CASA CHINA
3677 S ORLANDO DR, Sanford FL 32773 · 407-848-8017
Last inspected Jul 21, 2026 · 11 visits since August 2023
JAN 25
APR 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent bait not contained in a covered, tamper-resistant bait station. - 2 bait blocks on floor behind oven
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,100
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025075544 | Oct 14, 2025 | Jan 12, 2026 | $300 |
| 4--2025006841 | Jan 31, 2025 | Mar 13, 2025 | $400 |
| 4--2018008048 | Feb 6, 2018 | Jun 22, 2018 | $400 |
Inspection history
11 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Buildup of food debris/soil residue on equipment door handles. - cookline door handle
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoops in flour
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior bulk dry foods containers - walkin cooler shelves in fan covers
Outer openings not protected with self-closing doors. - back door.
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. - home depot bucket used to store ketchup mayo sauce
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over cooked ham at cookline cooler
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - rice (126f-128f - Hot Holding). Observed on counter. Operator states kept on counter during busy hours
No paper towels or mechanical hand drying device provided at handwash sink.
Buildup of food debris/soil residue on equipment door handles. - lowboy cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled at lowboy cooler
Outer openings not protected with self-closing doors. - back door
Reach-in cooler interior/shelves have accumulation of soil residues. - lowboy cooler
Reuse of single-service or single-use articles. - plastic jug cut and reused to scoop fried rice
Oct 15, 2025□ Emergency Order Callback CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cutting board has cut marks and is no longer cleanable. - at cook line
Hole in or other damage to wall. - large gap at ceiling around gas piper near hot water heater
Walk-in cooler shelves with rust that has pitted the surface.
Oct 14, 2025Administrative determination recommendedLicensing Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
11 High priority1 Intermediate9 Basic
Show 21 findings ▾
Container of medicine improperly stored. - bottle prescription medicine on shelf at cookline
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee washing dishes returned to cookline to prepare food no handwash.
Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee wearing gloves working register returned to cookline preparing food no glove change, no hand wash.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee touched garbage can with gloved hand, then returned to cookline and touched cutting board without changing gloves and washing hands
Establishment is unlicensed and does not meet minimum requirements to qualify for a food service license with the Division of Hotels and Restaurants. - operator has applied for and remitted payment for license, but is not licensable at this time
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked chicken, walk in cooler
Rodent activity present as evidenced by rodent droppings found. - 25 on floor around hot water heater - 2 inside white bucket near hot water heater - 2 on prep table at rice cooker - 3 on floor below rice cooker - 2 on bottom shelf of cookline counter. - 1 on lid of baking powder container - 14 in motor compartment of beverage cooler at front counter
Stop Sale issued due to food not being in a wholesome, sound condition. - rodent chew mark on bag of rice near water heater
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked noodles (52F - Cold Holding); - raw chicken (51F - Cold Holding); - raw beef (51F - Cold Holding); - pooled egg (52F - Cold Holding); - cooked pork (52F - Cold Holding); - raw shrimp (52F - Cold Holding); Operator states placed into cooler at 10am. Unable to determine time at which temperature rose above 41f.
Toxic substance/chemical improperly stored. - vinegar and red coloring stored on shelf with chemicals
No functioning probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle provided to dispense food. - sauce in walk in cooler - sugar, salt, MSG, cornstarch barrels
Buildup of food debris/soil residue on equipment door handles. - walk in cooler door handle - cookline door handles
Cardboard used to line nonfood-contact shelves.
Cutting board has cut marks and is no longer cleanable. - at cook line
Hole in or other damage to wall. - large gap at ceiling around gas piper near hot water heater
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink handles soiled
Reuse of single-service or single-use articles. - jug handle cut to be reused as a scoop - ground bean can reused as a scoop for uncooked rice - soy sauce can reused to store raw shrimp at cookline
Single-service articles improperly stored. - forks stored food contact surface up
Walk-in cooler shelves with rust that has pitted the surface.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food.
