Cheng's Chinese Restaurant

4004 S Semoran Blvd, Orlando, FL 32822 · Permanent Food Service · License 5806700

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Sep 9, 2026

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority · fixed on the spot · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 9 routine inspection
3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (2 repeats), 10 basic (3 repeats); basic violations cost 12 at most
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Sep92026

Routine inspection

15 violations found

First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
15 violations found:
- 3 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority3
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw lobster stored above egg rolls in walk in freezer. Operator removed
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Plastic trash containers used to store sugar
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Pain relief medication and spray chemical stored on shelf next to food items. Operator removed
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Multiple cooked items pulled from freezer in reach in cooler in kitchen
  Repeat violation
- Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
  A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees working on site, no manager available
  Repeat violation
Basic10
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Sauces in containers on floor by kitchen entrance. Operator removed. COS Also soy sauce boxes stored on floor in dry storage room by restrooms.
- Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
  In raw chicken container on make table
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Inside flour container
  Food storage container/container lid cracked or broken.
  Cooked Chicken wings container in reach in cooler
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Smoker on cook line
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets in make table soiled Hood filters Dusty fan in triple sink area
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Repeat violation
  Screening is not 16-mesh to the inch.
  Back door
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Behind fryers and next to smoker on cook line Cob webs on kitchen walls
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.