Chayhana
851 W State Rd 436 Ste 1037, Altamonte Springs, FL 32714 · Permanent Food Service · License 6905315
What drove the grade
Operating with an expired Division of Hotels and Restaurants license.
How the score was calculated
- Starting score100
- Violations at the Aug 20 routine inspection2 high priority (1 fixed by the Aug 31 follow-up), 2 intermediate (1 repeat), 1 basic-17
- Administrative complaint on Aug 20, 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
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 31, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
- 1st follow-up visitAug 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
5 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Delimer hooked to dishwasher for sanitizer. Educated operator.
Administrative complaintFixed on the spot
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
More time given
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
More time given
- First visitAug 20, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm Operator turned off dish machine and switched to 3 compartment sink.
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Administrative complaint
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Noodles, rice and beef in reach in cooler held over 24 hours per operator not date marked.
Repeat violation
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
Underneath 3 compartment sink and hand sink water leaking on to floor when dish machine is cycled.
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.