OH QUE BUENO RESTAURANT
2642 N ORANGE BLOSSOM TRL
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
3
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mini speaker on small cutting board at bakery kitchen
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on cooks line temping at 97F
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt at cooks line **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored over raw pork belly at glass fridge next to entry way leading to stock room
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Lid to blender at hand washing sink at cooks line by entry way leading to triple sink **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cheese pastries and cheese bread.Emailed operator time plan in Spanish **Corrective Action Taken** **Repeat Violation**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing and at bakery
Food safety inspection conducted on 3/12/2025 revealed 8 total violations (1 high priority, 3 intermediate, 4 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on dry storage shelf at bakery kitchen **Corrected On-Site**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by mop sink
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Red and white onions in bus tubs stored on floor of cooks line **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 78F water at cooks line **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at entrance of cooks line **Corrected On-Site**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos in display case at front line. Per operator they do discard after four hours.Operator put time mark on quesitos.Emailed time plan **Corrective Action Taken** **Repeat Violation**
Food safety inspection conducted on 8/12/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).