Chinatown
4200 Conroy Road, #259, Orlando, FL 32839 · Permanent Food Service · License 5815010
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Oct 21 routine inspection3 high priority (fixed on the spot), 1 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 visitOct 21, 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.
4 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
For fried rice on cooks line. Operator marked time.
Fixed on the spot
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 beef and shrimp above ready to eat vegetable egg rolls. Operator placed raw on the bottom.
Fixed on the spot
Raw animal food stored over or with unwashed produce.
Raw shelled eggs over box of unwashed red pepper in walk in cooler. Operator placed chicken at the bottom.
Fixed on the spot
Basic1
Code 08, Food protection and cross-contamination: Food stored on floor.
2 Raw chicken stored on the floor by prep sink. Employee cutting chicken with box on the floor. Operator removed.
Fixed on the spot
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.