HOP BO CHINESE RESTAURANT
4420 CURRY FORD RD · ORLANDO · Orange County · FL 32812
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee taking an order touching computer then engaged with food preparation without washing hands .
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw chicken stored on top French fries at the walk- in cooler . Provided a Chinese version from the storage picture. **Repeat Violation**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked chicken placed in raw chicken box .
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (52F – Cold Holding); cooked broccoli (52F – Cold Holding); garlic on oil (55F – Cold Holding); beans sprouts (48F – Cold Holding). Operator stated her intention was to be on time control and it wasn't on the chart. **filled out form with operator. Form must be presented to inspector at each inspection. Corrective Action Taken** **Corrective Action Taken**
41-27-4High Priority – Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+++ Operator added water second checked 100 ppm . **Corrected On-Site**
Intermediate 2
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided to operator on Chinese and we filled out with her. **Corrected On-Site** **Repeat Violation**
02C-02-5Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. None of the cooked food at the walk-in cooler been date and most of the food preped Sunday.
Basic 10
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. Kitchen area .
14-38-4Basic – Food storage container/container lid cracked or broken. In used broken containers to stored food at the walk-in cooler observed raw broccoli stored on broken containers.
08B-38-4Basic – Food stored on floor. Sauce -salt stored on floor at the prep area. Operator moved it . **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Really heavy soiled by the hoods . **Repeat Violation**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. **Repeat Violation**
25-32-4Basic – Reuse of single-service or single-use articles. Reuse eggs cardboard as a liner . Plastic container cut and reuse as scoop .
29-20-5Basic – Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. The only employee hand sink at the establishment.
08B-12-5Basic – Stored food not covered. At the walk-in freezer most of the meat stored not covered. **Repeat Violation**
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and walk-in freezer. **Repeat Violation**
02D-01-5Basic – Working containers of food removed from original container not identified by common name. Salt at the cook line no label . **Repeat Violation**
Inspector observations synchronized from DBPR on September 18, 2026 12:03 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
3 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.