EASTERN GARDEN
5420 DEEP LAKE RD STE 1072, Oviedo FL 32765 · 4076578168
Last inspected May 5, 2026 · 8 visits since October 2023
FEB 24
SEP 24
APR 25
NOV 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef in WIF
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 5, 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. General tos chicken stored in reach in cooler across from woks. Kept for 3hrs with temperature of 47F. Egg rolls kept in small black cooler for 3hrs with temperatures of 48F Placed in freezer for rapid cooling. Corrective Action TakenCorrective Action Taken**
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls prepared three days prior with no date marked. Dated
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in water with temperatures of 82F, water discarded
Stored food not covered. Egg rolls kept in walk in cooler. Wrapped Corrected On-SiteCorrected On-Site**
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 7, 2025Inspection 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/not properly separated from ready-to-eat food. - raw shrimp placed in back on make line. -Operator moved to the front.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° - Operator place in freezer fro quick cool.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - egg rolls stored in walk-in cooler 2 days prior to.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Current Hotel and Restaurant license not displayed.
Ice buildup in reach-in freezer.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed.
Time/temperature control for safety food thawed in an improper manner. Thaw out chicken submerged under water but not running water still temp 36F. Operator running cold water on raw chicken
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are beginning to rust
Sep 19, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef in WIF
Sep 18, 2024Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority3 Intermediate2 Basic
Show 9 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ -Unable to license during licensing inspection due to bad temperature practices
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef in WIF
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles 45F, cut cabbage 50F, raw shell egg 47F, dumpling 49F, chicken 50F, chicken wing 49F -Operator states TCS foods were left in RIC from 8PM following night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Noodles 45F, cut cabbage 50F, raw shell egg 47F, dumpling 49F, chicken 50F, chicken wing 49F
Handwash sink not accessible for employee use at all times. -HWS next to 3 compartment sink blocked by 5 gallon drum
No paper towels or mechanical hand drying device provided at handwash sink. -HWS next to 3 compartment sink
Spray bottle containing toxic substance not labeled. -bottle with pink fluid at 3 compartment sink not properly labeled
Ice buildup in reach-in freezer and/or walk-in freezer. -white RIF at kitchen entrance
No handwashing sign provided at a hand sink used by food employees. -HWS right side of fryers -HWS left side of 3 compartment sink
Feb 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. - grocery bags storing raw meats in reach in freezer and walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. - eggs over noodles
Food-contact surface soiled with food debris, mold-like substance or slime. - cutting boards on cook line
Bowl or other container with no handle used to dispense food. - in bulk flour
Buildup of food debris/soil residue on equipment door handles. - small reach in cooler - cook line coolers
Clean utensils stored between equipment and wall. - knife between prep tables
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hand wash sink in kitchen - paper towel holder - hood filter
Opened employee beverage container in a cold holding unit with food to be served to customers. - employee beverage in cook line cooler
Oct 18, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Buildup of food debris/soil residue on equipment door handles. - white reach in freezer - cookline coolers
Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - white reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of white reach in freezer - hand wash sink next to fryers - paper towel dispenser soiled next to fryers - bottom shelves of prep tables - exterior microwave
Oct 17, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - non pasteurized shell eggs over raw chicken in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - RIGHT COOLER: manager states bought out at 11 am. Moved to walk in cooler for expedited cooling. - shrimp (50F - Cold Holding); - chicken (50F - Cold Holding); - beef (48F - Cold Holding) LEFT COOLER: manager states bought out at 11 am. Moved to walk in cooler for expedited cooling. - tofu (50F - Cold Holding); - cooked shrimp (50F - Cold Holding); - cooked chicken (50F - Cold Holding)
Bowl or other container with no handle used to dispense food. - bulk flour
Buildup of food debris/soil residue on equipment door handles. - white reach in freezer - cookline coolers
Clean utensils stored between equipments. - knives stored in crack between cooler and prep table
Ice buildup in reach-in freezer and/or walk-in freezer. - walk in freezer - white reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of white reach in freezer - hand wash sink next to fryers - paper towel dispenser soiled next to fryers - bottom shelves of prep tables - exterior microwave
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.