PALACIO CHINO
13898 LANDSTAR BLVD, Orlando FL 32824 · 4078510078
Last inspected Jul 30, 2026 · 9 visits since October 2023
DEC 24
MAY 25
AUG 25
FEB 26
JUL 26
— STEADY
5 inspections within 26 points of each other. Whatever this kitchen does, it does consistently.
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
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2020052962 | Nov 6, 2020 | Dec 9, 2020 | $400 |
Inspection history
9 visits, newest first
Jul 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate8 Basic
What the inspector wrote — 10 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ham (53F - Cold Holding); per operator item was bought from walk in cooler and placed in reach in cooler less than 2 hours. Operator placed properly in reach in cooler for temperature recovery
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice. Emailed operator time plan
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom door
Bowl or other container with no handle used to dispense food. Bowl in container with rice
Show the remaining 6 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling of walk in cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout kitchen employee cups
Employee personal food not properly identified and segregated from food to be served to the public. In reach in cooler at cooks line and in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon stored in 84F water at front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soap dispensers at hand washing sink
Working containers of food removed from original container not identified by common name. Flour and sugar no label at prep area
Feb 12, 2026Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Bowl in container with cut onions at reach in cooler on cooks line.Operator moved bowl
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Around door of walk in freezer
Wall soiled with accumulated grease, food debris, and/or dust. By exit door at back of kitchen
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sweet and sour sauce at walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,pork,egg rolls temping between 50F-52F per operator items were in reach in cooler less than2 hours. Operator moved to walk in and reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Small thick white cutting board across from at prep area
Spray bottle containing toxic substance not labeled. Degreaser in clear spray bottle under hand washing sink by triple sink
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 across from fryers on cooks line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of container at prep area
Floor tiles missing and/or in disrepair. Floor of walk in freezer
Ice buildup in reach-in freezer and/or walk-in freezer. Around door frame of walk in freezer
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line next to pass through window
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Electrical outlet at front counter has grease build up Soap and towel dispenser
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in freezer shelves
Working containers of food removed from original container not identified by common name. Salt and msg in silver container prep area
May 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator renewed license during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef in walk-in cooler. Operator moved chicken below beef. Observed raw eggs over unwashed vegetables in walk-in cooler. Operator rearranged.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has white board with times for rice. No written time plan. Provided printed copy and filled out with operator.
Food stored on floor. Observed sauce in containers on floor, at prep area. Operator moved off of floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have accumulated grease. Per operator, they have a scheduled maintenance for hood cleaning.
Stored food not covered. Observed containers of cooked pork, and prepped raw chicken not covered in walk-in cooler. Operator placed lid on containers.
Dec 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees handling cooked pork without gloves. Educated operator and spoke with employees to put on gloves. Per operator, pork will be re-heated prior to consumption.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk-in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility uses bleach for sanitizing.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For rice. Emailed time plan to operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed multiple employee items in storage area next to single serve items.
Employee with no hair restraint while engaging in food preparation. Employee on cooks line handling food with no hair restraint.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle of scoop inside msg container in prep area. Operator removed.
Working containers of food removed from original container not identified by common name. Observed containers of salt and msg without label.
Sep 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority2 Intermediate14 Basic
Show 20 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothes then while explaining something to me he touched the cooked chicken with his bare hands. Employee touched his hat in the kitchen.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using his phone in the kitchen
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.sanitizing step,3 comp sink not set up.
Raw animal food stored over/not properly separated from ready-to-eat food.raw shrimp with ham in the walk in cooler.raw eggs over margarine, cut veggies in the reach in cooler
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both handwashing sinks.
Bowl or other container with no handle used to dispense food. Inside of a bag of flour like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet.
Employee with no hair restraint while engaging in food preparation. Employee cooking in the kitchen, no hair restraint.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Microwave handle broken, chain used to open
Food not stored at least 6 inches off of the floor. Garlic in a bucket.
Hood filters/grease extractors not designed to be easily removable for cleaning. Heavily soiled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil in standing water 85 degrees.
No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine
Unnecessary items/unused equipment on the premises. Oven not in use in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
Wet mop not stored in a manner to allow the mop to dry.
Jun 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 24 violations recorded, 6 high priority.
6 High priority4 Intermediate14 Basic
Show 24 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched clothes then while explaining something to me he touched the cooked chicken with his bare hands. Employee touched his hat in the kitchen.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee using his phone in the kitchen
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.sanitizing step,3 comp sink not set up.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food.raw shrimp with ham in the walk in cooler.raw eggs over margarine, cut veggies in the reach in cooler
Toxic substance/chemical improperly stored. WD40 next to seasoning on top of the oven.
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen.
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. No marking in the walk in cooler. Ham, beef.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At both handwashing sinks.
Bowl or other container with no handle used to dispense food. Inside of a bag of flour like substance.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet.
Employee with no hair restraint while engaging in food preparation. Employee cooking in the kitchen, no hair restraint.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Microwave handle broken, chain used to open
Food not stored at least 6 inches off of the floor. Garlic in a bucket.
Hood filters/grease extractors not designed to be easily removable for cleaning. Heavily soiled
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice utensil in standing water 85 degrees.
No conspicuously located ambient air temperature thermometer in holding unit.reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice machine
Unnecessary items/unused equipment on the premises. Oven not in use in the kitchen.
Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
Wet mop not stored in a manner to allow the mop to dry.
Feb 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Bowl or other container with no handle used to dispense food. Deli container in sugar bin, operator removed it
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in water temperature of 72F. Operator discarded water.
Open dumpster lid. Shared dumpster
Walk in cooler interior/shelves have accumulation of soil residues.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label
Equipment in poor repair. Reach in cooler gasket
Exterior door has a gap at the threshold that opens to the outside. Back exit door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed container with water temperature of 78F. Operator discarded.
Walk in cooler shelves have accumulation of soil residues.
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.