🪰515,480 violations tracked across 67 Florida counties

MING'S BISTRO

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
24.5 Grade F / 100

Failing Health Score

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Quick take

MING'S BISTRO in ORLANDO currently holds an InspectFL Health Score of 24.5 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 83 total violations — 15 critical, 10 major, 58 minor.

Inspection data quality

What’s powering this page

Official source: DBPR
Inspection coverage
100%
Imported observations
83
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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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

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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.

  • Call Back - Complied
  • [31B-03-4] No soap provided at handwash sink. No soap hand sink cook line
  • [14-14-4] Nonfood-grade basting brush used in food. Paint brush used in oil cook line
  • [16-21-4] Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled
  • [32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms men and women
  • [14-01-5] Bowl or other container with no handle used to dispense food. Bowl in corn starch and soy sauce Operator removed bowl
  • [14-05-4] Cardboard used to line food-contact shelves. Shelving next to dish area lined with cardboard
  • [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen broken and disrepair
  • [21-05-5] Cloth used as a food-contact surface. Cloth on top of cooked rice Operator removed cloth
  • [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
  • [13-03-4] Employee with no hair restraint while engaging in food preparation. Cook preparing food with no hair restraint
  • [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.
  • [14-11-5] Equipment in poor repair. Reach in cooler handles broken Handle broken hand sink by walk in cooler
  • [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
  • [35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap bottom of back screen door
  • [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
  • [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
  • [10-20-4] In-use tongs stored on equipment door handle between uses. Tong on wood steam table
  • [21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloth under cut board Operator removed cloth
  • [22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled cook line
  • [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
  • [22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler and freezers interior soiled with accumulated debris
  • [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
  • [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
  • [08B-12-5] Stored food not covered. Hanging cooked ducks on walk in cooler not covered
  • [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
  • [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted and soiled
  • [14-06-4] Wood food-contact surface not properly sealed. Wood used as barrier on steam table
  • [02D-01-5] Working containers of food removed from original container not identified by common name. Bin with corn starch not English labeling
  • [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
  • [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
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler
  • [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
  • [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
  • [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled
  • [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
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Tube from ice machine draining into hand sink for ware wash area
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink cook line
  • [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
Community reaction

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Community pulse

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MING'S BISTRO has a rough inspection history. Would you risk it?

F record

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