K' BOB
11830 GLASS HOUSE LN STE 150 · ORLANDO · Orange County · FL 32836
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 1
12A-27-4High Priority – Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands./cook cracked eggs then touched reach in cooler handle, advised/ **Corrected On-Site**
Intermediate 2
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory./undercooked eggs served on several dishes not identified on digitize menu board and menus for customers to order/fixed on site, askeisk added immediately to menu board. **Corrected On-Site**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants./establishment sou vide reduced oxygen packaging on site for raw chicken and cooked to 155F, and chilled to 41F, opened the package, breaded and cooked to 165F and above.
Basic 12
50-09-4Basic – Current Hotel and Restaurant license not displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./employee's bags, clothing, cell phones stored over slicer and next to food/cook line storage rack next to hand sink.
24-08-4Basic – Equipment and utensils not properly air-dried – wet nesting./plastic containers.
10-20-4Basic – In-use tongs stored on equipment door handle between uses./oven door/ **Corrected On-Site**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container./flour container handle.
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit./84F, cook line/ **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood filters.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust./behind the grill, cook line.
42-01-4Basic – Wet mop not stored in a manner to allow the mop to dry./ **Corrected On-Site**
21-08-4Basic – Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength./0ppm, cook line/rechecked 200ppm/ **Corrected On-Site**
21-38-4Basic – Wiping cloth sanitizing solution stored on the floor./cook line/ **Corrected On-Site**
02D-01-5Basic – Working containers of food removed from original container not identified by common name./non dairy cream powder bucket, kitchen.
Inspector observations synchronized from DBPR on October 11, 2026 2:16 PM.
Violation category totals
2 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
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.