DirtyFLRestaurant Inspection Data

CHINA GARDEN

With 6 inspections documented, CHINA GARDEN maintains a 1.3/5 food safety rating in ORLANDO. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

Conroy Windermere Road
Orlando, Florida, 32835
Orange County County

Overall Food Safety Rating

★☆☆☆☆ (1.3/5)
Based on 6 health inspection reports

All Inspection Reports

1/13/2026· 1mo ago

Visit ID: 13491683

Follow-up Inspection Required

3 high, 5 int, 5 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -bowl used as scoop in chicken bucket
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -co tanks at soda fountain
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. -some ceiling tiles in kitchen
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -phone on cook line cutting board
  • 08B-38-4:Basic - Food stored on floor. -raw shrimp on floor in walk in cooler
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands.
  • 12A-20-4:High Priority - Employee washed hands with no soap.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish machine
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. -employee washed hands in 3 compartment sink
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -evidence of food dumped in both hand wash sinks in kitchen
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
  • 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. Warning

8/13/2025· 7mo ago

Visit ID: 10933008

Met Inspection Standards

2 high, 11 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -walk in cooler door handle
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee melon not segregated or identified
  • 14-11-5:Basic - Equipment in poor repair. -walk in cooler seals torn
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. -rear door
  • 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. -along rear wall at rear exit door
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. -floors under kitchen equipment soiled Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. -box of oil stored on floor at dish machine Corrected On-Site
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site Repeat Violation
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -hand wash sink at kitchen entrance
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -walls at prep table next to rear exit door soiled Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -on cook line coolers
  • 46-04-4:Exit door locked. For reporting purposes only. -rear exit door is unable to be opened using crash bar, door is opened using knife to release latch
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. -raw beef stored over unwashed produce in walk in cooler
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. -at dish sink Corrected On-Site

2/6/2025· 1y 1mo ago

Visit ID: 8889255

Met Inspection Standards

1 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen area Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in kitchen area soiled Floor under cook line soiled Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bit close to front counter Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in kitchen area soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in coolers in kitchen area soiled Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dishwasher and three compartment sink.
  • 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 beef in reach in freezer. Manager corrected. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Recd cutting board on prep table soiked Repeat Violation

9/13/2024· 1y 6mo ago

Visit ID: 8783822

Met Inspection Standards

1 int, 11 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In chicken container Corrected On-Site
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In back kitchen area.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. By cooks line underneath and behind. Floor behind ice bin at front counter. Floor in back prep area. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At the end of cooks line
  • 08B-38-4:Basic - Food stored on floor. Bottle of cooking oil on floor by hand washing sink. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At ice bin at front counter Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in the kitchen
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cabbage over cooked rice Corrected On-Site Repeat Violation
  • 29-03-4:Basic - Water draining onto floor surface. From hot water heater.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Fryer baskets

1/30/2024· 2y 1mo ago

Visit ID: 8486505

Met Inspection Standards

1 high, 13 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer in the kitchen area. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Metal pans on dish rack in ware washing area.
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler door gasket torn. Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and under the cook line.
  • 08B-38-4:Basic - Food stored on floor. Two buckets of sauce in walk in cooler.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine on the left of the cook line. Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation./broccoli/ Corrected On-Site
  • 14-17-4:Basic - Reac-in cooler shelves with rust that has pitted the surface. Small reach-in cooler in the kitchen.
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment.
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed green peppers over washed broccoli in walk in cooler. Unwashed peas over sauce in walk in cooler.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. White bucket with wipe cloth and sanitizer. Corrected On-Site Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs 72F sitting out for one and a half hour. Rechecked twenty minutes later 53F. **Corrective Action Taken**

8/29/2023· 2y 6mo ago

Visit ID: 8382218

Met Inspection Standards

4 high, 7 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed./ Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair./walk in cooler gaskets torn.
  • 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./flour bin handle.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice cooker exterior soiled. Reach in coolers and freezers exterior soiled.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./blue towels on cook line cutting board.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site
  • 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 pork stored over cooked chicken in reach in freezer/ Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw pork stored over sauces, walk in cooler/ Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./bean sprouts cold holding at 55F, less than 4 hours/adding ice, rechecked 40F/ Corrected On-Site
  • 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/out for 1 hour per operator.