SO GONG DONG TOFU & BBQ
800 N JOHN YOUNG PKY, Orlando FL 32808 · 407-237-9938
Last inspected May 28, 2026 · 10 visits since July 2023
FEB 24
NOV 24
JUN 25
DEC 25
MAY 26
≈ 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 →
Inspection history
10 visits, newest first
May 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate9 Basic
What the inspector wrote — 13 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw foods over ready to eat in walk in cooler
Handwash sink used for purposes other than handwashing. -tongs stored on hand wash sink in kitchen
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -cooked kimchi
Show the remaining 9 findings ▾
Bowl or other container with no handle used to dispense food.
Buildup of food debris/soil residue on equipment door handles. -cook line coolers
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. -drone on storage shelf above cook line cooler
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. -in storage room
In-use tongs stored on equipment door handle between uses. -oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. -rice scoop
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cook line cooler seals soiled
Old labels stuck to food containers after cleaning.
Dec 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked vegetables. Management changed rotation.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding). shelled eggs ambient (70F - Cold Holding) Less than 4 hours. Placed in the cooler to cool.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef broth (101F - Hot Holding). Less than 4 hours. Management placed to reheat.
Vacuum breaker missing at the splitter added to hose bibb.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Premium all you can eat all served raw. Host marked and labeled all menus during inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Sink in dish area. Management added paper towels.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kimchi and other items in walk-in freezer.
Spray bottle containing toxic substance not labeled. Spray bottle on rolling cart in dining area. Operator labeled bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above hot box for rice and above slicer. Operator removed device trap.
Bowl or other container with no handle used to dispense food. Used to scoop sauce. Management removed bowl.
Current Hotel and Restaurant license not displayed.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep cook with watch.
Equipment and utensils not properly air-dried - wet nesting.
Food stored on floor. Cases of vegetables on the floor in walk-in cooler Cases of beef in walk in freezer. Management picked up items.
In-use tongs stored on equipment door handle between uses. Tongs hanging on hand sink. On the handle of the oven. Staff removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 72F utensils at grill.
Ripped/worn tin foil used as shelf cover. Under prep tables in dish area. Management recovered table.
Single-service articles not stored inverted or protected from contamination. Bento box and Togo trays on cook line
Stored food not covered. Sliced pork located in walk in cooler. Management covered.
Water leaking from pipe. Under hand sink.
Wet wiping cloth not stored in sanitizing solution between uses. On counter at cook line.
Aug 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Nonfood-grade bags used in direct contact with food. Peppers in trash bag
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell egg over cooker pork in prep cooler. Operator immediately removed ( corrected on site) -Raw beef raw fish over multiple ready to eat items in walk in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Chlorine test strips
No probe thermometer provided to measure temperature of food products.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of rice warm box
Food not stored at least 6 inches off of the floor. -Bagged onions on floor in dry storage area. Operator immediately removed ( corrected on site) -containers of Food on freezer floor -Multiple foods and drinks on floor in big storage room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in second prep cooler
Old labels stuck to food containers after cleaning. On plastic containers
Jun 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority4 Intermediate8 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. Peppers in trash bag
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell egg over cooker pork in prep cooler. Operator immediately removed ( corrected on site) -Raw beef raw fish over multiple ready to eat items 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. On rice in warming box in kitchen. Provided operator with time plan
Toxic substance/chemical improperly stored. -Clorox on table over canned drinks. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator needs Chlorine test strips
No probe thermometer provided to measure temperature of food products.
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.
Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 1 employee has a food handler certification done by "Food Handlers Solutions." This company was not on DBPR approved food handlers training program list
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on top of rice warm box
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on shelf in dishwasher area Purse above prep table Purse, drink, phone over chopsticks in cupboard at front counter. Operator immediately removed
Food not stored at least 6 inches off of the floor. -Bagged onions on floor in dry storage area. Operator immediately removed ( corrected on site) -containers of Food on freezer floor -Multiple foods and drinks on floor in big storage room
In-use tongs stored on equipment door handle between uses. On hand sink. Operator immediately removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. bowl in dry rice., Bowl in seasoning container. Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in second prep cooler
Old labels stuck to food containers after cleaning. On plastic containers
Working containers of food removed from original container not identified by common name. -Label on sugar. Operator labeled
Nov 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink used for purposes other than handwashing. Employee rinsed a pan in hand sink. Educated staff.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Has QUATERNARY. DISHWASHER IS CLORINE.
