Palacio Chino
13898 Landstar Blvd, Orlando, FL 32824 · Permanent Food Service · License 5809390
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 30 routine inspection1 high priority (fixed on the spot), 1 intermediate, 8 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 visitJul 30, 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 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
ham (53°F - Cold Holding); per operator item was bought from walk in cooler and placed in reach in cooler less than 2 hours. Operator placed properly in reach in cooler for temperature recovery
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
For rice. Emailed operator time plan
Basic8
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 prep area
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
In reach in cooler at cooks line and in walk in cooler
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice spoon stored in 84°F water at front counter
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Throughout kitchen employee cups
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl in container with rice
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soap dispensers at hand washing sink
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Men's bathroom door
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling of walk in cooler
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.