DirtyFLRestaurant Inspection Data

THE BAO SPOT

Food safety records indicate THE BAO SPOT in ORLANDO has 8 inspections with a 1.9/5 overall rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

54 W CHURCH ST STE 140

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 8 health inspection reports

All Inspection Reports

2/2/2026· 1mo ago

Visit ID: 13623073

Met Inspection Standards

4 int, 5 basic

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Under dishwasher - From follow-up inspection 2026-02-02: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At all hand sink - From follow-up inspection 2026-02-02: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ceiling - hoods filters - From follow-up inspection 2026-02-02: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. in prep cooler under at cook area - From follow-up inspection 2026-02-02: **Time Extended**
  • 33-31-5:Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Unused oven under prep counter - From follow-up inspection 2026-02-02: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine strips for dishwasher - From follow-up inspection 2026-02-02: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator is holding cooked Tofu, shrimp chicken on time. Provided operator with time plan. - From follow-up inspection 2026-02-02: **Time Extended**
  • 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-02-02: **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. Butterscotch cream made 1/27 per operator. Not date marked. - From follow-up inspection 2026-02-02: **Time Extended**

1/30/2026· 1mo ago

Visit ID: 13491814

Follow-up Inspection Required

2 high, 7 int, 7 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch and bracelets. Operators removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under dishwasher
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At all hand sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ceiling - hoods filters
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. in prep cooler under at cook area
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Unused oven under prep counter
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Panko. Corrected On-Site
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -Pork belly dated 12/27 operstor discarded Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, crab, chicken tofu ; (48-50F - Cold Holding) In drawer coolers. Less than 4hrs per operator. Operator put on ice bath forvtemp recovery Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink at mop sink blocked by brooms and shop vac. Operator removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine strips for dishwasher
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink by mop sink. Operator placed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At all hsnd sinks except front counter. Operator replaced Corrected On-Site
  • 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. Operator is holding cooked Tofu, shrimp chicken on time. Provided operator with time plan.
  • 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.
  • 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. Butterscotch cream made 1/27 per operator. Not date marked.

8/13/2025· 7mo ago

Visit ID: 10933551

Met Inspection Standards

1 high, 1 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter. Operator immediately removed Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind cook line and boba station
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Boxed oil
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -in between fryers
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado overvready to eat vegetables in prep cooler. Operator removedCorrected On-Site Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Containers of Boba flavors - seasoning containers in back kitchen
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. On chicken
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked boiled eggs . Operator immediately corrected menu Corrected On-Site

2/3/2025· 1y 1mo ago

Visit ID: 8830589

Met Inspection Standards

4 int, 6 basic

  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish storage shelf
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under Grill
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On plastic containers
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. in prep cooler by stove
  • 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/
  • 31B-03-4:Intermediate - No soap provided at handwash sink. In one of the bathrooms At hand sink on by back prep area Corrected On-Site
  • 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. . Operator has items on time ranging from 2-4hrs. Items are set on time the same time everyday. Provided operator with time plan
  • 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.

11/15/2024· 1y 3mo ago

Visit ID: 8890136

Met Inspection Standards

1 high, 2 int, 4 basic

  • 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 drinks container on storage shelf with dry dishes Corrected On-Site Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher Warning - From follow-up inspection 2024-09-16: **Time Extended** - From follow-up inspection 2024-11-15: **Time Extended**

9/16/2024· 1y 5mo ago

Visit ID: 8830243

Follow-up Inspection Required

1 high, 3 int, 4 basic

  • 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 drinks container on storage shelf with dry dishes Corrected On-Site Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter - From follow-up inspection 2024-09-16: **Time Extended**
  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 10-05-5:High Priority - - From initial inspection : High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. Warning - From follow-up inspection 2024-09-16: **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. Spicy tuna and ahi tuna Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher Warning - From follow-up inspection 2024-09-16: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher Warning - From follow-up inspection 2024-09-16: **Time Extended**

7/16/2024· 1y 7mo ago

Visit ID: 8729226

Follow-up Inspection Required

1 high, 7 int, 6 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on front expo station Corrected On-Site Warning
  • 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 drinks container on storage shelf with dry dishes Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch Corrected On-Site Warning
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor behind cook line equipment Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Scoops and tongs in 70F. Educated operator that utensils in water must be stored in 135F water. Warning
  • 11-01-5:Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by trash canCorrected On-Site Corrected On-Site Warning
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna and ahi tuna Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher 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
  • 31B-03-4:Intermediate - No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Establishment offers tuna undercooked. Provided operator with sign via email operator printed and posted Corrected On-Site Warning

10/11/2023· 2y 5mo ago

Visit ID: 8486558

Met Inspection Standards

1 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in freezer