CHINA GARDEN

Name: CHINA GARDEN
Address: 2550 W COLONIAL DR STE 100, ORLANDO, FL, 32804, US
Rating: 12

2550 W COLONIAL DR STE 100, ORLANDO, FL 32804

License #5813414

🥡 Chinese ℹ️

12 Grade F / 100

Failing Health Score

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Latest inspection

April 22, 2026 · 18 findings · 2 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

CHINA GARDEN in ORLANDO currently holds an InspectFL Health Score of 12 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, inspectors documented 134 total violations — 14 critical, 29 major, 91 minor.

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Record snapshot

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The latest inspection on April 22, 2026 shows 18 observation rows: 2 critical, 1 major, and 15 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

134

Coverage note

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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
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop cooked rice. Management discarded bowls.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.
[36-36-4] Ceiling tile missing. Over cook line and walk in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
[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.
[08B-38-4] Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between table and wall of walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer.
[14-20-4] Ripped/worn tin foil used as shelf cover. Lining the shelves under the prep tables on 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.
[25-17-4] Single-service articles stored on a soiled surface. To go boxes stored on shelf over the cook line.
[29-11-4] Water leaking from pipe. Under hand sink located on the front service counter.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large white bins with white substance.
[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.
[41-10-4] Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
[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
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[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.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[31B-03-4] No soap provided at handwash sink. Cooks line.
[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.
[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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
[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
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[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.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[31B-03-4] No soap provided at handwash sink. Cooks line.
[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.
[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.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple plastic bowls in sugar, flour and starch.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
[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.
[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
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[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.
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[14-31-5] Nonfood-grade bags used in direct contact with food. Togo plastic bags used to store raw chicken beef and pork in walk in cooler.
[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
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[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. Cooks line.
[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.
[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.

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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
[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
[36-22-4] Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
[08B-38-4] Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
[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.

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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
[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
[36-22-4] Floor area(s) covered with standing water. By reach in cooler on coolers line and behind door at exit.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
[08B-38-4] Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
[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.

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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in cooler handles throughout facility.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Used in walk in cooler shelves and prep sauce shelves on cooks line.
[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.
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility, underneath cooks line, reach in coolers lobby prep area.
[08B-38-4] Food stored on floor. Soy sauce 8 containers store on the floor in walk in cooler
[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.
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By cooks line.
[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.
[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.