CHINA GARDEN

Name: CHINA GARDEN
Address: 2550 W COLONIAL DR STE 100, ORLANDO, FL, 32804, US
Rating: 0

2550 W COLONIAL DR STE 100, ORLANDO, FL 32804

License #5813414

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

0 Grade F / 100

Failing Health Score

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Quick take

CHINA 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 8 times from Florida DBPR, with the most recent inspection on April 22, 2026. Across those visits, DBPR recorded 134 total findings; InspectFL has detailed violation rows for 121 of them so far.

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 22, 2026 shows 18 observation rows: 2 critical, 1 major, and 15 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

115

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

•Inspector notes appear inline when available.
•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: Inspection Completed - No Further Action
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large white bins with white substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees bottled water on the counter with utensils and plastic wrap.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.
[29-11-4] Water leaking from pipe. Under hand sink located on the front service counter.
[36-36-4] Ceiling tile missing. Over cook line and walk in cooler.
[41-10-4] Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. cooked chicken from 1:30 at 4pm. (94 F - Cooling). Advised operator to reheat to 165F.
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop cooked rice. Management discarded bowls.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
[14-20-4] Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on the cook line.
[08B-38-4] Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water.
[25-17-4] Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.

Disposition: Emergency Order Callback Complied
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
[08B-38-4] Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[31B-03-4] No soap provided at handwash sink. Cooks line.
[35A-05-4] 1 live roach underneath reach in white freezer in dining area 1 live roach on stand up white reach in cooler by walk in cooler. 1 live roach on the floor on cooks line 1 on the side of reach in cooler. = 4 live total roaches
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.

Disposition: Emergency Order Callback Not Complied
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
[31B-03-4] No soap provided at handwash sink. Cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink , back of the house on cooks line, hallway back of the house.
[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.
[08B-38-4] Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[35A-05-4] 1 live roach underneath reach in white freezer in dining area 1 live roach on stand up white reach in cooler by walk in cooler. 1 live roach on the floor on cooks line 1 on the side of reach in cooler. = 4 live total roaches
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[35A-03-4] 2 dead roaches by 3 compartment sink. 2 dead roaches on the wall by reach in cooler. 3 dead roaches underneath mop sink. 2 dead roaches underneath cook line = 9 total dead roaches
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.

Disposition: Emergency order recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing on the floor in container underneath 3 compartment sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Throughout facility dining area, entrance to kitchen hand sink , back of the house on cooks line, hallway back of the house.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler on cooks line broken per operator waiting for a piece to repair. Temperature of food products 48-56 operator removed all food items and placed in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Egg rolls and chicken wings on prep table cook line.
[35A-03-4] Dead roaches on premises. 6 dead roaches underneath dining table used to pack to go orders. 5 dead roaches underneath cook line 2 dead roaches by flour and sugar. = 13 dead roaches total
[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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, dry storage area shelves with flour and sugar.
[08B-38-4] Food stored on floor. Soy sauce stored on the floor in walk in cooler, shrimp thawing on the floor by 3 compartment sink, soy sauce stored on the floor by hallway.
[35A-05-4] Roach activity present as evidenced by live roaches found. 25 live roaches on cook line ledge with sauces and condiments. 4 live roaches on the floor by cook line 3 live roaches on the floor in lobby dining area. 1 live roach by hand sink at entrance to back of the house kitchen. = 33 live roaches total
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
[31B-03-4] No soap provided at handwash sink. Cooks line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line chicken, beef, bean sprouts 48-56 cold holding temperature over 4 hours Operator discarded

Disposition: Emergency Order Callback Not Complied
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
[08B-38-4] Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
[35A-05-4] Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total
[35A-03-4] Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage , and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches
[36-22-4] Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple Togo plastic bowls used in rice, flour, chicken, salt, and beef.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
[08B-38-4] Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
[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.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
[35A-05-4] Roach activity present as evidenced by live roaches found. 30 live roaches on wall by cook line and reach in cooler 1 live roach on Togo container box. 1 live roach in prep sauces on cooks line. 1 live roach walking underneath cook line = 33 live roaches total
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Chicken wings and egg rolls on prep reach in freezer by cooks line.
[36-22-4] Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, all equipment and cooking equipment throughout facility.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line and by dry storage shelves.
[14-05-4] Cardboard used to line food-contact shelves. Used in walk in cooler shelves and prep sauce shelves on cooks line.
[36-06-4] Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. At entrance to back of the house kitchen.
[35A-03-4] Dead roaches on premises. 20 dead roaches on side of reach in cooler by cooks line. 7 dead roaches by to go cardboard containers. 1 dead roaches underneath hws at entrance to back of the house kitchen. 5 dead roaches by dry storage , and open container of dry rice. 4 dead roaches in lobby dry storage area. = 37 total dead roaches

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