Chicken Now
4969 International Dr #FC1, Orlando, FL 32819 · Permanent Food Service · License 5811907
What drove the grade
Dented/rusted cans present.
How the score was calculated
- Starting score100
- Violations at the Nov 6 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 2 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitNov 6, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. 2 dented can of cheddar cheese sauce on dry storage rack , operator discarded
Intermediate2
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
One employee who has been here at least one month, provided employee form and went over with employee who was able to complete form during time of inspection
Fixed on the spot
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee Julio T. expired 2/6/26
Basic2
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
In reach in cooler by expo line , operator discarded
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezers where French fries are stored interior/shelves have accumulation of soil residues.
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
- Stop sale
- An order that the food can’t be sold or served.