Manager turned over items. **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Beans in walk-in cooler. Management covered. **Corrected On-Site**
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers in the make table. Management removed and staff removed stickers and washed avocados. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
45
Sep 4, 2024
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Pan and d utensils in one sink and bus tub on top of sink in ware wash area. **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both sinks on cook line **Corrected On-Site**
31B-05-4
Basic - Bowl or other container with no handle used to dispense food. Sauces in cooler. **Repeat Violation**
14-01-5
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
67
Feb 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee eating in a food preparation or other restricted area. Employee eating on cook line. Manager spoke to employee. **Corrective Action Taken**
12B-02-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Bowls used in bulk containers. **Corrected On-Site**
14-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Both sinks in kitchen. **Corrected On-Site**
31B-04-4
82
Jul 26, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made 3 days ago. Manager added date mark. - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
02C-02-5
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F. **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base. **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen . **Warning** - From follow-up inspection 2023-07-24: **Time Extended** - From follow-up inspection 2023-07-26: **Time Extended**
31B-04-4
50
Jul 24, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) on counter for 20 minutes. Manager placed in reach in. sausage (47F - Cold Holding); bacon raw (47F - Cold Holding); minced pork (47F - Cold Holding); chicken (47F - Cold Holding); shelled eggs (47F - Cold Holding) in cook line make table less than 4 hours. Manager closed lid to cool. Ambient air 39F. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-24: Raw bacon 65F Sausage 65F **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F. **Corrective Action Taken** **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F. **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
03D-15-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made 3 days ago. Manager added date mark. - From follow-up inspection 2023-07-24: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base. **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water. **Corrected On-Site** **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen . **Warning** - From follow-up inspection 2023-07-24: **Time Extended**
31B-04-4
37
Jul 18, 2023
Routine - Food
3 critical violations. 6 major violations. 5 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection **Corrected On-Site** **Warning**
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) on counter for 20 minutes. Manager placed in reach in. sausage (47F - Cold Holding); bacon raw (47F - Cold Holding); minced pork (47F - Cold Holding); chicken (47F - Cold Holding); shelled eggs (47F - Cold Holding) in cook line make table less than 4 hours. Manager closed lid to cool. Ambient air 39F. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F. **Corrective Action Taken** **Warning**
03B-01-6
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. Provided **Warning**
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F. **Warning**
03D-15-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
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. Provided forms **Warning**
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. Salsa made 3 days ago. Manager added date mark.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base. **Warning**
14-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch. **Corrected On-Site** **Warning**
13-07-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water. **Corrected On-Site** **Warning**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen . **Warning**
31B-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans in storage **Warning**
24-08-4
27
Mar 21, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Oh Que Bueno last inspected?
The most recent health inspection at Oh Que Bueno on file is from Mar 20, 2026. The public record contains 12 inspections in total.
What is the most common violation at Oh Que Bueno?
Across the inspection record, “no handwashing sign provided at a hand sink used” has been cited five times, more than any other issue at Oh Que Bueno.
How does Oh Que Bueno compare to other restaurants in Orlando?
Oh Que Bueno most recently scored 58 out of 100, which is lower than the Orlando average of 79.
Has Oh Que Bueno's inspection record improved over time?
Yes. Recent inspections at Oh Que Bueno have averaged around four violations per visit, down from roughly 11 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Oh Que Bueno 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 Oh Que Bueno inspected?
Based on the inspection history on file, Oh Que Bueno is inspected around four times per year on average.
Nearby Restaurants