No soap provided at handwash sink. Sink in dish area. Manager filled soap.
Spray bottle containing toxic substance not labeled. Yellow substance. Manager added lable as table cleaner.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table with utensils. Staff removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff cutting meat wearing jewelry on the wrist.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal placed in storage. Educated operator. Turned pans on the sides to dry.
Food not stored at least 6 inches off of the floor. Shelves holding pork in walk in freezer
In-use tongs stored on equipment door handle between uses. Hanging from stove manager removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust. Some with torn foil.
Nov 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken (49F - Cold Holding); beef (97F - Cold Holding). Both in reach in cooler from yesterday. Staff placed hot pork in reach in to cool. Manager removed lids it cool and removed pork from reach in cooler to cool as well as removed lid. cooked kimchi (49F - Cold Holding) placed in unit today less than 4 hours.
Handwash sink used for purposes other than handwashing. Employee rinsed a pan in hand sink. Educated staff.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in dishmachine. Has QUATERNARY. DISHWASHER IS CLORINE.
No soap provided at handwash sink. Sink in dish area. Manager filled soap.
Spray bottle containing toxic substance not labeled. Yellow substance. Manager added lable as table cleaner.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Bar area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on table with utensils. Staff removed phone.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Staff cutting meat wearing jewelry on the wrist.
Equipment and utensils not properly air-dried - wet nesting. Plastic pans and metal placed in storage. Educated operator. Turned pans on the sides to dry.
Food not stored at least 6 inches off of the floor. Shelves holding pork in walk in freezer
In-use tongs stored on equipment door handle between uses. Hanging from stove manager removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of tables throughout with rust. Some with torn foil.
Apr 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher. Manager filled
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water.
Feb 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 2 high priority.
2 High priority4 Intermediate4 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauce in walk-in cooler. Manager moved raw beef lower on the shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. eggs (72F - Cold Holding). Sunny side up egg held above cold line in make table. Less than 4 hours. Manager moved inside of cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Dishwasher or triple sink
No paper towels or mechanical hand drying device provided at handwash sink. Next to dishwasher. Manager filled
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 form on previous inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Cardboard used to line nonfood-contact shelves. Lower prep table. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board on cook line. Manager removed and educated staff.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in 72F water. Manager discarded water.
Oct 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
5 High priority8 Intermediate7 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Cook selected and cooked raw meat and then plated items without hand washing.
Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cook tasted soup with spoon and continued cooking with utensils.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. shelled eggs ambient (60F - Cold Holding); tuna roll (70F - Cold Holding)
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. rice (114F - Hot Holding); cooked onions (100F - Hot Holding, less than 4 hours
Vacuum breaker missing at splitter added to hose bibb.
Clam/mussel/oyster tags not marked with last date served.
Establishment not maintaining clam/mussel/oyster tags for 90 days.
Food-contact surface soiled with food debris, mold-like substance or slime. Red cutting board. Manager discarded.
Handwash sink not accessible for employee use at all times. Pots and scrubbers in sink. Manager removed them.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. BBQ MENU, all raw products without identification. Manager marked menus
No paper towels or mechanical hand drying device provided at handwash sink. Added paper towels.
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.employee signed form
No soap provided at handwash sink. Both sinks in kitchen. Added soap.
Cardboard used to line nonfood-contact shelves. Under prep tables. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup In butcher room on table. Manager removed.
Employee eating while preparing food. Cook tasted pot of soup with spoon and continued cooking. Manager educated cook and he discarded.
Equipment and utensils not rinsed between washing and sanitizing.
Food stored on floor. Beef in butcher room. Staff picked up
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in salt. Manager removed
No handwashing sign provided at a hand sink used by food employees. Sink in dish room. Both sinks in kitchen and dish room. Added signs.
Jul 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
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.