Hop BO Chinese Restaurant

4420 Curry Ford Rd, Orlando, FL 32812 · Permanent Food Service · License 5808511

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 12, 2026

What drove the grade

Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.High priority, repeat · fixed on the spot · 15 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 13 basic (4 repeats); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

16 violations found

First visitAug 12, 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.
16 violations found:
- 3 High priority
- 13 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw beef stored over green peas at the walk-in freezer . Raw pork stored over dumplings at the walk-in freezer.
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw liquid eggs stored over tofu at the top of make table . Operator switch it .
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
  200++++operator added more water second check chlorine 100 ppm
  Fixed on the spotRepeat violation
Basic13
- Code 08, Food protection and cross-contamination: Raw fruits/vegetables not washed prior to preparation.
  Operator didn't wash cabbage or onion before cut .
  Uncovered food stored near sink exposed to splash.
  Chicken stored uncovered at the walk-in freezer.
  Repeat violation
- Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
  Employee juice and drink stored at the reach freezer back area . Operator removed it .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Operator used a stainless scoop without handle at the fried chicken as scoop .
  Cutting board has cut marks and is no longer cleanable.
  Make table cutting board .
  Repeat violation
  Equipment in poor repair.
  Gasket torn at the walk-in freezer walk-in cooler door and bottom of make table .
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler and walk-in freezer shelves .
  Repeat violation
  Food storage container/container lid cracked or broken.
  Broken container used to stored the cooked chicken back area .
- Code 16, Dishwashing facilities and test kits: Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink.
  Do not use dishes/equipment not properly sanitized. Observed employee washing dishes only wash and rinse no sanitizer.
- Code 21, Wiping cloths and linens: Establiblshment using a stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Bottom of make table and walk-in cooler shelves.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  The hoods .
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee cellphone stored at prep table next to make table .
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

Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
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.