Inspection Report

Florida DBPR Inspection Report
Completed

HOP BO CHINESE RESTAURANT

4420 CURRY FORD RD · ORLANDO · Orange County · FL 32812

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Inspection Summary

Inspection dateMarch 28, 2024
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionInspection Completed – No Further Action
Resultmet_inspection_standards
Inspection number3331923
Visit number1
Inspection Visit ID8351181
DBPR license5808511

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate5 Basic0 Critical0 Non-Critical11 Total
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All DBPR Inspector Observations

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

High Priority 4

#6High Priority22-42-4

High Priority – Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 200++++++ Second check 100 ppm **Corrected On-Site**

Corrected On-Site
#7High Priority08A-08-5

High Priority – Raw animal food stored in same container as ready-to-eat food. Eggs stored in the same container with vegetables at the make table. **Corrected On-Site**

Corrected On-Site
#8High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Shrimp stored in top of fries at the reach-in cooler .

#9High Priority08A-17-6

High Priority – Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer – not all products commercially packaged. Chicken stored in top of fish at the walk-in freezer .

Intermediate 2

#10Intermediate11-26-1

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. Provided to operator. **Corrective Action Taken** **Repeat Violation**

Corrective Action TakenRepeat Violation
#11Intermediate03F-10-5

Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator .

Basic 5

#1Basic50-09-4

Basic – Current Hotel and Restaurant license not displayed. **Repeat Violation**

Repeat Violation
#2Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones and keys stored in top of make table .

#3Basic08B-38-4

Basic – Food stored on floor. Salt stored on the floor at the cook line . Chicken boxes stored on the floor at the walk-in freezer .

#4Basic14-17-4

Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**

Repeat Violation
#5Basic42-01-4

Basic – Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on October 8, 2026 2:45 PM.

Violation category totals
Category 3 · Time/temperature control for safety food
1 observation(s)
Category 8 · Food protection and cross-contamination
4 observation(s)
Category 11 · Employee health knowledge / ill employees
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 22 · Food-contact surfaces clean and sanitized
1 observation(s)
Category 40 · Employee personal belongings
1 observation(s)
Category 42 · Cleaning and maintenance equipment
1 observation(s)
Category 50 · Current license displayed
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.