MISSION BBQ ORLANDO SEMORAN, FL LLC Inspection – February 24, 2026

High Priority 1

#5High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked salmon (121F – Hot Holding)in hot box for 1.5 hours. Operator added to a time plan **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#6Intermediate16-37-1

Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Has quaternary test kit but both expired

#7Intermediate11-26-1

Intermediate – No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Caleb and Ethan all other employee are food safety trained. Emailed form to operator

Basic 4

#1Basic12B-07-4

Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open cup of soda on prep table front line Operator discarded **Corrected On-Site**

Corrected On-Site

#2Basic36-22-4

Basic – Floor area(s) covered with standing water. By ice machine **Repeat Violation**

Repeat Violation

#3Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink cookline Hood vents over fryers Shelving for canned goods

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Front counter

Florida Food Watch