CHINA GARDEN
2550 W COLONIAL DR STE 100, Orlando FL 32804 · 9178615580
Last inspected Apr 22, 2026 · 14 visits since December 2023
OCT 24
APR 25
SEP 25
FEB 26
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on wall in seating area by operators desk. Operator killed, discarded sanitized and cleaned area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
9 cases · $5,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026013408 | Feb 19, 2026 | Mar 25, 2026 | $800 |
| 4--2025065867 | Sep 3, 2025 | Oct 13, 2025 | $400 |
| 4--2025065046 | Sep 3, 2025 | Sep 10, 2025 | — |
| 4--2021041436 | Aug 25, 2021 | Feb 18, 2022 | $800 |
| 4--2019023468 | Apr 26, 2019 | Jun 5, 2019 | $800 |
| 4--2018025536 | Apr 17, 2018 | Jun 28, 2018 | $800 |
| 4--2017021650 | Mar 28, 2017 | Aug 9, 2017 | $800 |
| 4--2017005994 | Dec 8, 2016 | Feb 23, 2017 | $600 |
| 4--2016032829 | Jul 6, 2016 | Jul 21, 2016 | $400 |
Inspection history
14 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate15 Basic
What the inspector wrote — 18 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken from 1:30 at 4pm. (94 F - Cooling). Advised operator to reheat to 165F.
Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
Bowl or other container with no handle used to dispense food. Used to scoop cooked rice. Management discarded bowls.
Show the remaining 14 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.
Ceiling tile missing. Over cook line and walk in cooler.
Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on the counter with utensils and plastic wrap.
Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up.
In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on the cook line.
Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over.
Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.
Water leaking from pipe. Under hand sink located on the front service counter.
Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water.
Working containers of food removed from original container not identified by common name. Large white bins with white substance.
Feb 20, 2026□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
No soap provided at handwash sink. Cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
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. Multiple plastic bowls in sugar, flour and starch.
Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink, back of the house on cooks line, hallway back of the house.
Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total
Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
Feb 20, 2026■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 22 violations recorded, 3 high priority.
3 High priority6 Intermediate13 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
No soap provided at handwash sink. Cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
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. Multiple plastic bowls in sugar, flour and starch.
Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink, back of the house on cooks line, hallway back of the house.
Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total
Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
Feb 19, 2026■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 24 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority7 Intermediate14 Basic
Show 24 findings ▾
Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
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. Cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
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. Multiple plastic bowls in sugar, flour and starch.
Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink, back of the house on cooks line, hallway back of the house.
Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line broken per operator waiting for a piece to repair. Temperature of food products 48-56 operator removed all food items and placed in walk in cooler.
Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total
Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
Sep 5, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
Sep 5, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total
No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage, and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches
Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
Sep 4, 2025■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 12 violations recorded, 1 high priority.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total
No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage, and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches
Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
Sep 3, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 1 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
1 High priority3 Intermediate10 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total
No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
Cardboard used to line food-contact shelves. Used in walk in cooler shelves and prep sauce shelves on cooks line.
Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage, and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches
Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
Apr 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in.
Operating with an expired Division of Hotels and Restaurants license.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
No paper towels or mechanical hand drying device provided at handwash sink. At cooks line.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls.
Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility.
Food stored on floor. Rice and sauce stored on the floor in front of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Apr 1, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority4 Intermediate5 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Togo bags with red writing used to hold meat and pork in reach in cooler, reach in freezer and walk in.
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit pork (48F - Cold Holding); chicken (49F - Cold Holding); beef (60F - Cold Holding) reach in cooler less than 4 hrs per operator. chicken (per operator 1 hr) (46F- 48 - Cooling); pork (46F- 48 - Cold Holding); cooked chicken ( 1 hr per operator) (56F - Cooling); beef (50F - Cold Holding) in walk in cooler less than 4 hours per operator. Operator placed items on ice for temperature recovery and contacted maintenance to service walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on prep table.
No paper towels or mechanical hand drying device provided at handwash sink. At cooks line.
No probe thermometer provided to measure temperature of food products.
No soap provided at handwash sink. At cooks line.
Bowl or other container with no handle used to dispense food. Plastic to go bowls in pork, rice, in soup, in sugar flour and sauce. Operator removed bowls.
Buildup of food debris/soil residue on equipment door handles. All door handles throughout facility.
Food stored on floor. Rice and sauce stored on the floor in front of oven.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line.
