Oh Que Bueno Restaurant Grill & Bar
Last inspected: Mar 17, 2026
90
Score
Going back to 2022, Oh Que Bueno Restaurant Grill & Bar has 11 inspections in the public record. Inspectors last stopped by on Mar 17, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “cutting board has cut marks and is no longer cleanable”, which has been cited eight times.
That puts the facility ahead of the local pack: the average Orlando restaurant scores 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn in first prep cooler on line - From follow-up inspection 2026-03-17: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Shelves in walk in cooler - exterior of multiple plastic bins used to store food -Interior microwave at warewashing area - From follow-up inspection 2026-03-17: **Time Extended**
23-03-4
90
Mar 16, 2026
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler. Operator removed **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sausage, Shrimp, and cream of mushroom sauce 48F cold holding in prep cooler less than 4hrs per operator. Operator moved to different cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork over hot dogs in walk in cooler. Operator removed **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Food debris in handsink on line
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. In seasoning containers. Operator removed **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On all prep tables. Operator immediately replaced with new ones **Corrected On-Site**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At wait station. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Gaskets torn in first prep cooler on line
14-11-5
Basic - Ice scoop handle in contact with ice. At wait station. Operator removed **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -Shelves in walk in cooler - exterior of multiple plastic bins used to store food -Interior microwave at warewashing area
23-03-4
Basic - Standing water in floor drain/floor drain draining very slowly. Standing water under triple sink. Operator cleaned **Corrected On-Site**
29-19-4
41
Sep 30, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over RTE chicken in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at bar **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of walls ice machine at bar. Operator cleaned during inspection **Corrected On-Site**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink container at cook line shelf. Operator discarded **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Case of plantains in outside walk in cooler **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease at hood system
23-03-4
64
Mar 24, 2025
Routine - Food
5 minor violations.
View 5 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on make tables grooved **Repeat Violation**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at back door leading outside from kitchen
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled
23-03-4
Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Flour and salt in back storage by walk ins not labeled. Operator labeled bins **Corrected On-Site**
02D-01-5
78
Sep 11, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
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. Items in walk in cooler no date marking - From follow-up inspection 2024-09-11: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in sofrito in walk in cooler Operator removed Bowl in sugar and spices in bins in front of walk in freezer Operator removed bowls **Corrected On-Site** - From follow-up inspection 2024-09-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on cook line make grooved - From follow-up inspection 2024-09-11: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make tables - From follow-up inspection 2024-09-11: **Time Extended**
05-09-4
78
Sep 10, 2024
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables; snapper per operator in cooler less than 2 hours operator iced snapper for immediate temperature recovery (56 F - Cold Holding); pork belly (43F - Cold Holding); sausage per operator in cooler less than 2 hours operator moved to cooler for immediate temperature recivery (45F - Cold Holding); chicken per operator in cooler less than 2 hours operator moved item to another cooler for immediate temperature recovery ( - Cold Holding); shrimp per operator in cooler less than 2 hours operator iced for immediate temperature recovery ( - Cold Holding); steak per operator in cooler less than 2 hours operator moved to another cooler for immediate temperature recovery ( - Cold Holding) Drawers; salmon per operator in cooler less than 2 hours operator iced for immediate temperature recovery (53F - Cold Holding); portioned beef per operator in cooler less than 2 hours operator iced for immediate temperature recovery (56F - Cold Holding); **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. No soap at front bar hand sink
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. Items in walk in cooler no date marking
02C-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Both bars missing paper towels
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in sofrito in walk in cooler Operator removed Bowl in sugar and spices in bins in front of walk in freezer Operator removed bowls **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut boards on cook line make grooved
14-09-4
Basic - Food stored on floor. Case of milk in walk in cooler Operator moved to shelf Case of hot dogs and chicken on floor walk in freezer Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make tables
05-09-4
50
Apr 19, 2024
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at end of cook line by flattop grill had grease bowl and scraper. **Corrected On-Site**
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. Employees signed on site **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At bar
31B-03-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple servers wearing watches **Corrected On-Site**
13-07-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table **Corrected On-Site**
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside microwave by 3 bay sink
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both men's and women's restrooms
