Asian Chao Oriental Eatery
Last inspected: Feb 9, 2026
78
Score
Across the available record, Asian Chao Oriental Eatery has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Feb 9, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to four violations per visit.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
Compared to the broader Orlando restaurant scene, this is about average. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 9, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line
22-02-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on floor of walk in cooler located at downstairs kitchen
14-69-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers at dry dish storage at upstairs dish wash area
24-08-4
Basic - Equipment in poor repair. Reach in cooler at cooks line
14-11-5
78
Oct 1, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At downstairs mop sink - From follow-up inspection 2025-10-01: **Time Extended**
29-42-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Old labels on containers at dry dish storage downstairs - From follow-up inspection 2025-10-01: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Unnecessary items/unused equipment on the premises. Upstairs ice mache next to exit door Downstairs ice machine and warmer - From follow-up inspection 2025-10-01: **Time Extended**
33-31-5
78
Sep 19, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine located upstairs **Warning**
22-49-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Noodles at upstairs kitchen.Operator heated back up to 165F **Corrected On-Site**
03B-15-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At downstairs mop sink
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at front counter had a sanitizer bucket in the sink **Corrected On-Site**
31A-09-4
Basic - Old labels stuck to food containers after cleaning. Old labels on containers at dry dish storage downstairs
16-46-4
Basic - Unnecessary items/unused equipment on the premises. Upstairs ice mache next to exit door Downstairs ice machine and warmer
33-31-5
52
Jun 12, 2025
Routine - Food
5 critical violations. 4 major violations. 9 minor violations.
View 18 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Hose attached to faucet at three-compartment/food preparation/handwash sink eliminating required air gap. Triple sink
29-45-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over cooked rice on rolling rack. **Corrected On-Site**
08A-14-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw shell Eggs. **Corrected On-Site**
08A-20-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Read 22 in ice water.
05-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener White cutting board in kitchen area. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. - white cutting board in kitchen area.
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee drink.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone and chap stick on soy sauce bucket. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Jug of oil. **Corrected On-Site**
08B-38-4
Basic - In-use cardboard used under cutting board. **Corrected On-Site**
21-04-4
Basic - In-use tongs stored on in grease trap. **Corrected On-Site**
10-20-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Rinse gauge not working.
16-38-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front line at drink station.
21-12-4
20
Dec 12, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Towels in hand sink at dish **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Employee beverage container in ice machine/ice bin. **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
12B-14-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. At dish - From follow-up inspection 2024-12-12: **Time Extended**
31B-04-4
78
Dec 5, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
67
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Shared, mop sink **Repeat Violation**
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener, operator cleaned it. **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shared **Repeat Violation**
22-20-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Standing water in bottom of reach-in-cooler. Back kitchen reach in cooler
29-49-6
Basic - Unclean building components, attachments or fixtures. Walk in cooler fan covers are dusty **Repeat Violation**
36-50-4
Basic - Water leaking from pipe and/or faucet/handle. Back kitchen hand wash sink
29-11-4
61
Nov 15, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
53B-09-4
Intermediate - 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 and completed with employees during inspection **Corrected On-Site**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open cup on top of prep table in prep area. Operator removed it **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Unclean building components, attachments or fixtures. Fan covers from walk in cooler are dusty
36-50-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
55
Mar 29, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 ppm .
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (107F - Hot Holding) from 20 minutes ago , reheated to 165f. **Corrected On-Site** **Repeat Violation**
03B-01-6
Basic - Cutting board has cut marks and is no longer cleanable. Kitchen area.
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Storage area by dish machine.
24-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning. Storage are by three compartment sink. **Repeat Violation**
16-46-4
Basic - Water leaking from pipe and/or faucet/handle. Three compartment sink .
29-11-4
58
Nov 8, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut cabbage (50F - Cold Holding); raw chicken (49F - Cold Holding) reach in cooler
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked chicken (116F - Hot Holding less then 4 hours
03B-01-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions.
29-28-4
Basic - Equipment in poor repair./ reach in cooler gasket cook line
14-11-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
58
Frequently Asked Questions
When was Asian Chao Oriental Eatery last inspected?
The most recent health inspection at Asian Chao Oriental Eatery on file is from Feb 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Asian Chao Oriental Eatery?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Asian Chao Oriental Eatery.
How does Asian Chao Oriental Eatery compare to other restaurants in Orlando?
Asian Chao Oriental Eatery most recently scored 78 out of 100, which is about the same as the Orlando average of 79.
Has Asian Chao Oriental Eatery's inspection record improved over time?
Yes. Recent inspections at Asian Chao Oriental Eatery have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Asian Chao Oriental Eatery means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Asian Chao Oriental Eatery inspected?
Based on the inspection history on file, Asian Chao Oriental Eatery is inspected around three times per year on average.
Nearby Restaurants