China Brothers
3020 Lamberton Blvd #115, Orlando, FL 32825 · Permanent Food Service · License 5812824
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 4 routine inspection4 high priority (no follow-up needed), 1 intermediate (fixed on the spot), 8 basic (1 repeat)-23
- Safety score77
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 visitAug 4, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cracked shell eggs cold holding 81°F
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 pork stored over breaded chicken in reach in freezer . Raw chicken stored over cooked chicken in reach in freezer. Operator properly placed .Corrected On-Site Corrected On-Site
Raw animal food stored over or with unwashed produce.
Raw shrimp stored over unwashed celery on walk in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw pork in reach in freezer.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand sink located on dish area blocked by bucket of noodles . Hand sink in cook in cook line blocked by cart. Operator removed items .
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bucket of noodles stored on floor in front of hand sink located in días area
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knife in between cooker and prep table , removed Corrected On-Site Corrected On-Site
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee opened cup stored on prep table in cook line
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Operator placed hat on. Repeat Violation Repeat Violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl use to scoop soy sauce
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 filters have grease build up
Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch.
Repeat violation
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.