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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
BENTO CAFE in ORLANDO currently holds an InspectFL Health Score of 38.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 15, 2026. Across those visits, inspectors documented 50 total violations — 7 critical, 7 major, 36 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 15, 2026 shows 9 observation rows: 4 critical, 2 major, and 3 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
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Would you eat here?
BENTO CAFE has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked green beans hot holding at 120F/reheated to 165F before serving/
- [13-02-4] Employee with ineffective hair restraint while engaging in food preparation./front sushi bar two employees./one with hair hanging around and the other one hair restraint not covered both sides of hair.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting./plastic containers on cleaned dish shelves.
- [31A-11-4] Handwash sink used for purposes other than handwashing./sushi bar hand sink used to store utensils/removed/
- [31B-03-4] No soap provided at handwash sink./front sushi bar hand sink/
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw tuna cold holding at 44F overnight/front sushi bar cooler. Cut leafy greens cold holding at 50F overnight/front sushi bar reach in cooler.
- [16-23-4] Accumulation of lime scale on the inside of the dishmachine.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw tuna cold holding at 44F overnight/front sushi bar cooler. Cut leafy greens cold holding at 50F overnight/front sushi bar reach in cooler.
- [03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking/cooked string beans on time control plan but no time marked/out for 1 hour per manager.
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