BOB'S DINER

Name: BOB'S DINER
Address: 5120 S CONWAY RD, ORLANDO, FL, 32812, US
Rating: 60.8

5120 S CONWAY RD, ORLANDO, FL 32812

License #5810606

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

60.8 Grade F / 100

Failing Health Score

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Quick take

BOB'S DINER in ORLANDO currently holds an InspectFL Health Score of 60.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 59 total violations — 18 critical, 10 major, 31 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 22 observation rows: 9 critical, 4 major, and 9 minor.

Inspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. -sliced turkey dated 1-22-26 -open cheese not date marked in black reach in cooler in kitchen -opened hot dogs no date mark -sliced ham no date mark
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -hand wash sink in kitchen
[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 and the time removed from temperature. -all items on time plan lack proper time marking -all items removed at 7am and discarded at 11am according to operator
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -employee began cutting peppers, failed to wash hands before starting work
[36-17-5] Floor tiles missing and/or in disrepair. -ceiling tile missing in mens restroom
[41-17-4] Spray bottle containing toxic substance not labeled. -spray bottle with red substance under 3 compartment sink not labeled
[29-49-6] Standing water in bottom of reach-in-cooler. -low boy below server window
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -jackets stored with bread on storage rack
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked potatoes (115F - Hot Holding)
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched brisket with bare hands
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. -knife stored between mag strip and wall
[14-11-5] Equipment in poor repair. -black reach in cooler door handle missing
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -can opener blade soiled
[25-32-4] Reuse of single-service or single-use articles. -cottage cheese containers reused for other food products
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -sliced turkey dated 1-22-26
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -in kitchen on middle table and server window
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee picket up utensil from floor, failed to change gloves before resuming food preparation
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. -employee cracked raw shell egg then ready to eat food, no glove change or hand wash
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open cheese not date marked in black reach in cooler in kitchen -opened hot dogs no date mark -sliced ham no date mark
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -in kitchen and rear food storage area next to restrooms

Disposition: Call Back - Complied
[16-46-4] Old labels stuck to food containers after cleaning. Kitchen area ,
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed the wet mop stored at mop bucket back area .
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 2 cooler and reach-in freezer facing the restroom not locked .
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer stored bottom of make table not working .
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bread removed from toaster with his bare hand . Spoke to employee and stop sale the bread .
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then Handled clean plate without washing hand .
[14-09-4] Cutting board has cut marks and is no longer cleanable Kitchen area .
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom cooler next to the hand sink kitchen area .
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front area .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to fix the reach-in-freezer in the back .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of cold cut ham at the reach-in cooler kitchen area .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom table next to the hand wash ; beef burger (46F - Cold Holding); coleslaw (46F - Cold Holding).
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom cooler next to the hand sink kitchen area .
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Observed 2 cooler and reach-in freezer facing the restroom not locked .
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touching bread removed from toaster with his bare hand . Spoke to employee and stop sale the bread .
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen.
[14-09-4] Cutting board has cut marks and is no longer cleanable Kitchen area .
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All Benedict doesnt identify as undercooked.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[16-46-4] Old labels stuck to food containers after cleaning. Kitchen area ,
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Bottom table next to the hand wash ; beef burger (46F - Cold Holding); coleslaw (46F - Cold Holding) over night .
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed the wet mop stored at mop bucket back area .
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape used to fix the reach-in-freezer in the back .
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Thermometer stored bottom of make table not working .
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked raw shell eggs then Handled clean plate without washing hand .
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Front area .
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of cold cut ham at the reach-in cooler kitchen area .
[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 and the time removed from temperature control cannot be determined. See stop sale. All the time control didnt have time operator stated all the food been out less than 1.5 hours ago and he add the time .
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All expired 5-25

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