MING GARDEN
3922 E COLONIAL DR, Orlando FL 32803 · 4074043619
Last inspected Oct 23, 2025 · 11 visits since October 2023
FEB 24
MAY 24
JUL 24
MAR 25
OCT 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 15 droppings on the side of the ice machine. Manager instructed staff to clean.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024030961 | May 23, 2024 | Jun 24, 2024 | $400 |
| 4--2022025993 | May 23, 2022 | Jun 28, 2022 | $400 |
| 4--2022023890 | Feb 24, 2022 | Jun 9, 2022 | $200 |
Inspection history
11 visits, newest first
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate17 Basic
What the inspector wrote — 18 findingsThe state's own report →
Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
Floor area(s) covered with standing water. At dish area
Show the remaining 14 findings ▾
Floor soiled/has accumulation of debris. At dish area
Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
Ripped/worn tin foil used as shelf cover. At cook line
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
Stored food not covered. Multiple containers at dry storage
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
Oct 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate19 Basic
Show 20 findings ▾
Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize
Floor area(s) covered with standing water. At dish area
Floor soiled/has accumulation of debris. At dish area
Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
Ripped/worn tin foil used as shelf cover. At cook line
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
Stored food not covered. Multiple containers at dry storage
Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
Oct 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded.
0 High priority1 Intermediate19 Basic
Show 20 findings ▾
Non-pitting surface rust on food-contact equipment. Prep tables located at back of the kitchen. Shelves at dry storage
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic container used to scoop flour and msg
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 00ppm chlorine. Advised operator to use 3 compartment sink to wash, rinse and sanitize
Floor area(s) covered with standing water. At dish area
Floor soiled/has accumulation of debris. At dish area
Food stored on floor. Chicken at walk in cooler. Soy sauce containers at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at walk in freezer, reach in freezer and chest freezer
In-use knife/knives stored in cracks between pieces of equipment. At cook line and prep station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple spoons in standing water at 88F. Next to rice warmer
In-use wet wiping cloth/towel used under cutting board.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with debris at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
Old labels stuck to food containers after cleaning. Old labels on clean containers at dish area
Ripped/worn tin foil used as shelf cover. At cook line
Standing water in bottom of reach-in-cooler. Reach in cooler at cook line
Stored food not covered. Multiple containers at dry storage
Time/temperature control for safety food thawed in an improper manner. Thawing duck and fish at room temperature. Advised operator to thaw under cold running water or inside cooler
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled at dish area
Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 compartment sink
Mar 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and shrimp over cooked noodles and bok choy Operator moved items to correct location
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot cart; dumplings per operator in cart less than 2 hours (93F - Hot Holding) operator but items on burner to reheat
Handwash sink not accessible for employee use at all times. Hand sink ware wash blocked by table Operator moved table
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and wall soiled cook line especially next to large oven
Food stored on floor. Case oil stored on floor cook line Operator moved off floor
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between electric cable and wall by large oven Operator moved knife
In-use tongs stored on equipment door handle between uses. Tongs on fryer handle Operator removed tongs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles to equipment make table doors and reach in doors soiled
Open dumpster lid. Operator closed lid
Reach-in cooler interior/shelves have accumulation of soil residues. Interior make tables soiled
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled dish area
Jul 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 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. 00ppm, 3rd attempt 50ppm
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup over make table on cook line. Manager removed.
Floor soiled/has accumulation of debris. Under equipment on cook-line has heavy grease buildup.
Food not stored at least 6 inches off of the floor. Meat in walk-in freezer
In-use tongs stored on equipment door handle between uses. Hanging from pipe on cook line. Staff removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment on cook line has heavy grease buildup Bottom of prep tables
Unnecessary items/unused equipment on the premises. Old equipment outside back door
Wall soiled with accumulated grease, food debris, and/or dust. Cook line on the sides of equipment
Water leaking from pipe under triple
May 24, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate19 Basic
Show 22 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler
Bowl or other container with no handle used to dispense food. In flour, sugar
Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items.
Floor area(s) covered with standing water. In dish area
Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
Food stored on floor. Pork and sauce in walk-in freezer
Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
Open dumpster lid.
Outer openings not protected with self-closing doors.
Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
Unnecessary items/unused equipment on the premises. Unused equipment, pots, pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
Water leaking from pipe under triple sink.
Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
in cooler interior/shelves have accumulation of soil residues.
May 23, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 29 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority4 Intermediate21 Basic
Show 29 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Manager removed chicken.
Rodent activity present as evidenced by rodent droppings found. 15 droppings on the side of the ice machine. Manager instructed staff to clean.
Rodent rub marks present along walls/ceilings. Hole in ceiling on dish machine has rub marks leading to dish rack over machine. Manager asked staff to clean.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. duck (89F - Hot Holding); pork (89F - Hot Holding); cabbage and pork dumplings (89F - Hot Holding); shrimp (89F - Hot Holding). On table next to cook line. Less than 4 hours.
Food-contact surface soiled with food debris, mold-like substance or slime. Small white cutting board Ice scoop
Handwash sink not accessible for employee use at all times. Spoon in sink next to expo line. Manager removed spoon. Sink in rear near dish blocked by prep table.
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. Employees signed forms at time of inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork in walk-in cooler
Bowl or other container with no handle used to dispense food. In flour, sugar
Buildup of food debris/soil residue on equipment door handles. All equipment throughout operation.
