Bento Cafe
7335 W Sand Lake Rd, Orlando, FL 32819 · Permanent Food Service · License 5812224
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 15 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-19
- Safety score81
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 visitSep 15, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Raw tuna cold holding at 44°F overnight/front sushi bar cooler. Cut leafy greens cold holding at 50°F overnight/front sushi bar reach in cooler.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Raw tuna cold holding at 44°F overnight/front sushi bar cooler. Cut leafy greens cold holding at 50°F overnight/front sushi bar reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F./cooked green beans hot holding at 120°F/reheated to 165°F before serving/
Fixed on the spot
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/cooked string beans on time control plan but no time marked/out for 1 hour per manager.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing./sushi bar hand sink used to store utensils/removed/
Fixed on the spot
No soap provided at handwash sink./front sushi bar hand sink/
Fixed on the spot
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee with ineffective hair restraint while engaging in food preparation./front sushi bar two employees./one with hair hanging around and the other one hair restraint not covered both sides of hair.
Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
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.
- Stop sale
- An order that the food can’t be sold or served.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.