EAST GOURMET II
13750 W COLONIAL DR STE 310, Winter Garden FL 34787
Last inspected May 14, 2026 · 8 visits since July 2023
JAN 24
SEP 24
JAN 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016032428 | May 10, 2016 | Jul 28, 2016 | $200 |
Inspection history
8 visits, newest first
May 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in freezer.
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.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in the kitchen.
Floor soiled/has accumulation of debris. Floor at cook line. Operator cleaned.
Show the remaining 2 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets at cook line. Hood filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior at cook line.
Oct 28, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets at cook line. Exterior equipment at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
Oct 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over cooked egg rolls in walk in freezer. Operator removed.
Roach activity present as evidenced by live roaches found. One live roach at cook line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator reheated to 165F. Egg drop Soup (114F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Long white cutting board on prep table.
Floor soiled/has accumulation of debris. Floor at cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Reach in cooler gaskets at cook line. Exterior equipment at cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at cook line.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in dining and kitchen area soiled
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Water bottle on prep table. Operator removed
Floor soiled/has accumulation of debris. Floor under fry station at cook line. Floor in walk in freezer soiled Operator cleaned.
Reach-in cooler interior/shelves have accumulation of soil residues. Low boy at cook line
Stored food not covered. Won ton in walk in freezer
Vending machine exterior soiled. Gaskets low boy at cook line soiled.
Wall soiled with accumulated grease, food debris, and/or dust. Wall by cook line soiled
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket at mop sink
Sep 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked beef in walk in cooler Raw chicken over sauce in calk in cooler
Bowl or other container with no handle used to dispense food. In Sugar and flour containers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on prep table
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In flour container
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers over sauce in walk in cooler
Wet mop not stored in a manner to allow the mop to dry. One on the side of mop sink and another in bucket at mop sink.
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over roasted pork and Krab Rangoon in walk in freezer. Raw beef over sweet and sour pork in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw beef over buckets of sauce, raw chicken over cooked sweet and sour pork in walk cooler. Raw shrimp over cut cabbage. Cook line reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken (53F - Cold Holding) per operator more than four hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken (53F - Cold Holding) per operator more than four hours.
Bowl or other container with no handle used to dispense food. In sugar container.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave across from three compartment sink.
Wet mop not stored in a manner to allow the mop to dry. Two wet mops one in a bucket and one in the mop sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. On table next to cook line.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 13, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 34 recorded, 5 high priority.
5 High priority7 Intermediate22 Basic
Show 34 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw pork in walk in freezer not in original container
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp inwalk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours eggs ambient (58F - Cold Holding) 54°f cooling;cooked chicken (57F - Cold Holding); egg roll (55F - Cold Holding)52°f cooling moved to freezer to recover temperature
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours cooked chicken (121F - Hot Holding); reheat 188f
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 a copy.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.Chicken,90 f cooling at room temperature for less than two hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of smoker soiled Interior of dry seasoning container heavily soiled Cutting boards heavily soiled Interior of plastic container holding broccoli soiled
Handwash sink used for purposes other than handwashing. Stored tools in hand sink
No paper towels or mechanical hand drying device provided at 2 handwash sink.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Cooked pork
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls from yesterday per operator.
Bathroom facility not clean. Sink and floors soiled
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Cardboard used to line food-contact shelves. Watermelon stored on cardboard shelf in walk in cooler.
Ceiling/ceiling tile shows damage or is in disrepair.Back line.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout the establishment.
Employee beverage container on a food storage shelf.
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler per operator
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Bracelet.
Employee with no hair restraint while engaging in food preparation.
Employee with soiled clothing.
Heavily Soiled floors under equipment
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
Light not functioning.
No waste receptacle installed at handwash sink provided with disposable towels near register
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout establishment soiled Exterior large storage cans heavily soiled Soiled shelves walk in cooler soiled Exterior rice cooked soiled All shelves in prep area and kitchen soiled. Exterior of reach in heavily soiled. Exterior of wok heavily soiled Wok burner surface Exterior of hot box heavily soiled Exterior fryer heavily soiled Exterior of all condiment containers in storage area Hood filters heavily soiled Crash cart shelves heavily soiled
Outer openings not protected with self-closing doors.
Storage area not maintained clean and organized in kitchen Smallwares storage Food storage Excessive empty boxes stored amount food items Single service items under counter Area under soup warmer
Stored food not covered. walk in cooler Egg roll Cut cabbage Chicken Pork
Trash receptacles not provided where needed in establishment by handwash sinks
Wall's heavily soiled with accumulated grease, food debris, and/or dust throughout establishment
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
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.