K' BOB
11830 Glass House Lane
Orlando, Florida, 32836
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/14/2025
High Priority
3
Intermediate
2
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old debris interior of microwave oven
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket of sanitizer stored directly on the floor in the back prep kitchen.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry Observed mop stored on the floor must store upright.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on the counter.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves on without washing hands
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pork 45°f, beef 45°fstored inside reach in cooler on cook line less than 4 hours, recommend to quick chill product. Owner will notify refrigeration company. **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed spray bottle hanging on the shelves near rice flour. Manager removed at time of inspection Corrected On-Site
- 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. Observed no clean up for vomit procedure, form given to operate. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface located on the cook line. Repeat Violation
Food safety inspection conducted on 2/14/2025 revealed 9 total violations (3 high priority, 2 intermediate, 4 basic).
Inspection on 8/7/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed pipe on the mop sink leaking has plastic bag covering. Warning - From follow-up inspection 2024-08-07: Checked pipe on the mop sink leaking has plastic bag still covering, must have repaired or replaced by next unannounced inspection. **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow stains on the cutting board located on the reach in cooler. Warning - From follow-up inspection 2024-08-07: Checked yellow stains on the cutting board located on the main cooks line. **Time Extended**
Food safety inspection conducted on 8/7/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 8/6/2024
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed old food debris (chicken wings) spilled on the floor in the back of the reach in cooler on the main kitchen line. Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk in cooler Observed terrible ice build up on the fan in the reach in freezer. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the fire suppression system hood and filters terrible grease build up (cook line) spoke to owner must clean more often this can be a fire hazard. Warning
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs on the bottom of the reach in freezerfront of the area. Warning
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe on the mop sink leaking has plastic bag covering. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of beef 47°f, chicken 47°f ,pork belly 45/47°f,raw bacon 46°f, bulgogui 46°fstored inside reach in cooler located on the cook line, less than 4 hours. Recommend Manager to quick chill food items in the walk in freezer immediately. Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed Clorox spray bottle hanging on the storage shelves above soda bag in the box. Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow stains on the cutting board located on the reach in cooler. Warning
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken wings in ROP packages on site chicken and cooked to 165°f , and chilled to 41F, opened the package, breaded and cooked to 165F and above. Notify Kyle from OPQ in our district office also called Jose to explained to operator in Spanish. Repeat Violation Warning
Food safety inspection conducted on 8/6/2024 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 2/21/2024
High Priority
1
Intermediate
2
Basic
12
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 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's bags, clothing, cell phones stored over slicer and next to food/cook line storage rack next to hand sink.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting./plastic containers.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./oven door/ Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container handle.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./84F, cook line/ Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust./behind the grill, cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry./ Corrected On-Site
- 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line/rechecked 200ppm/ Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor./cook line/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./non dairy cream powder bucket, kitchen.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked eggs then touched reach in cooler handle, advised/ Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs served on several dishes not identified on digitize menu board and menus for customers to order/fixed on site, askeisk added immediately to menu board. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment sou vide reduced oxygen packaging on site for raw chicken and cooked to 155F, and chilled to 41F, opened the package, breaded and cooked to 165F and above.
Food safety inspection conducted on 2/21/2024 revealed 15 total violations (1 high priority, 2 intermediate, 12 basic).
Inspection on 7/31/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on the floor in the walk in cooler. Corrected On-Site
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor inside walk in freezer. **Corrective Action Taken**
Food safety inspection conducted on 7/31/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).