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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.
LEE BISTRO in ORLANDO currently holds an InspectFL Health Score of 45 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 28, 2026. Across those visits, inspectors documented 33 total violations — 8 critical, 6 major, 19 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 July 28, 2026 shows 33 observation rows: 8 critical, 6 major, and 19 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?
LEE BISTRO 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
- [14-01-5] Bowl or other container with no handle used to dispense food. Ingredient bins
- [14-05-4] Cardboard used to lining top of flat top with pans on top of
- [12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Shelf in dish room
- [14-31-5] Nonfood-grade bags used in direct contact with food. Reach in freezer and walk in freezer
- [16-03-4] Accumulation of debris inside warewashing machine.
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water at prep sink
- [08B-56-4] Food stored in ice used for drinks. See stop sale. Container of lemons and cut green onions ins soda dispenser ice bin
- [08A-04-5] Raw animal food stored over or with unwashed produce. Raw lobster over unwashed celery in walk on cooler
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk on cooler
- [08B-32-4] Food being prepared outside. Back doors open while prepping food
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler
- [24-05-4] Clean spoons and ladles not stored inverted or in a protected manner in dish room
- [31A-09-4] Handwash sink not accessible for employee use at all times. Cooks line
- [36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
- [36-64-5] Objectionable odors in bathroom or other areas of the establishment. Kitchen
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry. In mop wringer by back door
- [22-16-4] Walk in cooler shelves shelves have accumulation of soil residues.
- [29-34-4] Vacuum breaker missing at hose bibb in dish room
- [41-17-4] Spray bottle containing toxic substance not labeled. 2 spray bottles under three comp sink
- [08B-38-4] Food stored on floor. Walk in cooler snd hallway behind walk in freezer
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp behind cooked beef in sandwich top reach in cooler on cooks line - raw proteins over buckets of sauce in walk in cooler
- [41-10-4] Toxic substance/chemical improperly stored. By single service items on to go table in dining room
- [02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Several items in walk in cooler
- [02D-01-5] Working containers of food removed from original container not identified by common name. Ingredient bins
- [02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in walk in cooler and on cooks line
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board on sandwich top reach in cooler - ice machine
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Container of lemons and cut green onions ins soda dispenser ice bin
- [16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three comp sink
- [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Above double door reach in in cooler
- [10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Cooks line between sandwich top reach in coolers
- [14-17-4] Under counter prep table shelves with rust that has pitted the surface. In kitchen
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. In womans bathroom
- [40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dish room on boxes
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