Anh Hong Restaurant
Last inspected: Apr 15, 2026
32
Score
The health department has logged nine inspections at Anh Hong Restaurant, the earliest from 2022. Inspectors last stopped by on Apr 15, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving the wrong way, with the rolling count rising from around seven violations to closer to 14 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded eight times.
By comparison, the average Orlando facility scores 79, putting Anh Hong Restaurant on the weaker side. Taken together, the history suggests a facility that has struggled with consistency.
9
Inspections
3
Critical latest
1
Major latest
12
Minor latest
Inspection History
Apr 15, 2026
Complaint Full
3 critical violations. 1 major violation. 12 minor violations.
View 16 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over cooked chicken in walk in freezer **Repeat Violation**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at wait station at 124. Operator reheated to 165 during inspection **Corrected On-Site**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib with hose attached at end of cook line no vacuum breaker
29-34-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Items in front cooler not date marked **Repeat Violation**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine exterior and interior soiled
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Small white cut board and make table cut board grooved
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse on cook line shelf Operator removed purse **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap around back door leading outside
35B-01-4
Basic - Hole in or other damage to wall. Wall in disrepair back wall by back door
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in freezer server station
14-69-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign prep sink kitchen Operator posted sign during inspection **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters soiled Gaskets on cook line make tables soiled Operator cleaned gaskets during inspection **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes at front make table not inverted Operator inverted to go boxes **Corrected On-Site**
25-06-4
Basic - Stored food not covered. Stored food in freezer not covered or protected
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink pipe leaking onto floor prep area kitchen
29-11-4
Basic - Employee eating in a food preparation or other restricted area. Employee drinks next to hand sink and in counter with pitchers of water to be served in wait station Operator removed drinks **Corrected On-Site**
12B-02-4
32
Mar 5, 2026
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef out of original packaging over several foods in walkmin freezer
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -squid 54F cold holding in cool well less than 4hrs operstor moved to under cooler for temperature recovery. Advised not to stack food above fillmline in pan **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of microwave. Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. -operor filled pan using Hand sink - hand sink by warewashing area had food debris
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Deserts, and juices in fromt counter cooler not labeled
02D-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Phone and medicine above prep cooler. Operator removed **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. -walk in freezer floor -Behind ice machine. Operator cleaned **Corrected On-Site**
36-73-4
Basic - Floor tiles missing and/or in disrepair. Metal sheeting on floor is torn apart
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside microwave Gaskets in all coolers. Shelf under microwave Exterior of Sauce bottles and rack above sand sink Operator cleaned everything **Corrected On-Site**
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink by warewashing area
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water **Corrected On-Site**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Sugar. Operator labeled **Corrected On-Site**
02D-01-5
33
Sep 17, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in white cutting board at entrance to back of the house kitchen.
22-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 6 or more employees working cooking, preparing food. Operator arrived during inspection. **Corrected On-Site** **Repeat Violation**
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple cooked and cooled items in walk in cooler held over 24 hours per operator not date marked. **Repeat Violation**
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Hand sink by prep sink leaking water from pipe.
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Reach in white cutting board at entrance to back of the house kitchen. **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone, bags, sweaters on prep table and dry storage shelves. Operator had employee create bin for personal items. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk in cooler door broken. Door stays slightly opened.
14-11-5
Basic - Floor soiled/has accumulation of debris. Underneath all equipment on cooks line.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line, and hood filters.
23-03-4
50
Jan 9, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No food manger present with 6 employees working
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items held in coolers no date markings
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Green cut board back prep area grooved
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee slicing lettuce no hair restraint
13-03-4
Basic - Equipment in poor repair. White freezer wait station gasket broken
14-11-5
Basic - Food stored on floor. Buckets of food stored on floor walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters soiled
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Test sanitizer bucket cook line at 0 ppm chlorine Operator added bleach. Retested at 50 ppm chlorine **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket stored on floor Operator moved off floor **Corrected On-Site**
21-38-4
58
Aug 28, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No soap provided at handwash sink. No soap at hand wash sink server area. Operator provided soap **Corrected On-Site**
31B-03-4
Basic - Ceiling tile missing. Ceiling tile not in place dinning room
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen in disrepair. Ceiling tiles peeling off
36-32-5
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lids broken
33-15-4
78
Jan 17, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw fish in walk-in-cooler Operator moved to lower shelf **Corrected On-Site**
08A-20-5
Intermediate - No handwash sink located in vending machine area where employees service bulk food machines. Bucket in hand wash at server station and end of cook line. Operator removed both **Corrected On-Site**
31A-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling, light cover, vent soiled on cook line Operator had staff start cleaning ceiling. **Corrected On-Site**
36-34-5
Basic - Garbage can located outside has no lid or lid open/broken. Dumpster lid in disrepair
33-15-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs and skimmer on handle Operator removed **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in pan of cold water. Operators removed utensils **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters heavy soil Walk-in-cooler around fans unit soiled
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Bin of sugar at server station no label. Operator put label **Corrected On-Site**
02D-01-5
58
Jul 31, 2023
Routine - Food
8 critical violations. 5 major violations. 17 minor violations.
