PEARLS CHINESE RESTAURANT
5438 CENTRAL FLORIDA PKWY
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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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).
Inspection on 4/3/2024
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is current active. Verified ownership. License posted expired April 1, 2024.
- 08B-38-4:Basic - Food stored on floor. Case of raw beef stored on walk in cooler floor. Manager moved to shelf. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on cookline reach-in cooler has black mildew substance build up.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of cardboard box with raw chicken used for cooked chicken
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. 2 door white cooler in kitchen not in operation, 2 door reach in lowboy cooler used for storage, and oven used for storage.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Tested chlorine sanitizer at 200+, manager remade at 50ppm.
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ready to eat shrimp in walk in cooler not date marked.
Food safety inspection conducted on 4/3/2024 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 7/10/2023
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli container in rice bin Corrected On-Site
- 36-24-5:Basic - Hole in or other damage to wall. At back door, bottom right
- 14-69-4:Basic - Ice buildup in chest freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice cooker 81°F, operator discarded water Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water in triple sink. Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In kitchen over fire extinguisher near back door
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in walk-in cooler
Food safety inspection conducted on 7/10/2023 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).