Plumbing system in disrepair. Hws at entrance to back of the house hot water turned off. Operator turned on.
Oct 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate18 Basic
Show 23 findings ▾
Nonfood-grade bags used in direct contact with food. Plastic Togo bags used to store pork,and chicken.
Roach activity present as evidenced by live roaches found. One live roach on wall in seating area by operators desk. Operator killed, discarded sanitized and cleaned area.
Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer next to prep table.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator went to local store to purchase bleach.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water tank.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Flour, sugar, and corn starch. Operator removed bowls from product.
Buildup of food debris/soil residue on equipment door handles.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to kitchen. Operator changed cardboard.
Cardboard used to line nonfood-contact shelves. At prep table.
Ceiling tile missing. Two ceiling tiles missing above cooks line.
Ceiling/ceiling tile shows damage or is in disrepair. Above cooks line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Cutting board has cut marks and is no longer cleanable. On prep table.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of sprite on prep table. Operator discarded.
Floor area(s) covered with standing water. Throughout facility, underneath cooks line, dry storage area, and 3 compartment sink.
Floor soiled/has accumulation of debris. Throughout entire facility front and back of the house, underneath all equipment.
Hole in or other damage to wall. At hand sink on cooks line, dish area, hallway where soy sauce is kept, at preps table near meat slicer.
Light not functioning. Light on hood on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment throughout facility, hood filters and fan cover in walk in cooler.
Reach-in cooler interior/shelves and walk in cooler have accumulation of soil residues.
Toilet/urinal not flushing/functioning properly. Employee restroom across from cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout entire back of the house facility.
Apr 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate14 Basic
Show 17 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot
Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed
Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door.
Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Medium white
Floor area(s) covered with standing water. Behind make table and near mop sink
Floor soiled/has accumulation of debris. Throughout establishment
Hole in or other damage to wall. Dish area
Light not functioning. Hood
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler
Walk- in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 1 high priority.
1 High priority4 Intermediate15 Basic
Show 20 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (90F - Hot Holding); egg roll vegetable (60F - Hot Holding). Less than 4 hours. Manager discarded chicken. Provided time control form and explained procedure.
Food-contact surface soiled with food debris, mold-like substance or slime. Large mixing bowl and utensils in dry storage area Rice pot
Handwash sink not accessible for employee use at all times. Sink on cook line utensils in sink. Manager removed
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink on front counter not working
No soap provided at handwash sink. At cook line staff filled soap.
Bathroom door left open other than during cleaning or maintenance. Near cook line. Manager closed door.
Bowl or other container with no handle used to dispense food. In rice cooked and uncooked and other places.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Medium white
Floor area(s) covered with standing water. Behind make table and near mop sink
Floor soiled/has accumulation of debris. Throughout establishment
Hole in or other damage to wall. Dish area
Light not functioning. Hood
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower tables
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all equipment on the cook line Fan cover in walk-in cooler
Single-service articles not stored inverted or protected from contamination. To go boxes above make table and next to steam table. Manager turned over
Walk- in cooler interior/shelves have accumulation of soil residues.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority6 Intermediate7 Basic
Show 18 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employees entered kitchen from back hallway and started cooking without washing hands. Educated staff.
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. Employees handling fully cooked foods to fill to go containers. Educated staff
Nonfood-grade bags used in direct contact with food. Cooked pork in Togo bag in walk-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw shrimp over vegetables, raw chicken over soy sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.cooked chicken 47 less than 4 hrs in walk-in cooler. Operator moved product to freezer.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked chicken in containers with lids, stacked on top of each other in walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Cut broccoli in soiled container. Reach in cooler soiled with food debris. Dry good containers soiled and scoops soiled.
Handwash sink not accessible for employee use at all times. Utensils and scrubbing pad in sink operator removed.
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. Provided forms employees read and signed.
No soap provided at handwash sink. Kitchen handwashing sink.
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. Shuktan, Lo
Bowl or other container with no handle used to dispense food. In multiple food and dry goods.
Ceiling tile missing. In main kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Crate of employee food above buckets of soy sauce in walk-in cooler.
Floor soiled/has accumulation of debris. Under all cooking equipment.
Single-service articles improperly stored. To go containers in raw chicken box.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Peeled paint, walls in disrepair in kitchen.
Working containers of food removed from original container not identified by common name. Majority of dry goods not labeled.
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.