BENTO ASIAN KITCHEN + SUSHI
501 N ORLANDO AVE STE 221, Winter Park FL 32789 · 407-755-3555
Last inspected Aug 5, 2026 · 8 visits since August 2023
5 inspections within 21 points of each other. Whatever this kitchen does, it does consistently.
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
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Employee with no hair restraint while engaging in food preparation. Employees at cook line
Equipment in poor repair. Torn gaskets at reach in cooler at fryer station
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in reach in freezer at cook line
Walk-in cooler shelves with rust that has pitted the surface.
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
Show 7 findings ▾
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
Handwash sink not accessible for employee use at all times. Handwash sink blocked with trash can at prep station
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at front counter
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
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
Ripped/worn tin foil used as shelf cover. Prep tables
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Floor area(s) covered with standing water. Under 3 compartment sink and under 2 door reach in cooler prep station
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Handwash sink not accessible for employee use at all times. Hand wash sink blocked with cart at prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in standing water at 72F at cook line
Reach-in cooler interior/shelves have accumulation of soil residues. Low boy reach in cooler soiled with debris at cook line
Wet wiping cloth not stored in sanitizing solution between uses. At cook line
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 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/ 9 employees including 2 shift leaders, no manager on site.
Current Hotel and Restaurant license not displayed.
Employee with no beard guard/restraint while engaging in food preparation. No beard guard for sushi cook
Equipment and utensils not properly air-dried - wet nesting. Clean container not properly air dried in dish area
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water at 95F in cook line.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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
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 )
Unwashed fruits/vegetables stored with ready-to-eat food. Avocados at the sushi station
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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
Food storage container/container lid cracked or broken. At dry dish storage
Old labels stuck to food containers after cleaning. At dry dish storage
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.