DirtyFLRestaurant Inspection Data

PA LOS CHINOS ORLANDO LLC

With 6 documented inspections, PA LOS CHINOS ORLANDO LLC in ORLANDO has achieved a 2.3/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 3 weeks ago · 6 reports on file

East Colonial Drive
Orlando, Florida, 32814
Orange County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

3/23/2026· 3w ago

Visit ID: 13656358

Met Inspection Standards

2 high, 2 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop cooked pork, cooked chicken, cooked beef .
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water stain on ceiling tiles in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Broken tiles by back exit door.
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign in hand sink located in ladies bathrooms. Signed placed.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Covered with a plastic bag because is leaking.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted and dirty shelves in walk in cooler. They go have been ordered, Corrective Action Taken** **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp kept for in hot holding unit with temperature of 111F for 5 minutes Ask manager to reheat up to 165F. Rechecked 137 F . Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cans of gloss stored on top of microwave. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bottles of dish soap, spoon inside hand sinks, removed. Employee filled sink in hand sink located in front counter. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's bathroom. Replaced . Corrected On-Site** Corrected On-Site

10/6/2025· 6mo ago

Visit ID: 10907595

Met Inspection Standards

2 int, 7 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured, at wait station. Secured
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Operator discarded opened water bottle in kitchen make table unit.
  • 36-34-5:Basic - Kitchen ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 35B-01-4:Basic - Kitchen exterior door has a gap at the threshold that opens to the outside.
  • 36-17-5:Basic - Kitchen floor tiles missing and/or in disrepair.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease. -Walk in cooler shelves soiled with food debris .
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover, at wash ware area.
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware area and wait station , handwash sink. Operator restocked. Corrected On-Site

5/19/2025· 11mo ago

Visit ID: 10841434

Met Inspection Standards

3 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cups with no handles in multiple containers of dry goods.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. -large co2 tank in walkway between wait station and kitchen not secured. Operator added chain. Corrected On-Site
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee personal food above microwave in kitchen. Employee relocated food. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking in wait station hand wash sink. Bucket in sink due to remodel. Repair scheduled later today.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open bag of uncooked chicken nuggets above bag of tostones in reach-in freezer. Operator reorganized shelves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45 in make table less than 4 hours. Large gap between pans allowing cold air to escape. Employee changed pan size. **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -spray bottle of windex stored above napkins. Operator relocated. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -tongs in hand wash sink by cook line. Removed. Corrected On-Site

1/14/2025· 1y 3mo ago

Visit ID: 8861312

Met Inspection Standards

1 high, 1 int, 1 basic

  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling in walk in cooler soiled
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 comp sink no vacuum breaker
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled Operator labeled spray bottle Corrected On-Site

8/16/2024· 1y 8mo ago

Visit ID: 8860846

Met Inspection Standards
  • N/A:No Violations Were Observed

8/15/2024· 1y 8mo ago

Visit ID: 8742807

Follow-up Inspection Required

2 high, 2 basic

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons hanging on shelf with single service ketchup packets
  • 25-05-4:Basic - Single-service articles improperly stored. Single service napkins and bowls on floor Operator removed items off floor Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under make table 1 live roach behind cook line by rice cooker Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle Make table next to hot holding unit; shredded lettuce per operator prep less than 1 hour (60F - Cold holding); pork and onions per operator prep less than 1 hour59 (60F - Cold holding); scrambled eggs per operator prep less than 1 hour (60F - Cold holding); cut pork per operator prep less than 1 hour (58F - Cold holding) Operator iced items for immediate temperature recovery Ambient thermometer in cooler showed 60° Warning