PINE GARDEN MAGIC CHINA
12178 LAKE UNDERHILL RD, Orlando FL 32825 · 407-384-0068
Last inspected Sep 15, 2025 · 9 visits since August 2023
MAR 24
OCT 24
MAR 25
JUL 25
SEP 25
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023020848 | Jan 26, 2023 | May 18, 2023 | $400 |
| 4--2019031653 | May 9, 2019 | Jul 24, 2019 | $200 |
Inspection history
9 visits, newest first
Sep 15, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 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 chicken stored over krab Rangoon on walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken kebabs stored over cooked chicken in reach 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. Cabbage and rice pulled two hours ago with non date marking.
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. Driver didn't have food reporting agreement sign
Show the remaining 9 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork and chicken pulled from freezer and kept on walk in cooler and reach in cooler with no day pulled from freezer.
Bowl or other container with no handle used to dispense food. Use to scoop cornstarch and sugar. Corrected On-SiteCorrected On-Site**
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. Walk in freezer with temperature of 56F
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. Grooved cutting boards on make table
Food not stored at least 6 inches off of the floor. Soy Sauces on floor across from three compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on hands ink located by back exit door. Part of the hood filters have debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate12 Basic
Show 20 findings ▾
Non-food grade paper/paper towel used as liner for food container. Towels lining diced and julienne onions.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over egg rolls in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs stored over general tos sauce in reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw wings stored over raw beef in 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. Rice, cabbage kept on cook line with no time marked. Per operator they were on time since 11: 00 am. Corrected On-SiteCorrected On-Site**
Handwash sink used for purposes other than handwashing. Metal plate inside hand sink located by three compartment sink. Plastic container and spray bottle inside hand sink by back exit door.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels on hand sink located by back door.
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. Tall white reach in cooler located by walk in cooler with ambient temperature of 74 F
Cutting board has cut marks and is no longer cleanable. Cutting board on make table.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open cup stored over make table in cook line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal food stored over eggs in reach in cooler.
Exterior door has a gap at the threshold that opens to the outside.
Food not stored at least 6 inches off of the floor. Sauces buckets kept on floor in front of three compartment sink. Container of chopped chicken kept in walk in cooler floor.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between cooler. Corrected On-SiteCorrected On-Site**
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand sink located by exit door has debris.
Stored food not covered. Egg rolls kept in walk in freezer with no cover
Time/temperature control for safety food thawed in an improper manner. Pork been thawed at room temperature Beef been thawed in standing water.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Leak from faucet on hand sink located by back exit door.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken skewers kept on top of raw shrimp in walk in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept in reach in cooler by walk in cooler. Kept for less than 4 hrs : Tempura chicken 61F, ribs 52F, raw beef 57F, egg rolls 45F.
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. Cabbage, broccoli, general tos chicken kept in cook line for less than 4 hrs with no time marked.
Handwash sink not accessible for employee use at all times. Blocked hand wash sink located by three bay sink.
Handwash sink used for purposes other than handwashing. Items stored inside hand sink located by exit door.
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. No proof for some employees. Operator had a printed paper and had employees present sign.
Cutting board has cut marks and is no longer cleanable. Grooved cutting board on make table located in cook line.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open cup stored over make table in cook line.
Exterior door has a gap at the threshold that opens to the outside.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened drink stored on top of food in reach in freezer.
Oct 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cloth Towels covering raw onions
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef 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. Cut cabbage, rice less than 4hrs per operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with plan
Ceiling/ceiling tile shows damage or is in disrepair. Several ceiling tiles in back kitchen are bowed allowing for opening
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on shelf prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Equipment in poor repair. Cracked shelf in stainless steel upright cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents Gaskets in prep cooler
May 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damage over water heater Ceiling tile damage over handwash sink next to back door exit
Cutting board has cut marks and is no longer cleanable.
