TAIWAN EXPRESS

Name: TAIWAN EXPRESS
Address: 3601 COLUMBIA ST, ORLANDO, FL, 32805, US
Rating: 0

3601 COLUMBIA ST, ORLANDO, FL 32805

License #5811541

0 Grade F / 100

Failing Health Score

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Latest inspection

June 25, 2026 · 16 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

TAIWAN EXPRESS in ORLANDO currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 12 times from Florida DBPR, with the most recent inspection on June 25, 2026. Across those visits, inspectors documented 193 total violations — 15 critical, 50 major, 128 minor.

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Record snapshot

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Inspections on file

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The latest inspection on June 25, 2026 shows 16 observation rows: 1 critical, 3 major, and 12 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

193

Coverage note

Inspector notes linked where available

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Community reaction

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TAIWAN EXPRESS 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
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-11-5] Equipment in poor repair. White reach in cooler at front counter. No tcs foods available
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door
[14-69-4] Ice buildup in reach-in freezer Both white chest freezers
[36-62-4] Light not functioning. 2 light bulbs not working at hood system
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled vent covers in walk in cooler
[29-49-6] Standing water in bottom of reach-in-cooler. Make table at cook line
[08B-12-5] Stored food not covered. Fries and dumplings in chest freezer
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking faucet at both hand wash sinks
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and msg containers at prep station
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over RTE sauce in walk in cooler
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink at cook line
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and egg rolls in walk in cooler. Per operator prepared on Tuesday
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both hand wash sink shut off. Operator turned on during inspection

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic tropicana orange juice containers with no handle used to scoop flour and corn starch.
[14-05-4] Cardboard used to line food-contact shelves. Multiple prep shelves throughout facility and walk in cooler.
[36-36-4] Ceiling tile missing. Above glass reach in cooler and front counter by portable ac unit.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean trays, rolling racks and cooking pans stored in restroom.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. Underneath 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, and all prep table counters throughout facility.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
[29-11-4] Water leaking from faucet. Hand sink located next to triple sink.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in hand sink on cooks line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[27-11-4] No running water at mop sink. Facility has no running water. Employee called operator and turned on water.
[27-09-4] No running water at three-compartment sink. Facility has no running water. Employee called operator and turned on water.
[31B-03-4] No soap provided at handwash sink. Cooks line hand sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Facility has no running water. Employee called operator and turned on water.

Disposition: Emergency order recommended
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic tropicana orange juice containers with no handle used to scoop flour and corn starch.
[14-05-4] Cardboard used to line food-contact shelves. Multiple prep shelves throughout facility and walk in cooler.
[36-36-4] Ceiling tile missing. Above glass reach in cooler and front counter by portable ac unit.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean trays, rolling racks and cooking pans stored in restroom.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-24-5] Hole in or other damage to wall. Underneath 3 compartment sink.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, and all prep table counters throughout facility.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
[29-11-4] Water leaking from faucet. Hand sink located next to triple sink.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Total = 120 Rodent droppings 40 rodent under triple sink 35 rodent droppings under the cook line 25 rodent droppings under the prep table 20 rodent droppings on the side of the reach in coolers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in hand sink on cooks line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[27-11-4] No running water at mop sink. Facility has no running water. Employee called operator and turned on water.
[27-09-4] No running water at three-compartment sink. Facility has no running water. Employee called operator and turned on water.
[31B-03-4] No soap provided at handwash sink. Cooks line hand sink.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Facility has no running water. Employee called operator and turned on water.

