CHINA WAH ON

Name: CHINA WAH ON
Address: 126 N ORLANDO AVE, MAITLAND, FL, 32751, US
Rating: 36.1

126 N ORLANDO AVE, MAITLAND, FL 32751

License #5811208

🥡 Chinese ℹ️

36.1 Grade F / 100

Failing Health Score

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Latest inspection

April 1, 2026 · 15 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

CHINA WAH ON in MAITLAND currently holds an InspectFL Health Score of 36.1 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 April 1, 2026. Across those visits, inspectors documented 111 total violations — 14 critical, 16 major, 81 minor.

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Record snapshot

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Inspections on file

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The latest inspection on April 1, 2026 shows 15 observation rows: 1 critical, 1 major, and 13 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

111

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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Community reaction

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CHINA WAH ON 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.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust in kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Restaurant license se hanging up is from 2025
[14-09-4] Cutting board has cut marks and is no longer cleanable to board on cooks line
[14-11-5] Equipment in poor repair. Microwave on cooks line has pieces falling apart inside of microwave, operator removed and threw in outside garbage
[14-38-4] Food storage container/container lid cracked or broken. Lid to food item cut and used as shaker, operator discarded
[08B-38-4] Food stored on floor. 2 cases of cooking oil on floor on cooks line
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. White freezer front counter has ice buildup
[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. Handles to raw chicken and wontons in contact with food
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Deep freezer on front line has exposed insulation
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of hot well is heavily soiled with old food debris
[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. Wall soiled in dry storage and by front counter
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. 3 in use rice scoops in dirty water 104f
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink in kitchen

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Containers of personal food in front chest freezer. Operator immediately removed
[36-73-4] Floor soiled/has accumulation of debris. -Floor behind chest freezer and prep cooler at front counter -Floor corner by chest and 3 sink
[36-17-5] Floor tiles missing and/or in disrepair. Corner of bathroom tile cracked
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife in between prep and cooler. Immediately removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in first cooler at front counter. -Hood vents -Microwave top -unused Warmer and fryer
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Inside rim and gaskets of chest feeezer at front counter
[33-31-5] Unnecessary items/unused equipment on the premises. Unused Warmer and fryer
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at chlorine 00ppm. operator immediately discarded and refilled Corrected to chlorine 50ppm
[02D-01-5] Working containers of food removed from original container not identified by common name. Container of MSG
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Overnight in prep cooler per operator 56-67F cut cabbage, wonton . Advised to discard
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: Beef, raw shrimp, raw, pork, cooked noodles cooked shrimp, wontons, cut cabbage , tofu, all items 46F-67F less than 4hrs per operator. Operator immediately moved to walk in cooler and freezer for temperature recovery Overnight in prep cooler per operator 56-67F cut cabbage, wonton . Advised to discard
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food.
[14-05-4] Cardboard used to line food-contact shelves. Very soiled cardboard on walk-in-cooler shelves
[14-45-4] Cardboard used to line nonfood-contact shelves. Numerous shelves in kitchen have soiled cardboard lining shelves
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance throughout kitchen area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Board on line has cut marks
[35A-03-4] Dead roaches on premises. (1) dead roach by deep freezer by 3 compartment sink, operator cleaned up and sanitized area
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment Under hand sinks Under rice bin Under dry good bins in dry storage area Under racks on kitchen
[08B-38-4] Food stored on floor. Cooking oil on floor under cooking equipment
[36-62-4] Light not functioning. Dry storage area burnt out Over 3 compartment sink light burnt out
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods soiled Counter by hot wells has food buildup Several buckets/lids holding food in dry storage area heavily soiled Several buckets holding food in walk-in-cooler soiled Mops sink soiled
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Init on cooks line heavily soiled
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[12A-20-4] Employee washed hands with no soap.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Egg rolls stored in used boxes
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored mixed vegetables in upright freezer
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Operator washed hands in 3 compartment sink after handling raw chicken,
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with handout
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime Cut board stained on line Rice cookers soiled
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Both hand sinks in kitchen have no paper towels
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Non foods for facility is dated from previous days

Disposition: Met Inspection Standards
[32-22-4] Bathroom located outside establishment not enclosed with tight-fitting, self-closing doors or constructed to have entrances and exits that ensure the privacy of occupants.
[14-05-4] Cardboard used to line food-contact shelves. In walk-in cooler
[14-45-4] Cardboard used to line nonfood-contact shelves. Shelves throughout the establishment under tables.
[14-13-4] Food-contact surface not smooth and easily cleanable. Shelves over line , wooden boards on the shelves.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon in rice container in the walk-in cooler. Manager removed spoon.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside equipment throughout the establishment.
[25-17-4] Single-service articles stored on a soiled surface. Over make table on cook line
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and make tables.
[01B-12-4] Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Cooked Egg rolls stored in raw chicken box in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Plastic bowls with vegetables in it in make table.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Next to rice cooker. Manager replaced
[31B-03-4] No soap provided at handwash sink. Sink next to rice cooker. Manage added soap.
[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. Pork in make line cooler. Discussed with operator proper procedure.