A Gourmet Chinese Cuisine

1101 E Colonial Dr, Orlando, FL 32803 · Permanent Food Service · License 5811377

Official report

out of 100

Grade F

Safety score 34 of 100

Latest visit: Oct 14, 2026 (4 weeks ago)

What drove the grade

Rodent activity present as evidenced by rodent droppings found.High priority · not yet fixed · 28 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 routine inspection
8 high priority (4 fixed on the spot, 1 repeat), 5 intermediate (3 fixed on the spot, 1 repeat), 16 basic (1 repeat); basic violations cost 12 at most
-63
Extension granted on Oct 14
Counts in full until a follow-up finds the problems fixed
-3
Safety score34

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

Inspection history

1 inspection · 2 visits

Oct132026

Routine inspection

29 violations found · Inspector came back once

Follow-up visitOct 14, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
  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 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
Official report, on the Florida DBPR website
First visitOct 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
29 violations found:
- 8 High priority
- 5 Intermediate
- 16 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale. 2 cans oyster sauce 1 can tomato ketchup 1 can apple sauce rusty
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Butter and crushed garlic stored on cook line at 80°F for 2 hours. Suggested operator to place items on time control. Provided operator with the form to complete. Operator completed form during inspection
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs stored above soy sauce in walk in cooler. Operator removed
  Fixed on the spot
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef stored above raw calamari fish in reach in cooler in kitchen. Operator removed
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
  Missing on two way splitter By back door
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Rodent activity present as evidenced by rodent droppings found.
  3 rodent droppings found on floor in storage area outside added back prep area 6 rodent droppings found on shelf by rice in storage area outside added back prep area 2 rodent droppings found on dry storage shelves in back area
  Roach activity present as evidenced by live roaches found.
  2 live roaches observed on prep table in the added prep area in the back
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Nasal spray stored on shelf on cook line. Operator removed
  Fixed on the spot
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Hand sink by oven and back door used to store soiled utensils. Operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At hand sink by triple sink and in employee restroom inside the kitchen, also in bar area. Operator added some
  Fixed on the spotRepeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  By triple sink in kitchen. Operator labeled during inspection
  Fixed on the spot
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed operator added a new food prep area outback that is not included on their plans
Basic16
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Observed raw frozen chicken sitting on cart by walk in cooler thawing. Operator removed
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Flour container on cook line Multiple flour and seasoning containers stored on dry storage floor
  Employee personal food not properly identified and segregated from food to be served to the public.
  Multiple food items as bread and milk stored in reach in coolers stored next to food items served to the public.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  On over door handle on cook line. Operator removed
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employees prepping food wearing watches and bracelets in kitchen
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn gasket in reach in cooler by dry storage in kitchen
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  On dish machine dry rack
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Multiple wet wiping clothes under cutting boards in kitchen. Operator removed
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Oven on cook line
  Walk-in cooler interior/shelves have accumulation of soil residues.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Dish machine racks soiled
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Hand sink by Pepsi reach in cooler in kitchen pipes not connected
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  On hand sink on cook line and on bar area. Operator placed signs
  Fixed on the spotRepeat violation
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Employee phone and hat stored on shelf on cook line
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  By soda station. Operator secured during inspection
  Fixed on the spot
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.