CHENG'S CHINESE RESTAURANT

Name: CHENG'S CHINESE RESTAURANT
Address: 3705 LAKE EMMA ROAD, LAKE MARY, FL, 32746, US
Rating: 48.2

3705 LAKE EMMA ROAD, LAKE MARY, FL 32746

License #6902309

🥡 Chinese ℹ️

48.2 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 12 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

CHENG'S CHINESE RESTAURANT in LAKE MARY currently holds an InspectFL Health Score of 48.2 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 1, 2026. Across those visits, inspectors documented 84 total violations — 23 critical, 4 major, 57 minor.

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Record snapshot

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The latest inspection on April 1, 2026 shows 12 observation rows: 4 critical, 0 major, and 8 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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CHENG'S CHINESE RESTAURANT 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: Met Inspection Standards
[16-03-4] Accumulation of debris inside warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - side cooler
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on meat slicer
[36-73-4] Floor soiled/has accumulation of debris. - below fryers
[08B-38-4] Food stored on floor. - jugs of cooking oil - bags chicken on floor inside walkin freezer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - side of fryers - exterior of bulk food containers - walk in fan covers
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers.
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[08B-56-4] Food stored in ice used for drinks. See stop sale. - 2 liter soda stored in drink ice.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over chopped scallions at walk in cooler
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[29-34-4] Vacuum breaker missing at hose bibb. - faucet at dish washer station

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - bowl used to scoop dry bulk products
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - cook line coolers
[51-11-4] Carbon dioxide tanks not adequately secured.
[24-14-4] Clean utensils stored between equipment and wall. - knife stored between cookline coolers
[08B-38-4] Food stored on floor. - various items on floor in walk in freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle buried in bulk corn starch
[27-10-4] No hot running water at mop sink. - hot water not connected
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in cooler shelves soiled - walk in fan covers soiled
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee washing dishes, then put on gloves to cut chicken, no handwash.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee washing dishes, then put on gloves to cut chicken,
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee used wash cloth, to scrub shoes, then returned to food prep station with soiled cloth. Manager instructed employee to wash hands.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using "101 Bleach". Manufacturer label does not include use for sanitize.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed cutting board, knife, and plates, brought back to cookline, no sanitizer used
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. - egg rolls sitting in reused chicken box lid.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT: - beansprouts (62F - Cold Holding); - cooked noodles (46F); - cooked chicken (48F - Cold Holding); - dumplings (49F - Cold Holding) Manager states items prepped this morning less than 4 hours
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - multiple employee washed hands at hand washed sink
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. - plastic bowl, no handle, used to scoop cooked rice - metal bowl used to scoop uncooked rice
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - door handles soiled on cook line coolers
[51-11-4] Carbon dioxide tanks not adequately secured.
[24-14-4] Clean utensils stored between equipment and wall. - knife stored between cook line coolers
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - tray of personal items stored on top of bag in box syrups. - cellphone on shelf above microwave
[08B-38-4] Food stored on floor. - various bags of food stored on floor in walk in freezer
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour
[51-13-4] No Heimlich maneuver/choking sign posted. - emailed to operator
[27-10-4] No hot running water at mop sink.
[35B-03-4] Outer openings not protected with self-closing doors. - back door
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - chicken sitting in three compartment sink, no running water
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. - prep employee cutting raw chicken, briefly rinsed hands at triple sink, then using bare hands to move cooked, cooled wontons to food container brought to walk in for further cooling. Manager states will recook to above 165f
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cookline employee cutting ready to eat chicken, placed on plate for service, then wiped hands off on apron, and continues with other food prep.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed food pan, rinsed, used immediately to store food. No sanitizer, no air dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabobs over cooked pork in reach in cooler at cook line - walk in cooler, raw chicken over raw shell eggs
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - noodles (53F - Cold Holding); - bean sprouts (55F - Cold Holding); - cooked pork (53F - Cold Holding); - cooked chicken (53F - Cold Holding)
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at triple sink