Hop Bo Chinese Restaurant
Last inspected: Apr 1, 2026
33
Score
Hop Bo Chinese Restaurant, located at 4420 Curry Ford Rd in Orlando, FL, had a high-risk inspection on April 1, 2026, with a score of 33. This inspection identified 2 critical, 3 major, and 10 minor violations, including repeat issues with a non-cleanable cutting board and equipment in poor repair. The restaurant has a historical pattern of mostly high-risk inspections across its 11 recorded evaluations.
8
Inspections
2
Critical latest
3
Major latest
10
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
33
Sep 17, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
37
Jan 8, 2025
Routine - Food
5 critical violations. 2 major violations. 10 minor violations.
23
Oct 23, 2024
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
19
Mar 28, 2024
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
35
Jun 7, 2023
Food-Licensing Inspection
2 critical violations. 2 major violations. 3 minor violations.
47
Jan 5, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
55
Jul 14, 2022
Routine - Food
No violations found.
100
Violations — Apr 1, 2026 Inspection
Basic - Cutting board has cut marks and is no longer cleanable. Make table top . **Repeat Violation**
14-09-4
Basic - 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 . **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gasket torn bottom of make table and walk-in freezer . **Repeat Violation**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored at standing water 76F. Operator emptied the water . **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make table. **Repeat Violation**
05-09-4
Basic - Reuse of single-service or single-use articles. Reused boxes of raw shell eggs as liner .
25-32-4
Basic - Stored food not covered. In reach in freezer on front counter. **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler and walk-in freezer shelves. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table. Operator removed **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar-salt no label. **Corrected On-Site**
02D-01-5
High Priority - 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 **Corrected On-Site**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer in bucket at 200 ppm+. Operator added water. New reading 100 ppm. **Corrected On-Site**
41-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored at the only employee hand sink at the establishment. Operator removed it . **Corrected On-Site**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap on hand sink in restrooms. Operator added some **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cabbage-rice -sweet sour chicken-brown rice -beans sprouts-raw shall eggs-noodles .provided a form to operator . **Corrective Action Taken**
03F-10-5
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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