EAST GARDEN
5136 W COLONIAL DR, Orlando FL 32808 · 4074158299
Last inspected Nov 4, 2025 · 10 visits since December 2023
APR 24
OCT 24
MAR 25
SEP 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live behind make table Staff killed and cleaned up roach.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025065886 | Sep 4, 2025 | Dec 15, 2025 | $800 |
| 4--2025001202 | Oct 29, 2024 | Feb 5, 2025 | $200 |
Inspection history
10 visits, newest first
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate15 Basic
What the inspector wrote — 20 findingsThe state's own report →
Toxic substance/chemical improperly stored. WD40 on the shelf with chili sauce and other items. Staff removed chemicals.
Handwash sink not accessible for employee use at all times. Floor mixer in front of sink that is located next to triple sink.
Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sticky Rice and chicken
Show the remaining 16 findings ▾
Spray bottle containing toxic substance not labeled. Pink substance. Added the name detergent.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women
Bowl or other container with no handle used to dispense food. Used to scoop flour. Manager removed bowl from container.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
Food stored on floor. Cases of produce in walk in cooler.
Ice buildup in reach-in freezer. Chest freezer.
Ice scoop handle in contact with ice. Manager removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment: chest freezer. Fan cover and shelves in walk in cooler.
Open dumpster lid. Staff closed lid.
Outer openings not protected with self-closing doors.
Screening is not 16-mesh to the inch.
Time/temperature control for safety food thawed in an improper manner. Chicken slacking at room temperature.
Water draining onto floor surface. Under triple sink. Grey water backing up through the floor drain. Operator snaked the drain free of clog.
Wet wiping cloth not stored in sanitizing solution between uses. Manager removed from the counter.
Sep 5, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Plastic togo bowl in sugar and flour. Operator removed.
In-use tongs stored on equipment door handle between uses. Hanging from oven door, operator removed.
In-use wet wiping cloth/towel used under cutting board. Operator removed and replaced with plastic gloves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all reach in coolers, rolling cart next to reach in cooler, and sides of all equipment.
Sep 4, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 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 priority1 Intermediate10 Basic
Show 12 findings ▾
Roach activity present as evidenced by live roaches found. 11 live roaches on wall underneath back of the house 2nd 3 compartment sink by exit to back door. 11 total live roaches.
Handwash sink not accessible for employee use at all times. Prep table blocking hand sink by cook line Floor mixer blocking hws by 2nd 3 compartment sink.
Bowl or other container with no handle used to dispense food. Plastic togo bowl in sugar and flour. Operator removed.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler and reach in freezer.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cook line lined with cardboard.
Dead roaches on premises. 1 dead roach at entrance to kitchen by prep table. 3 dead roaches by reach in freezer. 5 dead roaches underneath 2nd 3 compartment sink. 1 dead roach underneath hand sink by dish machine. =10 total dead roaches.
Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment.
Floor tiles missing and/or in disrepair. Underneath 2nd 3 compartment sink crack in baseboard tiles.
In-use tongs stored on equipment door handle between uses. Hanging from oven door, operator removed.
In-use wet wiping cloth/towel used under cutting board. Operator removed and replaced with plastic gloves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all reach in coolers, rolling cart next to reach in cooler, and sides of all equipment.
Wall soiled with accumulated grease, food debris, and/or dust. Cook line.
Mar 14, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in chest freezer -Raw chicken over raw beef in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw Chicken over raw beef in freezer
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. Black beans, chili, garlic, salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker
Nonfood-grade basting brush used in food. Paint brush. Discarded by operator
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.
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.
Spray bottle containing toxic substance not labeled. By wait station drink machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf, prep table, chest freezer. Operator immediately removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table
Floor soiled/has accumulation of debris. Under smoker
Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected
Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler
Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely
Mar 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority5 Intermediate10 Basic
Show 22 findings ▾
Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in chest freezer -Raw chicken over raw beef in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw Chicken over raw beef in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Prep cooler; pooled eggs, raw beef, raw chicken, cooked pork, raw liquid egg (45-52F - Cold Holding) less than 4hrs per operator. Operator put on ice for temperature recovery
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. Black beans, chili, garlic, salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker
Nonfood-grade basting brush used in food. Paint brush. Discarded by operator
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.
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.
Spray bottle containing toxic substance not labeled. By wait station drink machine
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf, prep table, chest freezer. Operator immediately removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table
Floor soiled/has accumulation of debris. Under smoker
Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected
Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping
In-use tongs stored on equipment door handle between uses. Tongs on oven door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler
Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely
Working containers of food removed from original container not identified by common name. Bulk sugar containers. Operator immediately labeled
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (120 F - Hot Holding). Less than 4 hours at wok location. Staff placed on the stove to heat.
