Myung GA
7501 W Colonial Dr Unit 6, Orlando, FL 32818 · Permanent Food Service · License 5816398
What drove the grade
Nonfood-grade basting brush used in food.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 intermediate (3 fixed on the spot), 5 basic-14
- Safety score86
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 visitSep 21, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
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.
Cooked onions in teach in cooler
Fixed on the spot
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk gallon.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade basting brush used in food.
Cook line. Observed common paint brush
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
By soy sauce bucket.
Fixed on the spot
Basic5
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Bulk food containers
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Soy sauce in kitchen
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoons
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.