CHENG'S CHINESE RESTAURANT
4004 S SEMORAN BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/7/2025
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs on clean dish rack **Repeat Violation**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. On door of oven in kitchen that does not work Lid to chest freezer in room before entrance to kitchen
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on table in kitchen Operator removed **Corrected On-Site**
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee cutting chicken
- 14-11-5:Basic - Equipment in poor repair. Gasket reach in cooler kitchen Oven in kitchen no longer working Chest freezer in room before kitchen lid held together by tape **Repeat Violation**
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Screen door **Repeat Violation**
- 23-03-4:Basic - Handwash sink entrance to kitchen soiled Vents in hood soiled Side of all cooking equipment **Repeat Violation**
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by cookline **Repeat Violation**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Side of fryer. Operator removed
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make tables
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator paid during inspection **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetables in freezer Raw chicken over raw shrimp in freezer Shelled eggs on top shelf of walk in cooler over cooked rice and cases of unwashed produce. Operator switched **Corrected On-Site**
- 09-17-4:Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employees cutting raw chicken to store in walk in cooler not wearing gloves. Employees washed hands and put on gloves **Corrected On-Site**
- 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. Several cooked items in walk in cooler not date marked
Food safety inspection conducted on 4/7/2025 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
0
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In flour in prep area **Corrected On-Site** **Repeat Violation**
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs and pots on dish rack
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on shelf over steam table **Corrected On-Site** **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Gasket on freezer in dish area
- 36-22-4:Basic - Floor area(s) covered with standing water. Under dish machine
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave **Corrected On-Site** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of all cooking equipment **Repeat Violation**
- 35B-09-4:Basic - Screen in door torn/in poor repair.
- 08B-12-5:Basic - Stored food not covered. In walk in cooler Tub of shrimp Tub of marinated pork Cut vegetables
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Buffet serving station in dining room
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Under tongs in kitchen **Corrected On-Site** **Repeat Violation**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (48F - Cold Holding) in reach in cooler in kitchen Per operator 2 hours. Put in freezer to rapid chill
Food safety inspection conducted on 7/18/2024 revealed 13 total violations (2 high priority, 0 intermediate, 11 basic).