Blended Bistro & Boba (loop)

2673 W Osceola Pkwy, Kissimmee, FL 34741 · Permanent Food Service · License 5911920

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 1, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Sep 1 routine inspection
2 high priority (fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 12 basic (4 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep12026

Routine inspection

17 violations found

First visitSep 1, 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.
17 violations found:
- 2 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within 2 hours.
  Two bowls of chicken on chest freezer temping 80°F. Per operator chicken was cooked and began cooling at 11AM. Operator reheated and began cooling process.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -Raw beef over tofu in reach-in cooler on cooks line. - Raw shell eggs over picked vegetables and fresh vegetables in reach-in cooler at kitchen's entrance. Operator began correcting.
  Fixed on the spotRepeat violation
Intermediate3
- 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.
  Cooked Chicken and other items in reach-in coolers and freezers without date marking. Cook dates go beyond to 8/29.
  Repeat violation
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Fresh garlic in oil on cooks line without time plan. Provided form.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Handwashing sink at front counter blocked by trashcan .
  Fixed on the spot
Basic12
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Wontons, egg rolls and several other items uncovered on reach-in freezer and coolers.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  Scoop handles in all bulk containers below food.
  Fixed on the spot
  Ice scoop handle in contact with ice.
  In-use tongs stored on equipment door handle between uses.
  Tongs on oven handle.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Drinks and food on prep table at back of kitchen.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cooks line.
  Fixed on the spotRepeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee at front counter preparing drinks with several jewelry on wrist.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  All reach-in coolers and freezers.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Outside of all bulk containers soiled with food debris.
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  All reach-in coolers and freezers.
  Repeat violation
- 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.
  iPad on cutting board at front counter.
  Fixed on the spotRepeat 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.