DirtyFLRestaurant Inspection Data

GREEN HOUSE CHINESE RESTAURANT

With 8 documented inspections, GREEN HOUSE CHINESE RESTAURANT in ORLANDO has achieved a 1.6/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

South Orange Blossom Trail
Orlando, Florida, 32855
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 8 health inspection reports

All Inspection Reports

1/14/2026· 1mo ago

Visit ID: 10907653

Met Inspection Standards

2 high, 1 int, 12 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Top of dish machine
  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Observed employees making wonton at dining room. Operator moved task to kitchen Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lids and containers in walk in cooler for variety of food items
  • 08B-37-4:Basic - Food stored in a prohibited area. Bags of rice stored across from reach in freezer by exit door at dining area
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven handle door 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 handle in direct contact with ice at drink station Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at cooks line
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink at drink station. Printed hand washing sign operator put up Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of storage containers throughout facility
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer by prep area and reach in freezer by exit door in dining area
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to exit door in dining area
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and cornstarch in white containers at dry storage area
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken stored in thank you bags at walk in cooler and reach in freezer located by exit door in dining area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over cooked rice in walk in cooler Raw chicken in thank you bag stored on top of container with lid where raw beef is stored in walk in cooler
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee fill container with water at drink station hand washing sink

7/18/2025· 7mo ago

Visit ID: 10841415

Met Inspection Standards

3 basic

  • 14-38-4:Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Cracked lid on onion container in walk in cooler - From follow-up inspection 2025-07-18: **Time Extended**
  • 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for scooping rice in water of 77F. - From follow-up inspection 2025-07-18: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Side of fryer, side of wok, side of unused steamer and piping underneath, all heavily soiled - From follow-up inspection 2025-07-18: **Time Extended**

7/1/2025· 8mo ago

Visit ID: 10869716

Met Inspection Standards

3 high, 2 int, 8 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowl in container with cooked chicken on cook line.
  • 08B-38-4:Basic - Food stored on floor. Several buckets of sauce on floor of walk-in cooler. Container of oil on flop by cook line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of oven door at cook line. Operator removed. Corrected On-Site Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Emailed to operator. **Corrective Action Taken**
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink at waitstaff area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable reach-in coolers. Hood filters under hood system have accumulated grease. Repeat Violation
  • 08B-12-5:Basic - Stored food not covered. Several prepped food items in walk-in cooler not covered. Observed crunchy fried noodles at waitstaff area not covered.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of sugar not labeled on shelving across rom walk-in cooler.
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef and raw chicken over unwashed pepper in walk-in cooler.
  • 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. Observed raw chicken over raw pork in 3-door reach in freezer. Raw chicken over raw beef 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. Per operator, cooked less than 2 hours ago.
  • 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. Emailed to operator. **Corrective Action Taken**
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle on floor next to ice machine with no label.

5/16/2025· 10mo ago

Visit ID: 8866311

Follow-up Inspection Required

2 high, 1 int, 9 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several employee drinks on prep tables. Operator removed Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Bowl of raw shrimp used for employees inside container of cut lettuce in walk in cooler. Operator immediately removed. Corrected On-Site
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked lid on onion container in walk in cooler
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -Boxed oil and bowl of fried wonton stored under hand sink on cook line. Hand sink does not have a splash guard. Advised operator to remove immediately. Operator only moved fried wontons
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door. Operator immediately removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils used for scooping rice in water of 77F.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of dish machine -Side of fryer, side of wok, side of unused steamer and piping underneath, all heavily soiled
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sani bucket on floor at wait station, and sani bucket on floor in kitchen. Operator immediately removed Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in 3bay sink . Operator immediately placed under cool running water Corrected On-Site
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Cooked egg rills stored in boxes that were previously used for prepackaged noodles.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Bowl of raw shrimp inside container of cut lettuce in walk in cooler. Operator immediately removed. Corrected On-Site
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Warning

8/20/2024· 1y 6mo ago

Visit ID: 8784254

Met Inspection Standards

4 high, 1 int, 5 basic

  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of rice and case of water stored on floor in hallway where bathrooms are located
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In use tongs stored on oven handle door on cooks line
  • 22-16-4:Basic - Reach-in freezer interior/shelves have accumulation of soil residues. Reach in freezer across from mop sink
  • 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in freezer stored next to exit door at area next to restrooms
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. MSG in dry storage area no label
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Cut zucchini in walk in cooler covered with towel. The towel is in direct contact with the cut zucchini
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls removed from plastic bag stored in egg roll case it came in
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw shrimp stored over cut jalapeños in reach in cooler on cooks line Frozen pre portioned raw pork in Saran Wrap stored over boxes of prawns in reach in freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken,beef,pork temping between 46F-48F. Per operator items were on counter topless than an hour ago. Advised operator to ice down items or put in freezer for temperature recovery **Corrective Action Taken**
  • 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. General Tso's chicken with no date mark. Per operator made yesterday

5/16/2024· 1y 10mo ago

Visit ID: 8671943

Met Inspection Standards

1 high, 8 basic

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Dry storage shelves
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee frying wonton strips and eating them while preparing them.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom and top of the threshold and missing knobs Repeat Violation
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed frying oil on the floor in cookline, employee removed it Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled -dry storage shelves soiled Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken over sauce buckets in walk in cooler

2/22/2024· 2y ago

Visit ID: 8522245

Met Inspection Standards

1 high, 1 int, 8 basic

  • 08B-48-4:Basic - Employee preparing food in customer section of dining area. Observed employees doing wonton prep in dining room table. They moved prep items to be inside the kitchen. Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. By the door knobs, back exit door. Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knives between prep table and 3 compartment sink. Operator removed it. Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door, operator removed them Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Spices/Condiments shelf soiled Reach in cooler gaskets are soiled
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed whole ducks defrosting in 3 compartment sink without running, operator turned water on. Corrected On-Site
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed flour/sugar bins without labels. Operator labeled. Corrected On-Site Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw pork in walk in cooler. Operator moved the pork to be above the chicken. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid without label. Operator labeled. Corrected On-Site Repeat Violation

10/10/2023· 2y 5mo ago

Visit ID: 8382702

Met Inspection Standards

2 high, 2 int, 11 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By soda fountain Corrected On-Site
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door bottom gap and door knobs
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Reach in cooler and wallCorrected On-Site Corrected On-Site Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. From oven door Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 88F water temperature, operator discarded water Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket soiled from reach in cooler
  • 22-16-4:Basic - Walk in cooler interior/shelves have accumulation of soil residues. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar container and flour bin Corrected On-Site
  • 36-10-4:Basic - Worn, torn and/or soiled floors/carpeting. Floor torn under the dishwasher machine
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef over unwashed vegetables 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. Observed raw chicken over raw pork in walk in cooler
  • 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 Chinese health agreement form, owner completed with all employees Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with yellow liquid with no label