Boba Queen
5600 W Colonial Dr #104, Orlando, FL 32808 · Permanent Food Service · License 5815006
What drove the grade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
How the score was calculated
- Starting score100
- Violations at the Aug 28 routine inspection4 intermediate, 9 basic (1 repeat)-22
- Safety score78
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 visitAug 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cut watermelon
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.open containers of milk and heavy whipping vream
Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
Need chlorine type
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen, pan in sink basin
Basic9
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Liquid oil, coffee powder
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Heavy buildup of grease on hood and filters, waffle makers
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Code 29, Plumbing and backflow prevention: No mop sink or curbed cleaning facility provided at establishment.
Mop sink is inaccessible blocked by several items and equipment
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Back door.
Code 40, Employee personal belongings: No suitable facilities provided to store employee clothing and other possessions.
Ladies puse sitting on top of onions in kitchen.
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.