Bori-Bowls
209 US Hwy 27 S, Sebring, FL 33870 · Permanent Food Service · License 3801237
What drove the grade
Raw animal food not separated from ready-to-eat food during preparation.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 4 basic (1 repeat)-13
- Safety score87
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food not separated from ready-to-eat food during preparation.
Observed a container of raw chicken over a pan of bagged cooked pasta in the reach in freezer in dry storage area, owner moved the chicken to bottom shelf.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Observed no written plan for butter in food preparation area on counter in kitchen, operator filled out plan before end of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed hand washing sink in front area with ice in it.
Basic4
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed container of chicken in sink in back of kitchen improperly thawing, owner turned on water.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils in standing water at 74 degrees in the kitchen next to the rice.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed door on reach in cooler in kitchen is not closing properly.
Repeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed chlorine solution read 10ppm in the kitchen, owner changed solution new reading at 100ppm.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.