EDOBOY

EDOBOY in ORLANDO has 5 health inspections on record with an overall food safety rating of 3.4/5. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

728 N THORNTON AVE

★★★☆☆ (3.4/5)

Based on 5 health inspection reports

All Inspection Reports

Visit ID: 10908603

Met Inspection Standards

1 int, 2 basic

23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets inside reach in cooler between dump sink and tall reach in cooler - interior rim of chest freezer
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of miso in cooler
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.

Visit ID: 8896414

Met Inspection Standards

1 int, 1 basic

14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for quat expired 2022

Visit ID: 8734474

Met Inspection Standards

2 high, 1 int, 1 basic

22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, eel, seafood mix, salmon roe, crab, salmon, scallops, amberjack, uni, tuna, fish bones, cavier, canned oyster. 45F-48F. In reach in cooler. Overnight per operator.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, amberjack, eel, seafood mix, salmon roe, crab, salmon, scallops, uni, tuna, fish bones, cavier, canned oyster. 45F-48F. In reach in cooler. Overnight per operator. Operator states cooler door was left ajar. Ambient temperature of cooler at beginning of inspection was 48F. Ambient temperature at end of inspection was 35F and dropping.
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.

Visit ID: 8550916

Met Inspection Standards

1 high, 1 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sushi vinegar Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over containers of cooked crab and ginger in reach in cooler

Visit ID: 8356169

Met Inspection Standards

2 int, 1 basic

12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table Corrected On-Site
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
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. Provided operator with time plan