ANH HONG RESTAURANT

Name: ANH HONG RESTAURANT
Address: 1124 E COLONIAL DR, ORLANDO, FL, 32803, US
Rating: 44.7

1124 E COLONIAL DR, ORLANDO, FL 32803

License #5809008

🍽️ Thai/Vietnamese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

44.7 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

ANH HONG RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 44.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on April 15, 2026. Across those visits, inspectors documented 33 total violations — 3 critical, 8 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 15, 2026 included 1 critical violation, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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.

Location + actions

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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
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at wait station at 124. Operator reheated to 165 during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters soiled Gaskets on cook line make tables soiled Operator cleaned gaskets during inspection
[36-24-5] Hole in or other damage to wall. Wall in disrepair back wall by back door
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cook line shelf Operator removed purse
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee drinks next to hand sink and in counter with pitchers of water to be served in wait station Operator removed drinks
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink pipe leaking onto floor prep area kitchen
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in front cooler not date marked
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign prep sink kitchen Operator posted sign during inspection
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes at front make table not inverted Operator inverted to go boxes
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine exterior and interior soiled
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap around back door leading outside
[08B-12-5] Stored food not covered. Stored food in freezer not covered or protected
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in freezer server station

Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef out of original packaging over several foods in walkmin freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. On oven door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave. Operator cleaned
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave Gaskets in all coolers. Shelf under microwave Exterior of Sauce bottles and rack above sand sink Operator cleaned everything
[02D-02-4] Packaged food not labeled as specified by law. Deserts, and juices in fromt counter cooler not labeled
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by warewashing area
[31A-11-4] Handwash sink used for purposes other than handwashing. -operor filled pan using Hand sink - hand sink by warewashing area had food debris
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone and medicine above prep cooler. Operator removed
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -squid 54F cold holding in cool well less than 4hrs operstor moved to under cooler for temperature recovery. Advised not to stack food above fillmline in pan
[36-17-5] Floor tiles missing and/or in disrepair. Metal sheeting on floor is torn apart

Community reaction

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Community pulse