No 1 Chinese Restaurant
12317 S Orange Blossom Trail, Orlando, FL 32837 · Permanent Food Service · License 5807825
What drove the grade
Food placed in soiled container/equipment.
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection1 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 7 basic (5 repeats)-20
- Safety score80
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 18, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Food placed in soiled container/equipment.
Fried plantains in raw chicken box on walk-in cooler.
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.
Cooked chicken and pork in chest freezer, walk-in cooler and reach-in coolers without date marking. Per operator items were cooked on 08/16.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink at ware washing area blocked by mop bucket and brooms.
Fixed on the spot
Basic7
Code 08, Food protection and cross-contamination: Stored food not covered.
Noodles, raw chicken, pork and other food uncovered in walk-in cooler and reach-in cooler at kitchen entrance.
Repeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
Cases of unwashed green onions and other vegetables above prepped onions and cooked chicken in walk-in cooler. Operator rearranged.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on reach-in coolers and chest freezer throughout.
Repeat violation
Ice buildup in reach-in freezer and/or walk-in freezer.
In all freezers.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Lids of cornstarch, flour and rice bulk containers, interior and exterior of chest freezers and all coolers soiled with food debris. debris. -Shelves throughout kitchen.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Cracked floor tiles several spots throughout kitchen.
Repeat violation
Floor soiled/has accumulation of debris.
Below handwashing sink at ware washing area and several spots throughout kitchen.
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
- 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.