DirtyFLRestaurant Inspection Data

BACON BITCH

BACON BITCH located in MIAMI has undergone 12 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 weeks ago · 12 reports on file

12103 Collegiate Way
Orlando, Florida, 32817
Orange County County

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 12 health inspection reports

All Inspection Reports

4/8/2026· 1w ago

Visit ID: 13481554

Met Inspection Standards

5 high, 1 int, 6 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two Reach in cooler cooked line area. Repeat Violation
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed located cook line area reach in cooler gasket in disrepair.
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (105F - Hot Holding); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours see stop sale. Observed Hot holding unit has temperature below 98°f. . Instructed operator to raise the temperature above 135°f maintain mentioned food items.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (105F); cooked chicken (98F - Hot Holding) located cooked line area. As per operator more than four hours. Instructed operator to raise the temperature above 135°f maintain mentioned food items. See stop sale.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Located dishwasher area.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.

10/6/2025· 6mo ago

Visit ID: 13488661

Met Inspection Standards
  • N/A:No Violations Were Observed

8/11/2025· 8mo ago

Visit ID: 13481232

Follow-up Inspection Required

1 int, 1 basic

  • 32-12-6:Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. Warning - From follow-up inspection 2025-08-11: Still observed no covered waste receptacle not provided in women's bathroom. **Time Extended**
  • 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side egg and hamburger. Warning - From follow-up inspection 2025-08-11: Still observed menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side egg and hamburger. **Time Extended**

8/4/2025· 8mo ago

Visit ID: 10939623

Follow-up Inspection Required

2 high, 1 int, 4 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Two reach in cooler location cook line area in disrepair. Warning
  • 32-12-6:Basic - Covered waste receptacle not provided in women's bathroom. Warning
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Located cook line area. Warning
  • 36-10-4:Basic - Worn, torn and/or soiled floors. Located cook line near stoves and hand wash sink kitchen. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed reach in cooler with cut tomatoes (48F - Cold Holding); cut turkey (48F - Cold Holding); raw chicken (52F - Cold Holding); cut lettuce (48F - Cold Holding) as per operator less than two hours. Ambient temperature reading 56°f. Manager placed ice bags on all items to reduce temperature to 41F. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (110F - Hot Holding) at 11:35 am; as per operator less than 30 minutes; recheck at 12:95 pm cooked chicken (172F - Reheating) Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sunny side egg and hamburger. Warning

1/15/2025· 1y 3mo ago

1 int, 3 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed salmon (35F - Cold Holding) inside plastic bag remain frozen inside reach in cooler cook line area. Manager open the bag during inspection. **Corrective Action Taken**
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed employee Delmi, Koni, Leonardo more than 60 days.

10/3/2024· 1y 6mo ago

  • N/A:No Violations Were Observed

9/16/2024· 1y 7mo ago

2 int, 1 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Observed boxes of French fries stored directly on floor inside walk in freezer. - From follow-up inspection 2024-09-16: Still observed. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-09-16: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/. Gustavo Francisco. - From follow-up inspection 2024-09-16: **Time Extended**

9/4/2024· 1y 7mo ago

2 high, 4 int, 4 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Kitchen.
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of French fries stored directly on floor inside walk in freezer.
  • 14-75-7:Basic - Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Near stove kitchen.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked chicken (125F - Hot Holding); as per operator more than four hours. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked chicken (125F - Hot Holding); as per operator more than four hours. See stop sale.
  • 11-27-4: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.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Located cook line area.
  • 53A-05-6: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/. Gustavo Francisco.

4/22/2024· 1y 11mo ago

Visit ID: 8599576

Met Inspection Standards

1 int, 1 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2024-04-22: Still observed. **Time Extended**
  • 11-27-4:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-04-22: **Time Extended**

1/26/2024· 2y 2mo ago

Visit ID: 8459095

Met Inspection Standards

1 int, 2 basic

  • 50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2024-01-26: Still observed. **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen cook line area. Warning - From follow-up inspection 2024-01-26: **Time Extended**
  • 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-01-26: Manager in charge less than 30 days. **Time Extended**

1/26/2024· 2y 2mo ago

Visit ID: 8459352

Follow-up Inspection Required

4 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
  • 11-27-4: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.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. New manager Ashleigh Robinson less than 30 days.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Karla, Mariano, James.

7/31/2023· 2y 8mo ago

Visit ID: 8362138

Follow-up Inspection Required

4 int, 3 basic

  • 32-09-4:Basic - A minimum of one bathroom facility is not available for public use. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen cook line area. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
  • 53B-01-5: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
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. 170°f. Warning

Additional Information

Contact Information

Google Rating

★★★½☆ (3.5/5)
(590 reviews)

Price Level

$$

Features

✓ Bar
✓ Restaurant

Restaurant Features

Breakfast
Lunch
Takeout
Delivery
Dine-in
Last Enriched At: 5/14/2025

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