OH QUE BUENO RESTAURANT GRILL & BAR

Name: OH QUE BUENO RESTAURANT GRILL & BAR
Address: 1125 S SEMORAN, ORLANDO, FL, 32807, US
Rating: 1.7

1125 S SEMORAN, ORLANDO, FL 32807

License #5808932

🍺 Bar/Pub ℹ️

1.7 Grade F / 100

Failing Health Score

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Latest inspection

September 23, 2026 · 23 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

OH QUE BUENO RESTAURANT GRILL & BAR in ORLANDO currently holds an InspectFL Health Score of 1.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 90 total violations — 11 critical, 17 major, 62 minor.

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Record snapshot

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The latest inspection on September 23, 2026 shows 23 observation rows: 3 critical, 5 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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OH QUE BUENO RESTAURANT GRILL & BAR has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beans located in the walk in cooler.
[08B-38-4] Food stored on floor. Milk boxes on the floor in walk in cooler. Operator picked them up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over baked potatoes located in the reach in cooler. Operator removed the potatoes.
[10-08-5] Ice scoop handle in contact with ice. Operator corrected it.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used for pico.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Food storage bins dirty , bins located in the walk-in cooler.
[25-05-4] Single-service articles improperly stored.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink.
[33-11-4] Missing drain plug at dumpster.
[33-16-4] Open dumpster lid.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpacks in the bar counter area.
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Debris on shelves .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Both doors.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee beverage above prep area. Operator corrected it.
[08B-12-5] Stored food not covered. Cooked sausage located in the walk in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Operator labeled the container.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Pans Wet nesting dishwasher area. Operator turned the pans on their sides to dry.
[33-20-4] Grease on the ground and/or pad around grease receptacle.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee after drinking didnt take off gloves and/or washed hands. Manager corrected the employee. Employee washed hands.
[41-21-4] Original container of toxic substance or chemical does not bear the manufacturers label. Bowl with soap next to coffee maker. Operator labeled it.
[35A-02-8] Live, small flying insects found. 1 in expo area 2 cook line 1 at the bar

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sofrito in walk in cooler Operator removed Bowl in sugar and spices in bins in front of walk in freezer Operator removed bowls
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in kitchen soiled
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut boards on cook line make grooved
[08B-38-4] Food stored on floor. Case of milk in walk in cooler Operator moved to shelf Case of hot dogs and chicken on floor walk in freezer Operator moved to shelf
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make tables
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make tables; snapper per operator in cooler less than 2 hours operator iced snapper for immediate temperature recovery (56 F - Cold Holding); pork belly (43F - Cold Holding); sausage per operator in cooler less than 2 hours operator moved to cooler for immediate temperature recivery (45F - Cold Holding); chicken per operator in cooler less than 2 hours operator moved item to another cooler for immediate temperature recovery ( - Cold Holding); shrimp per operator in cooler less than 2 hours operator iced for immediate temperature recovery ( - Cold Holding); steak per operator in cooler less than 2 hours operator moved to another cooler for immediate temperature recovery ( - Cold Holding) Drawers; salmon per operator in cooler less than 2 hours operator iced for immediate temperature recovery (53F - Cold Holding); portioned beef per operator in cooler less than 2 hours operator iced for immediate temperature recovery (56F - Cold Holding);
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both bars missing paper towels
[31B-03-4] No soap provided at handwash sink. No soap at front bar hand sink
[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 no date marking

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Ice and container of rice
[14-09-4] Cutting board has cut marks and is no longer cleanable. On both prep tables on cook line
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks above shelf on prep table of cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag on shelf over corn cakes and pork in walk in cooler Purse and phones over expo station Phones, and keys on shelf above prep table
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple servers wearing watches
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between wall and prep table
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Inside and outside microwave by 3 bay sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In both mens and womens restrooms
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler have slight build up food debris
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket on shelf over meat prep station while employee preps meatmeat
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of Chicken base, sugar, bread crumbs,
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand sink at end of cook line by flattop grill had grease bowl and scraper.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Employees signed on site
[31B-03-4] No soap provided at handwash sink. At bar