BONCHON RESTAURANT
504 N ALAFAYA TRL UNIT B-108, Orlando FL 32828 · 407.930.2035
Last inspected Jul 27, 2026 · 9 visits since July 2023
JUL 24
FEB 25
AUG 25
FEB 26
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found Observed 1 live flying insects by the 3 compartment sink not touching any food. Next routine visit per supervisor.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024059561 | Jul 24, 2024 | Feb 13, 2025 | $200 |
| 4--2018054144 | Aug 13, 2018 | Nov 16, 2018 | $200 |
Inspection history
9 visits, newest first
Jul 27, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken drumsticks stored over raw shell eggs at the walk-in cooler.
Buildup of food debris/soil residue on equipment door handles. Reach-in freezer kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn bottom of make table.
Show the remaining 5 findings ▾
Floor soiled/has accumulation of debris. Behind and under equipment at the kitchen.
Light not functioning. One out by the hoods. Walk-in cooler light is out.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink kitchen area.
Outer openings not protected with self-closing doors. Exit door opened.
Stored food not covered. Donuts stored uncovered at the reach-in freezer.
Apr 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn bottom make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink kitchen area on the corner.
Outer openings not protected with self-closing doors. Exit door opened and not self clothing. Operator closed.
Water leaking from pipe and/or faucet/handle. faucet leaking Hand wash sink kitchen area.
Feb 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over pork dumpling and cooked shrimp at the reach-in freezer. Operator switch it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the wrong spot need to moved to the water side hose.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. Gasket torn bottom make table.
Floor soiled/has accumulation of debris. Throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Employee hand sink kitchen area on the corner.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Outer openings not protected with self-closing doors. Exit door opened and not self clothing. Operator closed.
Water leaking from pipe and/or faucet/handle. faucet leaking Hand wash sink kitchen area.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee touched ready to eat cooked chicken after cut it with bare hand without hand wash or gloves. Operator discarded it.
Live, small flying insects found Observed 1 live flying insects by the 3 compartment sink not touching any food. Next routine visit per supervisor.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken drumsticks stored on top of raw shell eggs at the walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
Water with a temperature of least 85 degrees shut off at employee handwash sink. Employee hand sink back of the house the hot water turned off.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Equipment in poor repair. The hot box didn't close all the way.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food storage container/container lid cracked or broken. Broken container used to stored the coleslaw at the walk-in cooler.
Single-service articles improperly stored. Chicken boxes stored at the floor back of the house.
Feb 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw chicken stored on top of bread at the reach-in freezer. Operator switch it.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At the wrong spot supposed to be by the hose side.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet potato noodles prepared Monday no date mark. Operator label it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Food stored on floor. Bonchon yangnyeom sauce stored on floor at the kitchen.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee bottle of water at the reach-in freezer. Operator removed it.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Wet mop not stored in a manner to allow the mop to dry Stored at the mop bucket in dirty water.
Jul 24, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 3 high priority.
3 High priority3 Intermediate3 Basic
Show 9 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (50F - Cold Holding); raw beef (47 - Cold Holding); raw pork belly (50F - Cold Holding); cut lettuce (55F - Cold Holding) cooked spinach (50F - Cold Holding); cooked mashroom (50F - Cold Holding); kimchi (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw beef (47 - Cold Holding); raw pork belly (50F - Cold Holding); cut lettuce (55F - Cold Holding) cooked spinach (50F - Cold Holding); cooked mashroom (50F - Cold Holding); kimchi (50F - Cold Holding)all the food from overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Provided to operator via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The employee hand sink the one facing the 3 compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-on cooler shelf.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Jul 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority4 Intermediate5 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of bread at the reach-in freezer.
Raw animal food stored over or with unwashed produce.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (50F - Cold Holding); raw beef (47 - Cold Holding); raw pork belly (50F - Cold Holding); cut lettuce (55F - Cold Holding) cooked spinach (50F - Cold Holding); cooked mashroom (50F - Cold Holding); kimchi (50F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw beef (47 - Cold Holding); raw pork belly (50F - Cold Holding); cut lettuce (55F - Cold Holding) cooked spinach (50F - Cold Holding); cooked mashroom (50F - Cold Holding); kimchi (50F - Cold Holding)all the food from overnight.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Provided to operator via email.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Clear pasta and corn prepped yesterday morning no date mark.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. The employee hand sink the one facing the 3 compartment sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishments.
No conspicuously located ambient air temperature thermometer in holding unit. Bottom make table.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-on cooler shelf.
Standing water in bottom of reach-in-cooler. Bottom of make table.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed mushroom and unwashed paper stored on top of ready to eat food at the walk-in cooler.
Aug 1, 2023□ 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 ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Provided the employee agreement to the customer he stated that he never heard about this form before.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed a timer without written plan. Provided a written plan to the operator.
Ice buildup in reach-in cooler. Bottom of make table.
Interior of ice machine/bin with rust that has pitted the surface
No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the sauté area.
Old labels stuck to food containers after cleaning.
Jul 31, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table-coleslaw (51F - Cold Holding); steamed mushroom (51f- Cold Holding); cooked eggs (50F - Cold Holding) Bottom of make table; raw chicken (61F - Cold Holding); raw beef (54F - Cold Holding); pork belly (54F - Cold Holding); cut lettuce (55F - Cold Holding) Operator stated that it was 38f two hours ago advised to put everything to different cooler because the ambient temperature for the cooler was 52f. raw chicken (46F - Cold Holding); pork belly (47F - Cold Holding); cut cabbage (50F - Cold Holding); raw beef 47 ( - Cold Holding); chicken wings (49F - Cold Holding)at walk-in cooler.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink.
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. Provided the employee agreement to the customer he stated that he never heard about this form before.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed a timer without written plan. Provided a written plan to the operator.
Water with a temperature of at least 85fdegrees Fahrenheit not provided/shut off at employee handwash sink. No hot water dispensed when handle is turned at the prep area.
Ice buildup in reach-in cooler. Bottom of make table.
Interior of ice machine/bin with rust that has pitted the surface
No handwashing sign provided at a hand sink used by food employees. Employee hand sink at the sauté area.
Old labels stuck to food containers after cleaning.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bread crumbs and flour no label.
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.