Stored food not covered. Stored food dumplings and eggrolls in reach in cooler not cover Stored food dumplings and eggrolls in walk in freezer not cover
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in Reach in cooler across from woks Rusted shelves in walk in cooler
Mar 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority7 Intermediate9 Basic
Show 22 findings ▾
Non-food grade paper/paper towel used as liner for food container. Wiping cloth stored on top of onions located in RIC close to hand sink by 3 compartment sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
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 beef over Krab in Walk in freezer
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken at 61F in reach in cooler cooked last night operator discarded chicken
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken at 61F in reach in cooler cooked last night operator discarded chicken
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. Chop cabbage, cooked rice, cooked eggs kept on cook line for 1.5 hours with no time mark.
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. Provided operator with clean up poster
Handwash sink used for purposes other than handwashing. Ginger container stored inside handwash sink located by back exit door
Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 paperwork.
No soap provided at handwash sink. No soap provided at men's bathroom No soap provided at handwash sink located next to 3 compartment sink
Bowl or other container with no handle used to dispense food. Bowl use to scoop soy sauce located under microwave.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile damage over water heater Ceiling tile damage over handwash sink next to back door exit
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in shelves over clean lids in rack by kitchen entrance.
No Heimlich maneuver/choking sign posted. Provided operator with choking poster Provided operator with choking poster.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease
Single-service articles not stored inverted or protected from contamination. To-go containers facing up located at cook line
Stored food not covered. Stored food dumplings and eggrolls in reach in cooler not cover Stored food dumplings and eggrolls in walk in freezer not cover
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted shelves in Reach in cooler across from woks Rusted shelves in walk in cooler
Sep 8, 2023□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food.Raw cut vegetables kept directly on non food grade containers.
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.Cashier
Exterior door has a gap at the threshold that opens to the outside.Gap around and under back exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.
Sep 7, 2023Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employee answer phone, then went into dinning room and came back into kitchen no hand wash. coached employee on hand washing and ask him to wash hands.
Nonfood-grade containers used for food storage - direct contact with food.Raw cut vegetables kept directly on non food grade containers.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken wings stored over cooked pork in reach in cooler located by 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 over raw beef on walk in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cut cabbage kept on walk in cooler since last night with temperature of 50F, raw pork kept in walk in cooler overnight with temperature of 46F, cooked general tos chicken kept on walk in cooler overnight with temperature of 46F, noodles kept on walk in cooler overnight with temperature of 47F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Cut cabbage kept on walk in cooler since last night with temperature of 50F, raw pork kept in walk in cooler overnight with temperature of 46F, cooked general tos chicken kept on walk in cooler overnight with temperature of 46F, noodles kept on walk in cooler overnight with temperature of 47F. Cooked rice kept on walk in cooler overnight with temperature of 51F.
Toxic substance/chemical improperly stored.Pot cleaner stored next to fortune cookies.
Food-contact surface soiled with food debris, mold-like substance or slime.slicer dirty
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.Cashier
Records/documents for required employee training do not contain all of the required information.Some missing employee birthday or last name.
Bowl or other container with no handle used to dispense food.Bowl. O handle use to scoop rice.
Employee with ineffective hair restraint while engaging in food preparation.Employee preparing orders no hand sink.
Exterior door has a gap at the threshold that opens to the outside.Gap around and under back exit door.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters.
Single-service articles not stored inverted or protected from contamination.To go containers kept on cook line.
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority0 Intermediate10 Basic
Show 13 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Per person in charge mop/cleaning wastewater dumped onto ground. Mop water is dumped out back outside back kitchen exit door. Mop sink not used, blocked by ladders and storage items Corrective action, explain to person in charge mop sink must be used
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. Pooled eggs behind cooked pork in front
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar container
Ceiling tile missing. Numerous tiles missing in kitchen and back area
Exterior door has a gap at the threshold that opens to the outside. Back kitchen screen door has gap on bottom and side, facility leave main door open during hours of operation
In-use tongs stored on equipment door handle between uses. Tongs hanging on crash carts at cook line
No handwashing sign provided at a hand sink used by food employees. Both hand sinks
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by ware wash area
Wet mop not stored in a manner to allow the mop to dry.
Wiping cloth sanitizing solution stored on the floor. Black wiping bucket on floor under wok station
Working containers of food removed from original container not identified by common name. Corn starch in big container not labeled
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.