Fu Hua Chinese Restaurant

4065 S Goldenrod Rd, Orlando, FL 32822 · Permanent Food Service · License 5810942

Official report

out of 100

Grade F

Safety score 59 of 100

Latest visit: Sep 3, 2026

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 Sep 3 routine inspection
6 high priority (4 no follow-up needed, 2 fixed on the spot, 2 repeats), 2 intermediate (1 repeat), 9 basic (3 repeats)
-41
Safety score59

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

Inspection history

1 inspection · 1 visit

Sep32026

Routine inspection

17 violations found

First visitSep 3, 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:
- 6 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Time/temperature control for safety food cold held at greater than 41°F. Make table; cooked shrimp (45°F - Cold Holding)from overnight.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Make table; cooked shrimp (45°F - Cold Holding)from overnight.
  Repeat violation
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over cooked pork in reach in freezer Raw pork over cooked chicken in chest freezer in kitchen Operator switched
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Cooked pork and several items in to go plastic bags
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  2 flying around kitchen
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Weld and caulking on storage shelf in kitchen Operator removed
  Fixed on the spotRepeat violation
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.
  NOthing is date marked
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Faucet does not work for hot water on hand wash sink corner of kitchen cook line side
  Repeat violation
Basic9
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Bin of cut broccoli Pans of raw chicken All in walk in refrigerator
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plastic bowl in potato starch bag
  Repeat violation
  Cardboard used to line nonfood-contact shelves.
  Soiled cardboard lining several bottom prep tables
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler and walk in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Perimeter of cook line food debris build up in cracks -reach in freezer under microwave -storage shelves next to prep table rusted
  Repeat violation
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Operator reusing egg cartons under cooked pork in kitchen Operator put pork to reheat Reheated to 145°F
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
  Hand wash sink in back corner of kitchen cook line side
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Around screen door. Operator pulled down air curtain
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  In kitchen
  Repeat violation
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.
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.