Meng's Kitchen
2415 E Colonial Dr Suite#d, Orlando, FL 32803 · Permanent Food Service · License 5815611
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 Aug 26 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 3 intermediate (2 fixed on the spot), 8 basic-24
- Safety score76
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 visitAug 26, 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.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over washed Chinese broccoli and sauces in cooler at cook line
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Thank you To Go bags used to store raw chicken in walk in freezer
Non-food grade paper/paper towel used as liner for food container.
Paper towels used to line bottom of container for Chinese broccoli
Fixed on the spot
Intermediate3
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
Facility cooked a lot of different items around 12noon. Then started cooling in large amounts and with covers. Had owner uncover all items, reduce amount in each container and place in Walk in freezer for rapid cooling
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Bag of herbs and peelings in basin of hand sink at cook line
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Chemical bottle of purple liquid not labeled at ware wash area
Fixed on the spot
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Food in cooler cooked on8/25 at 40f, not covered
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Front line prep person
Fixed on the spot
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook wearing watch
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Card board on shelves in walk on freezer
Reach-in cooler shelves with rust that has pitted the surface.
Badly rusted shelves in 2 door stand up metal cooler in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup up in black chest freezer at cook line
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Wall behind/above wok station has a grease build up
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employees purse on shelf with bottle sauces for facility
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.