GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT

Name: GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT
Address: 11981 S APOPKA VINELAND RD, ORLANDO, FL, 32836, US
Rating: 13.4

11981 S APOPKA VINELAND RD, ORLANDO, FL 32836

License #5810550

🥡 Chinese ℹ️

13.4 Grade F / 100

Failing Health Score

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Latest inspection

October 22, 2026 · 10 findings · 0 critical

Routine - Food

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Quick take

GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 13.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on October 22, 2026. Across those visits, inspectors documented 110 total violations — 12 critical, 36 major, 62 minor.

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The latest inspection on October 22, 2026 shows 10 observation rows: no critical rows, 4 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

110

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GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT has a rough inspection history. Would you risk it?

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*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.

Disposition: Inspection Completed - No Further Action
[14-11-5] Equipment in poor repair. Observed installation showing on the walk in cooler door metal peeling up on the bottom of the door.
[21-10-4] Soiled dry wiping cloth in use. Observed soiled wiping cloths stored throughout the kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers has flour accumulation and spices dried on the interior of container.
[31B-03-4] No soap provided at handwash sink. Observed no soap for hand wash sink located in the dish machine area.
[36-11-4] Floors not maintained smooth and durable. Observed bottom of the floor walk in cooler stainless steel coming loose.
[41-17-4] Sanitizer aluminum pan containing toxic substance not labeled. Observed stored on the cook line not labeled
[36-62-4] Light not functioning. Observed two lights burnt out underneath the fire suppression hood system.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed dust accumulation on the vents and light shields directly above the cook line. Ceiling tiles has dust accumulation hanging off.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed bottom of reach in freezer has old food residue spilled on the surface.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed heavy cream stored inside reach in cooler not date marked. Whole milk not date marked stored in the front reach in cooler near cashier register.

Disposition: Warning Issued
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the bottom of the reach in cooler located on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed food and debris spilled on the floor on the cook line.
[36-11-4] Floors not maintained smooth and durable. Observed the bottom of floor of walk in cooler stainless steel coming loose.
[29-08-4] Plumbing system in disrepair. Observed hand wash sink not in operation located in the dish machine area. Unable to wash hands due to hand wash sink being out of service. Spoke to owner over the phone plumber will be notify.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried food debris spilled on the bottom of reach in cooler.(crab Rangoon)
[08B-12-5] Stored food not covered. Observed raw chicken tandoori not covered inside walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths throughout the kitchen.
[22-35-5] Food preparation sink has soil/old food residue. Observed food prep sink soiled has pots and pans stored inside.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed gallon of milk not date marked stored inside reach in cooler on the cook line.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in three compartment sink located in the dish machine area.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers has old flour and spices dried interior on the container.
[31A-12-4] No handwash sink for employees. Upon arrived both hand wash sinks were shut off not in operation for employees to wash hands , owner/operated turned the sink on at time of inspection. Found out hand wash sink leaking.
[05-08-4] No probe thermometer provided to measure temperature of food products. Observed no probe thermometer provided for checking temperatures.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of any employee food handling training in the restaurant.
[31B-03-4] No soap provided at handwash sink. Observed no soap provided for hand wash sink located in the server front side station.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Checked the hand wash sink located on the cook line soap unable to dispense.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water provided for hand wash sink located on the cook line. Unable to wash hands operator had water shut off underneath hand sink.

