OH QUE BUENO
8128 S ORANGE BLOSSOM TRL, Orlando FL 32809 · 407-953-9161
Last inspected Mar 20, 2026 · 11 visits since July 2023
SEP 24
MAR 25
SEP 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat beef empanadas. Operator had employee place fish at the bottom.
Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cooks line. Operator removed garbage can.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Spray bottle containing toxic substance not labeled. On top of ice machine outside area. Operator had employee label bottle.
Show the remaining 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines at facility.
Bowl or other container with no handle used to dispense food. Bowl In white rice. Operator had employee remove.
Mar 18, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat beef empanadas. Operator had employee place fish at the bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient walk-in cooler temperatures 50 ( operator opened walk in freezer for temperature recovery until repaired; chicken (50F - Cold Holding); beef (50F - Cold Holding); salsa (50F - Cold Holding)
Handwash sink not accessible for employee use at all times. Garbage bin in front of hand sink on cooks line. Operator removed garbage can.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Spray bottle containing toxic substance not labeled. On top of ice machine outside area. Operator had employee label bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. All 3 ice machines at facility.
Bowl or other container with no handle used to dispense food. Bowl In white rice. Operator had employee remove.
Oct 14, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Sep 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chiceken over raw beef and garlic and sauces in prep cooler - raw beef over garlic and sauces in prep cooler -Raw shrimp over sauces in walk in cooler. Operator immediately removed
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On first prep cooler reading 41F ambient temp actual was 53F
Cutting board has cut marks and is no longer cleanable. On prep tables. Operator has ordered
Equipment in poor repair. Gaskets torn in first prep cooler. First prep cooler ambient temp 53F
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to burner
Working containers of food removed from original container not identified by common name. -Flour, salt, sugar. ( corrected on site) - vinegar, sauces in prep cooler
Sep 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 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. dishwashers at both bars not reaching temp for chemical sanitization. Tested both several times reading chlorine 00ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chiceken over raw beef and garlic and sauces in prep cooler - raw beef over garlic and sauces in prep cooler -Raw shrimp over sauces in walk in cooler. Operator immediately removed
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Prep cooler. Cream, garlic, mushroom sauce,Seafood mix, Shredded beef, 48F-53F cold holding overnight per operator. Operator immediately discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler. Cream, garlic, mushroom sauce,Seafood mix, Shredded beef, 48F-53F cold holding overnight per operator. Operator immediately discarded
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On first prep cooler reading 41F ambient temp actual was 53F
Bowl or other container with no handle used to dispense food. Multiple containers of sauces and seasonings. Operator immediately removed all
Cutting board has cut marks and is no longer cleanable. On prep tables. Operator has ordered
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on bar back, and at wait station. Operator immediately removed both
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses, phones, on bar back. Operator immediately removed
Equipment in poor repair. Gaskets torn in first prep cooler. First prep cooler ambient temp 53F
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in sugar.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to burner
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed avocados over pico in prep cooler -Unwashed vegetables over cooked chicken in walk in cooler. Operator immediately removed
Working containers of food removed from original container not identified by common name. -Flour, salt, sugar. ( corrected on site) - vinegar, sauces in prep cooler
Mar 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
No soap provided at handwash sink. At bar, staff filled.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken in the walk-in cooler. Staff added the date.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Bowl or other container with no handle used to dispense food. Bowl used to scoop rice management removed bowl
Cutting board has cut marks and is no longer cleanable. Large boards on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Over cook line and back prep stations. Management removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and keys over prep area. Management removed items.
Ice scoop handle in contact with ice. Management removed scoop.
Missing drain plug at dumpster.
No handwashing sign provided at a hand sink used by food employees. Management wrote a sign and hung.
Single-service articles not stored inverted or protected from contamination. Aluminum pans and to go trays on service line. Manager turned over items.
Stored food not covered. Beans in walk-in cooler. Management covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Avocado with stickers in the make table. Management removed and staff removed stickers and washed avocados.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate2 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table.
Handwash sink not accessible for employee use at all times. Pan and d utensils in one sink and bus tub on top of sink in ware wash area.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Both sinks on cook line
Bowl or other container with no handle used to dispense food. Sauces in cooler.
Garbage on the ground and/or pad around dumpster.
Feb 21, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowls used in bulk containers.
Employee eating in a food preparation or other restricted area. Employee eating on cook line. Manager spoke to employee.
Ice scoop handle in contact with ice.
No handwashing sign provided at a hand sink used by food employees. Both sinks in kitchen.
Jul 26, 2023□ 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F.
No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made 3 days ago. Manager added date mark.
Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water.
No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen.
Jul 24, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) on counter for 20 minutes. Manager placed in reach in. sausage (47F - Cold Holding); bacon raw (47F - Cold Holding); minced pork (47F - Cold Holding); chicken (47F - Cold Holding); shelled eggs (47F - Cold Holding) in cook line make table less than 4 hours. Manager closed lid to cool. Ambient air 39F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F.
No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made 3 days ago. Manager added date mark.
Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water.
No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen.
Jul 18, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority6 Intermediate5 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Manager paid at time of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (45F - Cold Holding) on counter for 20 minutes. Manager placed in reach in. sausage (47F - Cold Holding); bacon raw (47F - Cold Holding); minced pork (47F - Cold Holding); chicken (47F - Cold Holding); shelled eggs (47F - Cold Holding) in cook line make table less than 4 hours. Manager closed lid to cool. Ambient air 39F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. lintels soup (122F - Hot Holding); less than 4 hours on stove. Manager turned up the heat to bring to195F.
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. Provided
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beans from 1 hour ago at 11:31 (122F - Cooling), second temp at 12:05 118F.
No paper towels or mechanical hand drying device provided at handwash sink. Middle kitchen sink and cook line sink. Manager replaced.
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 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 forms
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa made 3 days ago. Manager added date mark.
Bowl or other container with no handle used to dispense food. Cup used to scoop chicken base.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watches. Staff removed watch.
Equipment and utensils not properly air-dried - wet nesting. Pans in storage
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Shear and orange squeezer 80F. Manager threw out water.
No handwashing sign provided at a hand sink used by food employees. 3 hand sinks: dish area, cook line and back kitchen.
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.