K' Bob
11830 Glass House Ln Ste 150, Orlando, FL 32836 · Permanent Food Service · License 5815834
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 20 routine inspection3 high priority (fixed by the Jul 21 follow-up), 4 intermediate (1 repeat), 6 basic-28
- Safety score72
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
Observed employee working in the back prep kitchen employee food handlers will be taken next week,per Manager must provide proof by next unannounced inspection. Charmaine Berry, Yadira prep employees working at time callback inspection
More time given
Basic1
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
Checked rusty storage shelves near the walk in cooler, per Manager will replaced the shelves.
More time given
- First visitJul 20, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperature of shell eggs stored on the cook line at room temperature 63°F spoke to Owner concerning the issue must address issues immediately. Shredded cabbage 46°F, noddles 46/47°F, sliced tomatoes 44°F, top panel reach in cooler less than 4 hours recommend ice bath to chill all products to proper temperature 41 degrees or below raw bacon 48°F reach in cooler drawers
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Checked temperature of white rice 123°f hot holding in the rice warmer.
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed cooks on the line change gloves without washing hands.
Intermediate4
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed no sign of clean up of vomit
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed soiled white cutting board on the main prep line has red and green stains left on the surface. Recommend to replace or resurface.
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed cook filling water pitcher in the hand wash sink located on the cook line.
Code 53, Manager certification and employee training: 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. Observed three new employees working in back prep area, must provide proof of employee food handlers training by next unannounced inspection.
Basic6
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Observed employee wearing a watch while preparing raw hamburger patties.
Code 14, Food-contact surfaces designed and maintained: shelves with rust that has pitted the surface.
Observed rusty storage shelves near the walk in cooler
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Checked reach in cooler on the main cook line not maintaining proper ambient temperature 50°F. Recommend to notify refrigeration company immediately.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet cloths stored underneath cutting boards.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease accumulation on the back panel of the grill and stove, must be cleaned.(cook line)
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed fan guard covers inside walk in cooler has terrible dust accumulation on the surface.
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.