SUPER 8 CHINESE RESTAURANT

Name: SUPER 8 CHINESE RESTAURANT
Address: 1455 SEMORAN BLVD STE 127, CASSELBERRY, FL, 32707, US
Rating: 71.1

1455 SEMORAN BLVD STE 127, CASSELBERRY, FL 32707

License #6903716

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUPER 8 CHINESE RESTAURANT in CASSELBERRY currently holds an InspectFL Health Score of 71.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 17, 2026. Across those visits, inspectors documented 29 total violations — 4 critical, 7 major, 18 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.

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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 February 17, 2026 included 2 critical violations, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil less than 4 hours.Operator placed in reach in cooler.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - smalll white cutting board on cooks line - all cutting boards
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - gaskets on all reach in cold holding units on cooks line
[31A-11-4] Handwash sink used for purposes other than handwashing. - hand sink used as dump sink next to sushi station.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of rice bucket
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle of cleaner stored under front counter.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. -raw tuna
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[08B-38-4] Food stored on floor. - several food items stored in walk-in freezer.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[36-73-4] Floor soiled/has accumulation of debris. - walk in freezer floor.

Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - sweet n sour chicken prepared on Sunday
[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. - 2 new hires
[13-03-4] Employee with no hair restraint while engaging in food preparation. - all cooks in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand sink next sushi station blocked with rice holding unit.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee jackets stored on speed rack with food.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink stored on shelf above microwave.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[53A-01-7] Manager or person in charge lacking proof of food manager certification. -Hong Sun 9/24/20
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked beef 80° - cooked chicken 67° - Per Operator pulled items 30 minutes prior. Operator placed in freezer for quick cool. - new temp beef 57° - new temp chicken 47°
[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 beef and raw shrimp in walk-in cooler. -Raw beef over ready to eat garlic

Community reaction

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Community pulse