CHENG'S CHINESE RESTAURANT
4004 S SEMORAN BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 6 health inspection reports
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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).
Inspection on 6/27/2024
High Priority
2
Intermediate
0
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room. - From follow-up inspection 2024-06-27: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap - From follow-up inspection 2024-06-27: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave. - From follow-up inspection 2024-06-27: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment. Repeat Violation - From follow-up inspection 2024-06-27: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment. - From follow-up inspection 2024-06-27: **Time Extended**
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steamtable - From follow-up inspection 2024-06-27: **Time Extended**
- 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way. - From follow-up inspection 2024-06-27: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler. - From follow-up inspection 2024-06-27: **Time Extended**
Food safety inspection conducted on 6/27/2024 revealed 8 total violations (2 high priority, 0 intermediate, 6 basic).
Inspection on 4/29/2024
High Priority
2
Intermediate
1
Basic
10
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic cup in can of flour. Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room.
- 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 phones on Saran wrap
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment. Repeat Violation
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Glass of water in single door reach in cooler.
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in storage room Corrected On-Site Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On steamtable
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour under 3 compartment sink. Operator labeled. Corrected On-Site Repeat Violation
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler.
- 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/. Original plans were never approved. Warning
Food safety inspection conducted on 4/29/2024 revealed 13 total violations (2 high priority, 1 intermediate, 10 basic).
Inspection on 1/3/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout. - From follow-up inspection 2024-01-03: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout. - From follow-up inspection 2024-01-03: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones throughout. - From follow-up inspection 2024-01-03: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation - From follow-up inspection 2024-01-03: **Time Extended**
- 08B-23-5:Basic - - From initial inspection : Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef. Corrected On-Site - From follow-up inspection 2024-01-03: **Time Extended**
- 36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Over hood and several throughout kitchen. - From follow-up inspection 2024-01-03: **Time Extended**
- 28-14-5:High Priority - - From initial inspection : High Priority - Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside. - From follow-up inspection 2024-01-03: **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-01-03: **Time Extended**
Food safety inspection conducted on 1/3/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 12/27/2023
High Priority
8
Intermediate
5
Basic
23
Total
37
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Msg Repeat Violation
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout.
- 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 phones throughout.
- 14-11-5:Basic - Equipment in poor repair. Microwave. Walk in cooler and freezer doors.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Cases of beef on floor in prep area. Corrected On-Site
- 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop for msg in storage area. Corrected On-Site
- 36-62-4:Basic - Light not functioning. Over hood and several throughout kitchen.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Both restrooms.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards. Hoods Fans in kitchen Hand sink in kitchen Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Onions. Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout Repeat Violation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Egg cartoons used in walk in cooler to catch drainage
- 25-05-4:Basic - Single-service articles improperly stored. To go bags in dining room on floor. Disposable tableware in storage room by bathrooms.
- 08B-12-5:Basic - Stored food not covered. Broccoli and cut vegetables in walk in cooler. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, Msg Salt in storage room. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Visine in reach in cooler Mira lax on prep shelf by to go boxes.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Repeat Violation Warning
- 28-14-5:High Priority - Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In walk in cooler.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over vegetables and sauce. Corrected On-Site
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nothing in walk in cooler.
- 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 and the time removed from temperature control cannot be determined. Time marked 12/13/23. Repeat Violation
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons 84F per operator less than 2 hours.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Knife magnet.
- 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handsink by entrance to kitchen. Corrected On-Site
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves by dishmachine. Prep table shelves.
- 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.
- 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. On prep table in kitchen. Corrected On-Site
Food safety inspection conducted on 12/27/2023 revealed 37 total violations (8 high priority, 5 intermediate, 23 basic).