Inspection Report

Florida DBPR Inspection Report
Enforcement

MS TEA'S BENTO

10376 E COLONIAL DR UNIT 126 · ORLANDO · Orange County · FL 32817

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Inspection Summary

Inspection dateFebruary 12, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionAdministrative complaint recommended
Resultfollow_up_required
Inspection number3664910
Visit number1
Inspection Visit ID13519534
DBPR license5814802

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
7 High Priority2 Intermediate9 Basic0 Critical0 Non-Critical18 Total
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All DBPR Inspector Observations

18 full violation description(s) documented by the inspector during this visit.

High Priority 7

#10High Priority09-01-4

High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee was cutting cucumbers for sushi with bare hands.

#11High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp stored over Sno peas in reach in freezer Raw beef stored on same container as wonton wrappers

#12High Priority08A-05-6

High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauces in reach in cooler. Raw shell eggs over bamboo shoots in reach in cooler **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#13High Priority01B-13-4

High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Rice left over from last night been use in sushi area .

Stop Sale
#14High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Escolar and white fish kept on sushi enclosure for less than 4 hours with the temperature of 48F. Inspector asked manager to place in cooler for rapid cooling. **Repeat Violation**

Repeat Violation
#15High Priority03F-04-5

High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice left over from last night

Stop Sale
#16High Priority29-42-4

High Priority – Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.

Intermediate 2

#17Intermediate31A-09-4

Intermediate – Handwash sink not accessible for employee use at all times. Blocked by chair and box, hand sink located in kitchen entrance. Removed .Corrected On-Site** **Corrected On-Site**

Corrected On-Site
#18Intermediate52-08-4

Intermediate – When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. Mahi Mahi roll advertised online and on restaurant menu and white fish is been served to customers. No Mahi Mahi available in restaurant. . Red snapper roll advertised on online menu and no red snapper found in restaurant. When ask manager she said she will give customers tilapia. Menus must be changed to reflect correct information. **Admin Complaint**

Admin Complaint

Basic 9

#1Basic16-21-4

Basic – Accumulation of debris on exterior of warewashing machine.

#2Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Bowl use to scoop chicken in cook line , removed Corrected On-Site** **Corrected On-Site**

Corrected On-Site
#3Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Handles on reach in freezer located by dry storage

#4Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable.

#5Basic12B-12-5

Basic – 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 open drink stored over make table in cook line removed .Corrected On-Site** **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation
#6Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside.

#7Basic36-73-4

Basic – Floor soiled/has accumulation of debris. Debris on floor under equipment in cook line

#8Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Gaskets and top of cooler doors in cooler across from stove. Shelves on reach in cooler located by three compartment sink. **Repeat Violation**

Repeat Violation
#9Basic25-05-4

Basic – Single-service articles improperly stored. Cases of cups on floor on dry storage **Repeat Violation**

Repeat Violation

Inspector observations synchronized from DBPR on August 13, 2026 11:57 PM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
2 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
2 observation(s)
Category 10 · In-use food dispensing utensils
1 observation(s)
Category 13 · Clothing, hair restraints, jewelry and fingernails
1 observation(s)
Category 15 · No longer used
2 observation(s)
Category 17 · No longer used
1 observation(s)
Category 23 · Non-food-contact surfaces clean
1 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 26 · No longer used
1 observation(s)
Category 30 · No longer used
1 observation(s)
Category 32 · Bathrooms
1 observation(s)
Category 36 · Floors, walls, ceilings, attached equipment and ventilation
1 observation(s)
Category 37 · No longer used
1 observation(s)
Category 53 · Food manager certification / employee training verification
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.