NEW SUNFLOWER CHINESE KITCHEN
5152 S CONWAY RD, Orlando FL 32812 · 407.858.0368
Last inspected Mar 5, 2026 · 8 visits since August 2023
FEB 24
AUG 24
MAR 25
OCT 25
MAR 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in freezer in storage area with black tape.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate7 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over imitation crab at the reach-in freezer next. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bones at the reach-in cooler. Operator switch it.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (50F - Cold Holding)left out by the grill operator stated it's been out less than 1 hour and he moved it to the cooler to cool down.
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. No time monitoring the food operator stated that the food been out for less than 1 hour and he added the time as 11 am.
Show the remaining 10 findings ▾
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. Only one available for the owner dad.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. None of the cooked food at the walk-in cooler have a date marked operator stated all the food cooked yesterday morning and he added the date while conducting my inspection.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser stored under 3 compartment sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes wash -rinse no sanitizer.
Equipment in poor repair. Gasket torn at the reach-in freezer back of the house.
Exterior door has a gap at the threshold that opens to the outside. Back of the house exit door.
Light not functioning. Multiple light missing throughout kitchen.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored at prep table next to make table.
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above of soy sauce at the walk-in cooler. Raw ground pork stored above of cooked chicken at the walk-in cooler.
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. No time marked all the food been out less than 2 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink. Operator replaced order online while conducting my inspection.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++++ New bucket 150 ppm
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. Missing The new hired hired since.9-19 Provided to operator and she did sign while conducting my inspection.
Floor tiles missing and/or in disrepair. Kitchen area.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Reuse of single-service or single-use articles. Shell eggs boxes used as liner at the kitchen.
Self-closing device on bathroom door disconnected/broken.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth Stored at prep table back of the house.
Wiping cloth sanitizing solution stored on the floor.
Mar 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate6 Basic
Show 10 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Brown rice and beans sprouts on Time control from 11-2 and 2:15 food still not discarded and 72 f.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Brown rice and beans sprouts on Time control from 11-2 and 2:15 food still not discarded and 72 f.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 to operator and he start sign it while conducting my inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Food stored on floor. Vegetable oil stored on floor at the back.
Light not functioning. Multiple light burn throughout kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves.
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Operator cut a bottle and use it as scoop.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored top of cooked pork at the 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. Raw chicken stored top of raw beef at the reach-in freezer at the back are. Raw beef stored top of frozen krab meat at reach-in freezer.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Floor soiled/has accumulation of debris. Throughout kitchen.
Food stored on floor. Oil stored on floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at the back are.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the white reach-in freezer back area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler.
Reuse of single-service or single-use articles. Egg box reuse as liner.
Water leaking from pipe and/or faucet/handle. Mop sink.
Feb 27, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
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.
Exterior door has a gap at the threshold that opens to the outside. When screen door is closed there is a gap on the side.
Ice buildup in reach-in freezer and/or walk-in freezer. White freezers in back storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Sides of cooking equipment.
Walk in cooler interior/shelves have accumulation of soil residues.
Feb 22, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 4 high priority.
4 High priority4 Intermediate12 Basic
Show 20 findings ▾
Non-food grade paper/paper towel used as liner for food container. In glass door cooler under krab Rangoon.and sweet and sour chicken.
Raw animal food not separated from ready-to-eat food during preparation. Raw beef over peeled onions in walk in cooler. Raw chicken over sauces and case of beer in walk in cooler.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken top of make table over uncovered sauces underneath.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in freezer in storage area with black tape.
No hot running water at three-compartment 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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked pork, cooked chicken, wontons in walk in cooler.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink.
Cardboard used to line food-contact shelves. Some shelves in kitchen.
Exterior door has a gap at the threshold that opens to the outside. When screen door is closed there is a gap on the side.
Ice buildup in reach-in freezer and/or walk-in freezer. White freezers in back storage area.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pot handle touching rice. By back door.
Light not functioning. Several kitchen.
No hot running water at mop sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Sides of cooking equipment.
Single-service articles not stored inverted or protected from contamination. To go boxes on storage shelf in kitchen.
Stored food not covered. In walk in cut beans, cut broccoli, cooked pork ribs, peeled onions, bean sprouts, cut cabbage.
Walk in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Throughout.
Aug 24, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Non-pitting surface rust on food-contact equipment. The white reach-in freezer at the back area.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the 4 of them.
Interior of refrigerator or freezer in disrepair/has exposed insulation. White freezer. Make table didn't hold temperature-operator stated that need to be replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the Fryer -mop sink.
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Container of medicine improperly stored. Storage area (pain relief ointment tiger balm )at the storage area behind the make table.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed row beef and raw pork stored in top of French fries at the reach-in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in top of clean onion at the 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. Observed mix of raw meat and chicken at the reach in freezer in top of each other you can't even identify what kind of product.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Top of make table; pasta (50F - Cold Holding); cut cabbage (54F - Cold Holding); raw shrimp (58F - Cold Holding); pork cooked (56F - Cold Holding),sweet green beans with carrots (51-cold holding). Top of make table; chicken cooked (54F - Cold Holding); beans sprouts (53F - Cold Holding); cooked shrimp (53F - Cold Holding). Bottom of make table; tofu 48 ( - Cold Holding); cooked chicken (49F - Cold Holding); egg's liquid (48F - Cold Holding).
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table; pasta (50F - Cold Holding); cut cabbage (54F - Cold Holding); raw shrimp (58F - Cold Holding); pork cooked (56F - Cold Holding). Top of make table; chicken cooked (54F - Cold Holding); beans sprouts (53F - Cold Holding); cooked shrimp (53F - Cold Holding). Bottom of make table; tofu 48 ( - Cold Holding); cooked chicken (49F - Cold Holding); egg's liquid (48F - Cold Holding).
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
Non-pitting surface rust on food-contact equipment. The white reach-in freezer at the back area.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
Probe thermometer not used to ensure proper food temperatures.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date at the walk-in cooler at all for any ready to eat food,operator stated that's from yesterday.
Buildup of food debris/soil residue on equipment door handles. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Throughout kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the 4 of them.
Interior of refrigerator or freezer in disrepair/has exposed insulation. White freezer. Make table didn't hold temperature-operator stated that need to be replaced.
No conspicuously located ambient air temperature thermometer in holding unit. At the make table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the Fryer -mop sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Time/temperature control for safety food thawed in an improper manner. Observed ground pork left out at top of soy sauce container at the storage area to be thawed.(still at 32f-cold holding) Advised operator move it to the cooler.
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.