China Brother

2087 Town Center Blvd, Orlando, FL 32837 · Permanent Food Service · License 5810655

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Oct 15, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Oct 15 complaint inspection
2 high priority (no follow-up needed), 2 intermediate (1 repeat), 4 basic (3 repeats)
-20
Safety score80

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct152026

Complaint inspection

8 violations found

First visitOct 15, 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.
8 violations found:
- 2 High priority
- 2 Intermediate
- 4 Basic
What the inspector cited
High priority2
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over bucket of sauces in walk-in cooler.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Shopping bags used to store wontons in white reach-in freezer.
Intermediate2
- 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.
  Cooked chicken and pork in walk-in freezer and reach-in freezers without date marking per operator items were cooked on 10/13.
  Repeat violation
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing brown chemical on floor below dish machine unlabeled. Per operator the item is degreaser.
Basic4
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Several items ( wontons, fried chicken, pork) uncovered in walk-in cooler.
  Repeat violation
- Code 21, Wiping cloths and linens: Establishment using steel wool on cleaned and sanitized, or in-use food-contact surface.
  Establishment uses steel wool on woks that are in-use on cooks line. Educated operator.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Inoperable ice-machine at kitchen entrance.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Lower wall damage at exit door.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Sep302026B83Routine inspection9 violations, 2 high priority No follow-up needed

First visitSep 30, 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.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Wontons in shopping g bag in reach-in freezer on cooks line.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Fabuloso stored on shelf near restroom with single serve items.
  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.
  All prepared items, some dating back to 9/27 in reach-in cooler and freezer not date marked.
  Repeat violation
Basic6
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Several items uncovered in walk-in cooler.
  Fixed on the spotRepeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  One employee cooking on cooks line without restraint.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Several on prep tables throughout kitchen.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Inoperable ice-machine at kitchen entrance.
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Lower wall damage at exit door.
- 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 cellphone and keys on prep table next to hot containers sauces and spices.
  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.