Sakeba Bento Express
5268 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5911859
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection1 high priority (fixed on the spot), 5 basic-8
- Safety score92
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 3, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towel in contact with prepped carrots inside reach-in cooler at cookline. Operator removed.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed vegetables over prepped spring mix and prepped carrots. Operator rearranged.
Fixed on the spot
Food stored on floor.
Buckets of ginger at dry storage area.
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.
Plastic container inside sauce container across from triple sink. Operator removed.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Utensils by rice warmers. Utensils by wok at cookline. Operator removed from water.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
One under hood system.
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.