BAO SPOT
54 W CHURCH ST STE 140, Orlando FL 32801 · 4075382953
Last inspected Feb 2, 2026 · 8 visits since October 2023
OCT 23
JUL 24
FEB 25
AUG 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Feb 2, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority4 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine strips for dishwasher
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.
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.
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.
Show the remaining 5 findings ▾
Floor soiled/has accumulation of debris. Under dishwasher
No handwashing sign provided at a hand sink used by food employees. At all hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ceiling - hoods filters
Standing water in bottom of reach-in-cooler. in prep cooler under at cook area
Unnecessary items/unused equipment on the premises. Unused oven under prep counter
Jan 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 2 high priority.
2 High priority7 Intermediate7 Basic
Show 16 findings ▾
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
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
Handwash sink not accessible for employee use at all times. -Hand sink at mop sink blocked by brooms and shop vac. Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine strips for dishwasher
No paper towels or mechanical hand drying device provided at handwash sink. -at hand sink by mop sink. Operator placed
No soap provided at handwash sink. At all hsnd sinks except front counter. Operator replaced
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.
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.
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.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing watch and bracelets. Operators removed
Floor soiled/has accumulation of debris. Under dishwasher
No handwashing sign provided at a hand sink used by food employees. At all hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Air filters on ceiling - hoods filters
Standing water in bottom of reach-in-cooler. in prep cooler under at cook area
Unnecessary items/unused equipment on the premises. Unused oven under prep counter
Working containers of food removed from original container not identified by common name. Panko.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked boiled eggs. Operator immediately corrected menu
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter. Operator immediately removed
Floor soiled/has accumulation of debris. Behind cook line and boba station
Food not stored at least 6 inches off of the floor. Boxed oil
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters -in between fryers
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado overvready to eat vegetables in prep cooler. Operator removed
Working containers of food removed from original container not identified by common name. -Containers of Boba flavors - seasoning containers in back kitchen
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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/
No soap provided at handwash sink. In one of the bathrooms At hand sink on by back prep area
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
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.
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Equipment and utensils not properly air-dried - wet nesting. Plastic container on dish storage shelf
Floor soiled/has accumulation of debris. Under Grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
Old labels stuck to food containers after cleaning. On plastic containers
Standing water in bottom of reach-in-cooler. in prep cooler by stove
Nov 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher
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
Floor soiled/has accumulation of debris. Floor behind cook line equipment
No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen
Sep 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
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.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna and ahi tuna
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher
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
Floor soiled/has accumulation of debris. Floor behind cook line equipment
No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen
Jul 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 1 high priority.
1 High priority7 Intermediate6 Basic
Show 14 findings ▾
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.
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).
Handwash sink not accessible for employee use at all times. Hand sink blocked by trash can
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Spicy tuna and ahi tuna
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs chlorine test strips for dishwasher
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.
No soap provided at handwash sink. at hand sink in back kitchen area by dishwasher
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
Employee eating in a food preparation or other restricted area. Employee drink on front expo station
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
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Floor soiled/has accumulation of debris. Floor behind cook line equipment
No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
Standing water in bottom of reach-in-cooler. in prep cooler by grill in back kitchen
Oct 11, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in freezer
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.