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler have slight build up food debris
23-03-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket on shelf over meat prep station while employee preps meatmeat **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Container of Chicken base, sugar, bread crumbs, **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Ice and container of rice **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On both prep tables on cook line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above shelf on prep table of cook line **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. Employees bag on shelf over corn cakes and pork in walk in cooler Purse and phones over expo station Phones, and keys on shelf above prep table **Corrected On-Site**
40-06-5
37
Dec 22, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Dec 21, 2023
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. Food at make table per operator placed in unit less than 3 hours. Pork 44° second temperature 37°, sausage 46° second temperature 43°, pork belly 44° second temperature 40°, and red snapper 44° second temperature 41°. Had operator place items on ice for immediate temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink and hose bib outside missing vacuum breaker **Warning**
29-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Cup on hand wash sink at server area. Operator removed cup **Corrected On-Site** **Repeat Violation** **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at hand on cook line and server area. Operator provided soap **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents in kitchen area soiled **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at both back door leading outside. **Warning**
35B-01-4
Basic - Food stored on floor. Case of butter floor in walk-in-cooler. Operator placed item on shelf. Cases of plantains and empanadas on floor walk-in-freezer. Operator placed items on shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter above grill soiled **Repeat Violation** **Warning**
23-03-4
45
Mar 22, 2023
Routine - Food
3 critical violations. 6 major violations. 13 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects on bar
35A-02-6
High Priority - Raw animal food stored over or with unwashed produce.Raw beef stored over unwashed onions on walk in cooler. **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw pork stored over ready to eat peppers on walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Ceviche advertise on menu and online menu. **Corrected On-Site**
02B-01-5
Intermediate - No soap provided at handwash sink.No soap on hand wash sink at main bar. **Repeat Violation**
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.Salsa criollo made two days ago with no date marked. Shredded beef prepared on Monday no date marked. Cooked potato and cassava made two days ago no date marked.
02C-02-5
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.Milk opened on Friday no date marked.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Debris on slicer .
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Brushes kept on hand sink located on main bar. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop beans and other items. **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable.Cutting board on reach in cooler in front of fryer.
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Multiple employee drinks stored on reach in cooler on cook line. **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Servers wearing bracelets and watches.
13-07-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.Employee preparing food with no beard guard.
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting.Wet nesting on glass cups located at bar.
24-08-4
Basic - Equipment in poor repair.Gaskets on cooling drawer under . flat top. Gaskets on reach in cooler in front of fryers.
14-11-5
Basic - Food not stored at least 6 inches off of the floor.Water bottles and multiple cases of food kept on walk in freezer floor and under rack in kitchen. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.No ambient thermometer on reach in cooler across from fryers.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up .
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Gaskets on cooling drawers under flat top.
22-16-4
Basic - Standing water in bottom of reach-in-cooler.Reach in cooler in front of fryers.
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Wall behind flat tops and wall by kitchen exit door.
36-27-5
18
Sep 8, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - On cook line and red cutting board under slicer. **Repeat Violation** - From follow-up inspection 2022-09-08: Operator bought new cutting boards. Long boards on cook line scored. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - On cook line. **Repeat Violation** - From follow-up inspection 2022-09-08: Walk in cooler shelves heavily soiled with food debris. **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. - Several throughout kitchen. - From follow-up inspection 2022-09-08: **Time Extended**
21-12-4
86
Frequently Asked Questions
When was Oh Que Bueno Restaurant Grill & Bar last inspected?
The most recent health inspection at Oh Que Bueno Restaurant Grill & Bar on file is from Mar 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Oh Que Bueno Restaurant Grill & Bar?
Across the inspection record, “cutting board has cut marks and is no longer cleanable” has been cited eight times, more than any other issue at Oh Que Bueno Restaurant Grill & Bar.
How does Oh Que Bueno Restaurant Grill & Bar compare to other restaurants in Orlando?
Oh Que Bueno Restaurant Grill & Bar most recently scored 90 out of 100, which is higher than the Orlando average of 79.
Has Oh Que Bueno Restaurant Grill & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Oh Que Bueno Restaurant Grill & Bar have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Oh Que Bueno Restaurant Grill & Bar 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 Oh Que Bueno Restaurant Grill & Bar inspected?
Based on the inspection history on file, Oh Que Bueno Restaurant Grill & Bar is inspected around three times per year on average.
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