CHENG'S CHINESE RESTAURANT
4004 S SEMORAN BLVD, Orlando FL 32822 · 407-249-4180
Last inspected Feb 19, 2026 · 9 visits since December 2023
APR 24
JUL 24
APR 25
SEP 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator paid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019004752 | Nov 20, 2018 | Feb 19, 2019 | $1,160 |
Inspection history
9 visits, newest first
Feb 19, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 1 high priority.
1 High priority5 Intermediate10 Basic
What the inspector wrote — 17 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw pork in walk in cooler over bin of cooked rice Raw pork ribs over bags of cooked fried chicken in walk in freezer
Employee washed hands in a sink other than an approved handwash sink. Employee cooking raw chicken rinsed hand off in pan of soapy water. Employee washed hands in sink and discarded pan of dirty soapy water.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager showed up during inspection
No soap provided at handwash sink. Entrance to kitchen Operator stocked
Show the remaining 13 findings ▾
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked chicken and cooked pork in bottom of make table. Per operator pulled from freezer day before.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By back door
Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty pans stored with clean pans on clean dish rack Operator removed to be rewashed
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped
Current Hotel and Restaurant license not displayed. 2025 displayed
Exterior door has a gap at the threshold that opens to the outside. Around screen doors
Floor soiled/has accumulation of debris. Cookline
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of all cooking equipment and refrigeration units Fan covers in walk in cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Reuse of single-service or single-use articles. Bucket from chicken stock used for pooled eggs Operator switched
Screen in door torn/in poor repair Back doors
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under dish machine shelf. Has a heater attached Operator removed from inside
Oct 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate12 Basic
Show 12 findings ▾
Bowl or other container with no handle used to dispense food. Plastic cup in flour
Current Hotel and Restaurant license not displayed. 2025 displayed
Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen
Employee with no beard guard/restraint while engaging in food preparation. Cook
Exterior door has a gap at the threshold that opens to the outside. Around screen door
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room
In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink entrance to kitchen Fan cook line soiled Vents in hood Build up on fryers Steam table Outside of reach in cooler cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
Screen in door torn/in poor repair. Back door screen
Sep 29, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 6 high priority.
6 High priority1 Intermediate17 Basic
Show 24 findings ▾
Container of medicine improperly stored. Goodys hangover medicine on prep shelf over make table Opetator removed
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Using chlorine bleach but not approved for food contact surfaces. Operator purchased during inspection
Raw animal food stored over or with unwashed produce. Raw shelled eggs over shelf of unwashed produce in walk in cooler Operator moved eggs
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tub of chicken over pails of sauces in walk in cooler Operator switched
Toxic substance/chemical improperly stored. Gallon jug of soap on cookline shelf with sauces Operator removed
No soap provided at handwash sink. Entrance to kitchen Operator stocked
Bowl or other container with no handle used to dispense food. Plastic cup in flour
Current Hotel and Restaurant license not displayed. 2025 displayed
Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on table next to microwave Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Cook
Exterior door has a gap at the threshold that opens to the outside. Around screen door
Food stored on floor. Open bag of flour onfloor in storage room Operator removed
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room
In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline
No waste receptacle installed at handwash sink provided with disposable towels. By back door Operator put one there
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink entrance to kitchen Fan cook line soiled Vents in hood Build up on fryers Steam table Outside of reach in cooler cookline
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
Screen in door torn/in poor repair. Back door screen
Working containers of food removed from original container not identified by common name. All bins not labeled
mop sink or curbed cleaning facility provided at establishment. Mop sink not accessible due to being full of maintenance equipment and supplies.
Apr 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator paid during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetables in freezer Raw chicken over raw shrimp in freezer Shelled eggs on top shelf of walk in cooler over cooked rice and cases of unwashed produce. Operator switched
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employees cutting raw chicken to store in walk in cooler not wearing gloves. Employees washed hands and put on gloves
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked items in walk in cooler not date marked
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs on clean dish rack
Duct tape used to repair nonfood-contact surface. On door of oven in kitchen that does not work Lid to chest freezer in room before entrance to kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on table in kitchen Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Employee cutting chicken
Equipment in poor repair. Gasket reach in cooler kitchen Oven in kitchen no longer working Chest freezer in room before kitchen lid held together by tape
Exterior door has a gap at the threshold that opens to the outside. Screen door
Handwash sink entrance to kitchen soiled Vents in hood soiled Side of all cooking equipment
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by cookline
In-use tongs stored on equipment door handle between uses. Side of fryer. Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make tables
Jul 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Under tongs in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48F - Cold Holding) in reach in cooler in kitchen Per operator 2 hours. Put in freezer to rapid chill
Bowl or other container with no handle used to dispense food. In flour in prep area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs and pots on dish rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over steam table
Equipment in poor repair. Gasket on freezer in dish area
Floor area(s) covered with standing water. Under dish machine
Floor soiled/has accumulation of debris. Under cooking equipment
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of all cooking equipment
Screen in door torn/in poor repair.
Stored food not covered. In walk in cooler Tub of shrimp Tub of marinated pork Cut vegetables
Unnecessary items/unused equipment on the premises. Buffet serving station in dining room
Jun 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way.
Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment.
Wet wiping cloth not stored in sanitizing solution between uses. On steamtable
Apr 29, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way.
Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans were never approved.
Bowl or other container with no handle used to dispense food. Plastic cup in can of flour.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment.
Opened employee beverage container in a cold holding unit with food to be served to customers. Glass of water in single door reach in cooler.
Single-service articles improperly stored. To go containers in storage room
Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment.
Wet wiping cloth not stored in sanitizing solution between uses. On steamtable
Working containers of food removed from original container not identified by common name. Flour under 3 compartment sink. Operator labeled.
Jan 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones throughout.
Exterior door has a gap at the threshold that opens to the outside.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef.
Light not functioning. Over hood and several throughout kitchen.
Dec 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 36 recorded, 8 high priority.
8 High priority5 Intermediate23 Basic
Show 37 findings ▾
Container of medicine improperly stored. Visine in reach in cooler Mira lax on prep shelf by to go boxes.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside.
Nonfood-grade bags used in direct contact with food. In walk in cooler.
Raw animal food stored over or with unwashed produce. Raw chicken over vegetables and sauce.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nothing in walk in cooler.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marked 12/13/23.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons 84F per operator less than 2 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Knife magnet.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
No soap provided at handwash sink. Handsink by entrance to kitchen.
Non-pitting surface rust on food-contact equipment. Shelves by dishmachine. Prep table shelves.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Msg
Buildup of food debris/soil residue on equipment door handles. Throughout.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones throughout.
Equipment in poor repair. Microwave. Walk in cooler and freezer doors.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Throughout.
Food stored on floor. Cases of beef on floor in prep area.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for msg in storage area.
Light not functioning. Over hood and several throughout kitchen.
No handwashing sign provided at a hand sink used by food employees. Both restrooms.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards. Hoods Fans in kitchen Hand sink in kitchen
Raw fruits/vegetables not washed prior to preparation. Onions.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Reuse of single-service or single-use articles. Egg cartoons used in walk in cooler to catch drainage
Single-service articles improperly stored. To go bags in dining room on floor. Disposable tableware in storage room by bathrooms.
Stored food not covered. Broccoli and cut vegetables in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout.
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Sugar, Msg Salt in storage room.
Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. On prep table in kitchen.
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.