BORICHINO

Name: BORICHINO
Address: 870 SAXON BLVD STE 44, ORANGE CITY, FL, 32763, US
Rating: 86.9

870 SAXON BLVD STE 44, ORANGE CITY, FL 32763

License #7407927

86.9 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

BORICHINO in ORANGE CITY currently holds an InspectFL Health Score of 86.9 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 16, 2026. Across those visits, inspectors documented 12 total violations — 4 critical, 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Container used to dispense sugar, in storage area. Operator removed
[36-11-4] Floors not maintained smooth and durable.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Germicidal Bleach being used to sanitize.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - make table unit in kitchen raw chicken (45F - Cold Holding); placed overnight . Operator placed in reach in freezer Fresh garlic in oil 62F ;at cook line , less than 4 hours. Operator placed in make table until

Community reaction

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Community pulse