Toxic substance/chemical improperly stored. - can of WD40 stored on shelf with bag of sugar
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk dry products
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle
Cutting board has cut marks and is no longer cleanable. - at cookline
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler door gasket soiled - walk in fan covers dusty
Outer openings not protected with self-closing doors. - back door
Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
Standing water in bottom of reach-in-cooler. - cookline coolers
Stored food not covered. - bulk dry products
Walk-in cooler shelves with rust that has pitted the surface.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority1 Intermediate12 Basic
Show 19 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee eat, then began work, no hand wash
Nonfood-grade bags used in direct contact with food.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored in same container as ready-to-eat food. - raw shell eggs above portioned dressing. Employee moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - at cookline: - breaded chicken (71F - Cold Holding); - chicken wings (91F - Cold Holding) Observed sitting on counter at cookline - raw beef (48 - Cold Holding) COOKLINE LEFT; - bean sprout (48F - Cold Holding); - cooked shrimp (50F - Cold Holding); - egg wash (46F - Cold Holding); - cooked chicken (47F - Cold Holding); - cooked beef (47F - Cold Holding); - shrimp (155F - Cooking); - fresh garlic in oil (81F - Cold Holding)
Toxic substance/chemical improperly stored. - can of WD40 stored on shelf with bag of sugar
No paper towels or mechanical hand drying device provided at handwash sink.
Bowl or other container with no handle used to dispense food. - plastic bowl no handle used to scoop bulk dry products
Buildup of food debris/soil residue on equipment door handles. - cookline cooler door handle
Cutting board has cut marks and is no longer cleanable. - at cookline
Food stored on floor. - jugs of cooking oil
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - cookline cooler door gasket soiled - walk in fan covers dusty
Outer openings not protected with self-closing doors. - back door
Reach-in cooler interior/shelves have accumulation of soil residues. - cookline cooler
Standing water in bottom of reach-in-cooler. - cookline coolers
Stored food not covered. - bulk dry products
Walk-in cooler shelves with rust that has pitted the surface.
Jan 31, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority1 Intermediate10 Basic
Show 15 findings ▾
Nonfood-grade bags used in direct contact with food. - Togo bag used to store
Raw animal food stored over or with unwashed produce. - raw shell eggs above bag of onions
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken above raw pork in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (50F - Cold Holding); Observed on crash cart - breaded chicken (64F - Cold Holding); - chicken wings (64F - Cold Holding); - roast pork (52F - Cold Holding) Observed on counter. Manager states kept out during busy hour. Advised manager to put back in cooler or start up a time plan. Emailed blank forms for Time as a Public Health Control
No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk flour
Buildup of food debris/soil residue on equipment door handles. - at cookline
Cutting board has cut marks and is no longer cleanable. - at cookline
Equipment in poor repair. - inside bottom of reach in freezer scratched, rusted, and plastic trim broken
Hole in or other damage to wall. - gapped openings around conduits and pipes at rear of kitchen
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline coolers
Stored food not covered. - bulk flour and grains in bags and containers left open
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. - unsealed wood used as shelf in walk in cooler
Jan 31, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 18 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority1 Intermediate11 Basic
Show 18 findings ▾
Nonfood-grade bags used in direct contact with food. - Togo bag used to store
Raw animal food stored over or with unwashed produce. - raw shell eggs above bag of onions
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken above raw pork in walk in cooler
Rodent activity present as evidenced by rodent droppings found. - 10 on plastic buckets stored below triple sink - 10 inside pot stored below triple sink - 3 on floor below hand wash sink - 8 on floor below dry storage rack - 2 on shelf above cookline coolers - 4 on floor behind reach in freezer - 3 on floor behind fryers - 10 + on floor below wok system - 4 on floor behind oven __ Total 54 rodent droppings
Rodent bait not contained in a covered, tamper-resistant bait station. - 2 bait blocks on floor behind oven
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - fresh garlic in oil (50F - Cold Holding); Observed on crash cart - breaded chicken (64F - Cold Holding); - chicken wings (64F - Cold Holding); - roast pork (52F - Cold Holding) Observed on counter. Manager states kept out during busy hour. Advised manager to put back in cooler or start up a time plan. Emailed blank forms for Time as a Public Health Control
No paper towels or mechanical hand drying device provided at handwash sink. - at hand wash sink
Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk flour
Buildup of food debris/soil residue on equipment door handles. - at cookline
Cutting board has cut marks and is no longer cleanable. - at cookline
Equipment in poor repair. - inside bottom of reach in freezer scratched, rusted, and plastic trim broken
Food stored on floor. - jugs of cooking oil - various items on floor in walk in cooler - various items on floor in walk in freezer
Hole in or other damage to wall. - gapped openings around conduits and pipes at rear of kitchen
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cookline coolers
Stored food not covered. - bulk flour and grains in bags and containers left open
Walk-in cooler shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. - unsealed wood used as shelf in walk in cooler
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate13 Basic
Show 17 findings ▾
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee sneezed into hands no hand wash.
