Penda Chinese Restaurant
4638 E Michigan St, Orlando, FL 32812 · Permanent Food Service · License 5808039
What drove the grade
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection2 high priority (no follow-up needed), 2 intermediate, 11 basic (6 repeats); basic violations cost 12 at most-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 5, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Raw shrimp stored over cooked pork at the reach-in freezer .
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken stored over cabbage at the walk-in cooler , Raw shrimp stored over soy sauce at the walk-in cooler
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
Walk-in cooler .
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Xiaojing hired more than 60 day no certificate.
Basic11
Code 08, Food protection and cross-contamination: Stored food not covered.
Repeat violation
Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed onion stored over cooked pork at the bottom of make table . Operator removed it .
Fixed on the spot
Food stored on floor.
Soy sauce stored on floor kitchen area ,boxes of food stored on floor at the walk-in freezer .
Repeat violation
Code 12, Handwashing and hygienic practices: employee beverage container in a cold holding unit with food to be served to customers.
Employee bottle of water stored bottom of make table . Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
To go soup container used as scoops at the white rice .
Code 21, Wiping cloths and linens: Establishment using stainless scrubber on cleaned and sanitized, or in-use food-contact surface.
At the cook line .
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Walk-in cooler shelves .
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Throughout kitchen.
Repeat violation
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Throughout kitchen.
Repeat violation
Light not functioning.
Multiple area missing light throughout kitchen.
Floor soiled/has accumulation of debris.
Kitchen area under and behind equipment.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.