CHENS
7350 CURRY FORD RD, Orlando FL 32822
Last inspected Aug 24, 2026 · 7 visits since September 2023
AUG 24
MAR 25
SEP 25
MAR 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping onions with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $700
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022054882 | Jun 7, 2022 | Jan 6, 2023 | $200 |
| 4--2016028828 | Apr 11, 2016 | Jul 28, 2016 | $300 |
| 4--2015022659 | Mar 11, 2015 | Nov 13, 2015 | $200 |
Inspection history
7 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate12 Basic
What the inspector wrote — 19 findingsThe state's own report →
Container of medicine improperly stored. Antibiotics stored on shelf with sodas Operator removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
No hot running water at three-compartment sink. 84F Operator turned on hot water heater Recheck 111F
No paper towels or mechanical hand drying device provided at handwash sink. By front counter Operating stocked
Show the remaining 15 findings ▾
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. Only have certificate for Tony Zheng
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in reach in cooler on cook-line Make tables and many items in walk in cooler
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 80F Operator turned hot water heater up Recheck 100F
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. In bin of flour and sugar by back door Bowl in pan of raw beef in make table. Operator removed
Cardboard used to line food-contact shelves. Soiled cardboard on prep table next to fryers And in walk in cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Equipment in poor repair. Lid to white chest freezer in kitchen insulation showing
Exterior door has a gap at the threshold that opens to the outside. Around back screen door
Floor tiles missing and/or in disrepair. By fryers and by hand wash sink by back door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in bin of cooked pork in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of prep table by back door Fan on top of make table
Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues. Throughout
Stored food not covered. Bins of flour and sugar under shelf by back door Many items in walk in cooler not covered
Wet wiping cloth not stored in sanitizing solution between uses. On prep table and make tables Operator removed
Mar 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate11 Basic
Show 16 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Employee rinsed off hands in 3 compartment sink
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by fryer
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. Cai, Zheng
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items not date marked throughout
Spray bottle containing toxic substance not labeled. One on shelf under steam table One on floor under hand wash sink front counter Operator removed and labeled
Buildup of food debris/soil residue on equipment door handles. Throughout
Equipment in poor repair. Lid to white chest freezer closest to 3 compartment sink prevents from closing all the way Gasket also torn on same freezer
Exterior door has a gap at the threshold that opens to the outside. Bottom of screen door
Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer by storage shelves White chest freezer closest to 3 compartment sink
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot with handle in bin of rice Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between steam table and reach in cooler
Outer openings not protected with self-closing doors. Front door propped open during operation. Operator closed
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Reach-in cooler shelves with rust that has pitted the surface. Throughout
Stored food not covered. Many items in walk in cooler not covered
Wet wiping cloth not stored in sanitizing solution between uses. On top of reach in freezer cookline Operator removed
Sep 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate12 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee chopping onions with bare hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (78F - Cold Holding) on the cookline. Per operator for only 2 hours. Had operator put on a time plan.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Most items not date marked
Spray bottle containing toxic substance not labeled. Red substance in bottle on bottom prep shelf in kitchen
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 kitchen
Equipment in poor repair.gasket on chest freezer by 3 compartment sink
Exterior door has a gap at the threshold that opens to the outside. Around screen door
Ice buildup in reach-in freezer and/or walk-in freezer. White reach in freezer storing chicken and chest freezer by 3 compartment sink
No conspicuously located ambient air temperature thermometer in holding unit. Bottom of make tables and walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of both make tables
Reach-in cooler shelves with rust that has pitted the surface. Bottom shelves of make tables
Stored food not covered. Many items in walk in cooler not covered
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Several throughout
Mar 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate12 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over cooked pork in middle upright freezer Operator removed
No hot running water at three-compartment sink. 82F Operator turned up hot water heater Recheck 110F
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut vegetables in walk in cooler Several cooked items in walk-in cooler
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. 82F Operator turned up hot water heater Recheck 110F
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
Equipment in poor repair. Freezer lid by 3 compartment sink and gasket
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. By hand sink by walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezers
No hot running water at mop sink. 83F Operator turned up hot water heater recheck 110F
Reach in and walk in cooler interior/shelves have accumulation of soil residues. Bottom of make tables and walk in cooler
Reach-in cooler shelves with rust that has pitted the surface. All reach in coolers
Stored food not covered. Sauces and bins of cut vegetables in walk in cooler
Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in a pan of water Explained to operator must be running water
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked chicken in reach in freezer in kitchen
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Garlic in oil time marked but no written plan. Emailed a copy to operator
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in freezer in kitchen
Exterior door has a gap at the threshold that opens to the outside.
