Zhang Garden
13832 Narccossee Rd #104, Orlando, FL 32832 · Permanent Food Service · License 5813283
What drove the grade
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate (2 fixed on the spot), 7 basic-20
- Safety score80
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 visitSep 21, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Frozen chicken skewers stored over cooked beef at reach in cooler Raw wings stored over raw beef at walk in cooler Operator moved items to correct storage
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
Frozen beef stored in thank you bag
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board on make table at cooks line
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand washing sink at triple sink had lids in the sink and speed rack blocking the sink.Operator moved lids out of sink and ,over speed rack
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand washing sink by triple sink.Operator placed new paper towel roll on towel holder
Fixed on the spot
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Salt,flour and sugar in containers with no label.Operator labeled containers
Fixed on the spot
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.
Scoop handle in direct contact with rice.Operator removed handle off the product
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Spoons stored in 85°F water by large rice pot at end of cooks line
In-use tongs stored on equipment door handle between uses.
Tongs stored on cart where all the seasonings are stored
Code 22, Food-contact surfaces clean and sanitized: Reach-in freezer interior/shelves have accumulation of soil residues.
Reach in freezer across from triple sink
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Bottom of hot well
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Under wok station on cooks line
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.