MR WANG SPORTS BBQ
5600 W COLONIAL DR STE 105, Orlando FL 32808 · 407-601-1057
Last inspected May 1, 2026 · 8 visits since November 2023
APR 24
OCT 24
JUN 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); fresh garlic and oil (77F - Hot Holding). Less than 4 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 1, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Handwash sink used for purposes other than handwashing. Observed front line hand wash sink behind register had a steel wool stored in the sink. Operator removed steel wool
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2/2023-2/2026
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Observed plastic bowls with no handle store in corn starch, salt/sugar, and flour. Operator removed items and replace it with a scoop with a handle
Show the remaining 5 findings ▾
Equipment in poor repair. Observed make station flip top reach in cooler door gasket are in poor repair
Food not stored at least 6 inches off of the floor. Observed case of plastic bottles of water not stored 6 inches off the floor. Operator place it at least 6 inches off the floor
Single-service articles not stored inverted or protected from contamination. Observed styrofoam containers not inverted. Operator inverted the styrofoam containers
Walk-in cooler shelving is a little soiled
Working containers of food removed from original container not identified by common name. Operator started to label working containers of food while routine inspection is conducted
Nov 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Lamb skewers in walk in cooler over vegetables.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. 4 cases of bottles water in front of hand wash sink by dish machine.
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/ 4 working employees no manager on duty.
No person in charge present during hours of operation.
No soap provided at handwash sink. By ice machine hand sink. Operator provided soap.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Plastic Togo bowls in sugar and rice. Operator removed.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. 4 cases of oil stored on the floor by dish machine operator removed oil from the floor. Cases of soda and single service items in lobby stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line.
Open dumpster lid. Operator closed lid.
Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter server station and back of the house by cook line reach in cooler. Employees inverted containers.
Jun 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner
No probe thermometer provided to measure temperature of food products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. -Gasket torn in second prep cooler
Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler
Jun 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine reading 25ppm chlorine after priming.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw beef, lamb over sauces, in walk in cooler -raw shell Eggs over greens in walk in cooler -Raw shell eggs over greens in prep cooler. Operator immediately corrected. ( corrected on site)
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Owner
No probe thermometer provided to measure temperature of food products.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food over canned sauces. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eye glasses on top of tinfoil sheet. operator removed glasses and discard sheet.
Equipment in poor repair. -Gasket torn in second prep cooler
Food not stored at least 6 inches off of the floor. Cases of drinks on floor in lobby
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan cover in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. -Inside white freezer door
Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed cucumber over cooked pork in walk-in cooler
Oct 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Pork over fruit and vegetables. Manager placed on bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. oyster (51F - Cold Holding); held above the cold holding line in make table. Staff moved to inside of the cooler. less than 4hours in table.
Handwash sink not accessible for employee use at all times. Utensils in sink next dish washer
oyster tags not marked with last date served.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Clams/mussels/oysters removed from original container for long-term storage. Oysters on cook line
Current Hotel and Restaurant license not displayed.
Employee with no hair restraint while engaging in food preparation. All kitchen staff
Exterior door has a gap at the threshold that opens to the outside.
Light not functioning. Hood
May 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate9 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf.
Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Cases of oil, water and other items on the floor.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority3 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over noodles in make table. Staff removed noodles and placed on the top shelf.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 77F. On cook line counter less than 4 hours. Staff placed in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). In make table from yesterday pork (62F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish tofu (62F - Cold Holding); lamb liver (62F - Cold Holding); chicken (62F - Cold Holding); potato stick (62F - Cold Holding); beef tripe (62F - Cold Holding). Fin make table from yesterday. pork (62F - Cold Holding)
Toxic substance/chemical improperly stored. Gasoline can and gas pressure washer in kitchen near triple sink.
Clam/mussel/oyster tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Cases of water blocking sink in kitchen.
No probe thermometer provided to measure temperature of food products.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Accumulation of debris inside warewashing machine.
Current Hotel and Restaurant license not displayed.
Food stored on floor. Cases of oil, water and other items on the floor.
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in holding unit. Make table with multiple meats at 62F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer
Wall soiled with accumulated grease, food debris, and/or dust. Throughout
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw Beef over bread.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked fresh chili and oil (70F - Cold Holding); boc chuy ambient (70F - Cold Holding). Manager placed in cooler to cool. less than 4 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. ); fresh garlic and oil (77F - Hot Holding). Less than 4 hours.
Establishment not maintaining clam/mussel/oyster tags for 90 days. Only one tag for oysters
No paper towels or mechanical hand drying device provided at handwash sink.near ice machine.
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 form and staff signed.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All but one expired
Accumulation of black/green mold-like substance in the interior of the ice machine.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee and bottled water on drain boards. Manager removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and other items above prep table. Manager removed.
Employee with no hair restraint while engaging in food preparation. All staff
Food stored on floor. Bottle water and other items in kitchen.
Ice scoop handle in contact with ice. Manager removed
In-use tongs stored on equipment door handle between uses. At grill. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of stove. Fan cover
Wet wiping cloth not stored in sanitizing solution between uses.
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.