PENDA CHINESE RESTAURANT

Name: PENDA CHINESE RESTAURANT
Address: 4638 E MICHIGAN ST, ORLANDO, FL, 32812, US
Rating: 88.5

4638 E MICHIGAN ST, ORLANDO, FL 32812

License #5808039

🥡 Chinese ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

88.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

PENDA CHINESE RESTAURANT in ORLANDO currently holds an InspectFL Health Score of 88.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 27, 2026. Across those visits, inspectors documented 18 total violations — 4 critical, 2 major, 12 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 March 27, 2026 shows 10 observation rows: 1 critical, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

See the place, then share or verify

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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.

Disposition: Inspection Completed - No Further Action
[08B-12-5] Stored food not covered. Shrimp stored at the walk-in freezer not covered. Operator covered it .
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Operator left chicken in standing water to thawed. Operator switch on the faucet to thawed in cold running water .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink .
[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 of the cooked food at the walk-in cooler have a date mark operator stated cooked yesterday morning and the day before yesterday.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment and walk-in cooler shelves .
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen equipment.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at the walk-in cooler . Operator switch it .
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen equipment.
[36-73-4] Floor soiled/has accumulation of debris. Throughout kitchen.
[08B-38-4] Food stored on floor. Sweet sour sauce stored on floor on floor back of the house. Operator moved it .

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse