DirtyFLRestaurant Inspection Data

BENTO ASIAN KITCHEN + SUSHI

BENTO ASIAN KITCHEN + SUSHI maintains a 3.8/5 food safety rating based on 7 health department inspections in WINTER PARK. Recent inspections show improving food safety practices.

Last inspection: 2 months ago · 7 reports on file

Town Center Parkway
Jacksonville, Florida, 33216
Duval County County

Overall Food Safety Rating

★★★½☆ (3.8/5)
Based on 7 health inspection reports

All Inspection Reports

1/7/2026· 2mo ago

Visit ID: 13607354

Met Inspection Standards
  • N/A:No Violations Were Observed

1/6/2026· 2mo ago

Visit ID: 13465194

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler at cook line internal temperature 48F Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Prep tables
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken 48F, cooked shrimp 48F, cut tomatoes 50F, noodles 50F. Per operator placed less than 2 hours. Operator placed items in ice of temperature recovery **Corrective Action Taken** Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked with trash can at prep station Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at front counter Corrected On-Site

7/17/2025· 7mo ago

Visit ID: 10938166

Met Inspection Standards

2 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Under 3 compartment sink and under 2 door reach in cooler prep station

1/27/2025· 1y 1mo ago

Visit ID: 8855560

Met Inspection Standards

1 int, 3 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 72F at cook line Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in cooler soiled with debris at cook line
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cook line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with cart at prep station

7/24/2024· 1y 7mo ago

Visit ID: 8758310

Met Inspection Standards

1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. No beard guard for sushi cook Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Clean container not properly air dried in dish area
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water at 95F in cook line.
  • 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/ 9 employees including 2 shift leaders, no manager on site. Corrected On-Site

1/11/2024· 2y 2mo ago

Visit ID: 8473610

Met Inspection Standards

1 high, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Hinge to the right door of the main line make cooler is loose, doors will not work independently (door will not close tightly on its own )
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at the sushi station
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill egg wash 60° stored over ice. The pan with the egg dose not touch the ice , it is sitting above. Recommend adding more ice to the lower pan or place in a deeper pan

8/15/2023· 2y 7mo ago

Visit ID: 8367906

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two medium size yellow cutting boards stored under table next to reach in cooler by walk in
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. At dry dish storage
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. At dry dish storage