Oh Que Bueno Restaurant Grill & Bar

1125 S Semoran, Orlando, FL 32807 · Permanent Food Service · License 5808932

Official report

out of 100

Grade D

Safety score 66 of 100

Latest visit: Sep 23, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 22 other violations

How the score was calculated

Starting score100
Violations at the Sep 23 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 5 intermediate (3 fixed on the spot, 1 repeat), 15 basic (1 repeat); basic violations cost 12 at most
-34
Safety score66

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

Inspection history

1 inspection · 1 visit

Sep232026

Routine inspection

23 violations found

First visitSep 23, 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.
23 violations found:
- 3 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw beef over baked potatoes located in the reach in cooler. Operator removed the potatoes.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee after drinking didn't take off gloves and/or washed hands. Manager corrected the employee. Employee washed hands.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 in expo area 2 cook line 1 at the bar
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.
  Beans located in the walk in cooler.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Fixed on the spot
  No soap provided at handwash sink.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Bowl with soap next to coffee maker. Operator labeled it.
  Fixed on the spot
Basic15
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Operator labeled the container.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Cooked sausage located in the walk in cooler.
  Food stored on floor.
  Milk boxes on the floor in walk in cooler. Operator picked them up.
  Fixed on the spot
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  Operator corrected it.
  Fixed on the spotRepeat violation
- Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Employee beverage above prep area. Operator corrected it.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Cup used for pico.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
  Debris on shelves .
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Food storage bins dirty , bins located in the walk-in cooler.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Pans Wet nesting dishwasher area. Operator turned the pans on their sides to dry.
  Fixed on the spot
- Code 25, Single-service items: Single-service articles improperly stored.
  Fixed on the spot
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
  Grease on the ground and/or pad around grease receptacle.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Both doors.
- 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.
  Backpacks in the bar counter area.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.