CHENG'S CHINESE RESTAURANT

Name: CHENG'S CHINESE RESTAURANT
Address: 4004 S SEMORAN BLVD, ORLANDO, FL, 32822, US
Rating: 0

4004 S SEMORAN BLVD, ORLANDO, FL 32822

License #5806700

🥡 Chinese ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 15 findings · 3 critical

Routine - Food

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Quick take

CHENG'S CHINESE RESTAURANT 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 10 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 162 total violations — 27 critical, 17 major, 118 minor.

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The latest inspection on September 9, 2026 shows 15 observation rows: 3 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

162

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster stored above egg rolls in walk in freezer. Operator removed
[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. In raw chicken container on make table
[14-38-4] Food storage container/container lid cracked or broken. Cooked Chicken wings container in reach in cooler
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in make table soiled Hood filters Dusty fan in triple sink area
[41-10-4] Toxic substance/chemical improperly stored. Pain relief medication and spray chemical stored on shelf next to food items. Operator removed
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Plastic trash containers used to store sugar
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[35B-13-4] Screening is not 16-mesh to the inch. Back door
[50-09-4] Current Hotel and Restaurant license not displayed.
[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. Multiple cooked items pulled from freezer in reach in cooler in kitchen
[08B-38-4] Food stored on floor. Sauces in containers on floor by kitchen entrance. Operator removed. COS Also soy sauce boxes stored on floor in dry storage room by restrooms.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Smoker on cook line
[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/ 5 employees working on site, no manager available
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Behind fryers and next to smoker on cook line Cob webs on kitchen walls
[14-01-5] Bowl or other container with no handle used to dispense food. Inside flour container

Disposition: Warning Issued
[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
[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
[50-09-4] Current Hotel and Restaurant license not displayed. 2025 displayed
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around screen doors
[36-73-4] Floor soiled/has accumulation of debris. Cookline
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
[25-32-4] Reuse of single-service or single-use articles. Bucket from chicken stock used for pooled eggs Operator switched
[35B-09-4] Screen in door torn/in poor repair Back 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
[31B-03-4] No soap provided at handwash sink. Entrance to kitchen Operator stocked
[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.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By back door
[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

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in flour
[50-09-4] Current Hotel and Restaurant license not displayed. 2025 displayed
[14-71-4] Duct tape used to repair nonfood-contact surface. Lid of chest freezer by entrance to kitchen
[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
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Around screen door
[08B-38-4] Food stored on floor. Open bag of flour onfloor in storage room Operator removed
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Big white chest freezer dining room
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging on side of fryer One side of fryer soiled
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven end of cookline
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. By back door Operator put one there
[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
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
[35B-09-4] Screen in door torn/in poor repair. Back door screen
[02D-01-5] Working containers of food removed from original container not identified by common name. All bins not labeled
[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.
[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
[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
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. Gallon jug of soap on cookline shelf with sauces Operator removed
[31B-03-4] No soap provided at handwash sink. Entrance to kitchen Operator stocked

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Tubs on clean dish rack
[14-71-4] Duct tape used to repair nonfood-contact surface. On door of oven in kitchen that does not work Lid to chest freezer in room before entrance to kitchen
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Uncovered employee drink on table in kitchen Operator removed
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Employee cutting chicken
[14-11-5] Equipment in poor repair. Gasket reach in cooler kitchen Oven in kitchen no longer working Chest freezer in room before kitchen lid held together by tape
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door
[23-03-4] Handwash sink entrance to kitchen soiled Vents in hood soiled Side of all cooking equipment
[36-68-5] Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer by cookline
[10-20-4] In-use tongs stored on equipment door handle between uses. Side of fryer. Operator removed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of make tables
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired April 1, 2025. Operator paid during inspection
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ready to eat vegetables in freezer Raw chicken over raw shrimp in freezer Shelled eggs on top shelf of walk in cooler over cooked rice and cases of unwashed produce. Operator switched
[09-17-4] Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employees cutting raw chicken to store in walk in cooler not wearing gloves. Employees washed hands and put on gloves
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked items in walk in cooler not date marked

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic cup in can of flour.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water damage on several tiles in dining room.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones on Saran wrap
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer under microwave.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handsink entrance to kitchen Exhaust on fryers heavily soiled Heavy grease and food debris built up side of all cooking equipment.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Glass of water in single door reach in cooler.
[25-05-4] Single-service articles improperly stored. To go containers in storage room
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout and behind equipment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. On steamtable
[02D-01-5] Working containers of food removed from original container not identified by common name. Flour under 3 compartment sink. Operator labeled.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came from back door and portioned an order. Only one handsink in kitchen and he said we were in the way.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towels under egg rolls on steam table Colored menu under cooked chicken in reach in cooler.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans were never approved.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Msg
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Throughout.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phones throughout.
[14-11-5] Equipment in poor repair. Microwave. Walk in cooler and freezer doors.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Throughout.
[08B-38-4] Food stored on floor. Cases of beef on floor in prep area.
[08B-23-5] Food-contact surface not cleaned and sanitized between contact with different raw animal products. One pair of tongs used for raw chicken, pork, shrimp and beef.
[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 for msg in storage area.
[36-62-4] Light not functioning. Over hood and several throughout kitchen.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Both restrooms.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards. Hoods Fans in kitchen Hand sink in kitchen
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Onions.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout
[25-32-4] Reuse of single-service or single-use articles. Egg cartoons used in walk in cooler to catch drainage
[25-05-4] Single-service articles improperly stored. To go bags in dining room on floor. Disposable tableware in storage room by bathrooms.
[08B-12-5] Stored food not covered. Broccoli and cut vegetables in walk in cooler.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, Msg Salt in storage room.
[41-07-4] Container of medicine improperly stored. Visine in reach in cooler Mira lax on prep shelf by to go boxes.
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. When asked where they dump mop water the operator said outside.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk in cooler.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw chicken over vegetables and sauce.
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Nothing in walk in cooler.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Time marked 12/13/23.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Wontons 84F per operator less than 2 hours.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards. Knife magnet.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[31B-03-4] No soap provided at handwash sink. Handsink by entrance to kitchen.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves by dishmachine. Prep table shelves.
[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.
[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. On prep table in kitchen.