EDOBOY
728 N THORNTON AVE, Orlando FL 32803
Last inspected Jun 11, 2026 · 6 visits since November 2023
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, eel, seafood mix, salmon roe, crab, salmon, scallops, amberjack, uni, tuna, fish bones, cavier, canned oyster. 45F-48F. In reach in cooler. Overnight per operator.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Soap dispenser at handwash sink not working/unable to dispense soap. Operator turned on dispenser.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in chest freezer by 3 compartment sink.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets inside reach in cooler between dump sink and tall reach in cooler - interior rim of chest freezer
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over containers of miso in cooler
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit for quat expired 2022
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice in reach in freezer
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, eel, seafood mix, salmon roe, crab, salmon, scallops, amberjack, uni, tuna, fish bones, cavier, canned oyster. 45F-48F. In reach in cooler. Overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp, amberjack, eel, seafood mix, salmon roe, crab, salmon, scallops, uni, tuna, fish bones, cavier, canned oyster. 45F-48F. In reach in cooler. Overnight per operator. Operator states cooler door was left ajar. Ambient temperature of cooler at beginning of inspection was 48F. Ambient temperature at end of inspection was 35F and dropping.
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.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Multiple raw fish over containers of cooked crab and ginger in reach in cooler
Bowl or other container with no handle used to dispense food. Sushi vinegar
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table
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.