LEE BISTRO
5787 VINELAND ROAD 110 · ORLANDO · Orange County · FL 32819
Inspection Summary
Emergency Closure Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 8
22-41-4High Priority – Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly./0ppm. **Warning**
12A-20-4High Priority – Employee washed hands with no soap./observed employee washed hands with no soap/3 compartment sink.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. To go bags used to store raw chicken/walk in freezer and reach in chest freezer.
08A-13-5High Priority – Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table – no complete physical barrier between top and bottom.raw shrimp stored over cooked noodles/ **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over sauces, walk in cooler. Raw chicken on stick stored over cooked ribs, reach in freezer. Raw scallops and raw calamari stored over fried rice, walk in cooler. **Repeat Violation**
35A-04-4High Priority – Rodent activity present as evidenced by rodent droppings found. 12 rodent droppings on top of can goods at back storage rack near exit door. 10 rodent droppings on top of 5 gallon sauce containers at back storage floor. 50 rodent droppings on back storage floor. **Admin Complaint**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale./one broken egg, walk in cooler.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./fried rice sitting out at 54F, less than 4 hours, moved back to walk in cooler. **Corrective Action Taken**
Intermediate 7
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink./observed one employee washed hands in 3 compartment sink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./No chlorine strips available for dish machine and 3 compartment sink.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Grilled side hand sink. Cook line hand sink. Front bar hand sink.
11-26-1Intermediate – 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.
31B-03-4Intermediate – No soap provided at handwash sink. Grill side hand sink. Cook line hand sink.
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./cooked ribs. **Repeat Violation**
27-16-4Intermediate – Water with a temperature of at least 85 degrees Fahrenheit not provided/shut off at employee handwash sink./front bar hand sink water temperature at 74F. **Repeat Violation**
Basic 15
22-20-5Basic – Accumulation of black/green mold-like substance in the interior of the ice machine.
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices./one dead rat in trap inside back storage room.
14-01-5Basic – Bowl or other container with no handle used to dispense food./plastic bowl with no handle used to scoop sugar and flour/ **Corrected On-Site**
12B-07-4Basic – Employee food on a food preparation table or over/next to clean equipment/utensils.
08B-38-4Basic – Food stored on floor. Oil carton and buckets of sauces on cook line floor. Bags of food on walk in freezer floor. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. **Repeat Violation**
10-20-4Basic – In-use tongs stored on equipment door handle between uses./grill side/ **Corrected On-Site**
22-08-4Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris./cook line microwave interior soiled.
36-62-4Basic – Light not functioning./one light bulb burnt out at grill side cook line. **Repeat Violation**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees.cook line hand sink. Front bar hand sink.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled. Front bar hand sink interior soiled. Kitchen reach in coolers gaskets soiled. Side of the deep fry station with grease build up.
35B-05-4Basic – Outer openings not protected during operation and vermin and/or environmental cross contamination present./rodent dropping found.
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food./unwashed cabbage stored over sauces, walk in cooler.
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name./sugar containers not labeled/ **Corrected On-Site**
Inspector observations synchronized from DBPR on August 10, 2026 8:28 AM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
2 observation(s)
1 observation(s)
3 observation(s)
3 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
3 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.