DirtyFLRestaurant Inspection Data

CHINATOWN

West Colonial Drive
Florida, 32808
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 5/30/2025

Inspection #: Visit ID: 10846780

  • 12B-02-4:Basic - Employee drinking in a food preparation area- manager educated
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handles touching rice and sugar in the kitchen; removed Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- rice scoop in water at 130 F at prep area; advised to remove utensils
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (45F - Cold Holding); in reach in cooler at cook line; food stored above other food containers; food out of temperature for approximately 30 minutes; food moved on the bottom cooler; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink at cook line not accessible for employee use at all times- cloth towels stored inside Removed Corrected On-Site

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8883849

  • 08B-38-4:Basic - Food stored on floor- onion bag on the kitchen floor; stored properly Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle touching rice by three compartment sink Removed Corrected On-Site Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (86-76F - Cooling)at 1:28 to 86 at 1:39 since 11:30 ; in reach in cooler at cook line; food stored in big plastic container and covers; food never reached 70 F within 2 hours; educated cook and food to be reheated back to 165 F and start cooling process again ; **Corrective Action Taken**
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Employee frying egg rolls wiped hands on soiled apron numerous times and kept touching clean food containers ; educated employee washed hands ; Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken stored in big black garbage bag inside white cooler by prep sink; advised to remove and used FC bags
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above cooked pork inside cooler at cook line; Raw shell eggs stored above egg rolls in white cooler by prep sink All stored properly Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (45F - Cold Holding)in cooler at cook line; as per operator food not prepared or portioned today; food out of temperature for approximately 30 minutes; advised operator to move to reach in freezer to quick chill; Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. fried egg rolls (127-108F - Cooling)at 1:23 to 120 F at 1:40 since 1:00; at this rate food will not reach 70 F or below within 2 hours; food cooling on trays stacked n top of each other with no space between them on small speed rack at cook line; operator move inside cooler; **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink by three compartment sink not accessible for employee use at all times- blocked by tall ladder Operator removed Corrected On-Site

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8736950

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container- handle touching rice Stored properly Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized- employee rinsing off food particles from metal bowls in prep sink and used to dispense food at cook line; not washed rinsed and sanitized ; educated ; employee placed bowls in the compartment sink; **Corrective Action Taken**
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked pork (43-46F - Cold Holding); in cooler at cook line; as per operator food not prepared or portioned today; food overstocked ; advised operator to place ice bags to quick chill and make smaller portions Repeat Violation Admin Complaint
  • 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 chicken (125F - Hot Holding)on the shelf above the flat top at cook line; as per operator food cooked earlier and placed on the shelf to be place in steam table at front counter; food out of temperature for approximately 20 minutes; advised operator to reheat to 165 F before moving it to steam table; operator returned to reheat ; **Corrective Action Taken** Repeat Violation Admin Complaint
  • 31A-11-4:Intermediate - Handwash sink by three compartment sink used for purposes other than handwashing- cell phone stored inside and blocked by ladder; removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sinks by three compartment sink and at cook line; provided

Inspection Date: 4/4/2024

Inspection #: Visit ID: 8646185

  • N/A:No Violations Were Observed

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8490541

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding units at cook line Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked noodles (75-72F - Cooling)at 11:42 to 76 F at 12:05 since 10:30 ; in reach in cooler at cook line; at this rate food will not reach 70 F within 2 hours; advised operator to reheat and start cooling process using a different cold holding unit; Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. pork (53-49F - Cooling); in cooler at cook line; as per operator food cooked yesterday and stored inside cooler overnight in big plastic container; food never reached 41 F within 6 hours; See Stop Sale Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) in 2 door small cooler #2)at cook line; egg rolls (48F - Cold Holding) in 2 door tall cooler by cook line (#3)as per operator food not prepared or portioned today; food out of temperature for more than four hours; See Stop Sale raw shrimp (47F - Cold Holding); in 2 door small cooler at cook line #2); raw shell eggs (52F - Cold Holding); in 3 door tall cooler( #4) as per operator foods not prepared or portioned today ; foods out of temperature for approximately 2 hours; advised to use 4 hour time control and discard afterwards as no coolers working in the entire establishment Repeat Violation Admin Complaint
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried chicken (98-116F - Hot Holding); in frying baskets ; as per operator food out of temperature for approximately 1 hour; advised operator to reheat food to 165 F Repeat Violation Admin Complaint
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime- at cook line Warning
  • 31A-09-4:Intermediate - Handwash sink at cook line not accessible for employee use at all times- blocked by tall ladder; removed Corrected On-Site Warning
  • 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 cooked on Friday not dated in 2 door reach in cooler at cook line Operator dated Corrected On-Site Warning

Inspection Date: 9/1/2023

Inspection #: Visit ID: 8357992

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed open bottles from prep surfaces. Corrected On-Site
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing bracelet while handling food at front counter make table. Employee removed bracelet. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Fresh eggs over fresh vegetables in make table - operator moved fresh eggs to different cooler. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hot line make table - cooked noodles (52F - Cold Holding) operator states not prepared today held in bottom unit of make table over 4 hours - see stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot line - fried chicken wings (112F - Hot Holding) operator states held under 1 hour - moved to fryer for reheat. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. COOLING - egg rolls 111f - cooling 2:15am cooling since 1:15pm recheck 2:35pm 117F. Egg rolls stacked on top of each other on speed rack - operator separated to facilitate the cooling process.