View 30 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped off dirty dishes in kitchen and returned to front and served drink without washing hands Discuss with manager proper employee hand washing **Corrective Action Taken**
12A-02-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring rolls on cook line 98°. Operator put back in fryer for immediate temperature recovery **Corrective Action Taken**
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. **Repeat Violation**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer bucket too strong. Operator corrected to 50 ppm **Corrected On-Site**
41-27-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 flying insects in kitchen. Per Selina supervisor on duty, next unannounced inspection
35A-02-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Numerous containers in walk in cooler in non food grade containers
14-15-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/23 Operator renewed license before end of inspection **Corrected On-Site**
50-17-3
High Priority - Raw animal food stored over or with unwashed produce. Bag of raw beef over cabbage in back reach in by back door **Corrected On-Site**
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Meat slicer accumulated with debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink on prep side of line blocked with trash can. And sanitizer bucket in front hand sink **Corrected On-Site**
31A-09-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ manager arrived during inspection **Corrected On-Site**
53A-05-6
Intermediate - No soap provided at handwash sink. Hand wash sink on prep line no soap. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date markings on anything through out kitchen **Corrected On-Site** **Repeat Violation**
02C-02-5
Basic - Ceiling tile missing. Ceiling tiles above ice machine missing
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents soiled throughout kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cut board on right hand side when entering kitchen
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on cook line on top of prep table **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor under mop sink
36-22-4
Basic - Food stored on floor. Container of oil on floor operator moved oil Bucket of food on floor in walk in cooler **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Wall located by back door has a hole
36-24-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in cold water 51° **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Several units in kitchen missing ambient thermometer
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of all microwave oven on cook line soiled All cooking appliances on cook line soiled Hoods soiled **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by dish machine soiled
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes on cook cook line not store in bucket. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Numerous containers not labeled **Corrected On-Site**
02D-01-5
8
Mar 16, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - At outside mop sink. - From follow-up inspection 2023-03-16: **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease. - Ventilation hood has buildup. - From follow-up inspection 2023-03-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler and freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2023-03-16: **Time Extended**
14-17-4
78
Oct 31, 2022
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw portioned beef stored in bin above cut pineapples and cut tomatoes in reach in cooler on cook line. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. - Over 4 hrs: butter (49F - Cold Holding); cooked chicken (47F - Cold Holding); cut cabbage (49F - Cold Holding); pork sausage (46F - Cold Holding) in reach in cooler on cook line. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Over 4 hrs: butter (49F - Cold Holding); cooked chicken (47F - Cold Holding); pork sausage (46F - Cold Holding) in reach in cooler on cook line. ** Advised to put pork sausage in cooler and not above cool line at cooler on cook line and to place butter in steel bin instead of placing tub in unit. Violation** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - 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. - Tested at over 200 ppm. Corrected to 50 ppm.
41-15-5
Intermediate - Handwash sink not accessible for employee use at all times. - Sink next to dishwasher blocked by large trash bin. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - Two employees.
53B-14-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area. - Employees wallet on make table at end of cook line. - Purses stored above the prep area on cook line and on shelf above beverage station. **Corrected On-Site**
40-06-5
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. - Near kitchen entrance several tapes hanging above dishwasher and food preparation stations. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. - Bucket of cut lettuce and shredded carrots stored on walk in cooler floor.
08B-38-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. - Placed on top of carpet at back area. Advised to remove and only use non absorbent material, or remove and leave on concrete.
33-23-4
Basic - Nonfood-contact surface soiled with grease, or food debris. - Ventilation hood has grease buildup throughout. - Reach in cooler and walk in cooler shelves has food debris accumulation. **Repeat Violation**
23-03-4
33
Frequently Asked Questions
When was Anh Hong Restaurant last inspected?
The most recent health inspection at Anh Hong Restaurant on file is from Apr 15, 2026. The public record contains nine inspections in total.
What is the most common violation at Anh Hong Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited eight times, more than any other issue at Anh Hong Restaurant.
How does Anh Hong Restaurant compare to other restaurants in Orlando?
Anh Hong Restaurant most recently scored 32 out of 100, which is lower than the Orlando average of 79.
Has Anh Hong Restaurant's inspection record improved over time?
No. Recent inspections at Anh Hong Restaurant have averaged around 14 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Anh Hong Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Anh Hong Restaurant inspected?
Based on the inspection history on file, Anh Hong Restaurant is inspected around three times per year on average.
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