Mama Bear Pho Boba
6400 International Dr Ste 160, Orlando, FL 32819 · Permanent Food Service · License 5813108
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 4 basic (2 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 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw marinated chicken over au jus in triple door reach in cooler
Fixed on the spot
Intermediate2
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 triple door cooler
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hose in sink by three comp sink
Fixed on the spotRepeat violation
Basic4
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spoon at boba station 75°F
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle of reach in cooler across from oven
Repeat violation
Code 24, Clean equipment storage and air drying: Clean spoons and ladles not stored inverted or in a protected manner over three comp sink
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By three comp sink
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.
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.