EAST GARDEN

Name: EAST GARDEN
Address: 5136 W COLONIAL DR, ORLANDO, FL, 32808, US
Rating: 9.8

5136 W COLONIAL DR, ORLANDO, FL 32808

License #5815516

9.8 Grade F / 100

Failing Health Score

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Latest inspection

November 4, 2025 · 20 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

EAST GARDEN in ORLANDO currently holds an InspectFL Health Score of 9.8 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 November 4, 2025. Across those visits, inspectors documented 145 total violations — 27 critical, 27 major, 91 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on November 4, 2025 shows 20 observation rows: 1 critical, 4 major, and 15 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

145

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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Community pulse

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EAST GARDEN 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
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop flour. Manager removed bowl from container.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
[08B-38-4] Food stored on floor. Cases of produce in walk in cooler.
[14-69-4] Ice buildup in reach-in freezer. Chest freezer.
[10-08-5] Ice scoop handle in contact with ice. Manager removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment: chest freezer. Fan cover and shelves in walk in cooler.
[33-16-4] Open dumpster lid. Staff closed lid.
[35B-03-4] Outer openings not protected with self-closing doors.
[35B-13-4] Screening is not 16-mesh to the inch.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken slacking at room temperature.
[29-03-4] Water draining onto floor surface. Under triple sink. Grey water backing up through the floor drain. Operator snaked the drain free of clog.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Manager removed from the counter.
[41-10-4] Toxic substance/chemical improperly stored. WD40 on the shelf with chili sauce and other items. Staff removed chemicals.
[31A-09-4] Handwash sink not accessible for employee use at all times. Floor mixer in front of sink that is located next to triple sink.
[22-31-4] Non-pitting surface rust on food-contact equipment. Shelves in walk in cooler
[02C-08-5] Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sticky Rice and chicken
[41-17-4] Spray bottle containing toxic substance not labeled. Pink substance. Added the name detergent .

Disposition: Met Inspection Standards
[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.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf , prep table, chest freezer. Operator immediately removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table
[36-73-4] Floor soiled/has accumulation of debris. Under smoker
[08B-47-4] Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected
[14-13-4] Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely
[14-31-5] Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in chest freezer -Raw chicken over raw beef in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw Chicken over raw beef in freezer
[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. Black beans , chili, garlic , salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker
[14-14-4] Nonfood-grade basting brush used in food. Paint brush . Discarded by operator
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. By wait station drink machine
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in

Disposition: Warning Issued
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on dish shelf , prep table, chest freezer. Operator immediately removed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone over prep table
[36-73-4] Floor soiled/has accumulation of debris. Under smoker
[08B-47-4] Food not stored at least 6 inches off of the floor. -Case of Chicken in freezer -packs of White rice on floor. Operator corrected
[14-13-4] Food-contact surface not smooth and easily cleanable. Cut off gallon jug used for scooping
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on oven door.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of 2 microwaves on cookline
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets in main prep cooler -Fan cover in walk in cooler -Shelf under microwave right side of cook line - exterior of oven -Hood filters -Side of steamer - side of fryer -Fan cover in dumpling cooler and walk in cooler
[35B-04-4] Outer openings of establishment cannot be properly sealed when not in operation. Back door unable to close completely
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk sugar containers. Operator immediately labeled
[14-31-5] Nonfood-grade bags used in direct contact with food. -dumplings, bread, raw meat in non-food grade bags
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw Scallops, and raw shell Eggs over ready to eat veggies and rice in walk in cooler. -Raw beef, raw chicken, raw shrimp over cooked noodles and cooked pork in walk in cooler -Raw pork and raw shrimp dumplings over corn starch and other ready to eat items in dumplings cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef in chest freezer -Raw chicken over raw beef in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. -Raw Chicken over raw beef in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Prep cooler ; pooled eggs, raw beef, raw chicken, cooked pork, raw liquid egg (45-52F - Cold Holding) less than 4hrs per operator. Operator put on ice for temperature recovery
[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. Black beans , chili, garlic , salt fish held at room temperature on prep table. Less than 4hrs per operator. Advised to keep items on time plan. Provided operator with time olan
[29-34-4] Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib. By smoker
[14-14-4] Nonfood-grade basting brush used in food. Paint brush . Discarded by operator
[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.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[41-17-4] Spray bottle containing toxic substance not labeled. By wait station drink machine
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. By smoker. Operator immediately turned in

Disposition: Warning Issued
[35B-13-4] Screening is not 16-mesh to the inch. Back entrance to outside
[14-01-5] Bowl or other container with no handle used to dispense food. Used to scoop flour. Manager removed from ingredients bin.
[36-36-4] Ceiling tile missing. Dry storage area
[35A-03-4] Dead roaches on premises. 7 dead, staff swept up
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 cooks on line
[08B-38-4] Food stored on floor. Box of chicken in freezer
[10-20-4] In-use tongs stored on equipment door handle between uses. Manager removed tongs
[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 in flour. Manager stood up scoop.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. 84F. Manager discarded water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter and shelf over stove
[33-16-4] Open dumpster lid.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. On cook line
[25-06-4] Single-service articles not stored inverted or protected from contamination. Aluminum to go pan on shelf. Manager turned over
[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. 0ppm
[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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw squid over noodles in lowboy cooler on cook line
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live behind make table Staff killed and cleaned up roach.
[35A-23-4] Roach excrement and/or droppings present. 60 droppings on electrical unit next to triple sink. Staff cl.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic fresh cut and oil (75F - Cold Holding); chili and oil (75F - Cold Holding). Less than 4 hours at cook line. Manager placed in cooler to cool.
[31A-09-4] Handwash sink not accessible for employee use at all times. Water pitcher in sink. Manager removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. next to triple sink.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. owner has form Staff signed form