HOP BO CHINESE RESTAURANT

Name: HOP BO CHINESE RESTAURANT
Address: 4420 CURRY FORD RD, ORLANDO, FL, 32812, US
Rating: 78.3

4420 CURRY FORD RD, ORLANDO, FL 32812

License #5808511

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

78.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

HOP BO CHINESE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 78.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 1, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 3 major, 11 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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored at standing water 76F. Operator emptied the water .
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On make table. Operator removed
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in bucket at 200 ppm+. Operator added water. New reading 100 ppm.
[08B-12-5] Stored food not covered. In reach in freezer on front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar-salt no label.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil stored on cart on cook line at 72F for 1hr45 minutes. Operator placed in freezer to rapid chill. New temp 42F
[14-11-5] Equipment in poor repair. Gasket torn bottom of make table and walk-in freezer .
[25-32-4] Reuse of single-service or single-use articles. Reused boxes of raw shell eggs as liner .
[31B-03-4] No soap provided at handwash sink. No soap on hand sink in restrooms. Operator added some
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone stored at prep table next to rice hold . Operator removed it .
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse