DirtyFLRestaurant Inspection Data

EASTERN GARDEN

Based on 4 health inspections, EASTERN GARDEN in OVIEDO has earned a 2.5/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 4 months ago · 4 reports on file

5420 DEEP LAKE RD STE 1072

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 4 health inspection reports

All Inspection Reports

11/7/2025· 4mo ago

Visit ID: 10931088

Met Inspection Standards

2 high, 1 int, 7 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp placed in back on make line. -Operator moved to the front. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - garlic in oil 71° - Operator place in freezer fro quick cool. **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. - egg rolls stored in walk-in cooler 2 days prior to. Corrected On-Site

4/30/2025· 10mo ago

Visit ID: 8894158

Met Inspection Standards

3 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thaw out chicken submerged under water but not running water still temp 36F. Operator running cold water on raw chicken Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves are beginning to rust

9/19/2024· 1y 5mo ago

Visit ID: 8892702

Met Inspection Standards

1 high

  • 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef in WIF - From follow-up inspection 2024-09-19: **Time Extended**

9/18/2024· 1y 5mo ago

Visit ID: 8871849

Follow-up Inspection Required

4 high, 3 int, 2 basic

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -white RIF at kitchen entrance
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -HWS right side of fryers -HWS left side of 3 compartment sink
  • 50-08-7:High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ -Unable to license during licensing inspection due to bad temperature practices
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken over beef in WIF
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Noodles 45F, cut cabbage 50F, raw shell egg 47F, dumpling 49F, chicken 50F, chicken wing 49F -Operator states TCS foods were left in RIC from 8PM following night
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Noodles 45F, cut cabbage 50F, raw shell egg 47F, dumpling 49F, chicken 50F, chicken wing 49F
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -HWS next to 3 compartment sink blocked by 5 gallon drum
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -HWS next to 3 compartment sink Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. -bottle with pink fluid at 3 compartment sink not properly labeled Corrected On-Site