DirtyFLRestaurant Inspection Data

CHAYHANA

Food safety records indicate CHAYHANA in ALTAMONTE SPRINGS has 2 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 2 reports on file

851 FL 436
Florida, 32714
Seminole County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports

All Inspection Reports

1/26/2026· 1mo ago

Visit ID: 13474672

Follow-up Inspection Required

6 high, 6 int, 4 basic

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -gap above screen door at back of kitchen. Warning
  • 08B-38-4:Basic - Food stored on floor. -cardboard box of onions, potatoes on floor in kitchen. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease. Warning
  • 14-55-4:Basic - Uncleanable knife block in use to store knives. -operator will remove. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -rice 81 noodles 61, both cooling 6 hours per operator. Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -rice cooling 6 hours per operator in large bowl, covered, in reach in cooler 81°. Noodles cooling 6 hours per operator 61°. Operator discarded. Warning
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee pulled gloves out of box without washing hands. Advised. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above ketchup in glass door cooler. Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sour cream, kabob sauce in counter top cooler. -large bowl of cooked rice 81 -noodles 61 Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -portion cups of sour cream and kabob sauce in countertop cooler 80°. Unit not working. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -rinsing towel in hand wash sink in kitchen. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -for quat 3 compartment sink. Unable to locate. Warning
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. -no method of testing new hot water saniting machine. Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -operator added dish machine. Warning
  • 53B-01-5:Intermediate - 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. -1 employee cooking, past 60 days. Warning
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use. -unable to measure below 50°. Warning
  • 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. -15 lb propane tank used in kitchen.

7/28/2025· 7mo ago

Visit ID: 10915208

Met Inspection Standards

2 high, 5 int, 7 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -under cooking equipment, under shelves.
  • 08B-38-4:Basic - Food stored on floor. -case of onions. Operator placed on bread rack. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -missing from glass door cooler with shell eggs.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled. -glass door reach in cooler interior soiled. -interior of oven
  • 25-05-4:Basic - Single-service articles improperly stored. -case of to go containers on floor in hallway.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. -meat thawing at room temperature. Food should be thawed in the refrigerator or under running water.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -bulk flour, corn flour not labeled.
  • 35A-02-7:High Priority - Live, small flying insects found. -2 small flying insects near front counter. Both removed. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs on shelf above milk in reach in cooler. -raw chicken over unwashed lettuce in reach in cooler. Operator rearranging coolers, provided handout on safe storage. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -meat thawing in hand wash sink in kitchen. Operator removed. Corrected On-Site
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - 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 printed form to operator, will have all employees read and sign. **Corrective Action Taken**
  • 53B-13-5:Intermediate - 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.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -blue liquid in spray bottle in kitchen.