CHENG'S CHINESE RESTAURANT

Name: CHENG'S CHINESE RESTAURANT
Address: 4004 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 75.7

4004 S SEMORAN BLVD, ORLANDO, FL 32822

License #5806700

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

75.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

CHENG'S CHINESE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 75.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 53 total violations — 7 critical, 6 major, 40 minor.

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Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 19, 2026 shows 17 observation rows: 1 critical, 5 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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

What you’ll see here

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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.

Disposition: Administrative complaint recommended
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around screen doors
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Bin of raw pork in walk in cooler over bin of cooked rice Raw pork ribs over bags of cooked fried chicken in walk in freezer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee cooking raw chicken rinsed hand off in pan of soapy water. Employee washed hands in sink and discarded pan of dirty soapy water.
[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 showed up during inspection
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Vents in hood Outside of all cooking equipment and refrigeration units Fan covers in walk in cooler
[35B-09-4] Screen in door torn/in poor repair Back doors
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls on clean dish shelf Operator flipped
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Bags of cooked chicken and cooked pork in bottom of make table. Per operator pulled from freezer day before.
[24-03-4] Clean equipment and utensils not separated from soiled equipment and utensils at warewashing area. Dirty pans stored with clean pans on clean dish rack Operator removed to be rewashed
[25-32-4] Reuse of single-service or single-use articles. Bucket from chicken stock used for pooled eggs Operator switched
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By back door
[31B-03-4] No soap provided at handwash sink. Entrance to kitchen Operator stocked
[36-73-4] Floor soiled/has accumulation of debris. Cookline
[48-04-4] Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Under dish machine shelf. Has a heater attached Operator removed from inside
[50-09-4] Current Hotel and Restaurant license not displayed. 2025 displayed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout

Disposition: Warning Issued
[29-27-4] mop sink or curbed cleaning facility provided at establishment. Mop sink not accessible due to being full of maintenance equipment and supplies.
[35B-09-4] Screen in door torn/in poor repair. Back door screen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on table next to microwave Operator removed
[41-07-4] Container of medicine improperly stored. Goodys hangover medicine on prep shelf over make table Opetator removed
[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. Oppm
[02D-01-5] Working containers of food removed from original container not identified by common name. All bins not labeled
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room
[14-71-4] Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hand wash sink entrance to kitchen Fan cook line soiled Vents in hood Build up on fryers Steam table Outside of reach in cooler cookline
[31B-03-4] No soap provided at handwash sink. Entrance to kitchen Operator stocked
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. By back door Operator put one there
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[50-09-4] Current Hotel and Restaurant license not displayed. 2025 displayed
[08B-38-4] Food stored on floor. Open bag of flour onfloor in storage room Operator removed
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shelled eggs over shelf of unwashed produce in walk in cooler Operator moved eggs
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around screen door
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in flour
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw tub of chicken over pails of sauces in walk in cooler Operator switched
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline
[41-10-4] Toxic substance/chemical improperly stored. Gallon jug of soap on cookline shelf with sauces Operator removed
[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. Using chlorine bleach but not approved for food contact surfaces. Operator purchased during inspection

Community reaction

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Community pulse