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

How is this score calculated? →

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, inspectors documented 89 total violations — 16 critical, 20 major, 53 minor.

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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

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 included 2 critical violations, 1 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

88%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

⚠️

DBPR ordered this restaurant shut on February 19, 2026

The restaurant was allowed to reopen on February 20, 2026 after passing a callback inspection (Emergency Order Callback Complied). Recent compliance can pull the overall score up quickly because the InspectFL Health Score weighs callbacks heavily.

Disposition: Emergency order recommended · View official DBPR record →

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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.

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.
[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.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over reach in chest freezers.
[41-10-4] Toxic substance/chemical improperly stored. Hand soap stored on the table next to broccoli.
[08B-38-4] Food stored on floor. Bins of raw and cooked chicken on the floor in the kitchen. Staff picked it up.
[02D-01-5] Working containers of food removed from original container not identified by common name. Large white bins with white substance.
[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.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Staff took mop out of the water.
[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.
[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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go boxes in storage. Staff turned them over.

Emergency Order Callback Complied
[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
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to 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.
[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
[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.
[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.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.

Emergency Order Callback Not 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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. All reach in coolers, equipment, and walk in cooler handles.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[29-09-4] Faucet/handle missing at plumbing fixture. Hand sink faucet at entrance to kitchen broken unable to turn off cold water.
[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.
[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
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

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.
[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.
[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
[36-73-4] Floor soiled/has accumulation of debris. Throughout facility front and back of the house areas.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used on prep table to soak egg rolls and chicken wings.
[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.
[36-22-4] Floor area(s) covered with standing water. Underneath cook line and behind back door exit to hallway.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line, hallway back of the house and ware wash area.
[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.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach in cooler.

Community reaction

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Community pulse