CHEN'S ASIAN CUISINE
Lee Road
Orlando, Florida, 32810
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/10/2025
High Priority
5
Intermediate
0
Basic
7
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Employee bathroom door leading to kitchen. Operator closed Corrected On-Site
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour, rice salt containers. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones on shelf above prep tables. Operator immediately removed Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. -Missing hood vent filter on cook line. Operator has on order . - bottom of prep cooler ambient temperature 47F
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep table and cooler. Operator immediately removed Corrected On-Site
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water in hand sink in employee bathroom. Operator states plumbers have been scheduled. Establishment still has one working bathroom for customers and employees
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple containers of flour, and salt
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked pork stored in direct contact with to-go-bag
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef, raw shrimp, raw chicken over buckets of soy sauce in walk in cooler. Raw beef over several ready to eat items in walk in cooler
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Several raw meets out of their original packaging out of correct storage order in walk in freezerother
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: Tofu, egg, 47F. Cold holding . Less than 4hrs. Operator immediately removed to other cooler for temperature recovery **Corrective Action Taken**
- 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 and egg rolls made at 12pm. Operator put time marking in. Corrected On-Site
Food safety inspection conducted on 2/10/2025 revealed 12 total violations (5 high priority, 0 intermediate, 7 basic).
Inspection on 8/7/2024
High Priority
3
Intermediate
2
Basic
11
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food, bowl in sauce bucket . Corrected On-Site Repeat Violation
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable to board on line
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Pair of black sneakers stored on top of box of food in sleeping area Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Corrected On-Site Repeat Violation
- 36-17-5:Basic - Floor tiles missing and/or in disrepair in dry storage
- 08B-37-4:Basic - Food stored in a prohibited area, rice and other boxes of food stored in sleeping area
- 08B-38-4:Basic - Food stored on floor, case of cooking oil on floor in kitchen, back sleeping room, boxes of food and bags of rice stored on the floor Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 89, operator discarded water Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of buckets holding sauces soiled Hoods soiled Repeat Violation
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation, broccoli being cut directly from box, operator washed produce, then stored in food grade container Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp defrosting in standing water in walk-in-cooler Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Washed broccoli stored back in cardboard box Corrected On-Site
- 43-02-4:High Priority - Private living/sleeping area used to store food that will be served to customers, back room by exit has a cot stored, owner states he does sleep there at times, per OPQ KYLE, all food products must be removed from this area.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw wings over sauces in cooler across from fryers Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Fan stored in hand sink at prep area Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen Corrected On-Site
Food safety inspection conducted on 8/7/2024 revealed 16 total violations (3 high priority, 2 intermediate, 11 basic).
Inspection on 4/26/2024
High Priority
4
Intermediate
0
Basic
13
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in flour ingredient bin.
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Ingredients shelves
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dry storage area
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys on counter
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook in kitchen
- 08B-38-4:Basic - Food stored on floor Oil in kitchen
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Shelves in cooler with plastic liner from packaging.
- 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Present but not in place.
- 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. Bowl in flour ingredient bin.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F bucket with spatula and dirty water.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Counter tops throughout establishment. Gaskets on walk-in cooler
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towel on make table
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cashier tenders cash at register till then cooks at fryer and bags food without hand washing.
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs ambient (75F - Cold Holding). Out less than 4 hours.
- 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 and egg rolls on counter next to fryer
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (71F - Hot Holding); egg roll pork (71F - Hot Holding); . Staff states items were on the counter for less than 4 hours and they don't use time plane.
Food safety inspection conducted on 4/26/2024 revealed 17 total violations (4 high priority, 0 intermediate, 13 basic).
Inspection on 12/11/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-10-12: **Time Extended** - From follow-up inspection 2023-12-11: **Time Extended**
Food safety inspection conducted on 12/11/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 10/12/2023
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2023-10-12: **Time Extended**
- 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not identify raw products on the Sushi Dinner Combo section Warning - From follow-up inspection 2023-10-12: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. Warning - From follow-up inspection 2023-10-12: **Time Extended**
Food safety inspection conducted on 10/12/2023 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 10/11/2023
High Priority
5
Intermediate
8
Basic
12
Total
25
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
- 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 prep table Corrected On-Site Warning
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Grease under fryers Under flat top cooking equipment Drain soiledunder cooking equipment Warning
- 08B-38-4:Basic - Food stored on floor. Several containers of cooking oil stored on floor in kitchen Warning
- 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. Corrected On-Site Warning
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs stored in raw beef in make station cooler Corrected On-Site Warning
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 80° Corrected On-Site Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Exterior of microwave soiled Containers of dry goods soiled Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Jug cut and used as scoop Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Corrected On-Site Warning
- 38-04-4:Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim light in walk-in-cooler - had to use flashlight to see products Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Several spices in containers not labeled Repeat Violation Warning
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked chicken stored in used cardboard box Corrected On-Site Warning
- 08A-11-5:High Priority - Raw animal food stored over canned/bottled drinks. Case of raw chicken in walk-in-cooler over bottles drinks Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over sauces in cooler Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over pork wontons in Walk-in-freezer Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 75° Tuna 65° Salmon 66° Krab 67° Per operator foods out of temp less than 4 hours, moved for walk-in-cooler for immediate temperature recovery **Corrective Action Taken** Warning
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing container in hand sink front counter Warning
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Sushi menu does not identify raw products on the Sushi Dinner Combo section Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at entrance to kitchen 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. Warning
- 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 operator with handout Warning
- 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. Numerous prepared foods from previous day not dated Repeat Violation Warning
Food safety inspection conducted on 10/11/2023 revealed 25 total violations (5 high priority, 8 intermediate, 12 basic).