SAKEBA BENTO EXPRESS
5268 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407-479-9000
Last inspected Aug 3, 2026 · 8 visits since November 2023
MAY 25
SEP 25
FEB 26
MAR 26
AUG 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towel in contact with prepped carrots inside reach-in cooler at cookline. Operator removed.
Food stored on floor. Buckets of ginger at dry storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Plastic container inside sauce container across from triple sink. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils by rice warmers. Utensils by wok at cookline. Operator removed from water.
Show the remaining 2 findings ▾
Light not functioning. One under hood system.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepped spring mix and prepped carrots. Operator rearranged.
Mar 2, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line cut vegetables and sushi krab sticks on cook line.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over raw fish, and raw fish over Krab sticks in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in reach-in cooler below maketable on cook line. Operator moved.
Bowl or other container with no handle used to dispense food. Plastic to go container in containers of rice and flour in dry storage area. Operator removed.
Food stored on floor. Buckets of ginger in dry storage area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops next to rice warmers on cook line in water temping 72F, operator removed.
Light not functioning. One light under hood.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños over prepped carrots and onions in walk-in cooler. Operator moved.
Wet wiping cloth not stored in sanitizing solution between uses. Two on maketable cutting board at cook line. Operator removed.
Feb 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line several prepped vegetables throughout facility. Operator removed during inspection.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over raw fish in walk-in freezer. Raw chicken over raw beef in walk-in cooler, operator moved. Raw fish over sauce in maketable cooler on cook line. Operator moved.
Food stored on floor. Buckets of ginger on floor at dry storage area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepped bean sprouts and cut carrots. Operator moved.
Sep 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels in direct contact with cut vegetables in reach-in cooler on cookline. Operator discarded.
Nonfood-grade bags used in direct contact with food. Thank you bags used for raw meats in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce containers in reach-in cooler on cookline. Raw fish over sauce containers in walk-in cooler. Operator moved.
Food stored on floor. Containers of ginger stored on floor in dry storage area.
In-use knife/knives stored in cracks between pieces of equipment. Utensils between equipment on maketable at cookline, operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water temping 73F next to rice cookers on cookline. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over containers of prepped vegetables. Operator moved.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken in nonfood grade bags in walk in freezer
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Plastic bowl inside flour and soy sauce. Operator discarded
Food stored on floor. Soy sauce container next to cook line
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in coolers at cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80F. Operator changed water 150F
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cook line reach in cooler. Operator discarded
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw beef next to pork, in the walk in cooler raw pork next to fish in the walk in cooler.
Accumulation of debris on exterior of warewashing machine.
Cardboard used to line food-contact shelves. Used on the prep table under the oil, soiled.
Equipment and utensils not properly air-dried - wet nesting. Dry storage rack.
Food stored on floor. Oil on the floor in the kitchen.
Old labels stuck to food containers after cleaning. On clean containers.
Working containers of food removed from original container not identified by common name. Two containers of sugar like substance not labeled
Apr 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee moved trash can for convenient location on prep line prior to handling food at cutting board
Raw animal food stored over/not properly separated from ready-to-eat food. -inside walk in cooler, raw poultry stored above noodles Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -sushi rice 118F at edge, 135F in middle inside rice warmer on cook line. Manager stated less than 30 minutes, advised to use time as public health control. Manager stated attempting to locate paperwork previously used for time as a public health control. -manager placed time marking for sushi rice,
Cardboard used to line nonfood-contact shelves. -cardboard used to line shelving for chemicals in back
Clean bowls not stored inverted or in a protected manner. -above steam table
Employee beverage container on a storage rack next to single service items. -above sushi rice warmer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee jacket on top of bag of rice inside dry storage area
Equipment and utensils not properly air-dried - wet nesting.
Food not stored at least 6 inches off of the floor. On cook line, container of food product on floor in front of steamwell. -case of broccoli on floor under hand sink -fryer oil case on floor inside kitchen -bag of onions on floor next to ice machine
Food stored in a location that is exposed to splash/dust. -case of broccoli under 3 compartment sink exposed to splash
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -bulk rice container
Numerous In-use utensils stored in standing water less than 135 degrees Fahrenheit. -various locations around cookline
Wiping cloth sanitizing solution stored on the floor.
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in the walk in cooler.
Employee washed hands in a sink other than an approved handwash sink.observed employees washing their hands in the 3 comp sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan for sushi rice.
Accumulation of debris on exterior of warewashing machine.
Equipment and utensils not properly air-dried - wet nesting. On the dry storage shelf
Food stored on floor. Cases of Avocados stored on the flood in the walk in cooler, buckets of sesame sauce stored on the flood in the walk in cooler.
Old labels stuck to food containers after cleaning. On plastic containers on the dry storage shelf
Wet mop not stored in a manner to allow the mop to dry. Behind the front counter.
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.