Green House Chinese Restaurant
12915 S Orange Blossom Trl, Orlando, FL 32837 · Permanent Food Service · License 5809391
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Jul 7 complaint inspection4 high priority (3 fixed by the Sep 9 follow-up), 1 intermediate, 14 basic; 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 visitsComplaint inspection
- Follow-up visitSep 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
More time given
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
More time given
Code 08, Food protection and cross-contamination: Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/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 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitJul 7, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw beef stored over a case of green peppers in 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 at walk in cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Frozen chicken,pork and beef throughout facility
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Two tubes of muscle creme in glass reach in cooler at wait staff area
Intermediate1
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. All Expired 1/2026
Basic14
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and sugar no label at dry storage
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Frozen shrimp soaking in metal bowl in triple sink. Operator turned on water Operator had frozen shrimp and frozen pork that wing in metal container. Operator removed pork and placed in different container
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked wontons in bowls at wait staff area
Employee preparing food in customer section of dining area.
Observed wonton wrappers,ground sausage and snow peas on dining table in dining area
Unpackaged food in an unprotected holding unit in a customer/nonsecure area.
Reach in freezer located in hallway where restroom and exit door handle between
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.
Scoop handle in direct contact with flour. Operator moved
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Spoons stored in standing water temping at 87°F by rice cooker
In-use tongs stored on equipment door handle between uses.
Tongs on oven handle door
Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
Metal ice scoop is chipped,scoop is located in ice bin. Operator removed from bin
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Several reach in coolers and reach in freezers
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
White flap in interior of ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Hood filter and outside of containers of spices
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
By exit door at back of kitchen
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
At waitstaff area
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.