LAI LAI CHINESE CUISINE
7400 SOUTHLAND BLVD #116, ORLANDO 328096971
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 6 health inspection reports
All Inspection Reports
Inspection on 11/18/2024
High Priority
0
Intermediate
0
Basic
6
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 36-62-4:Basic - Light not functioning. Outside walk in freezer.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease trap
- 33-16-4:Basic - Open dumpster lid. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in cooler on cook line.
Food safety inspection conducted on 11/18/2024 revealed 6 total violations (0 high priority, 0 intermediate, 6 basic).
Inspection on 4/15/2024
High Priority
8
Intermediate
4
Basic
14
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to dish machine. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Us tubs.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with with food.
- 14-11-5:Basic - Equipment in poor repair. Ice machine gasket torn and slide windows cracks repaired with duct tape.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Al. Walk in freezers. Repeat Violation
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Bust tubs .
- 36-62-4:Basic - Light not functioning. Outside freezer.
- 38-01-4:Basic - Light shield damaged/in disrepair. Throughout kitchen area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of grease trap grease build up. Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.reach in cooler cook line.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at sushi station.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled.
- 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.Employees on break went into kitchen put on glove without washing hands.
- 03G-04-5:High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 lbs of tuna. Thawed in sealed packages.
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen near dish machine.
- 35A-09-4:High Priority - Presence of insects, rodents, or other pests. Small crawling insects on computer screen at front counter.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cream cheese and ready to eat sauces.
- 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 with raw pork chicken out of original packaging.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Glove taken and reused by worker without washing hands and putting on new clothes.
- 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. Rice been at room temperature for 1 hour.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Sheet tray of sushi rolls blocking sink at sushi station.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand sink washing bowl out.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at sushi station.
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. provided operator with written plan. **Corrective Action Taken**
Food safety inspection conducted on 4/15/2024 revealed 26 total violations (8 high priority, 4 intermediate, 14 basic).
Inspection on 3/19/2024
High Priority
0
Intermediate
0
Basic
7
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Under dish machine. - From follow-up inspection 2024-03-19: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area. - From follow-up inspection 2024-03-19: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer outside. - From follow-up inspection 2024-03-19: **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside. - From follow-up inspection 2024-03-19: **Time Extended**
- 38-01-4:Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. 2 shields in front of cook line. - From follow-up inspection 2024-03-19: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap . - From follow-up inspection 2024-03-19: **Time Extended**
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-03-19: **Time Extended**
Food safety inspection conducted on 3/19/2024 revealed 7 total violations (0 high priority, 0 intermediate, 7 basic).
Inspection on 3/12/2024
High Priority
1
Intermediate
0
Basic
9
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Under dish machine.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area.
- 08B-38-4:Basic - Food stored on floor. Walk in freezer outside.
- 33-19-4:Basic - Garbage on the ground and/or pad around dumpster.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 80F. Operator poured water out. Corrected On-Site
- 38-01-4:Basic - Light shield damaged/in disrepair. 2 shields in front of cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap .
- 33-16-4:Basic - Open dumpster lid.
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm. Warning
Food safety inspection conducted on 3/12/2024 revealed 10 total violations (1 high priority, 0 intermediate, 9 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/10/2023
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. 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 and the time removed from temperature control cannot be determined. Sushi rice less than 2 hours operator marked with appropriate time.
- 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. Corrected On-Site
- 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yikhua Yim 06-23-18
- 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 form. **Corrective Action Taken**
Food safety inspection conducted on 10/10/2023 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).