DirtyFLRestaurant Inspection Data

HAI SAN CHINESE RESTAURANT

HAI SAN CHINESE RESTAURANT located in OCOEE has undergone 7 health department inspections, achieving a 1.5/5 overall safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

11105 W COLONIAL DR

Overall Food Safety Rating

★½☆☆☆ (1.5/5)
Based on 7 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 13523073

Met Inspection Standards

1 high, 3 int, 10 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Facility uses Togo plastic containers to scoop food products throughout bowl in rice, sugar, soy sauce, chicken and beef.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All equipment and reach in equipment soiled throughout facility.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment
  • 08B-38-4:Basic - Food stored on floor. Raw marinated chicken stored on the floor underneath 3 compartment sink. Noodles stored underneath prep table on the floor. Operator removed chicken and noodles from the floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in standing water in 3 compartment sink. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef, and shrimp in stand up reach in freezer.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Big containers of cooked rice cooling in front of hand wash sink by cooks line. Operator had employees remove. Boxes stored in front of hand wash sink by 3 compartment sink Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers of chicken, egg rolls and pork in walk in cooler, per operator made and held more than 24 hours. Repeat Violation

9/17/2025· 5mo ago

Visit ID: 10940688

Met Inspection Standards

1 high, 2 int, 5 basic

  • 08B-38-4:Basic - Food stored on floor. Container with dumplings in walk in cooler Soy sauce container at cook line
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hood system soiled gaskets reach in cooler at cook line Walk in cooler vents soiled with dust
  • 08B-12-5:Basic - Stored food not covered. Chicken and egg rolls in walk in cooler
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature. Advised operator to turn on water or move to cooler
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. Operator added more water. 100 ppm chlorine Corrected On-Site
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table shelf
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers chicken, egg rolls and pork in walk in cooler. Per operator made more than 24 hours

3/6/2025· 1y ago

Visit ID: 10793111

Met Inspection Standards

2 high, 1 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers - From follow-up inspection 2025-03-06: **Time Extended**
  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler - From follow-up inspection 2025-03-06: **Time Extended**
  • 03F-02-5:High Priority - - From initial inspection : High Priority - 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. Operator has time marked but no products mentioned for time marking - From follow-up inspection 2025-03-06: **Time Extended**

3/5/2025· 1y ago

Visit ID: 8876039

Follow-up Inspection Required

4 high, 2 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under 3 bay sink under cooking equipment
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice 1.5 hrs (109-156F - Cooling). Operator broke down into smaller containers and immediately put in freezer for temperature recovery **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork, bamboo, krab,cooked noodles, sprouts, 48-50F cold holding in prep cooler less than 4hrs per operator. Operator immediately moved to walk in cooler for temperature recovery **Corrective Action Taken** Warning
  • 03F-02-5:High Priority - 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. Operator has time marked but no products mentioned for time marking

8/29/2024· 1y 6mo ago

Visit ID: 8746418

Met Inspection Standards

1 high, 8 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler
  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves.under prep table
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line.
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on chest freezer
  • 36-62-4:Basic - Light not functioning. Dish area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
  • 08B-12-5:Basic - Stored food not covered. Chicken and cabbage in walk-in cooler. Manager covered food. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line. Next unannounced visit. Per Randy H

2/21/2024· 2y ago

Visit ID: 8516147

Met Inspection Standards

3 high

  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash with customer and prepared fried foods without hand wash.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper bag used under cooked chicken
  • 03F-02-5:High Priority - 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 . Chicken wings and general chicken. Added time mark, less than 4 hours on counter. Corrected On-Site

10/3/2023· 2y 5mo ago

Visit ID: 8363714

Met Inspection Standards

2 int, 10 basic

  • 14-05-4:Basic - Cardboard used to line food-contact surfaces. Under chicken on shelf in walk-in cooler.
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen added hat Corrected On-Site
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Cases of broccoli on sheet tray in kitchen. Manager picked up. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower and upper shelves on cook line Hood filter in hood
  • 25-17-4:Basic - Single-service articles stored on a soiled surface. To go containers on shelves over cook line.
  • 22-16-4:Basic - Walk-in cooler shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substance
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers with spices - curry
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sauce cups in sink next to reach in cooler. Manager removed sauce. Containers of rice in front of sink. Corrected On-Site