ORLANDO, FL. Back in April 2026, state inspectors walked into Bora Bora Florida LLC on International Drive and found food coming from sources that could not be verified as approved by the USDA or FDA. That single violation, combined with five other high-severity citations documented the same day, put the inspection among the most serious in the restaurant's recorded history. The facility remained open.

What Inspectors Found

1HIGHFood from unapproved or unknown sourceNo traceability
2HIGHFood not cooked to required minimum temperaturePathogen survival risk
3HIGHToxic chemicals improperly stored or labeledContamination risk
4HIGHFood contact surfaces not properly cleaned/sanitizedCross-contamination
5HIGHImproper hand and arm washing techniquePathogen transfer
6HIGHNo employee health policyDisease transmission
7INTImproper sewage or waste water disposalFecal contamination
8INTSingle-use items improperly reusedContamination risk
9INTInadequate ventilation and lightingAir quality
10INTInadequate or improperly maintained toilet facilitiesHygiene infrastructure

The April 6 inspection produced six high-severity violations and four intermediate ones, ten citations in total. The high-severity findings covered nearly every critical control point in a commercial kitchen: the source of the food, how it was cooked, how surfaces were cleaned, how employees washed their hands, whether a health policy existed to keep sick workers out, and how toxic chemicals were stored.

Inspectors cited food contact surfaces as not properly cleaned or sanitized, a violation that creates a direct bacterial transfer route between raw ingredients and finished dishes. Toxic chemicals were found improperly stored or labeled near food, a condition that can result in chemical contamination with no visible warning to the customer or the cook.

The restaurant had no adequate employee health policy. That means there was no written framework requiring workers showing symptoms of illness to stay out of the kitchen.

What These Violations Mean

The food sourcing violation is the one with the longest reach. When a restaurant receives food from an unapproved or unknown source, inspectors have no way to trace that food back through the supply chain if a customer gets sick. USDA and FDA inspections exist specifically to screen for Listeria, Salmonella, and E. coli at the processing level. Food that bypasses that system carries no documentation, no lot number, and no accountability.

The undercooking violation compounds that risk. Salmonella in poultry survives below 165 degrees Fahrenheit. If the food entering the kitchen came from an unverified source and was then not cooked to the temperature required to kill pathogens, the two violations together create conditions for a serious foodborne illness event.

Improper handwashing technique matters even when employees go through the motions. The violation means that handwashing was observed but done incorrectly, leaving pathogens on hands that then transfer to food, surfaces, and utensils. Combined with the finding that food contact surfaces were not properly sanitized, the contamination pathway at Bora Bora on April 6 ran from the food source through preparation to the plate.

The sewage disposal citation, an intermediate violation, added a separate layer of concern. Improper wastewater handling introduces fecal contamination risk into a facility where food is being prepared. The toilet facilities were also cited as inadequate or improperly maintained, a condition that discourages proper employee hygiene and feeds directly back into the handwashing failures already documented.

The Longer Record

The April 2026 inspection was not an isolated event. Bora Bora Florida LLC has accumulated 51 total violations across 10 inspections on record, and the pattern of high-severity citations has appeared repeatedly since at least 2023.

The facility's worst single inspection before April 2026 came on May 31, 2023, when inspectors documented eight high-severity violations and two intermediate ones. The very next day, June 1, 2023, inspectors returned and found three more high-severity violations. That two-day stretch produced 11 high-severity citations in 48 hours.

The restaurant passed clean inspections in October 2021, February 2025, and July 2025, showing that compliance is achievable here. But the February 2026 inspection, just two months before the April visit, already showed three high-severity violations and four intermediate ones. The April inspection nearly doubled the high-severity count from that February visit.

Bora Bora has never been emergency-closed in its inspection history. The April 6, 2026 inspection, with six high-severity violations including food from an unapproved source and food not cooked to minimum temperature, did not change that.

The Longer Record in Numbers

Bora Bora Florida LLC: Inspection History

April 6, 20266 high, 4 intermediate violations. Food from unapproved source, undercooked food, chemicals near food. Facility remained open.
February 4, 20263 high, 4 intermediate violations.
July 24, 20250 high, 0 intermediate violations. Clean inspection.
July 15, 20253 high, 2 intermediate violations.
February 26, 20250 high, 0 intermediate violations. Clean inspection.
January 31, 20252 high, 2 intermediate violations.
June 1, 20233 high, 1 intermediate violations.
May 31, 20238 high, 2 intermediate violations. Worst single inspection on record before April 2026.
October 22, 20210 high, 0 intermediate violations. Clean inspection.

The International Drive corridor draws millions of tourists annually, many of them eating at restaurants they have never visited before and will never visit again. They have no way to know what the inspection record looks like. On April 6, 2026, Bora Bora Florida LLC had food in its kitchen from sources inspectors could not verify, dishes that were not reaching the temperatures required to kill pathogens, and chemicals stored improperly near food. The doors stayed open.