Bonchon Restaurant
504 N Alafaya Trl Unit B-108, Orlando, FL 32828 · Permanent Food Service · License 5814445
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Jul 27 routine inspection1 high priority (no follow-up needed), 8 basic (4 repeats)-15
- Safety score85
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 27, 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 priority1
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken drumsticks stored over raw shell eggs at the walk-in cooler .
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Donuts stored uncovered at the reach-in freezer.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gasket torn bottom of make table .
Repeat violation
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Reach-in freezer kitchen area .
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Employee hand sink kitchen area .
Repeat violation
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Exit door opened .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Light not functioning.
One out by the hoods . Walk-in cooler light is out .
Floor soiled/has accumulation of debris.
Behind and under equipment at the kitchen.
Repeat violation
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.