Disposition: Warning Issued
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light showing underneath the back door, must replace threshold.
[29-09-4] Faucet/handle at plumbing fixture. Observed faucet cold water on hand wash sink not working spoke to Manager must be replaced or repaired.
[36-73-4] Floor soiled/has accumulation of debris. Observed old food debris spilled on the floor near the fryers on the cook line.
[08B-38-4] Food stored on floor. Observed bags of onions stored on the floor near hand wash sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the equipment on the cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths stored underneath black cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometers inside walk in coolers on the cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried blood spilled on the bottom reach in freezer.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored in properly on the counter.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed rusty shelves inside walk in cooler.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef on the storage shelve inside walk in cooler, employee changed at time of inspection.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed container of yogurt not date marked stored inside walk in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no clean of vomit written procedures emai copy to operator.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels provided for hand wash sink.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed food handling training expired Ali Syed 6/15/2032 (cook) Zhangiang Li 6/15/2022 expired must complete training within 60 days.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed food debris on the handles of all equipment on the cook line.
[50-09-4] Current Hotel and Restaurant license not displayed. Observed copy of license 4/1/2024 has expired not current.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses and coats, hat stored on the storage shelves on the cook line.
[14-11-5] Equipment in poor repair. Observed torn door gasket on the reach in cooler on the cook line.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the bottom reach in cooler located on cook line.
[36-73-4] Floor soiled/has accumulation of debris. Observed old dried food and dried blood spilled on the floor inside walk in cooler.
[08B-38-4] Food stored on floor. Bag of onions stored on the floor in the walk in cooler.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored side equipment on the cook line.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Spoons stored upright on counter near soups.
[25-05-4] Single-service articles improperly stored. Observed containers stored on the floor in the kitchen.
[08B-12-5] Stored food not covered. Observed cans and bowl of yogurt not covered inside reach in cooler, cut raw vegetables not covered inside walk in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on counters throughout kitchen no sanitizer solution used. Explained to employee working in the front area.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen.
[21-30-4] Wiping cloth used for food spills also used for other purposes. Observed cloths used for floor and the counters
[41-07-4] Container of medicine improperly stored. Observed medicine stored on shelve next to baskets used for guests. Employee removed all items at time of inspection.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves on without washing hands on the cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 44°f stored on top panel reach in cooler less than 4 hours.
[11-07-5] Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Server is PIC has no ideal Big 6 Food borne illness
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Observed no copy of written procedures for employees.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk containers very soiled old dried spices on the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed oil containers stored in front of hand sink located on the cook line.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. Person in charge not able to find copy of Food Manager certification. Employee found copy at end of inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for checking sanitizer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels provided at hand wash sink located on the cook line.

Disposition: Met Inspection Standards
[36-22-4] Floor area(s) covered with standing water. Observed standing water on the bottom of reach in cooler on the cook line.
[08B-38-4] Food stored on floor. Observed bag of onions stored on the floor in the walk in cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed tongs hanging on the equipment on the cook line.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Wet wiping cloths stored underneath black cutting board on the cook line.
[51-18-6] No copy of latest inspection report available. Observed no copy of last inspection owner email to employee at restaurant.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed dried blood on the bottom of reach in freezer
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket , must store properly.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed. Employee go outside in the back return to cook line without washing handwashing Starting preparing food for customers.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken above raw beef stored inside walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken 48°f stored inside reach in cooler over night.issued stop sale notice
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature chicken 48°f stored overnight in the reach in cooler.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Gallon of milk not date marked store inside walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed bulk containers very soiled has old dried spices on the surface.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed wrong test strips used ph test strips
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink located near cook line.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed old food debris on the reach in freeze handles.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on the ceiling and the air conditioner vents throughout the kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottles of Water stored on the cook counters throughout the kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed back door has gap
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed old food spilled on the floor
[36-73-4] Floor soiled/has accumulation of debris. Observed trash and grease accumulation on the floors on the cook line, throughout the kitchen.
[08B-38-4] Food stored on floor. Bag of onions stored on the floor in the walk in cooler. Boxes of oil stored on the floor.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed grease around the pots on the cook line. Fryers terrible grease build up. Cook line has food debris dried on the surface
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation underneath the fire suppression system on cook line, white powder left underneath the hood system Grease accumulation dripping down on the filters underneath fire suppression system. fryers on the side has terrible grease accumulation
[08B-12-5] Stored food not covered. All raw chicken, beef, goat uncovered stored inside walk,in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed walk in storage shelves rusty.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed soiled wiping cloths not stored inside sanitizer.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one fly in the dining room.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed restaurant license has expired 4/1/2024 copy posted in the front area..
[41-10-4] Toxic substance/chemical improperly stored. Observed bottles of chemicals hanging on the storage shelves with bags and plastic cups. Employee removed at time of inspection
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has terrible stains on the surface. Can opener blade soiled Mixer old food debris Blender
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed boxes of oils stored in front of the hand wash sink.
[53A-02-7] Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No person in charge has proof of Food Manager Certification.
[53A-07-6] 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/ Observed no proof of Food Management certification
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips (chlorine)
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at the handwash sink at the cook line.