China Palace Chinese Restaurant
3342 S Orange Blossom Trail, Kissimmee, FL 34746 · Permanent Food Service · License 5910933
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 17 complaint inspection2 high priority, 5 basic-17
- Administrative complaint on Sep 17, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 3 visitsLatest inspection
Complaint inspection
- Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still 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.
More time given
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
More time given
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
More time given
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
- First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 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.
Raw beef over raw seafood in walk-in cooler. Raw pooled eggs over sauce in reach-in cooler on cookline.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bottle of vitamin D at handwashing sink at front counter.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Cooked pork and raw chicken in walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
White chest freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets at reach-in coolers on cookline.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
4 dead roaches at corner of dry storage area behind bulk container of sugar. 4 dead roaches in corner next to walk-in cooler by unused equipment. 2 dead roaches behind equipment on cookline. Operator cleaned up.
Administrative complaint
Exterior door has a gap at the threshold that opens to the outside.
Backdoor kept open with screen door closed. Screen door at back door exit has gaps along sides and bottom corners.
Earlier inspections 1
A91Routine inspection6 violations, 1 high priority No follow-up needed
- First visitJul 31, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over prepped onions, raw beef over carrots in walk-in cooler. Raw pooled eggs over sauce in reach-in cooler at cookline. Operator rearranged all items.
Fixed on the spot
Intermediate1
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Operator holding fried rice at room temperature on prep table at cookline. Per operator, does not last more than 4 hours. Discussed time as a public health control and provided form and filled out with operator.
Fixed on the spot
Basic4
Code 08, Food protection and cross-contamination: Stored food not covered.
Triangle pastries in walk-in freezer. Raw chicken and beef in walk-in cooler.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
White chest freezer on cookline.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets on maketable reach-in cooler on cookline.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Reach-in cooler at maketable cooler on cookline.
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.