Hai San Chinese Restaurant

11105 W Colonial Dr, Ocoee, FL 34761 · Permanent Food Service · License 5808949

Official report

out of 100

Grade C

Safety score 78 of 100

Latest visit: Sep 4, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (44°F - Cold Holding)High priority · fixed by the Sep 4 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 2 routine inspection
2 high priority (1 fixed by the Sep 4 follow-up, 1 fixed on the spot), 1 intermediate (1 repeat), 10 basic (2 repeats)
-22
Safety score78

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Sep22026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
4 earlier violations still noted, but not enough to need another visit:
- 4 Basic
What was still cited
Basic4
- Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
  More time given
  Kitchen bottom shelves with rust that has pitted the surface.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  More time given
Official report, on the Florida DBPR website
First visitSep 2, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 2 High priority
- 1 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut cabbage (44°F - Cold Holding)
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Less than four hours per operator raw shell (78°F - Cold Holding) cut cabbage (56°F - Cold Holding); sprouts (50°F - Cold Holding); cooked noodles (45°F - Cold Holding). Moved to quick chill Per operator from yesterday egg rolls (44°F - Cold Holding); cooked chicken (44°F - Cold Holding) cut cabbage (44°F - Cold Holding)
  Fixed on the spot
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
  Egg rolls Cut cabbage
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered most food in walk in cooler
  Food stored on floor.
  Sauce
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Kitchen bottom shelves with rust that has pitted the surface.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filter
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Floor soiled/has accumulation of debris.
  Under equipment
  Repeat violation
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.