Dimsum King & Seafood
4192 Conroy Rd, Suite 109, Orlando, FL 32839 · Permanent Food Service · License 5812976
What drove the grade
No soap provided at handwash sink.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection7 intermediate (3 fixed on the spot, 3 repeats), 14 basic (8 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most-30
- Safety score70
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitOct 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
20 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
More time given
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
Non-pitting surface rust on food-contact equipment.
More time given
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
More time given
No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
More time given
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
More time given
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
More time given
Wood food-contact surface not properly sealed.
More time given
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice bin.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
More time given
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
More time given
Ceiling tile missing.
More time given
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitAug 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate7
Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
Beef . Educated management.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Soda nozzles
Non-pitting surface rust on food-contact equipment.
Shelves in both walk-in coolers.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Pitcher in sink located next to soda machine. Removed pitcher. Large pots blocking hand sinks next to triple sink.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Next to soda machine Sink located next to triple sink. Management added.
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Next to soda machine
Repeat violation
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic14
Code 08, Food protection and cross-contamination: Stored food not covered.
Foods stored in reach in freezer.
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
In the container of flour. Management removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
On top of prep table
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Large containers of rice. Management removed bowls.
Fixed on the spotRepeat violation
Wood food-contact surface not properly sealed.
Shelves over food prep.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice bin.
Soda machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelves throughout the establishment.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Aluminum pans. Staff turned them over.
Fixed on the spotRepeat violation
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Prep table located on the cook line
Code 33, Garbage and refuse: Open dumpster lid.
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Throughout the kitchen. Staff working to clean.
Fixed on the spotRepeat violation
Ceiling tile missing.
Dry storage
Repeat violation
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Dry storage
Repeat violation
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- 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.