Disposition: Emergency order recommended
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic tropicana orange juice containers with no handle used to scoop flour and corn starch.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Reach in cooler on cooks line.
[14-05-4] Cardboard used to line food-contact shelves. Multiple prep shelves throughout facility and walk in cooler.
[36-36-4] Ceiling tile missing. Above soda reach in cooler, and above prep table reach in cooler.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean trays, rolling racks and cooking pans stored in restroom.
[29-18-4] Drain cover(s) missing. At 3 compartment sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[36-73-4] Floor soiled/has accumulation of debris. Underneath cooks line heavily soiled with grease.
[36-24-5] Hole in or other damage to wall. Underneath 3 compartment sink.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment on cooks line, and all prep table counters throughout facility.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink by 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, msg, and flour not labeled
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. 1 rodent droppings inside hand wash sink by 3 compartment sink. 4 rodent topping underneath prep table holding rice cooker. 2 rodent droppings underneath prep table holding container of sugar flour. Over 100 rodent droppings underneath cook line. 25 rodent droppings underneath 3 compartment sink. 25 rodent droppings behind reach in white chest freezer. 13 rodent dropping by reach in chest freezer at facilities exit door 10 rodent droppings inside hand wash restroom. =170 rodent droppings total.
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowl in hand sink on cooks line.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Cooks line.
[31B-03-4] No soap provided at handwash sink. Cooks line hand sink.

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. Above drink cooler at front service counter.
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic orange juice container bowl in flour, and sugar underneath prep table by 3 compartment sink.
[14-05-4] Cardboard used to line food-contact shelves. In walk in cooler.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean trays, and cooking pans stored in restroom.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, and behind cooking equipment.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Throughout facility.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hws faucet by 3 compartment sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, msg, and flour not labeled.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cardboard used to line and soak grease from chicken in reach in cooler by fryers.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over soy sauce in walk in cooler.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By fryers.
[53A-11-4] No person in charge present during hours of operation.
[31B-03-4] No soap provided at handwash sink. By fryers.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance.
[14-01-5] Bowl or other container with no handle used to dispense food. Plastic orange juice container bowl in flour, and sugar underneath prep table by 3 compartment sink.
[14-05-4] Cardboard used to line food-contact shelves. In walk in cooler.
[24-13-4] Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Clean tray cooking pans stored in restroom.
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers, and behind cooking equipment.
[29-08-4] Plumbing system in disrepair. Hand wash sink turned off by 3 compartment sink. Operator turned hot water on.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking water from facet by 3 compartment sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. At mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Stored on top of cutting board.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar, msg, and flour not labeled.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Cardboard used to line and soak grease in reach in cooler chicken containers.
[31A-09-4] Handwash sink not accessible for employee use at all times. Restroom hws blocked with rolling cart with single service items. Bowl in hws by fryers.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. By double fryers.
[53A-11-4] No person in charge present during hours of operation.
[31B-03-4] No soap provided at handwash sink. By double fryers.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Tin can used as scoop in dry rice container
[21-05-5] Cloth used as a food-contact surface. Hand wash cloth used on top of cooked rice
[36-73-4] Floor soiled/has accumulation of debris. Grease build up on floor under fryers
[08B-37-4] Food stored in a prohibited area. Canned foods and bags of starch stored in bathroom at facility. Facility only has one restroom
[08B-38-4] Food stored on floor. Containers of soy sauce on the floor in walk in cooler
[06-06-5] Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid. Beef thawing in container in 1st compartment of 3 compartment sink
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in large chest freezer in back
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon for rice in water at 86f
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave and toaster oven
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease build up on shelf over woks at cook line Heavy grease build up on Hood system, filters clean. Grease build up on side of fryers
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Debris build up in reach in cooler at cook line, gaskets debris build up
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Cooler across from wok station
[35B-09-4] Screen in door torn/in poor repair.. Screen door for back kitchen exit door has openings/holes in screen. Main back door opened and screen door in use while facility is open and operating at this time. No vermin observed at this time
[32-17-4] Self-closing device on bathroom door disconnected/broken. No self closing devices on bathroom door
[29-49-6] Standing water in bottom of reach-in-cooler. Standing water in cooler across from woks
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
[29-27-4] mop sink or curbed cleaning facility provided at establishment is not accessible due to buckets, hose, bags stored in basin of sink up to faucet of sink person in charge states the mop water is discarded outside in grass area
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw chicken on shelves over containers of soy sauce in walk 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. Provided form
[31A-09-4] Handwash sink not accessible for employee use at all times. Bowls in basin of both hand sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at cook line
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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. Provided form
[31B-03-4] No soap provided at handwash sink. Hand sink at cook line