CHINATOWN
4200 CONROY ROAD, Orlando FL 32839 · 407-370-0039
Last inspected Jan 28, 2026 · 8 visits since July 2023
JAN 24
JUL 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Sewage/wastewater backing up through floor drains. Wastewater backed up ion floor drains in back kitchen area. No use of triple sink or hand sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025012569 | Feb 20, 2025 | Mar 20, 2025 | $400 |
Inspection history
8 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chili and oil (62F - cold Holding). Added to time control. Less than 4 hours on cart.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Uses time control for fried rice. Provided form.
Bowl or other container with no handle used to dispense food. Used to scoop rice. Manager removed container from rice bin.
Cardboard used to line nonfood-contact shelves. On shelf under cases of oil. Staff removed.
Show the remaining 1 finding ▾
Food stored on floor. Plastic Bottled drinks. Staff picked up bottles.
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used under chicken egg rolls on buffet line. Manager removed.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (99F - Hot Holding). Under oven on shelf of cook line. Manager stated used during day as needed. Less than 4 hours on the line. Moved to another unit to cool.
Bowl or other container with no handle used to dispense food. Cup used to scoop ice. Manager educated staff.
Faucet/handle missing at plumbing fixture. Cold water on sink next to cook line.
Ice scoop handle in contact with ice. Stood up sc.
Light not functioning. Hood
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to walk in cooler.
Jul 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority0 Intermediate5 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used under chicken egg rolls on buffet line. Manager removed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding); raw shrimp (47F - Cold Holding) in make table less than 4 hours. Ambient temperature 53F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (99F - Hot Holding). Under oven on shelf of cook line. Manager stated used during day as needed. Less than 4 hours on the line. Moved to another unit to cool.
Bowl or other container with no handle used to dispense food. Cup used to scoop ice. Manager educated staff.
Faucet/handle missing at plumbing fixture. Cold water on sink next to cook line.
Ice scoop handle in contact with ice. Stood up sc.
Light not functioning. Hood
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink next to walk in cooler.
Feb 21, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hydrated cooked peppers and oil (70F - Cold Holding); garlic and oil. On line less than 4 hours. Advise to put on time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding). Held at fryer less than 4 hours. Advise to add to time control. Reheated chicken 181F.
/handle broken at plumbing fixture on cook line.
Duct tape used to repair nonfood-contact surface. Holding the vents together in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on front service counter next to rice pot. Manager removed.
Feb 20, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 9 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 priority2 Intermediate4 Basic
Show 9 findings ▾
Sewage/wastewater backing up through floor drains. Wastewater backed up ion floor drains in back kitchen area. No use of triple sink or hand sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hydrated cooked peppers and oil (70F - Cold Holding); garlic and oil. On line less than 4 hours. Advise to put on time control.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (112F - Hot Holding). Held at fryer less than 4 hours. Advise to add to time control. Reheated chicken 181F.
No dishwashing facilities of any kind provided. Gray water backing up through floor drain. Plumber unable to fix problem. No use of triple sink or hand sink.
No handwash sink for employees. Gray water backing up through floor drain. Under repair, unable to unclog.
/handle broken at plumbing fixture on cook line.
Duct tape used to repair nonfood-contact surface. Holding the vents together in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on front service counter next to rice pot. Manager removed.
Water draining onto floor surface.
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over or with unwashed produce. Shrimp above cabbage in walk in cooler.
Toxic substance/chemical improperly stored. Bleach and soap on shelf above soy sauce.
Handwash sink not accessible for employee use at all times. Both sinks in kitchen. I with trash can and 1 with boxes.
Bowl or other container with no handle used to dispense food. Bowl used in make table meat items.
Cardboard used to line food-contact shelves. In walk in cooler blocking dripping vent.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Open bottle of water on make table and prep table next to in use cutting board.
Ice scoop handle in contact with ice. Front counter.
In-use tongs stored on equipment door handle between uses. Oven door.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 74F. Operator removed utensil.
Unwashed fruits/vegetables stored with ready-to-eat food. Case tomatoes above cooked pasta.
Jan 9, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate16 Basic
Show 17 findings ▾
Handwash sink not accessible for employee use at all times. Blocked by trash can, next to 3CS
Carbon dioxide/helium tanks not adequately secured.
Cardboard used to line nonfood-contact shelves. Lining soy sauce under HWS in back of kitchen
Cutting board has cut marks and is no longer cleanable. On prep table. Operator threw away.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottled water on shelf above make table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on prep table. Operator removed.
Equipment in poor repair. RIC door fell off while opening. Top shelf in RIC fallen and propped
Faucet/handle missing at plumbing fixture. HWS next to warewashing sink Cold water faucet stripped and not turning on
Food stored in a location that is exposed to splash/dust. Rice and condiments under and next to hand sink in back of kitchen.
Food stored on floor. Sherry vinegar, cases in walki in cooler and walk in freezer.under shelving
Hood filter missing from automatic fire suppression/exhaust system.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bulk sugar and rice container. Operator removed.
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven under stove soiled with black debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of oven, top of RIC, bulk containers
Reuse of single-service or single-use articles. Cooked chicken in reused raw chicken box, cut cabbage in reused raw chicken box
Wet mop not stored in a manner to allow the mop to dry. Mop in mop bucket
Jul 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Tongs In chicken at make table with dried matter. Manager replaced tongs.
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. Provided form and manager printed.
Carbon dioxide/helium tanks not adequately secured. Manager secured co2 tank at entrance to counter.
Cutting board has cut marks and is no longer cleanable. Beige boards. Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch and cell phones on rack with clean dishes. Manager removed.
Hood filter missing from automatic fire suppression/exhaust system. Staff replaced.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Large container in rice. Manager removed.
Light not functioning. Hood
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at triple sink. Manager turned on water.
Unwashed fruits/vegetables stored with ready-to-eat food. Onion and ginger over cooked chicken in reach in cooked on cook line. Manager moved to bottom shelf.
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.