Floor tiles missing and/or in disrepair. By hand sink by walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. All reach in freezers
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in cooked pork and prepped onions in walk in cooler Scoop in flour, msg and rice in kitchen
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
Reach-in coolershelves with rust that has pitted the surface. Reach in cooler by front counter Upright freezer
Stored food not covered. Bucket shrimp in reach in freezer Buckets of sauces in walk in cooler Tubs of cut vegetables in walk in cooler Egg rolls in walk in cooler
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
Wet wiping cloth not stored in sanitizing solution between uses. Makeline
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate20 Basic
Show 26 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 64F per operator for only an hour. Put in walk in cooler to bring temperature down. Recheck in one hour 49F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in three compartment sink at 58F per operator for less than one hour. Marinated and put in walk in cooler to bring down temperature. Recheck in one hour 51F.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by back sink.
Handwash sink used for purposes other than handwashing. Silver scrubbing in sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked low mein noodles, cooked pork in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Throughout.
Ceiling tile missing. Several by back door.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water on top of make table.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Under all equipment.
Floor tiles missing and/or in disrepair. By handwash sink by walk in cooler.
Food stored on floor. Case of oil by 3 compartment sink.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. Same tongs used for raw shrimp, raw beef and raw chicken. Operator added more tongs.
Ice buildup in reach-in freezer and/or walk-in freezer. White upright freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in rice, flour and msg bins.
No suitable facilities provided to store employee clothing and other possessions. Employee keys on storage shelf with food.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of rice pot is rusted by 3 compartment sink with rice in it.
Reach-in cooler interior/shelves have accumulation of soil residues. White upright reach in freezer.
Reach-in cooler shelves with rust that has pitted the surface. Upright freezer.
Stored food not covered. Cooked pork, egg rolls, cut onions, cut cabbage in walk in cooler. Raw beef in white upright freezer not covered. Flour, sugar and msg on shelf by back door.
Unwashed fruits/vegetables stored with ready-to-eat food. Cabbage, carrots and turnips over cut onions and cut cabbage in walk in cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout
Working containers of food removed from original container not identified by common name. Flour, salt, msg by back door.
Sep 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 25 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate14 Basic
Show 25 findings ▾
Container of medicine improperly stored. Inhaler and other medicine on food storage shelf by back door.
Dented/rusted cans present. See stop sale. Water chestnuts #10 can.
Pesticide-emitting strip present in food prep area. Over freezer.
Spray hose at mop sink lower than flood rim of sink.
Stop Sale issued due to food not being in a wholesome, sound condition. Opened can of ketchup under makeline rusted and moldy.
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. Fried rice. Operator indicated rice was there for an hour. Added time marking.
Toxic substance/chemical improperly stored. Soap on sink next to defrosting chicken in 3 compartment sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board by back sink.
Handwash sink used for purposes other than handwashing. Metal scrubber in sink by walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink. Restroom and hand sink by walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken, cooked noodles, cooked egg rolls, cooked pork in walk in cooler.
Buildup of food debris/soil residue on equipment door handles. Doors and handles on bottom of make lines.
Ceiling tile missing by back door. Several of them.
Employee eating in a food preparation or other restricted area. Open Red Bull on food storage shelf.
Equipment and utensils not properly air-dried - wet nesting.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Upright freezer excessive ice build up.
No suitable facilities provided to store employee clothing and other possessions. Cell phones on storage shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in walk in cooler soiled with food debris, bottom of make lines soiled. Gaskets on coolers and freezers throughout. Whole hood area and vents.
Single-service articles not stored inverted or protected from contamination. Over grills.
Standing water in bottom of reach-in-cooler. Make line.
Stored food not covered. Flour, sugar on bottom of table by back door. Frozen scallops in reach in freezer.
Upright freezer has rust on shelves.
Wet mop not stored in a manner to allow the mop to dry. Needs to hang.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
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.