HON LEE LLC

Name: HON LEE LLC
Address: 18 N DOLLINS AVE K14/15, ORLANDO, FL, 32805, US
Rating: 54.4

18 N DOLLINS AVE K14/15, ORLANDO, FL 32805

License #5815197

54.4 Grade F / 100

Failing Health Score

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Latest inspection

April 6, 2026 · 12 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

HON LEE LLC in ORLANDO currently holds an InspectFL Health Score of 54.4 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 6, 2026. Across those visits, inspectors documented 90 total violations — 12 critical, 18 major, 60 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 28, 2024

The latest inspection on April 6, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

HON LEE LLC 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. Togo plastic containers used to scoop flour, and rice.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unit 14 above 3 compartment sink and dry storage.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[36-73-4] Floor soiled/has accumulation of debris. Both units 14 and 15 underneath all equipment and cooking equipment.
[10-20-4] In-use tongs stored on equipment door handle between uses. Hanging from wire rack and between oven. Operator removed.
[14-73-4] No container installed for catching grease from hood drip tray. Cook line in unit 15.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking on both cooks lines.
[33-16-4] Open dumpster lid.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At 3 compartment sink in unit 14, and by rice cooker in unit 14.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over drinks and vegetables in stand up reach in cooler unit 15 . Operator placed raw beef at the bottom. Stand up reach in unit 14 chicken over sauce and vegetables. Operator placed raw at the bottom of the cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Rolling rack with food cooling in unit 15 and mixer.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar, rice and flour.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-05-4] Cardboard used to line food-contact shelves. In reach in white cooler by entrance to unit 15.
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-22-4] Floor area(s) covered with standing water. In unit 14 underneath all equipment flowing into the facilities hallway.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment.
[08B-38-4] Food stored on floor. 3 cases of oil stored on the floor by prep table with mini oven in unit 15.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hws in unit 15.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment, gaskets on reach in cooler in unit 14, and behind all cooking equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Underneath both 3 compartment sinks in both units.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Facility hallway at entrance to kitchen.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl and towels in both HWS. Operator removed.
[53A-11-4] No person in charge present during hours of operation. Joseph.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in sugar, rice and flour.
[23-24-4] Buildup of food debris/soil residue on equipment door handles.
[14-05-4] Cardboard used to line food-contact shelves. In reach in white cooler by entrance to unit 15.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-02-4] Employee eating in a food preparation or other restricted area. Manager on duty eating salad in unit 14 by 3 compartment sink.
[36-22-4] Floor area(s) covered with standing water. In unit 14 underneath all equipment flowing into the facilities hallway.
[36-73-4] Floor soiled/has accumulation of debris. Underneath all cooking equipment.
[08B-38-4] Food stored on floor. 3 cases of oil stored on the floor by prep table with mini oven in unit 15.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hws in unit 15.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment, gaskets on reach in cooler in unit 14, and behind all cooking equipment.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Underneath both 3 compartment sinks in both units.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Facility hallway at entrance to kitchen.
[03D-01-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
[35A-05-4] Roach activity present as evidenced by live roaches found. 9 live roaches underneath 3 compartment sink in unit 14 prep area. 1 live roach on sheet pan next to garbage can. 8 live roaches under 3 compartment sink in unit 15. Total= 18 live roaches
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Bowl and towels in both HWS. Operator removed.
[53A-11-4] No person in charge present during hours of operation. Joseph.
[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.