Run & Run Chinese Food
8560 Palm Pkwy, Orlando, FL 32836 · Permanent Food Service · License 5811886
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 Nov 5 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 2 repeats), 6 basic-29
- Safety score71
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 visitNov 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Checked temperatures cooked pork 45/46 stored inside reach in cooler less than 4 hours recommend employee to quick chill the product.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Observed plastic containers nonfood grade used for cooked pork.
Code 22, Food-contact surfaces clean and sanitized: Metal stem-type thermometer soiled.
Observed probe thermometer soiled, recommend employee to clean and sanitize probe thermometer, each time after taking temperatures. (Educated employee)
Fixed on the spot
Code 41, Chemicals and toxic substances: Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles.
Checked wiping cloth used for sanitizing chlorine 300ppm very toxic concentration, recommend to dilute the sanitizer 100ppm chlorine.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed tofu stored inside reach in cooler not date marked.
Repeat violation
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed no sign for clean up of vomit, Owner given a sign at time of inspection.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed lids stored inside hand wash sink located near 3 compartment sink.
Fixed on the spotRepeat violation
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed chicken uncovered inside walk in cooler on a transport cart.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed plastic bowl stored inside bag of flour underneath prep table, use scoops with handle.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wiping cloth underneath cutting board.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed terrible black mold like growth on both fan guard covers inside walk in cooler.
Floor soiled/has accumulation of debris.
Observed old food debris on the floor underneath the plastic grate inside walk in cooler. Observed terrible grease accumulation behind the cook line.
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Observed tools stored on the storage shelves in kitchen near bag of brown sugar.
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.