Lee Bistro

5787 Vineland Road 110, Orlando, FL 32819 · Permanent Food Service · License 5815232

Official report

out of 100

Grade F

Safety score 35 of 100

Latest visit: Nov 5, 2026 (3 days ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 23 other violations

How the score was calculated

Starting score100
Violations at the Nov 4 complaint inspection
5 high priority (1 repeat), 6 intermediate (1 fixed on the spot, 1 repeat), 13 basic (3 repeats); basic violations cost 12 at most
-62
Extension granted on Nov 5
Counts in full until a follow-up finds the problems fixed
-3
Safety score35

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

Inspection history

2 inspections · 3 visits

Latest inspection

Nov42026

Complaint inspection

24 violations found · Inspector came back once

Follow-up visitNov 5, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
19 violations still not corrected:
- 3 High priority
- 5 Intermediate
- 11 Basic
What was still cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  More time given
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw shrimp stored over noodles/cook line prep table.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food./sweet and sour chicken stored in raw chicken boxes/walk in cooler.
  More time given
Intermediate5
- 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./egg rolls, sweet and our chicken and noodles in walk in cooler.
  More time given
- Code 27, Water source: Water with a temperature of least 85°F not provided for the entire establishment/highest temperature at 80°F.
  At callback 11/5/26, hot water still at 80°F.
  More time given
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./cook line and bar hand sinks.
  More time given
  No soap provided at handwash sink./cook line hand sink.
  More time given
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  More time given
Basic11
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./sugar container.
  More time given
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed spinach stored over cut onions and carrots/walk in cooler.
  More time given
  Food stored on floor.
  More time given
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./93°F, soup tong.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./one kitchen cook.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  More time given
  Ice buildup in reach-in freezer/white freezer at cook line.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair./cook line hand sink not working.
  More time given
  Water leaking from pipe and/or faucet/handle.b3 compartment sink faucet leaking.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./cook ,one and bar hand sink.
  More time given
Official report, on the Florida DBPR website
First visitNov 4, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
24 violations found:
- 5 High priority
- 6 Intermediate
- 13 Basic
What the inspector cited
High priority5
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored over sauces. Raw beef and raw fish stored over sauces.
  Repeat violation
  Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom./raw shrimp stored over noodles/cook line prep table.
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure./observed employee used bare hand to grab dry noodles.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food./sweet and sour chicken stored in raw chicken boxes/walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./chlorine 0ppm.
Intermediate6
- 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./egg rolls, sweet and our chicken and noodles in walk in cooler.
  Repeat violation
- Code 27, Water source: Water with a temperature of least 85°F not provided for the entire establishment/highest temperature at 80°F.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink./cook line and bar hand sinks.
  No soap provided at handwash sink./cook line hand sink.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled./blue liquid bottle under dish machine.
  Fixed on the spot
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233./with all three employees in kitchen.
Basic13
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name./sugar container.
  Repeat violation
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food./unwashed spinach stored over cut onions and carrots/walk in cooler.
  Food stored on floor.
  Oil carton on kitchen floor. Buckets of sauces on walk in cooler floor. Bags of raw meat on walk in freezer floor.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F./93°F, soup tong.
  Ice scoop handle in contact with ice./wait area ice bin.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation./one kitchen cook.
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler shelves with rust that has pitted the surface.
  Repeat violation
  Ice buildup in reach-in freezer/white freezer at cook line.
- Code 21, Wiping cloths and linens: In-use pink wet wiping cloth/towel used under cutting board.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair./cook line hand sink not working.
  Water leaking from pipe and/or faucet/handle.b3 compartment sink faucet leaking.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees./cook ,one and bar hand sink.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul282026F34Routine inspection33 violations, 8 high priority No follow-up needed

First visitJul 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.
33 violations found:
- 8 High priority
- 6 Intermediate
- 19 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Container of lemons and cut green onions ins soda dispenser ice bin
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Raw lobster over unwashed celery in walk on cooler
  Fixed on the spot
  Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw shrimp behind cooked beef in sandwich top reach in cooler on cooks line - raw proteins over buckets of sauce in walk in cooler
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over raw beef in walk on cooler
  Fixed on the spotRepeat violation
  Food stored in ice used for drinks.
  See stop sale. Container of lemons and cut green onions ins soda dispenser ice bin
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Reach in freezer and walk in freezer
  Repeat violation
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb in dish room
  Repeat violation
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  By single service items on to go table in dining room
  Fixed on the spot
Intermediate6
- 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.
  Items in walk in cooler and on cooks line
  Repeat violation
  Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Several items in walk in cooler
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Chlorine for dish machine and three comp sink
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  -White cutting board on sandwich top reach in cooler - ice machine
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cooks line
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  2 spray bottles under three comp sink
Basic19
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Ingredient bins
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Shrimp in standing water at prep sink
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food being prepared outside.
  Back doors open while prepping food
  Fixed on the spot
  Food stored on floor.
  Walk in cooler snd hallway behind walk in freezer
  Repeat violation
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Cooks line between sandwich top reach in coolers
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Shelf in dish room
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Ingredient bins
  Cardboard used to lining top of flat top with pans on top of
  Under counter prep table shelves with rust that has pitted the surface.
  In kitchen
- Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
- Code 22, Food-contact surfaces clean and sanitized: Walk in cooler shelves shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fan covers walk in cooler
  Repeat violation
- Code 24, Clean equipment storage and air drying: Clean spoons and ladles not stored inverted or in a protected manner in dish room
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  In woman's bathroom
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Above double door reach in in cooler
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Kitchen
  Objectionable odors in bathroom or other areas of the establishment.
  Kitchen
- 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.
  Dish room on boxes
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
  In mop wringer by back door
  Repeat violation
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.
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.
Stop sale: An order that the food can’t be sold or served.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.