DirtyFLRestaurant Inspection Data

BENTO CAFÉ

With 6 inspections documented, BENTO CAFÉ maintains a 1.5/5 food safety rating in PEMBROKE PINES. Recent inspections indicate some food safety concerns.

Newberry Road
Gainesville, Florida, 32607
Alachua County County

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/30/2025

Inspection #: Visit ID: 13474703

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:07 p.m. discarded time mark of sushi rice 2:27 p.m. see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed egg rolls cold held in flip top cooler at 46F. Per operator, item transfer to unit 3 hours prior to the inspection. Operator placed ice packs on egg rolls for quick chill. **Corrective Action Taken** Admin Complaint
  • 03F-03-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 6-hour limit. See stop sale. Observed at 3:07 p.m. discarded time mark of sushi rice 2:27 p.m. see stop sale. Warning
  • 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/ Warning
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed some employees training certification are photocopies. Warning

Inspection Date: 7/28/2025

Inspection #: Visit ID: 10943002

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Observed a splash guard needed at hand wash sink at front line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed imitation crab legs cold held at 45-46F in front line cooler. As per operator, items placed in unit from last night. Item didn't remove from unit since.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed imitation crab legs cold held at 45-46F in front line cooler. As per operator, items placed in unit from last night. Item didn't remove from unit since. See stop sale. Observed noodle cold held at 48F in flip top cooler. Per operator item transfer to unit 2 hours prior to the inspection. Operator place ice packs on items for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint

Inspection Date: 11/18/2024

Inspection #: Visit ID: 8829251

  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. -Observed female employee engaging in food preparation with long ineffective hair restraint. Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -Observed scoop handle stored in container with crushed garlic. Operator removed Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with wonton chips in kitchen. Operator covered. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish and imitation crab legs cold held at 45F in front line flip top cooler. Per operator, both items transfer to unit less than 1 hour prior to the inspection. Operator placed ice pack on items for quick chill. **Corrective Action Taken** Repeat Violation

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8732930

  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Observed a splash guard needed at hand wash sink at front line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw salmon cold held in flip top cooler at front line at 45F. Per operator, fish place in unit from overnight. Fish did not remove from unit since Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw salmon cold held in flip top cooler at front line at 45F. Per operator, fish place in unit from overnight. Fish did not remove from unit since. See stop sale. Repeat Violation
  • 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 and the time removed from temperature control cannot be determined. Observed at 10:41 a.m. no time mark on sushi rice held using time as a public health control. Operator determined that rice was prepared at 10:46 a.m. operator correctly time marked rice. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Observed handwashing sink at cookline block with ladder. Operator removed. Corrected On-Site

Inspection Date: 1/31/2024

Inspection #: Visit ID: 8517509

  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish and shrimp cold held in front line cooler at 45F. Per operator, both items placed in unit from yesterday. Items did not removed from unit since nor healed using time as a public health control. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish and shrimp cold held in front line cooler at 45F. Per operator, both items placed in unit from yesterday. Items did not removed from unit since nor healed using time as a public health control. See stop sale. Repeat Violation
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No device available at this time to measure hot water dishmachine.

Inspection Date: 10/4/2023

Inspection #: Visit ID: 8354405

  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -Observed clean utensils stored on counter next to hand wash sink.
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with takeout containers stored on floor at front line.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed at 3:45, sushi rice held using time as a public health control with time mark to discard at 2:38 p.m. Observed tuna cold held at 48°F in flip top cooling. Per operator, item placed in unit from yesterday. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed tuna cold held at 48°F in flip top cooling. Per operator, item placed in unit from yesterday. See stop sale.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. -Observed at 3:45, sushi rice held using time as a public health control with time mark to discard at 2:38 p.m. see stop sale.
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ -Observed food manager certification expired on 09/14/2023.