RUN & RUN CHINESE FOOD

Name: RUN & RUN CHINESE FOOD
Address: 8560 PALM PKWY, ORLANDO, FL, 32836, US
Rating: 39.6

8560 PALM PKWY, ORLANDO, FL 32836

License #5811886

🥡 Chinese ℹ️

39.6 Grade F / 100

Failing Health Score

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Latest inspection

May 18, 2026 · 8 findings · 1 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

RUN & RUN CHINESE FOOD in ORLANDO currently holds an InspectFL Health Score of 39.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on May 18, 2026. Across those visits, inspectors documented 90 total violations — 20 critical, 16 major, 54 minor.

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Record snapshot

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The latest inspection on May 18, 2026 shows 8 observation rows: 1 critical, 3 major, and 4 minor.

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Inspector notes

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RUN & RUN CHINESE FOOD 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
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed tools used for equipment hammer, scissor stored in a dirty bus tub on the storage shelves.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan has terrible grease and dust left on the fan guard.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on the container stored on the shelves above 3 compartment sink.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Observed rusty shelves with vinegar and can white pepper stored on shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature bean sprouts 44°f stored top panel reach in cooler, per owner received delivery today less than 4 hours recommend to quick chill provided copy invoice from 5/18/26.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Observed tofu stored inside reach in cooler not date marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed bowl stored inside hand wash sink located next to 3 compartment sink.

Disposition: Met Inspection Standards
[25-30-4] Clean, single-use gloves not handled in a sanitary manner. Observed box of gloves stored dirty funnel on top box of gloves open on storage shelves.
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed scoop, spoons stored inside plastic containers on the cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water stored on the counter near the reach in cooler.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 20 seats in the dining room only has 11 seats on the license. Seating change form email to operator.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light showing underneath the gap of the back door.
[08B-38-4] Food stored on floor. Observed cardboard box stored on the floor with food inside.
[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. Observed plastic container stored in sugar container. Employee found scoop at time of inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed fryers interior and back area has terrible grease build up on the side equipment ( cook line)
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar stored in bulk containers has no label.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature marinated shrimp 46°f stored inside reach in cooler less than 4 hours, recommend employee to quick chill placed shrimp inside walk in freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board has yellow stains left on the surface located on cook line.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottles of water stored on the storage shelves on the cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked wet on the storage shelve.
[51-09-4] Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 16 seats in the dining room recommend Manager to remove seats only license for 11 seats.
[08B-38-4] Food stored on floor. observed bag of onions stored on the floor in the walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease accumulation on the back opening of the fryers located on the cook line.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels stuck to plastic containers above three compartment sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed fried wonton stored in thank you plastic bag inside reach in freezer., Employee placed in plastic container.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature lomein 48°f stored inside reach in cooler per employee less than 2 hours recommend to place lomein on the baking sheet pan quick chill inside walk in freezer.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Checked the chlorine sanitizer bucket 200ppm employee diluted with water 100ppm
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed sponge stored and fryer basket inside hand wash sink located by three compartment sink.

Disposition: Warning Issued
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Observed spoons and utensils stored upright in the container on the counter ,must store properly with handles extended outward.
[36-03-4] Cove molding at floor/wall juncture broken/missing. Observed base board of wall coming loose from the wall near bulk containers.
[35A-03-4] Dead roaches on premises. One dead roach underneath the stove next to bucket in soy sauce located on the cook line. Two dead roaches in the kitchen next to rice bags operator cleaned up dead roaches at time of inspection.
[36-17-5] Floor tiles missing and/or in disrepair. Observed floor tile missing underneath three compartment sink. Observed underneath main cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelving has old food debris spilled on the shelves. Exterior of cooking equipment around the wok and rice cooker.
[08B-12-5] Stored food not covered. Observed crab Rangoon uncovered inside walk in freezer, operator covered at time of inspection.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed grease accumulation on the wall near cook line also pipes covered with aluminum foil.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop on the floor.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wet cloth used for spilled stored on the counter tops in the kitchen.
[22-12-5] Metal stem-type thermometer soiled. Observed soiled probe thermometer used, recommend operator to clean and sanitize prior to checking temperatures.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed three live roaches crawling on the floor underneath the mop in the kitchen. Spoke to owner / operator has current professional pest control service last treatment 4/5/24 and 4/12/24 and 4/23/24 owner provided copy of pest control invoice at time of inspection. Notify Supervisor on duty at time of inspection per Supervisor give a next day callback inspection. Recommend Administrative complaint due to live roaches in the kitchen.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting boards has yellow stains on the surface, located on the reach in cooler near the cook line.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Observed soap dried in the container of the dispenser not able to dispense soap hand sink located on cook line.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowls stored in both rice warmers, operator removed
[35A-03-4] Dead roaches on premises. -9 dead roaches in handwash sink at entrance to kitchen -30 dead roaches on floor behind fryers -50 dead roaches on floor behind rice cooker -8 dead roaches on floor next to walk-in freezer -4 dead roaches on floor under wheeled bins -1 dead roach in sugar bin -10 dead roaches below shelving and adjacent chest freezer -2 dead roaches on floor below prep sink and drainboard at triple sink -30 dead roaches on the floor under cookline -2 dead roaches in the gas line at cookline 146 dead roaches total.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee bottled water on prep table, operator relocated
[36-73-4] Floor soiled/has accumulation of debris. -under cookline
[36-17-5] Floor tiles missing and/or in disrepair. -under cookline -under 3 compartment sink
[08B-47-4] Food not stored at least 6 inches off of the floor. -walk-in cooler: buckets of food stored on the floor
[14-69-4] Ice buildup in reach-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses. -2 sets of tongs on oven door handle, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -exterior of walk-in cooler and walk-in freezer doors and gaskets -exterior rice pot -shelving throughout kitchen -exterior of cooking equipment -handwash sink at entrance to kitchen faucet handles have a significant accumulation of grease -exterior of microwave soiled
[25-32-4] Reuse of single-service or single-use articles. -cardboard boxes labeled to contain raw chicken reused to store fried chicken
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls around handwash sink heavily soiled -walls throughout kitchen
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -6 live flying insects in the floor below 3 compartment sink
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. -walk-in freezer: multiple foods stored within nonfood-grade containers
[41-05-4] Pesticide/insecticide labeled for household use only present and being used in establishment. Raid.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken skewers stored over spring rolls
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -walk-in cooler: raw shrimp stored above cooked pork
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -walk-in cooler: raw chicken stored above raw shrimp
[35A-05-4] Roach activity present as evidenced by live roaches found. -1 live roach on floor under wheeled bins -1 live roach on floor near side prep table -2 live roaches on the floor below the drainboard of the 3 compartment sink -10 live roaches on the floor below the 3 compartment sink -2 live roaches on the floor underneath the cookline 16 live roaches total.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 47F, per operator stored in kitchen less than 30 minutes, employee relocated to lower portion of reach-in cooler -raw shell eggs ambient air temperature 68F, per employee stored on top of reach-in cooler less than 2 hours, employee relocated to lower portion of reach-in cooler
[41-25-4] Tracking powder pesticide used inside establishment. -underneath and behind white reach-in freezer
[22-02-4] Food-contact surface soiled with food debris. -interior of microwave has accumulation of grease and food debris
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink next to walk-in cooler blocked by rice cooker
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -handwash sink next to walk-in cooler