Ceiling/ceiling tile shows damage or is in disrepair. Hole over dish machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cups and personal drink bottles on prep table and cutting board next to cook line. Staff removed the items.
Floor area(s) covered with standing water. In dish area
Floor soiled/has accumulation of debris. Throughout kitchen: underneath, between, and behind equipment.
Food stored on floor. Pork and sauce in walk-in freezer
Ice buildup in reach-in freezer. Small white freezer on cook line in rear of kitchen.
In-use tongs stored on equipment door handle between uses. Manager removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon at rice pot in ice water. Manager discarded ice water.
No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves throughout kitchen Fan cover and ceiling in walk-in cooler
Open dumpster lid.
Outer openings not protected with self-closing doors.
Unnecessary items stored in garbage enclosure. Pots, large pieces of equipment, and storage racks around dumpyT pad.
Unnecessary items/unused equipment on the premises. Unused equipment, pots, pallets, and storage racks stored outside of the back door. Owner states that he is remodeling.
Wall soiled with accumulated grease, food debris, and/or dust.throughout back kitchen area
Water leaking from pipe under triple sink.
Working containers of food removed from original container not identified by common name. White substance in large ingredients bin, manager states flour and sugar
in cooler interior/shelves have accumulation of soil residues.
Feb 20, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority6 Intermediate12 Basic
Show 22 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash untensil without sanitizing. Advised employee to sanitize untensil before use.
Raw animal food stored over/not properly separated from ready-to-eat food. Front line raw pork over cook pork Clear glass cooler on line raw shrimp over cooked shrimp and vegetables Walk-in-cooler raw shrimp over cooked dumplings and raw pork filling over dumplings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg tart 95° Pork dumplings 101 and 103° Operator removed items and placed under lamps and in ovens for immediate temperature recovery
Handwash sink not accessible for employee use at all times. Hand wash sink by warewash and mid kitchen blocked with carts and equipment Operator moved items
Handwash sink used for purposes other than handwashing. Hand wash sink at front kitchen contained ice. Used as dump sink
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at ware wash hand sink No soap at ware wash hand 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. Provided operator with form. Operator had employees read sign form during inspection
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. 50 Clams on cook line no shell stock tags
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen no date mark
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom doors self close but not completely
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in dining room soiled Ceilings and vents throughout kitchen soiled Walk-in-cooler ceiling and walls soiled
Cutting board has cut marks and is no longer cleanable. Cutting boards throughout kitchen grooved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee thermos next to dumpling flattop Operator removed
Food stored on floor. Food stored on floor walk-in-cooler walk-in-freezer and cook line
In-use tongs stored on equipment door handle between uses. Tongs on oven handles
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in ice water. Advised needed hot water or no water Operator removed water
No handwashing sign provided at a hand sink used by food employees. No handwash sign at mid kitchen handwash sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on multiple refrigerators and walk-in-cooler soiled
Outer openings not protected with self-closing doors. Back door not self closing
Screening is not 16-mesh to the inch. Back door screen not 16 mesh
Stored food not covered. Duck hanging in walk-in-cooler not covered or protected Raw pork filling on top shelf walk-in-cooler not covered
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Flat top not located under hood. Flat top used to sear dumplings
Oct 17, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Operator unable to verify source of shellstock. See stop sale. Clams
Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler
Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area
In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled
Oct 13, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Operator unable to verify source of shellstock. See stop sale. Clams
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil less than 4hours per operator. Operator. Operator moved to cooler. Shrimp, beef, fish,scallops in make table reach in cooler 52F-60F over 4hours per operator. Advised operator to discard Turnip cake, chicken feet, duck, shrimp dumplings, cooked broccoli. Temperature range 43F-48F In reach in cooler.less than 4 hours per operator. Advised operator to move to freezer for immediate temp recovery
Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator has no tags for clams. But does have tags for oysters
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler
Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area
In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled
Oct 12, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Water 118F. Operator discarded
Operator unable to verify source of shellstock. See stop sale. Clams
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp, beef, fish,scallops 52F-60F over 4hours per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fresh Garlic in oil less than 4hours per operator. Operator. Operator moved to cooler. Shrimp, beef, fish,scallops in make table reach in cooler 52F-60F over 4hours per operator. Advised operator to discard Turnip cake, chicken feet, duck, shrimp dumplings, cooked broccoli. Temperature range 43F-48F In reach in cooler.less than 4 hours per operator. Advised operator to move to freezer for immediate temp recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp, beef 89F-95F 1hr per operator. Advised operator to reheat to 165F. Operator sold items before I came to recheck
Handwash sink not accessible for employee use at all times. All hand sinks blocked by utensils and items stored in basin. Operator removed items from one handsink only.
No tag on/for original container of raw, in-shell clams/mussels/oysters. See stop sale. Operator has no tags for clams. But does have tags for oysters
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Air vent by walk in cooler
Floor soiled/has accumulation of debris. Under cooking equipment Under ware washing area
Food stored on floor. Boxed oil
In-use tongs stored on equipment door handle between uses. Tongs on oven door and side of fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gas pipes on grill of cook line heavily soiled Door handle of reach in freezer Outside of dishwasher soiled
Stored food not covered. All seasoning containers in storage not covered
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.