China Garden

2550 W Colonial Dr Ste 100, Orlando, FL 32804 · Permanent Food Service · License 5813414

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Oct 26, 2026 (13 days ago)

What drove the grade

Live, small flying insects found.High priority · no follow-up needed · 16 other violations

How the score was calculated

Starting score100
Violations at the Oct 26 routine inspection
5 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 10 basic (4 repeats); basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Oct262026

Routine inspection

17 violations found

First visitOct 26, 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.
17 violations found:
- 5 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
  See stop sale. Cooked chicken temperature 48f - 47f per operator cooling since last night
- Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Cooked Chicken temperature 48°F - 47°F per operator cooling since last night
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over egg rolls at reach in cooler at cook line
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  To go bags used to store chicken and pork in reach in freezer
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  1 small flying insect at three compartment sink and 1 small flying insect at prep station
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.
  Chicken not date marked at walk-in cooler
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Can opener by prep station
  Fixed on the spot
Basic10
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Chicken not covered in walk-in cooler
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Container with no handle inside sauce bucket and flour bin, operator removed container
  Fixed on the spotRepeat violation
  Cutting board has cut marks and is no longer cleanable.
  White cutting board at prep station
  Repeat violation
  Ripped/worn tin foil used as shelf cover.
  Torn foil found on shelf at prep station
  Repeat violation
  Food storage container/container lid cracked or broken.
  Cracked container with chicken in walk in cooler
- Code 21, Wiping cloths and linens: In-use wet wiping towel used under cutting board.
  White cutting board at prep station
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of equipment soiled with grease and cook line
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.
  Soiled cardboard at front counter
  Fixed on the spot
  Floor area(s) covered with standing water.
  At three compartment sink
  Floor soiled/has accumulation of debris.
  Floors soiled with food debris at cooking line
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.