LAM'S GARDEN

Name: LAM'S GARDEN
Address: 2505 E COLONIAL DR, ORLANDO, FL, 328035020, US
Rating: 0

2505 E COLONIAL DR, ORLANDO, FL 328035020

License #5802182

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 23, 2026 · 19 findings · 3 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LAM'S 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 11 times from Florida DBPR, with the most recent inspection on October 23, 2026. Across those visits, inspectors documented 133 total violations — 19 critical, 21 major, 93 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

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The latest inspection on October 23, 2026 shows 19 observation rows: 3 critical, 1 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

133

Coverage note

Inspector notes linked where available

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Community reaction

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LAM'S GARDEN has a rough inspection history. Would you risk it?

F record

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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: Call Back - Complied
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tilapia fish stored above raw beef in reach in cooler on make table in kitchen. Operator removed
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees prepping food
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in walk-in freezer by dim sum station. Recommended operator to do a defrost as it is also leaking
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks Gaskets soiled in reach in coolers Trays in dim sum area
[08B-12-5] Stored food not covered. In walk in freezer, containers of raw beef uncovered
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and sugar containers in dry storage room outside not labeled
[29-49-6] Standing water in bottom of reach-in-cooler. In make table right by walk in cooler on cook line
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglasses sitting on top of clean plate on cook line. Operator placed plate to sanitize and removed glasses
[35B-13-4] Screening is not 16-mesh to the inch. Back door by wok station
[14-38-4] Food storage container/container lid cracked or broken. Rice container in walk in cooler
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers and freezers
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on front counter area not protected. Operator covered
[36-17-5] Floor tiles missing and/or in disrepair. In walk in freezer by cook line
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked rice in reach in cooler by wok station. Operator removed
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cook line
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crushed garlic stored on cook line at 78F for 1 hour. Operator placed in freezer to rapid chill. New temp 41F Raw shell eggs stored on cook line at 78F for 1.5 hours. Operator moved to reach in cooler. New temp 43F. Operator added items on time as public health control form

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses. Across kitchen, operator removed all
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employees prepping food
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[14-38-4] Food storage container/container lid cracked or broken. Rice container in walk in cooler
[14-69-4] Ice buildup in walk-in freezer by dim sum station. Recommended operator to do a defrost as it is also leaking
[05-08-4] No probe thermometer provided to measure temperature of food products.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored above cooked rice in reach in cooler by wok station. Operator removed
[08B-12-5] Stored food not covered. In walk in freezer, containers of raw beef uncovered
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Cutting boards
[29-27-4] No mop sink or curbed cleaning facility provided at establishment. Per establishment plan, mop sink is located outside back door. Per operator, was never used as mop sink and the plumbing is disconnected.
[29-49-6] Standing water in bottom of reach-in-cooler. In make table right by walk in cooler on cook line
[36-22-4] Floor area(s) covered with standing water. In walk in cooler by cook line
[36-17-5] Floor tiles missing and/or in disrepair. In walk in freezer by cook line
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. On cook line
[41-10-4] Toxic substance/chemical improperly stored. Bug spray bottles and glass cleaner stored next to soda drinks on front counter area. Operator removed
[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. Missing for some employees
[35A-03-4] Dead roaches on premises. 2 dead roaches found on floor under steam table in kitchen, operator cleaned up
[35B-13-4] Screening is not 16-mesh to the inch. Back door by wok station
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bag used to store shrimp crackers chips. Operator moved to containers and discarded bag
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Open drink containers stored on shelves across kitchen.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used inside flour and salt container, also in chicken container
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plates on front counter area not protected. Operator covered
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish machine racks Gaskets soiled in reach in coolers Trays in dim sum area
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in coolers and freezers
[21-05-5] Cloth used as a food-contact surface. Used to cover multiple prepped vegetable containers in walk in cooler. Operator removed
[08B-38-4] Food stored on floor. Containers of soy sauce store directly on the floor in kitchen. Operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food tray stored on hand sink in dim sum station. Also a pan hanging on hand sink on cook line. And ice stored in hand sink by kitchen entrance hand sink
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw tilapia fish stored above raw beef in reach in cooler on make table in kitchen. Operator removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee eyeglasses sitting on top of clean plate on cook line. Operator placed plate to sanitize and removed glasses
[02D-01-5] Working containers of food removed from original container not identified by common name. Salt and sugar containers in dry storage room outside not labeled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Crushed garlic stored on cook line at 78F for 1 hour. Operator placed in freezer to rapid chill. New temp 41F Raw shell eggs stored on cook line at 78F for 1.5 hours. Operator moved to reach in cooler. New temp 43F. Operator added items on time as public health control form
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Manager Adam showed up during inspection.
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Reading 0 ppm. Primed machine several times, still 0 ppm.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic containers with no handle used to scoop flour and dim sum station. Operator removed
[36-73-4] Floor soiled/has accumulation of debris. Under equipment at cook line
[08B-32-4] Food being prepared outside. Operator curing fish at room temperature 78F outside dry storage area. Per operator less than 1 hour. Operator placed fish inside cooler for temperature recovery
[14-69-4] Ice buildup in walk-in freezer.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. At dim sum prep station. Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled gaskets in reach in cooler at dim sum station
[29-49-6] Standing water in bottom of reach-in-cooler. Reach in cooler next to dish area
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe at hand wash sink at dim sum station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw Steak skewers over fried rice. Operator removed rice
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice at 128F per operator 1 hour. Operator reheated to 178F
[03G-41-2] Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Curing fish at room temperature outside at dry storage area. Per operator he will not continue to cure fish at room temperature
[31B-03-4] No soap provided at handwash sink. Hand wash sink at dim sum station. Operator added soup

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Can of Red Bull and bottle of coke on make table Employee removed drinks
[36-73-4] Floor soiled/has accumulation of debris. Floors under dumpling station equipment soiled
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer dumpling station heavy ice accumulation
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Large oven at cook line interior soiled
[33-31-5] Unnecessary items/unused equipment on the premises. Unused cooler in back storage area. Per operator to be discarded
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving rusted
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Ceiling and walls in walk in cooler soiled
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server bring dirty dishes to dish area and returned to front no hand wash. Advised manager and she addressed employee
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink on cook line pot in sink. Employee removed pot
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at back storage Operator brought paper towels
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout establishment no date marking
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at dumpling station no water. Per operator under repair