MING'S BISTRO

Name: MING'S BISTRO
Address: 1212 WOODWARD ST #6, ORLANDO, FL, 32803, US
Rating: 0

1212 WOODWARD ST #6, ORLANDO, FL 32803

License #5811597

🍽️ American ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

MING'S BISTRO in ORLANDO currently holds an InspectFL Health Score of 0 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 April 10, 2026. Across those visits, inspectors documented 104 total violations — 15 critical, 16 major, 73 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 10, 2026 shows 39 observation rows: 5 critical, 6 major, and 28 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

104

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.

What you’ll see here

•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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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: Call Back - Complied
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment.
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on wood steam table
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
[14-11-5] Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[21-05-5] Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
[31B-03-4] No soap provided at handwash sink. No soap hand sink cook line
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish I reach in freezer cook line
[14-05-4] Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil cook line
[08B-12-5] Stored food not covered. Hanging cooked ducks on walk in cooler not covered
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
[14-06-4] Wood food-contact surface not properly sealed. Wood used as barrier on steam table
[08B-38-4] Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice in walk in cooler cooling over night at 48-50f
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving with tea pots dusty Sides of equipment soiled Walk in cooler shelves have debris build up
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single service To Go container on floor at front counter server area
[31B-03-4] No soap provided at handwash sink. No soap hand sink cook line
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Exit door by server front counter area blocked by chairs and card board
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
[12B-04-4] Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. Observed employee smoking in kitchen
[08B-12-5] Stored food not covered. Hanging cooked ducks on walk in cooler not covered
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all chest freezers
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife between make table and table Operator removed
[02D-01-5] Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
[14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil cook line
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw fish I reach in freezer cook line
[28-26-5] Sewage/wastewater backing up through floor drains. Waste water over flowing from floor drain for dish machine. Drain has a slow drain and is over flowing when dishmachine discharges water. Operator used machine to clear drain
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked rice in walk in cooler cooling over night at 48-50f
[14-06-4] Wood food-contact surface not properly sealed. Wood used as barrier on steam table
[14-25-5] Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Wood table used as food contact surface and cutting board
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat foods in reach in refresher cook line
[14-11-5] Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
[16-13-5] Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee only washing and rinsing equipment.
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Duck being thawed in sink with standing water Operator turn faucet on and drained water
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. 2 door reach in cooler and glass door cooler shelving rusted
[08B-38-4] Food stored on floor. Soy sauce on floor by back door Buckets of sauces stored on floor walk in cooler Juice on floor at front counter server area
[21-05-5] Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher in expeditor side hand sink Table blocking hand sink cook line Scrubber in hand sink by walk in cooler Operator moved items
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on wood steam table
[16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled

Disposition: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In between prep tables. Operator immediately removed
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[31A-11-4] Handwash sink used for purposes other than handwashing. Tube from Water filter from ice machine draining into hand sink. Operator removed tube
[33-31-5] Unnecessary items/unused equipment on the premises. Unused dough roller machine
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone on shelf above prepped food. Operator removed
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on shelf over prepped food. -employee drinks over dough roller Operator immediately moved
[08B-47-4] Food not stored at least 6 inches off of the floor. Cases of beer on floor in hallway to bathroom
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[02D-01-5] Working containers of food removed from original container not identified by common name. Corn starch. Operator immediately labeled
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathroom doors
[14-01-5] Bowl or other container with no handle used to dispense food. In multiple flour containers. Operator removed
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small white cutting board
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In dry rice. Immediately corrected
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on dim sum steamer. Operator immediately removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior and exterior rim of chest freezer at entry to cook line -Sides of fryers heavily soiled -Exterior of Salt container and several other food containers throughout kitchen -gaskets of sauce cooler -Gaskets in prep cooler -Oven handle sticky -All shelves at ware washing area -top of dishmachine -exterior of chest freezer by ice machine - air filters for ice machine - fan cover in walk in cooler
[08B-12-5] Stored food not covered. Multiple flour containers
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Wet service towel covering cooked noodles in walk in cooler. Operator immediately removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over buckets of sauce in walk in cooler. Operator moved
[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 prep cooler. Operator removed
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw squid in freezer. Both out of their original packaging. Operator immediately removed
[31B-03-4] No soap provided at handwash sink. On cook line. Operator put soap
[31A-09-4] Handwash sink not accessible for employee use at all times. On cook line blocked by table
[14-11-5] Equipment in poor repair. -Shelves under wood cutting boards are rusted -gasket torn in chest freezer acroos ice mschine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on line
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Interior of sauce cooler

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