Taiwan Sno Tea INC

4498 N Alafaya Tr Ste 270, Orlando, FL 32826 · Permanent Food Service · License 5812398

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Oct 8, 2026 (4 weeks ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 8 other violations

How the score was calculated

Starting score100
Violations at the Oct 8 complaint inspection
2 high priority, 1 intermediate, 6 basic (2 repeats)
-23
Safety score77

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

2 inspections · 3 visits

Latest inspection

Oct82026

Complaint inspection

9 violations found

First visitOct 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 2 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Marinated soy eggs 47°F kept cold holding in walk in cooler for 1hr chicken tight 47°F kept cold holding in walk in cooler.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  3 small flyings in front counter
Intermediate1
- Code 03, Food out of temperature: Establishment packaging time/temperature control for safety food using a reduced oxygen method that requires a Process Waiver and the establishment does not have an approved Process Waiver and HACCP plan from the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. See stop sale. Sauces , chicken , beef, pork ears, placed on ROP bags and kept in freezer and cooler. Operator states he don't sell food but I constantly see food in ROP bags and un large quantities.
Basic6
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner
  Chicken been thawed in standing water
- Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
  Debris on reach in cooler in front counter
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters have grease build up. Shield located between fryer and stove has grease build up.
  Repeat violation
- Code 25, Single-service items: Single-service articles improperly stored.
  Cases stored on floor
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Repeat violation
  Objectionable odors in bathroom or other areas of the establishment from women's bathroom .
Official report, on the Florida DBPR website

Earlier inspections 1

Aug272026C79Routine inspection10 violations, 4 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitAug 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 4 Basic
What was still cited
High priority1
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Shell eggs still in cooler inspector reminded operator to discard .
  More time given
Basic4
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitAug 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 4 High priority
- 6 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food in a hermetically sealed container received from an unapproved source.
  See stop sale. Chicken thighs and chicken breast chunks placed in Rop packages per operator purchased in Miami but an able to provide a receipt.
  Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Shell eggs 49°F
  Stop Sale issued due to food originating from an unapproved source.
  Chicken thighs and chicken breast chunks in ROP packages located in freezer, per operator he purchased in a small business in Miami but he was not able to provided receipt .
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  All items kept cold holding in walk in cooler : Shell eggs 49°F kept overnight Raw chicken thighs 49°F kept overnight Raw chicken breast 49°F kept for 2.5 hrs Butter 49°F kept in for 2.5 hrs Cooked boiled eggs 50°F kept in cooler for 30 minutes Cooked cabbage 50°F kept in cooler for 30 minutes Raw chicken for kebabs 49°F kept for 2. 5 hrs . Inspector asked owner to place items cooler or freezer.
  Fixed on the spot
Basic6
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Walk in cooler with temperature of 47°F
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters over stove have grease build up.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Equipment used to keep ice for shaved ice kept by back exit door.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Through kitchen
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Through restaurant.
  Ceiling tile missing in kitchen .
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.