DirtyFLRestaurant Inspection Data

BENTO SUSHI

426 Plant Street
Florida, 34787
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.6/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 10728625

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior reach in cooler next to three compartment sink soiled Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer interior soiled Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed onions over cut lettuce in reach in cooler. Operator corrected. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At hand washing sink at front counter
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. One mop in buck next to reach in cooler Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Quat strips Repeat Violation
  • 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. 2 employees missing certificates

Inspection Date: 11/13/2024

Inspection #: Visit ID: 8734938

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle, cup and bags on dry storage rack. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Glass door tech in cooler gasket soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door reach in cooler soiled.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop on bucket in front of reach in freeze
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Per operator more than 4 hours Cooked Shrimp (58F - Cold Holding); Raw Tuna (48F - Cold Holding)
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator more than 4 hours Cooked Shrimp (58F - Cold Holding); Raw Tuna (48F - Cold Holding)
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips
  • 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 plan operator filled out and posted Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 2 unlabeled spray bottle at front counter. Operator labeled. Corrected On-Site

Inspection Date: 4/9/2024

Inspection #: Visit ID: 8530086

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. -per operator, seating change has been reported and signed off by fire marshal. Still needs water dept signature Repeat Violation
  • 29-08-4:Basic - Plumbing system in disrepair. -Norigami hand sink. Per operator, he is contacting plan review to change type of sink. Repeat Violation

Inspection Date: 10/18/2023

Inspection #: Visit ID: 8356725

  • 51-09-4:Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements/licensed for 3 seats but 8 seats available at Norigami sushi bar. Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers./kitchen reach in cooler.
  • 29-08-4:Basic - Plumbing system in disrepair./Norigami sushi bar hand sink disrepair.
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination./to go containers and seaweed for sushi roll not protected at sushi prep area/ Corrected On-Site
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./on sushi prep table/ Corrected On-Site
  • 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/sushi rice.
  • 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.