DirtyFLRestaurant Inspection Data

MISSION BBQ ORLANDO SEMORAN, FL LLC

Health inspection records show MISSION BBQ ORLANDO SEMORAN, FL LLC in ORLANDO has 6 inspections with a food safety rating of 2.1/5. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

6324 Semoran Boulevard
Orlando, Florida, 32822
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 6 health inspection reports

All Inspection Reports

2/24/2026· 1mo ago

Visit ID: 13483643

Met Inspection Standards

1 high, 2 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda on prep table front line Operator discarded Corrected On-Site
  • 36-22-4:Basic - Floor area(s) covered with standing water. By ice machine Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink cookline Hood vents over fryers Shelving for canned goods
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Front counter
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (121F - Hot Holding)in hot box for 1.5 hours. Operator added to a time plan **Corrective Action Taken**
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Has quaternary test kit but both expired
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Caleb and Ethan all other employee are food safety trained. Emailed form to operator

8/5/2025· 8mo ago

Visit ID: 10904146

Met Inspection Standards

3 int, 5 basic

  • 14-11-5:Basic - Equipment in poor repair. Hot box on cookline Operator has work order in **Corrective Action Taken**
  • 36-22-4:Basic - Floor area(s) covered with standing water. Cookline Operator squeegee Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Bottom oven cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Through out
  • 29-08-4:Basic - Plumbing system in disrepair. Hand wash sink in prep area Operator has work order in Another hand wash sink on other side of prep table **Corrective Action Taken**
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Kayla 3-15-20
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Dish washing area Operator stocked Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser under 3 compartment sink Operator labeled Corrected On-Site

1/23/2025· 1y 2mo ago

Visit ID: 8846153

Met Inspection Standards

1 high, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souffle cup being used as scoop in container of cocoa powder Operator removed Corrected On-Site
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several male employees with beards but no beard nets engaged in food prep Repeat Violation
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. No hair nets or restraints on several female employees engaged in food prep/packaging Put on hair restraints Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of cocoa powder unlabeled Operator labeled Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken prepped 1 hour prior per operator (130F - Hot Holding) Operator put in oven to reheat Recheck 167F Corrected On-Site Repeat Violation

7/31/2024· 1y 8mo ago

Visit ID: 8732557

Met Inspection Standards

2 high, 3 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Several without beard guards Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Lid on clean dish rack
  • 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. Spoon in whip cream on prep line Corrected On-Site
  • 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. Put on beard guard and adjusted hat and did not wash hands. Manager spoke to employees **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked burgers (124F - Hot Holding) per operator for 1 hour. Put in smoker to raise temperature. **Corrective Action Taken**

3/1/2024· 2y 1mo ago

Visit ID: 8557797

Met Inspection Standards

2 int, 3 basic

  • 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 beverages on prep table cookline. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold on caulking by dishmachine area.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • 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.

11/21/2023· 2y 4mo ago

Visit ID: 8353987

Met Inspection Standards

3 high, 2 int, 10 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Front serving area.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over where clean dishes are stored.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Catering aluminum pans on top of hot box.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. In back storage area.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By dish shelve
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand wash sink in prep area.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt container in back storage. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork ribs in walk in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. West Blend butter blend in storage room at 61-71F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter blend bricks 61-71F
  • 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon milk in walk in cooler. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Potatoes punch for fries. **Corrective Action Taken**