BOHEME RESTAURANT
325 South Orange Avenue
Orlando, Florida, 32801
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
4
Basic
8
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup in sugar container **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and sweater and empty drink on shelf with oil. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple Servers, prep cooks wearing watches, bracelets . Immediately removed **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 24-08-4:Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage shelf - From follow-up inspection 2025-03-04: **Time Extended**
- 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked ice machine Cracked lid on lettuce in walk in cooler - From follow-up inspection 2025-03-04: **Time Extended**
- 10-17-4:Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Second drawer ice well at bar - From follow-up inspection 2025-03-04: **Time Extended**
- 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and greens over ready to lettuce Unwashed berries over deli meats in walk in cooler Unwashed fruit over other fruit in salad prep cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over diced onions in walk in cooler. **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. - From follow-up inspection 2025-03-04: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator immediately cleaned **Corrected On-Site** - From follow-up inspection 2025-03-04: **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. Classic Benedict: poached eggs on menu. Operator immediately corrected all menus **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
- 02C-02-5: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. Butter made 2/23 per operator. was dated 2/12. Operator immediately put correct date **Corrected On-Site** - From follow-up inspection 2025-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 13 total violations (1 high priority, 4 intermediate, 8 basic).
Inspection on 2/25/2025
High Priority
1
Intermediate
5
Basic
8
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in sugar container **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse and sweater and empty drink on shelf with oil. Operator immediately removed **Corrected On-Site**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple Servers, prep cooks wearing watches, bracelets . Immediately removed **Corrected On-Site**
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans in storage shelf
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked ice machine Cracked lid on lettuce in walk in cooler
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep tables. Operator immediately removed **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Second drawer ice well at bar
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes and greens over ready to lettuce Unwashed berries over deli meats in walk in cooler Unwashed fruit over other fruit in salad prep cooler. Operator immediately removed **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over diced onions in walk in cooler. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar. Operator immediately cleaned **Corrected On-Site**
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine in kitchen 138F. Also checked for chlorine tested at 00ppm **Warning**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Classic Benedict: poached eggs on menu. Operator immediately corrected all menus **Corrected On-Site**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Butter made 2/23 per operator. was dated 2/12. Operator immediately put correct date **Corrected On-Site**
Food safety inspection conducted on 2/25/2025 revealed 14 total violations (1 high priority, 5 intermediate, 8 basic).
Inspection on 9/18/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2024-09-18: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at wait station cooler and coke cooler 50F-55F. Less than 4hrs per operator. Operator immediately moved to walk in cooler for temperature recovery **Corrective Action Taken** - From follow-up inspection 2024-09-18: Milk 55F less than 4hrs per operator. Operator immediately removed items to walk in cooler **Time Extended** **Corrective Action Taken**
- 01C-03-4:Intermediate - - From initial inspection : Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags - From follow-up inspection 2024-09-18: **Time Extended**
- 02C-02-5: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. Pork rib and ham thawed yesterday per operator not date marked. Advised operator to put correct date - From follow-up inspection 2024-09-18: **Time Extended**
Food safety inspection conducted on 9/18/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 9/11/2024
High Priority
3
Intermediate
3
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At ice machine by walk in cooler. Operator cleaned immediately **Corrected On-Site**
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Some plates, cups, saucers in dish storage shelves in ware washing area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on shelf next to boxed tea above wait station **Corrected On-Site**
- 22-41-4: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. Dishwasher at bar chlorine 00ppm. Operator replaced with Quaternary sanitizer. Tested again quaternary 150ppm. Advised operator that dish machines usually use chlorine bleach to sanitize **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked eggs and cheese in walk in cooler Raw beef and raw pork over cooked shrimp in walk in cooler Raw beef over raw bacon in walk in cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk at wait station cooler and coke cooler 50F-55F. Less than 4hrs per operator. Operator immediately moved to walk in cooler for temperature recovery **Corrective Action Taken**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Oyster tags
- 22-56-4:Intermediate - Hot water sanitizing dishmachine final rinse not reaching proper temperature at manifold. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Dishwasher in kitchen final rinse temp is 155F **Warning**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork rib and ham thawed yesterday per operator not date marked. Advised operator to put correct date
Food safety inspection conducted on 9/11/2024 revealed 10 total violations (3 high priority, 3 intermediate, 4 basic).