GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT
11981 S APOPKA VINELAND RD, Orlando FL 32836 · 4074650788
Last inspected Feb 11, 2026 · 12 visits since December 2023
MAY 24
NOV 24
MAR 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections trending up, 12 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the dining room.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Floors not maintained smooth and durable. Observed the bottom of floor of walk in cooler stainless steel coming loose.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 1 high priority.
1 High priority9 Intermediate7 Basic
Show 17 findings ▾
Food preparation sink has soil/old food residue. Observed food prep sink soiled has pots and pans stored inside.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler on the cook line.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink located in the dish machine area.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers has old flour and spices dried interior on the container.
No handwash sink for employees. Upon arrived both hand wash sinks were shut off not in operation for employees to wash hands, owner/operated turned the sink on at time of inspection. Found out hand wash sink leaking.
No probe thermometer provided to measure temperature of food products. Observed no probe thermometer provided for checking temperatures.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any employee food handling training in the restaurant.
No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the server front side station.
Soap dispenser at handwash sink not working/unable to dispense soap. Checked the hand wash sink located on the cook line soap unable to dispense.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water provided for hand wash sink located on the cook line. Unable to wash hands operator had water shut off underneath hand sink.
Floor area(s) covered with standing water. Observed standing water on the bottom of the reach in cooler located on cook line.
Floor soiled/has accumulation of debris. Observed food and debris spilled on the floor on the cook line.
Floors not maintained smooth and durable. Observed the bottom of floor of walk in cooler stainless steel coming loose.
Plumbing system in disrepair. Observed hand wash sink not in operation located in the dish machine area. Unable to wash hands due to hand wash sink being out of service. Spoke to owner over the phone plumber will be notify.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried food debris spilled on the bottom of reach in cooler.(crab Rangoon)
Stored food not covered. Observed raw chicken tandoori not covered inside walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths throughout the kitchen.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Faucet/handle at plumbing fixture. Observed faucet cold water on hand wash sink not working spoke to Manager must be replaced or repaired.
Sep 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
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. Observed no clean of vomit written procedures emai copy to operator.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handling training expired Ali Syed 6/15/2032 (cook) Zhangiang Li 6/15/2022 expired must complete training within 60 days.
Exterior door has a gap at the threshold that opens to the outside. Observed light showing underneath the back door, must replace threshold.
Faucet/handle at plumbing fixture. Observed faucet cold water on hand wash sink not working spoke to Manager must be replaced or repaired.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers inside walk in coolers on the cook line.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef on the storage shelve inside walk in cooler, employee changed at time of inspection.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of yogurt not date marked stored inside walk in cooler.
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. Observed no clean of vomit written procedures emai copy to operator.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handling training expired Ali Syed 6/15/2032 (cook) Zhangiang Li 6/15/2022 expired must complete training within 60 days.
Exterior door has a gap at the threshold that opens to the outside. Observed light showing underneath the back door, must replace threshold.
Faucet/handle at plumbing fixture. Observed faucet cold water on hand wash sink not working spoke to Manager must be replaced or repaired.
Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor near the fryers on the cook line.
Food stored on floor. Observed bags of onions stored on the floor near hand wash sink.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the equipment on the cook line.
In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths stored underneath black cutting board.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers inside walk in coolers on the cook line.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried blood spilled on the bottom reach in freezer.
Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored in properly on the counter.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler.
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 24 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate14 Basic
Show 24 findings ▾
Container of medicine improperly stored. Observed medicine stored on shelve next to baskets used for guests. Employee removed all items at time of inspection.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves on without washing hands on the cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 44°f stored on top panel reach in cooler less than 4 hours.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Server is PIC has no ideal Big 6 Food borne illness
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. Observed no copy of written procedures for employees.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk containers very soiled old dried spices on the surface.
Handwash sink not accessible for employee use at all times. Observed oil containers stored in front of hand sink located on the cook line.
Manager or person in charge lacking proof of food manager certification. Person in charge not able to find copy of Food Manager certification. Employee found copy at end of inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for checking sanitizer
No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels provided at hand wash sink located on the cook line.
Buildup of food debris/soil residue on equipment door handles. Observed food debris on the handles of all equipment on the cook line.
Current Hotel and Restaurant license not displayed. Observed copy of license 4/1/2024 has expired not current.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses and coats, hat stored on the storage shelves on the cook line.
Equipment in poor repair. Observed torn door gasket on the reach in cooler on the cook line.
Floor area(s) covered with standing water. Observed standing water on the bottom reach in cooler located on cook line.
Floor soiled/has accumulation of debris. Observed old dried food and dried blood spilled on the floor inside walk in cooler.
Food stored on floor. Bag of onions stored on the floor in the walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored side equipment on the cook line.
Silverware/utensils stored upright with the food-contact surface up. Spoons stored upright on counter near soups.
Single-service articles improperly stored. Observed containers stored on the floor in the kitchen.
Stored food not covered. Observed cans and bowl of yogurt not covered inside reach in cooler, cut raw vegetables not covered inside walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on counters throughout kitchen no sanitizer solution used. Explained to employee working in the front area.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen.
Wiping cloth used for food spills also used for other purposes. Observed cloths used for floor and the counters
Nov 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed. Employee go outside in the back return to cook line without washing handwashing Starting preparing food for customers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef stored inside walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 48°f stored inside reach in cooler over night.issued stop sale notice
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 48°f stored overnight in the reach in cooler.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked store inside walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers very soiled has old dried spices on the surface.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed wrong test strips used ph test strips
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located near cook line.
Floor area(s) covered with standing water. Observed standing water on the bottom of reach in cooler on the cook line.
