Blended Bistro & Boba

2306 Edgewater Dr, Orlando, FL 32804 · Permanent Food Service · License 5814538

Official report

out of 100

Grade D

Safety score 67 of 100

Latest visit: Jul 31, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Jul 31 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Jul 29 routine inspection
2 high priority (fixed by the Jul 31 follow-up), 6 intermediate (1 fixed on the spot), 7 basic (3 repeats)
-33
Safety score67

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul292026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitJul 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitJul 29, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 2 High priority
- 6 Intermediate
- 7 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  In buckets on cook line cooked noodles (73°F - Cold Holding) In refrigerator behind front counter milk (47°F - Cold Holding)
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Employees washing and rinsing wares at prep sink behind front counter. No sanitizing step
Intermediate6
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Kiosk menu
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. Kiosk menu
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Deli slicer.
- Code 29, Plumbing and backflow prevention: Water treatment device has not been inspected or serviced according to manufacturer's instructions.
  No date of last service on filters under prep sink behind front counter
- Code 53, Manager certification and employee training: 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/ Manager showed up during inspection
  Fixed on the spot
  Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic7
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boba pearls on the floor in storage room
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Multiple utensils in standing water at 76°F on front counter
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
  Multiple reach-in coolers and reach-in freezers
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  gaskets, cooking equipment
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Reach-in coolers
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  On the floor in storage room
  Fixed on the spot
- Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  Both restroom doors are unable to fully close under own weight
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.