Handwash sink not accessible for employee use at all times. Next to wok. Staff moved the cart Sink in corner next to dishwasher blocked with storage rack and to go cups in side of sink.
Handwash sink used for purposes other than handwashing. Sink next to drink machine. Ice inside.
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to wok. Staff filled.
Duct tape used to repair nonfood-contact surface. Holding gaskets on reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter at cook line. Manager moved cup.
Food stored on floor. Chicken in the freezer. Staff picked it up.
Hood filter missing from automatic fire suppression/exhaust system.
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Rodent activity present as evidenced by rodent droppings found. 10 along wall where wall was cut out at back entrance.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (120 F - Hot Holding). Less than 4 hours at wok location. Staff placed on the stove to heat.
Handwash sink not accessible for employee use at all times. Next to wok. Staff moved the cart Sink in corner next to dishwasher blocked with storage rack and to go cups in side of sink.
Handwash sink used for purposes other than handwashing. Sink next to drink machine. Ice inside.
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to wok. Staff filled.
Duct tape used to repair nonfood-contact surface. Holding gaskets on reach in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on counter at cook line. Manager moved cup.
Faucet/handle not working at plumbing fixture. Sink next to drink machine.
Food stored on floor. Chicken in the freezer. Staff picked it up.
Hole in or other damage to wall. Wall in dry storage area cut out. Manager says for plumbing repair.
Hood filter missing from automatic fire suppression/exhaust system.
Reach-in cooler interior/shelves have accumulation of soil residues. Inside and gaskets. Reach in freezer and coolers.
Apr 4, 2024Inspection 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 ▾
Nonfood-grade bags used in direct contact with food. Noodles on cookline in cooler. Staff removed from bags.
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. Beef tripe in reach in cooler.
Employee personal food not properly identified and segregated from food to be served to the public. Employees lunch in reach in cooler. Staff removed.
Floor soiled/has accumulation of debris. Throughout establishment
Food stored on floor. Cases of food in walk-in freezer
In-use tongs stored on equipment door handle between uses. On stove. Manager removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Time/temperature control for safety food thawed in an improper manner.
Wet wiping cloth not stored in sanitizing solution between uses. Manager placed towel with soiled towels.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate11 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw squid over noodles in lowboy cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic fresh cut and oil (75F - Cold Holding); chili and oil (75F - Cold Holding). Less than 4 hours at cook line. Manager placed in cooler to cool.
Handwash sink not accessible for employee use at all times. Water pitcher in sink. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. next to triple sink.
Bowl or other container with no handle used to dispense food. Used to scoop flour. Manager removed from ingredients bin.
Ceiling tile missing. Dry storage area
Employee with no hair restraint while engaging in food preparation. 2 cooks on line
Food stored on floor. Box of chicken in freezer
In-use tongs stored on equipment door handle between uses. Manager removed tongs
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 flour. Manager stood up scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter and shelf over stove
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Single-service articles not stored inverted or protected from contamination. Aluminum to go pan on shelf. Manager turned over
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority3 Intermediate13 Basic
Show 22 findings ▾
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. 0ppm
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw squid over noodles in lowboy cooler on cook line
Roach activity present as evidenced by live roaches found. 1 live behind make table Staff killed and cleaned up roach.
Roach excrement and/or droppings present. 60 droppings on electrical unit next to triple sink. Staff cl.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic fresh cut and oil (75F - Cold Holding); chili and oil (75F - Cold Holding). Less than 4 hours at cook line. Manager placed in cooler to cool.
Handwash sink not accessible for employee use at all times. Water pitcher in sink. Manager removed.
No paper towels or mechanical hand drying device provided at handwash sink. next to 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. owner has form Staff signed form
Bowl or other container with no handle used to dispense food. Used to scoop flour. Manager removed from ingredients bin.
Ceiling tile missing. Dry storage area
Dead roaches on premises. 7 dead, staff swept up
Employee with no hair restraint while engaging in food preparation. 2 cooks on line
Food stored on floor. Box of chicken in freezer
In-use tongs stored on equipment door handle between uses. Manager removed tongs
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 flour. Manager stood up scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter and shelf over stove
Open dumpster lid.
Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
Screening is not 16-mesh to the inch. Back entrance to outside
Single-service articles not stored inverted or protected from contamination. Aluminum to go pan on shelf. Manager turned over
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.