CHINA GARDEN

Name: CHINA GARDEN
Address: 2550 W COLONIAL DR STE 100, ORLANDO, FL, 32804, US
Rating: 0

2550 W COLONIAL DR STE 100, ORLANDO, FL 32804

License #5813414

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

CHINA GARDEN in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, inspectors documented 91 total violations — 16 critical, 20 major, 55 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on February 19, 2026

The restaurant was allowed to reopen on February 20, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[02D-01-5] Working containers of food removed from original container not identified by common name. Large white bins with white substance.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken from 1:30 at 4pm. (94 F - Cooling). Advised operator to reheat to 165F.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.
[29-11-4] Water leaking from pipe. Under hand sink located on the front service counter.
[41-10-4] Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
[36-36-4] Ceiling tile missing. Over cook line and walk in cooler.
[08B-38-4] Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on the counter with utensils and plastic wrap.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water.
[14-20-4] Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on the cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
[25-17-4] Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Emergency order recommended
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[08B-38-4] Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
[35A-05-4] Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink , back of the house on cooks line, hallway back of the house.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line broken per operator waiting for a piece to repair. Temperature of food products 48-56 operator removed all food items and placed in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.

Community reaction

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