LAI LAI CHINESE CUISINE
7400 SOUTHLAND BLVD #116, Orlando FL 32809 · (407)857-3740
Last inspected Mar 17, 2026 · 11 visits since October 2023
APR 24
NOV 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Small crawling insects on computer screen at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Mar 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
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. Sushi rice.
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.
Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
Outer openings not protected with self-closing doors.
Show the remaining 1 finding ▾
Wet wiping cloth not stored in sanitizing solution between uses. Management removed towel.
Mar 5, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
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. Sushi rice.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located at the entrance to the kitchen no water pressure.
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.
Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
Outer openings not protected with self-closing doors.
Wet wiping cloth not stored in sanitizing solution between uses. Management removed towel.
Sep 25, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice held on time made at 10:30am not did discarded until 4pm.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Attempted to calibrate operator analog thermometer. Reading 20F. Does not have tool to calibrate
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. Many items in walk in cooler and prep cooler. All less than 7 days per operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Working containers of food removed from original container not identified by common name. Sugar
Sep 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 5 high priority.
5 High priority3 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over onions in prep cooler -Raw chicken over sauces in walk in cooler. Operator immediately moved
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor next to water heater. 1 rodent dropping on top of water heater. Operator immediately cleaned
Stop Sale issued due to food not being in a wholesome, sound condition. Employee packaged muffin stored in container of cooked rice. Operator immediately discarded rice
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice held on time made at 10:30am not did discarded until 4pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop, hot and sour in steamwell less than 4hrs per operator. 109-120F - Hot Holding); reheated Egg drop, hot and sour; (167F-183F - reheated)
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Attempted to calibrate operator analog thermometer. Reading 20F. Does not have tool to calibrate
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. Many items in walk in cooler and prep cooler. All less than 7 days per operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets and cracks in door of prep coolers
Working containers of food removed from original container not identified by common name. Sugar
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
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 form and employee signed.
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. Chicken wings
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone, Fanny pack on prep table. Staff removed items.
Light not functioning. Hood
Open dumpster lid.
Walk in cooler shelves have accumulation of soil residues.
Nov 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Carbon dioxide/helium tanks not adequately secured.
Current Hotel and Restaurant license not displayed.
Light not functioning. Outside walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease trap
Open dumpster lid.
Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line.
Apr 15, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
8 High priority4 Intermediate14 Basic
Show 26 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employees on break went into kitchen put on glove without washing hands.
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 lbs of tuna. Thawed in sealed packages.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen near dish machine.
Presence of insects, rodents, or other pests. Small crawling insects on computer screen at front counter.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cream cheese and ready to eat sauces.
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 with raw pork chicken out of original packaging.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Glove taken and reused by worker without washing hands and putting on new clothes.
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 and the time removed from temperature control cannot be determined. Rice been at room temperature for 1 hour.
Handwash sink not accessible for employee use at all times. Sheet tray of sushi rolls blocking sink at sushi station.
Handwash sink used for purposes other than handwashing. Hand sink washing bowl out.
No paper towels or mechanical hand drying device provided at handwash sink. Sink at sushi station.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. provided operator with written plan.
Carbon dioxide/helium tanks not adequately secured. Next to dish machine.
Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Us tubs.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with with food.
Equipment in poor repair. Ice machine gasket torn and slide windows cracks repaired with duct tape.
Food not stored at least 6 inches off of the floor. Al. Walk in freezers.
Food storage container/container lid cracked or broken. Bust tubs.
Light not functioning. Outside freezer.
Light shield damaged/in disrepair. Throughout kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of grease trap grease build up.
Reach-in cooler shelves with rust that has pitted the surface.reach in cooler cook line.
Standing water in bottom of reach-in-cooler. Reach in cooler at sushi station.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Bulk sugar not labeled.
Mar 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Carbon dioxide/helium tanks not adequately secured. Under dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area.
Food stored on floor. Walk in freezer outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside.
Light shield damaged/in disrepair. 2 shields in front of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap.
Open dumpster lid.
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 1 high priority.
1 High priority0 Intermediate9 Basic
Show 10 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.
Carbon dioxide/helium tanks not adequately secured. Under dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area.
Food stored on floor. Walk in freezer outside.
Garbage on the ground and/or pad around dumpster.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 80F. Operator poured water out.
Light shield damaged/in disrepair. 2 shields in front of cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap.
Open dumpster lid.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
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 and the time removed from temperature control cannot be determined. Sushi rice less than 2 hours operator marked with appropriate time.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yikhua Yim 06-23-18
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 with form.
Current Hotel and Restaurant license not displayed.
In-use wet wiping cloth/towel used under cutting board.
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.