Food stored on floor. Observed bag of onions stored on the floor in the walk in cooler.
In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the equipment on the cook line.
In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored underneath black cutting board on the cook line.
No copy of latest inspection report available. Observed no copy of last inspection owner email to employee at restaurant.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried blood on the bottom of reach in freezer
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket, must store properly.
Jun 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in storage shelves rusty.
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 3 high priority.
3 High priority6 Intermediate12 Basic
Show 21 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the dining room.
Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license has expired 4/1/2024 copy posted in the front area..
Toxic substance/chemical improperly stored. Observed bottles of chemicals hanging on the storage shelves with bags and plastic cups. Employee removed at time of inspection
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible stains on the surface. Can opener blade soiled Mixer old food debris Blender
Handwash sink not accessible for employee use at all times. Observed boxes of oils stored in front of the hand wash sink.
Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No person in charge has proof of Food Manager Certification.
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no proof of Food Management certification
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips (chlorine)
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwash sink at the cook line.
Buildup of food debris/soil residue on equipment door handles. Observed old food debris on the reach in freeze handles.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on the ceiling and the air conditioner vents throughout the kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of Water stored on the cook counters throughout the kitchen.
Exterior door has a gap at the threshold that opens to the outside. Observed back door has gap
Floor not cleaned when the least amount of food is exposed. Observed old food spilled on the floor
Floor soiled/has accumulation of debris. Observed trash and grease accumulation on the floors on the cook line, throughout the kitchen.
Food stored on floor. Bag of onions stored on the floor in the walk in cooler. Boxes of oil stored on the floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease around the pots on the cook line. Fryers terrible grease build up. Cook line has food debris dried on the surface
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation underneath the fire suppression system on cook line, white powder left underneath the hood system Grease accumulation dripping down on the filters underneath fire suppression system. fryers on the side has terrible grease accumulation
Stored food not covered. All raw chicken, beef, goat uncovered stored inside walk,in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in storage shelves rusty.
Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths not stored inside sanitizer.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Spray hose at dish sink lower than flood rim of 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.
Ceiling and vents soiled with accumulated debris throughout the establishment.
Covered waste receptacle not provided in unisex bathroom.
Floors not maintained smooth and durable.Walk in cooler..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side and interior fryer cabinets are super heavily soiled. Residue build up on all equipment throughout the establishment. Exterior of rice cookers are heavily soiled. Side of walk in cooler door and gaskets are soiled throughout the establishment. Filters under hood suppression system are heavily soiled.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 19, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority12 Intermediate17 Basic
Show 31 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over vegetables and sauces in walk in cooler.
Spray hose at dish sink lower than flood rim of sink.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Provided a copy to operator
Employee training does not include food allergen awareness information.Provided copy to operator.
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.Emailed a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer cookers are heavily soiled Cutting boards are stained throughout the establishment.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken,cooked goat in walk in cooler.
Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.
Ceiling and vents soiled with accumulated debris throughout the establishment.
Cloth used as a food-contact surface. Recommend to operator to use food grade cheese cloth or foil for the Nan.
Covered waste receptacle not provided in unisex bathroom.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of heavy debris.Cooks line area.
Floors not maintained smooth and durable.Walk in cooler..
Food not stored at least 6 inches off of the floor.Sauces in walk in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Rice at kitchen in cooks line.
No conspicuously located ambient air temperature thermometer in cold holding unit.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side and interior fryer cabinets are super heavily soiled. Residue build up on all equipment throughout the establishment. Exterior of rice cookers are heavily soiled. Side of walk in cooler door and gaskets are soiled throughout the establishment. Filters under hood suppression system are heavily soiled.
Single-service articles improperly stored.Cups on floor in back storage area.
Single-service articles not stored inverted or protected from contamination.Spoons and forks at the condiment station.
Stored food not covered.Chicken,sauces in walk in cooler.
Upright freezer interior have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
Dec 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 2 high priority.
2 High priority12 Intermediate19 Basic
Show 33 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over vegetables and sauces in walk in cooler.
Spray hose at dish sink lower than flood rim of sink.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.Provided a copy to operator
Employee training does not include food allergen awareness information.Provided copy to operator.
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.Emailed a copy to operator.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of fryer cookers are heavily soiled Cutting boards are stained throughout the establishment.
Manager or person in charge lacking proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.Cooked chicken,cooked goat in walk in cooler.
Torn packages/bags of food exposing the contents to contamination. Flour in dry storage area.
Ceiling and vents soiled with accumulated debris throughout the establishment.
Cloth used as a food-contact surface. Recommend to operator to use food grade cheese cloth or foil for the Nan.
Covered waste receptacle not provided in unisex bathroom.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table.
Employee with no hair restraint while engaging in food preparation.
Floor soiled/has accumulation of heavy debris.Cooks line area.
Floors not maintained smooth and durable.Walk in cooler..
Food not stored at least 6 inches off of the floor.Sauces in walk in cooler.
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.Rice at kitchen in cooks line.
No conspicuously located ambient air temperature thermometer in cold holding unit.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side and interior fryer cabinets are super heavily soiled. Residue build up on all equipment throughout the establishment. Exterior of rice cookers are heavily soiled. Side of walk in cooler door and gaskets are soiled throughout the establishment. Filters under hood suppression system are heavily soiled.
Single-service articles improperly stored.Cups on floor in back storage area.
Single-service articles not stored inverted or protected from contamination.Spoons and forks at the condiment station.
Stored food not covered.Chicken,sauces in walk in cooler.
Upright freezer interior have accumulation of soil residues.
Walk-in cooler shelves with rust that has pitted the surface.
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.