May Flower Chinese Food
275 S Chickasaw Trl #3, Orlando, FL 32825 · Permanent Food Service · License 5811441
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 23 routine inspection4 high priority (no follow-up needed), 1 intermediate, 8 basic (3 repeats)-26
- Safety score74
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 visitJul 23, 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.
13 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/not properly separated from ready-to-eat food.
Raw chicken stored over cooked chicken in walk in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Trays of raw chicken stored next to bags of pork in chest go freezer.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper bag use to line cooked chicken
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach that is not for sanitizing , operator purchased sanitizing bleach . Corrected On-Site Corrected On-Site
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Packaged food not labeled as specified by law.
Bagged wontons kept in front counter for grab and go. No label
Basic8
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk salt no name
Code 12, Handwashing and hygienic practices: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee opened drinks stored over reach in cooler make table and on prep table next to egg rolls prep.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl use to scoop salt and in flour
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Removed from tables .
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Screening is not 16-mesh to the inch.
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls in dish area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Stains in multiple ceiling tiles around restaurant .
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.