MENG'S KITCHEN
2415 E COLONIAL DR SUITE#D, Orlando FL 32803 · 407-420-7628
Last inspected Aug 26, 2026 · 11 visits since November 2023
JAN 25
JUL 25
FEB 26
JUN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of corn starch has 1 live roach
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line bottom of container for Chinese broccoli
Nonfood-grade bags used in direct contact with food. Thank you To Go bags used to store raw chicken in walk in freezer
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork over washed Chinese broccoli and sauces in cooler at cook line
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Facility cooked a lot of different items around 12noon. Then started cooling in large amounts and with covers. Had owner uncover all items, reduce amount in each container and place in Walk in freezer for rapid cooling
Show the remaining 10 findings ▾
Handwash sink not accessible for employee use at all times. Bag of herbs and peelings in basin of hand sink at cook line
Spray bottle containing toxic substance not labeled. Chemical bottle of purple liquid not labeled at ware wash area
Cardboard used to line food-contact shelves. Card board on shelves in walk on freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees purse on shelf with bottle sauces for facility
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing watch
Employee with no hair restraint while engaging in food preparation. Front line prep person
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in black chest freezer at cook line
Reach-in cooler shelves with rust that has pitted the surface. Badly rusted shelves in 2 door stand up metal cooler in back prep area
Stored food not covered. Food in cooler cooked on8/25 at 40f, not covered
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind/above wok station has a grease build up
Jun 19, 2026□ Emergency Order Callback CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Container of corn starch has 1 live roach
Handwash sink used for purposes other than handwashing. Bag of herbs in hand sink basin at front counter
Jun 18, 2026■ Emergency order recommendedComplaint Investigation (Partial)
Ordered shut on the spot. 4 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Roach activity present as evidenced by live roaches found. 1 live roach inside cornstarch container 1 live roach in hole under hand sink at front counter 1 live roach on side of chest freezer at cook line 2 egg sacks on counter top by oven in back prep area Total 3 live roaches and 2 egg sacks
Stop Sale issued due to food not being in a wholesome, sound condition. Container of corn starch has 1 live roach
Handwash sink used for purposes other than handwashing. Bag of herbs in hand sink basin at front counter
Dead roaches on premises. Observed 8 dead roaches on floor to entrance to kitchen 2 dead roaches on floor by hand sink in back prep area 3 dead roaches on floor by oven in back prep area Total 13 dead roaches
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 109F in front steamwell less than 4hrs per operator. Operator Reheated to 174F for temperature recovery
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on pot. Employee bag on case of food. Operator removed
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested chlorine 200ppm. Operator diluted retested at 100ppm chlorine
Working containers of food removed from original container not identified by common name. Sugar and salt containers. Operator labeled
Jul 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken broth 53F in reach in cooler cooling overnight per operator.
Food stored on floor. Buckets of Chicken and chicken broth cooling on the floor.
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken broth in reach in cooler ( per operator cooling over night) (51F - Cold Holding)
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken broth 53F in reach in cooler cooling overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. BBQ marinated ribs 53F chicken 50F chicken broth 53F in Reach in cooler by prep table ambient thermometer temperature 50F. Operator removed all tcs foods to walk in freezer for temperature recovery.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler by prep table ambient thermometer temperature 50F. Operator removed all tcs foods to freezer for temperature recovery.
Food stored on floor. Buckets of Chicken and chicken broth cooling on the floor.
Jan 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Spray bottle containing toxic substance not labeled. Spray bottle of chemical not labeled Operator labeled bottle
Wet mop not stored in a manner to allow the mop to dry. Mop not hung to dry Operator took mop to hang dry
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer at over 200 ppm in 3 compartment sink. Operator added more water retest at 100 ppm chlorine
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken legs per operator in cooler 2 days Cooked potatoes per operator in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken legs 48° per operator in cooler Make table by fryer; chicken per operator in cooler less than 2 hours (46F - Cold Holding); cooked potatoes per operator in cooler overnight (46F - Cold Holding); boiled eggs per operator in cooler less than 2 hours (46F - Cold Holding); cooked onions per operator in cooler less than 2 hours (46F - Cold Holding
Handwash sink not accessible for employee use at all times. Bucket in front hand sink Operator removed bucket
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on 3 compartment sink
Bowl or other container with no handle used to dispense food. Bowl in rice bin Operator removed bowl
Stored food not covered. Stored chicken patties in back reach in freezer uncovered
Apr 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 109F 30 minutes per operator. Advised to reheat to 165F for temperature recovery
Handwash sink used for purposes other than handwashing. Sani Bucket in hand sink
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Drink on prep table in back kitchen area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water of 78F. Operator immediately removed from water.
Nov 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat carrots in make table cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken breast 47F-53F. Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken breast 47F-53F in make table reach in cooler since 11/6. Operate discarded.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Thawed pork portions has original prep dates on them. Thawed yesterday per operator. Advised operator to correct date.
Bowl or other container with no handle used to dispense food. In rice containers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Thai ice tea
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.