Tasty China
10236 Curry Ford Rd Ste 100, Orlando, FL 32825 · Permanent Food Service · License 5811137
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 Aug 5 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 7 basic-19
- Safety score81
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.
11 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.
Ribs kept in reach in cooler across from woks with temperature of 72°F for kept for 10 minutes . Place in freezer Corrective Action Taken Corrective Action Taken
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 beef stored over krab sticks in reach in freezer , operator properly stored.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken stored over raw pork in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Bleach that is not for sanitizing , operator purchased sanitizing bleach Corrected On-Site Corrected On-Site
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Oil gallons on floor. Picked up.Corrected On-Site Corrected On-Site
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Employee drinks inside coolers
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Rusted and dirty shelves in reach in cooler in cook oune
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Outside of fryers have grease build up
Code 25, Single-service items: Reuse of single-service or single-use articles.
Reusing egg cartons to hold pots , operator discarded Corrected On-Site Corrected On-Site
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Missing tile in cook line
Floor soiled/has accumulation of debris.
Grease in floor under fryers Floor inside walk in cooler and walk in freezer .
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.