TAI WON

Name: TAI WON
Address: 2125 AMERICANA BLVD, ORLANDO, FL, 32839, US
Rating: 72.7

2125 AMERICANA BLVD, ORLANDO, FL 32839

License #5807036

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

72.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TAI WON in ORLANDO currently holds an InspectFL Health Score of 72.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 8, 2026. Across those visits, inspectors documented 26 total violations — 3 critical, 5 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.

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 April 8, 2026 shows 14 observation rows: 1 critical, 3 major, and 10 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

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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
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[14-69-4] Ice buildup in walk-in freezer.
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Not accurate by 15 degrees Fahrenheit
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Thawing chicken in standing water at 3 compartment sink. Operator turned cold water on. Thawing pork at room temperature. Operator placed pork inside walk in cooler
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Prep station
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. Hand wash sink at dish area
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at dish area. Operator placed paper towels
[36-73-4] Floor soiled/has accumulation of debris. Floors soiled with grease at cook line and behind oven
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease around fryers
[08B-12-5] Stored food not covered. Spring rolls not covered at reach in freezer
[14-01-5] Bowl or other container with no handle used to dispense food. Pot with no handle used to scoop rice. Operator removed
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut cabbage in walk in cooler. Operator moved chicken
[35B-09-4] Screen in door torn/in poor repair. Kitchen exit door screen torn
[14-05-4] Cardboard used to line food-contact shelves. Walk in freezer shelves

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