Raw animal food stored over or with unwashed produce. - raw shell eggs over green peppers in walk in
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - breaded chicken, chicken wings, rice (74 - Cold Holding) Observed at cook line. Operator states brought out during busy hours. Manager moved to cooler. MAIN COOKLINE COOLER: - cooked shrimp (50F - Cold Holding)
No paper towels or mechanical hand drying device provided at handwash sink. - no soap, no paper towels at hand wash sink - no paper towels in customer restroom. Operator restocked
Bowl or other container with no handle used to dispense food. - plastic bowl, no handle observed in bulk food bins
Buildup of food debris/soil residue on equipment door handles. - cook line coolers
Cardboard used to line food-contact shelves. - cardboard on floor in walk in cooler storing various food items
Ceiling tile missing. - in customer area
Cutting board has cut marks and is no longer cleanable. - at cook line
Employee personal food not properly identified and segregated from food to be served to the public. - in walk in cooler
Equipment in poor repair. - bottom of Frigidaire upright freezer
In-use tongs stored on equipment door handle between uses. - at wok station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gasket soiled at reach in cooler on cookline - walk in cooler fan cover dusty - hood filters
Reach-in cooler shelves with rust that has pitted the surface.
Standing water in bottom of reach-in-cooler. - at cookline
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wood food-contact surface not properly sealed. - wood blocks on triple sink - unsealed 2x4 used as shelves in walk in cooler and freezer
Jan 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut broccoli in walk in cooler. Printed operator safe food storage
Toxic substance/chemical improperly stored. Bleach stored next to seasoning on prep table at cooks line
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed operator handout
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line stained and grooved
Handwash sink used for purposes other than handwashing. Observed food particles in sink
No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink located by triple sink
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Printed operator food employee reporting agreement
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Uncooked French fries, uncooked tostones, cooked wings,cooked breaded chicken with no time plan cooked less than four hours.Printed operator time plan
Bowl or other container with no handle used to dispense food. Bowl instead of scoop for sugar,salt and rice
Ceiling tile missing. In dining area over booth by bathroom
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed cook drinking out of cup on cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Observed several food items in plastic bags in walk in cooler and walk in freezer,per operator they are for her personal use
Equipment in poor repair. Bottom of reach in cooler at cooks line is rusted
Food not stored at least 6 inches off of the floor. Cooking oil stored directly on floor by triple sink Cooked shrimp in bowl stored directly on floor in walk in freezer
In-use tongs stored on equipment door handle between uses. On cooks line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Aug 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (68F - Cold Holding); wings (70F - Cold Holding); wings (75F - Cold Holding); chicken (68F - Cold Holding); ham (68F - Cold Holding) operator is holding these items out of the refrigerator. Provide the time as a public health form Make cooler; bean sprouts (46F - Cold Holding); cut cabbage 46° unit found open at 1:00
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No dating system in place
Bowl or other container with no handle used to dispense food. Rice bag
Food stored on floor. Walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks in the walk in cooler are soiled and rusty
Outer openings not protected with self-closing doors.
Plumbing system in disrepair. At the mop sink the back flow protector is broken and needs to be repaired
Stored food not covered. Rice and corn starch bags open
Time/temperature control for safety food thawed in an improper manner. Pork in standing water 70° at the 3 compartment sink
Wet mop not stored in a manner to allow the mop to dry. Stored in a bucket
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.