GOLDEN LOTUS CHINESE RESTAURANT
8365 S JOHN YOUNG PKWY, Orlando FL 32819 · 407-352-3832
Last inspected Jun 24, 2026 · 6 visits since October 2023
MAY 24
DEC 24
MAY 25
DEC 25
JUN 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,640
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2016053771 | Nov 9, 2016 | Apr 11, 2017 | $800 |
| 4--2015014838 | Feb 20, 2015 | Apr 23, 2015 | $840 |
Inspection history
6 visits, newest first
Jun 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over washed broccoli in walk in cooler, operator removed and placed in correct hierarchy
Handwash sink not accessible for employee use at all times. Blocked with containers, operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Raw chicken on floor, operator removed from floor -bag of onions on floor by exit
Show the remaining 4 findings ▾
Ice buildup in walk-in freezer. Ice buildup in reach in freezer by wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets of reach in coolers on cooks line
Single-service articles not stored inverted or protected from contamination. To go boxes on inverted, operator inverted all boxes
Unwashed fruits/vegetables stored with ready-to-eat food. -unwashed broccoli over washed and ready to eat broccoli in walk in cooler
Dec 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate11 Basic
Show 14 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep table across from expo line
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. Missing one employee from cooks line
Spray bottle containing brown toxic substance not labeled. Near dish machine filters soiled
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Bowl In flour batter on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean plates on expo line
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Bag on onions on floor near exit door, operator moved
Ice buildup in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and wall near exit door
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
Single-service articles not stored inverted or protected from contamination. Spoons and forks on expo line
Walk-in cooler/freezer shelves with rust that has pitted the surface.
May 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate8 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler Raw chicken stored next to prepared carrots. Raw pork ribs stored next to cooked duck.
Toxic substance/chemical improperly stored. Next to sanitizer bucket at bar area.
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in kitchen heavily soiled.
Handwash sink not accessible for employee use at all times. Kitchen hand wash sink locked with cart, containers on basin.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
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. Provided operator DBPR Employee Health Agreement form.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk-in cooler date marked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen over cookline
Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station.
Food stored on floor. Bag of onions stored on floor by rear exit door.
Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door In reach in freezer chest in front storage room
In-use tongs stored on equipment door handle between uses on oven door on cookline.
Insect control device installed over food preparation area. Over expo station in kitchen.
No handwashing sign provided at a hand sink used by food employees at kitchen hand wash sink.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepared vegetables in walk-in cooler.
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked duck in walk in cooler/
Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm, sanitizing bucket at front wait station.
Handwash sink not accessible for employee use at all times./pans inside kitchen hand sink/
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/one current food manager certificate available but not on duty.
No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/
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./missing four employees training certificates.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. A bag of onions/near exit door. Soy sauce container on kitchen floor/
Ice buildup in reach-in freezer. Front storage room/two chest freezer. Walk in freezer door with ice build up.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Reach in chest freezer gasket soiled.
Time/temperature control for safety food thawed in an improper manner./raw duck thawed in standing water/
Walk-in cooler and cook line reach in cooker shelves with rust that has pitted the surface.
May 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate12 Basic
Show 19 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw beef over spring roll
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 52f,mushrooms 46f less than 4 hours
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
No paper towels or mechanical hand drying device provided at handwash sink. -by warewashing -COS -by ice Machine
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. -new hire
Nonfood-grade basting brush used in food.
Bowl or other container with no handle used to dispense food. -flour
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in dining room -kitchen by hoods and walk in cooler
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public.
Ice buildup in reach-in freezer and/or walk-in freezer. -around walk in freezer door
In-use knife/knives stored in cracks between pieces of equipment. -Knives Table and wall
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease
Single-service articles improperly stored. -boxes of to go containers on floor in hallway
Time/temperature control for safety food thawed in an improper manner. -chicken in standing water. -scallops in standing water
Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area
Working containers of food removed from original container not identified by common name. -flour
Marked exit/path to marked exit blocked. For reporting purposes only. -exit by bathrooms partially blocked by boxes, mop bucket and other items
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate11 Basic
Show 16 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chinese sausage over tofu 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. Single door white reach in freezers Raw beef over vegetables
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ on server side station Remade then was 100ppm
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
Spray bottle containing pink toxic substance not labeled by three compartment sink
Bowl or other container with no handle used to dispense food. Cornstarch slurry on cooks line
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line
Employee personal food not properly identified and segregated from food to be served to the public. Walk In cooler
Food stored on floor. Couple pans on walk in cooler
Hole in or other damage to wall. Behind small freezer in side room
Ice buildup in walk-in freezer and 2 floor freezers in side storage area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan cover soiled in walk in cooler 2) stove on the cooks line
Single-service articles not stored inverted or protected from contamination. To go containers on top of the cooks line
Time/temperature control for safety food thawed in an improper manner. Standing water for shrimp and calamari in three comp sink
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm on cooks line Remade then was 100ppm
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.