PEARLS CHINESE RESTAURANT
5438 CENTRAL FLORIDA PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/28/2025
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. At back prep table **Corrected On-Site**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup above prep table in kitchen **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, pack cigarettes on prep table in kitchen **Corrected On-Site**
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Pooled eggs over vegetables in walk-in cooler **Corrected On-Site** **Repeat Violation**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nothing in walk-in cooler dated **Repeat Violation**
Food safety inspection conducted on 3/28/2025 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).
Inspection on 9/18/2024
High Priority
3
Intermediate
0
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table in back
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of cardboard box with raw chicken used for cooked chicken **Repeat Violation**
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed cook handle cooked chicken. Coached employee on proper glove usage **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over containers of chicken base in walk-in **Repeat Violation**
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nothing in walk-in cooler dated **Repeat Violation**
Food safety inspection conducted on 9/18/2024 revealed 5 total violations (3 high priority, 0 intermediate, 2 basic).