POPO'S LOCAL BISTRO

Name: POPO'S LOCAL BISTRO
Address: 5880 PRECISION DR, ORLANDO, FL, 32819, US
Rating: 80.9

5880 PRECISION DR, ORLANDO, FL 32819

License #5816360

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

80.9 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

POPO'S LOCAL BISTRO in ORLANDO currently holds an InspectFL Health Score of 80.9 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 29, 2026. Across those visits, DBPR recorded 24 total findings; InspectFL has detailed violation rows for 21 of them so far.

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

December 19, 2025

The latest inspection on May 29, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

50%

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.

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.

Inspector notes not available yet — showing violation categories below.

Disposition: Inspection Completed - No Further Action
Stop Sale orders issued on food found unsafe to serve — temperature abuse, unsound condition, dented cans, expired ready-to-eat food, and shellfish tagging issues.
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Wet wiping cloths not stored in sanitizing solution; wiping-cloth sanitizer (chlorine or quaternary ammonium) below required minimum strength.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Equipment and utensils stored wet (wet nesting), stored uninverted, or stored in dirty drawers/racks after cleaning.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.

Specific inspector observations for this inspection are available in the official DBPR report, but the direct DBPR visit link is missing for this record.

Disposition: Warning Issued
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Tuna salad 9/26 Ricotta 9/6 Lemon basil vinaigrette 9/29 Chicken salad 9/03
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee on cooks line
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. In kitchen prep area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In dry storage area
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers next to oven in kitchen
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. City breakfast bowl - poached eggs Ultimate egg sandwich on the exterior menu - over easy egg
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in white substance in dry storage area
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Tuna salad 9/26 Ricotta 9/6 Lemon basil vinaigrette 9/29 Chicken salad 9/03
[41-24-4] Pesticide-emitting light present in food prep area. In kitchen area prep table
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat quiche
[16-54-4] Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturers specifications. Temping at 120F then was temped at 150F and was temped at 165F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lemon basil vinegrette (60F - Cold Holding); basil pesto (58F - Cold Holding); horsey aoli (55F - Cold Holding) Then was placed in freezer and temped again at 10:45am Lemon basil vinaigrette 30F Basil pesto 35F Horsey aioli 38F

Community reaction

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Community pulse