K' BOB
11830 GLASS HOUSE LN STE 150, Orlando FL 32836 · 407-286-4881
Last inspected Jul 21, 2026 · 12 visits since July 2023
FEB 25
JUL 25
SEP 25
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Live, small flying insects found Observed four flying insects in the back food prep kitchen. Spoke to supervisor on duty next routine inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 21, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 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. Observed three new employees working in back prep area, must provide proof of employee food handlers training by next unannounced inspection.
shelves with rust that has pitted the surface. Observed rusty storage shelves near the walk in cooler
Jul 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cooks on the line change gloves without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of shell eggs stored on the cook line at room temperature 63F spoke to Owner concerning the issue must address issues immediately. Shredded cabbage 46F, noddles 46/47F, sliced tomatoes 44F, top panel reach in cooler less than 4 hours recommend ice bath to chill all products to proper temperature 41 degrees or below raw bacon 48F reach in cooler drawers
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked temperature of white rice 123°f hot holding in the rice warmer.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no sign of clean up of vomit
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled white cutting board on the main prep line has red and green stains left on the surface. Recommend to replace or resurface.
Handwash sink used for purposes other than handwashing. Observed cook filling water pitcher in the hand wash sink located on the cook line.
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. Observed three new employees working in back prep area, must provide proof of employee food handlers training by next unannounced inspection.
shelves with rust that has pitted the surface. Observed rusty storage shelves near the walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed fan guard covers inside walk in cooler has terrible dust accumulation on the surface.
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. Checked reach in cooler on the main cook line not maintaining proper ambient temperature 50F. Recommend to notify refrigeration company immediately.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee wearing a watch while preparing raw hamburger patties.
In-use wet wiping cloth/towel used under cutting board. Observed wet cloths stored underneath cutting boards.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the back panel of the grill and stove, must be cleaned.(cook line)
Nov 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Toxic substance/chemical improperly stored. Observed spray bottle stored next to bottles of vinegar in the back prep kitchen.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains on the surface located on the cook line.
Handwash sink not accessible for employee use at all times. Observed cart stored in front of hand wash sink located on the cook line.
No copy of latest inspection report available. Observed no copy of last inspection report
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters has terrible grease accumulation on the surface ( fire suppression system) cook line. Back splash stove has brown discoloration grease accumulation must be cleaned more often.( cook line.
Sep 10, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves underneath on the prep rou5ine.
Sep 9, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Live, small flying insects found Observed four flying insects in the back food prep kitchen. Spoke to supervisor on duty next routine inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked sliced tomatoes 48°f, corn 49°f, Cole slaw 50°f, pork belly 44°f on the top panel of reach in cooler used on the cook line, per Manager stored in reach in cooler at 10:30am less than 2 hours checked @11:44am recommend to quick chill product immediately.
Food-contact surface soiled with food debris, mold-like substance or slime. Checked white cutting board has red discoloration on surface located on the main cook line.
Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked in the front service area.
Original container of toxic substance or chemical does not bear the manufacturer's label. Observed blue liquid inside spray bottle hanging on the storage shelve
Light not functioning. Observed light burnt out underneath fire suppression system.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the grill and stove on the main cook line.
Plumbing system in disrepair. Observed hand wash sink located on the cook line clogged.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves underneath on the prep rou5ine.
Jul 31, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains on the surface located on the cook line. Microwave oven food debris
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves underneath on the prep counter.
Jul 30, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee working on cook line, leave the line wearing gloves, must remove gloves and wash hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pork belly 44°f, sliced tomatoes 62°f shredded lettuce 52°f stored inside reach in cooler drawers less than 3 hours recommend to quick chill product. Temperatures ground beef 50°f, milk 50°f, butter 53°f Inside walk in cooler per owner the delivery of food for walk in cooler 11am checked at 2pm.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has red stains on the surface located on the cook line. Microwave oven food debris
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle stored hanging on the storage shelves
Food stored on floor. Observed bag brown sugar stored on the floor
No copy of latest inspection report available. Observed no copy of last inspection report Owner found at the end of inspection
Packaged foods not properly protected from cuts when the case-overwrap is opened.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed food debris inside reach in cooler on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves underneath on the prep counter.
Feb 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed cook placed gloves on without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pork 45°f, beef 45°fstored inside reach in cooler on cook line less than 4 hours, recommend to quick chill product. Owner will notify refrigeration company.
Toxic substance/chemical improperly stored. Observed spray bottle hanging on the shelves near rice flour. Manager removed at time of inspection
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no clean up for vomit procedure, form given to operate.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface located on the cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed old debris interior of microwave oven
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed bucket of sanitizer stored directly on the floor in the back prep kitchen.
Wet mop not stored in a manner to allow the mop to dry Observed mop stored on the floor must store upright.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on the counter.
Aug 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow stains on the cutting board located on the reach in cooler.
Water leaking from pipe and/or faucet/handle. Observed pipe on the mop sink leaking has plastic bag covering.
Aug 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of beef 47°f, chicken 47°f,pork belly 45/47°f,raw bacon 46°f, bulgogui 46°fstored inside reach in cooler located on the cook line, less than 4 hours. Recommend Manager to quick chill food items in the walk in freezer immediately.
Toxic substance/chemical improperly stored. Observed Clorox spray bottle hanging on the storage shelves above soda bag in the box.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed yellow stains on the cutting board located on the reach in cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Observed chicken wings in ROP packages on site chicken and cooked to 165°f, and chilled to 41F, opened the package, breaded and cooked to 165F and above. Notify Kyle from OPQ in our district office also called Jose to explained to operator in Spanish.
Floor not cleaned when the least amount of food is exposed. Observed old food debris (chicken wings) spilled on the floor in the back of the reach in cooler on the main kitchen line.
Ice buildup in reach-in freezer and/or walk in cooler Observed terrible ice build up on the fan in the reach in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the fire suppression system hood and filters terrible grease build up (cook line) spoke to owner must clean more often this can be a fire hazard.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler has food crumbs on the bottom of the reach in freezerfront of the area.
Water leaking from pipe and/or faucet/handle. Observed pipe on the mop sink leaking has plastic bag covering.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate12 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked eggs then touched reach in cooler handle, advised/
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs served on several dishes not identified on digitize menu board and menus for customers to order/fixed on site, askeisk added immediately to menu board.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment sou vide reduced oxygen packaging on site for raw chicken and cooked to 155F, and chilled to 41F, opened the package, breaded and cooked to 165F and above.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags, clothing, cell phones stored over slicer and next to food/cook line storage rack next to hand sink.
Equipment and utensils not properly air-dried - wet nesting./plastic containers.
In-use tongs stored on equipment door handle between uses./oven door/
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit./84F, cook line/
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
Wall soiled with accumulated grease, food debris, and/or dust./behind the grill, cook line.
Wet mop not stored in a manner to allow the mop to dry./
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line/rechecked 200ppm/
Wiping cloth sanitizing solution stored on the floor./cook line/
Working containers of food removed from original container not identified by common name./non dairy cream powder bucket, kitchen.
Jul 31, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Floor area(s) covered with standing water. Observed standing water on the floor in the walk in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on the floor inside 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.