Asian Chao
Last inspected: Oct 6, 2025
55
Score
Asian Chao appears in inspection records eight times, starting in 2022. Asian Chao was last inspected on Oct 6, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has not been favorable: recent inspections average around seven violations each, up from closer to five violations before.
“Unwashed fruits/vegetables stored with ready-to-eat food” accounts for the largest share of issues, appearing four times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Used for raw pork in walk in freezer
14-31-5
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. 2 employees expired
53B-14-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over ready to eat vegetables in walk in cooler
08B-49-4
Basic - Food stored on floor. Soy sauce containers in dry storage area **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer. Next to cooks line
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon in 70F
10-07-4
Basic - Single-service articles improperly stored. Soda cups Stored on floor in dry storage area **Corrected On-Site**
25-05-4
Basic - Trash receptacles not provided where needed in establishment. Near handwash sink next to three compartment sink **Corrected On-Site**
33-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Above three compartment sink
24-08-4
55
Apr 21, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb at mop sink.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times by mop sink **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Condensation or other drainage not disposed of according to law on walk-in cooler. **Repeat Violation**
28-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items across from walk-in cooler. **Corrected On-Site**
40-06-5
70
Sep 27, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cut cabbage in cook line table.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown rice at 77F. Per manager, rice taken from walk-in cooler 1 hr ago. Employee returned rice to walk-in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In rear sink by rice prep station **Corrected On-Site**
31A-09-4
Basic - Condensation or other drainage not disposed of according to law. Walk-in cooler has dripping condensation.
28-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Containers over three compartment sink not properly air dried.
24-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temperature at 85F, manager removed utensils from prep line. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No thermometer in cold holding prep table by cook line.
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bell peppers over RTE in walk-in cooler.
08B-17-4
52
Apr 12, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler . cooked potatoes (98-80F - Cooling)/2 hours. Operator placed in reach in freezer 2nd cooling reading 59F. **Corrected On-Site**
03D-01-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
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 to Operator. **Corrected On-Site**
11-26-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on food storage shelf. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. -opened water bottle in cookline make table. **Corrected On-Site**
12B-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed green beans stored over sliced vegetables at cookline . Unwashed Peppers and broccoli stored over rice in walk in cooler.
08B-17-4
55
Nov 20, 2023
Complaint Partial
2 minor violations.
View 2 violations
Basic - In-use tongs stored on equipment door handle between uses. Grill on cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken at room temperature Noodles in standing water in prep sink **Corrected On-Site** **Repeat Violation**
06-01-5
90
Sep 27, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Potatoes and able to determine time and placed on sticker **Corrected On-Site** **Repeat Violation**
03F-02-5
Basic - Beige Cutting board has cut marks and is no longer cleanable across from oven on kitchen
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. Oven door handle on cooks line **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. 1)Pan of diced chicken thawing at room temperature in prep area 2) pans of lo mein on top of ice machine **Corrected On-Site**
06-01-5
Basic - Unwashed celery and broccoli stored with ready-to-eat food cut vegetables in walk in cooler **Repeat Violation**
08B-17-4
Basic - Water leaking from faucet at prep sink next to three comp sink
29-11-4
67
Mar 3, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Whisk rinsed in prep sink and hung to dry
22-45-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying insects in separate storage room near walk in freezer.
35A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Operator was able to determine time for all appetizers on front counter hot holding unit. Added time mark. **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Pasteurized egg carton opened in reach in cooler.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler soiled. Can opener
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Cooked noodles and cooked chicken marked for time but not listen on plan. **Corrective Action Taken**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink in womens restroom, 76F
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In walk in cooler
08B-49-4
Basic - Ice buildup in reach-in freezer. On cook line
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler on cook line
05-09-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee beverage in reach in cooler on cook line. Employee beverage in reach in cooler.
12B-13-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Walk in freezer store across public area with unlocked door **Corrected On-Site**
08B-63-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peepers over prepped foods.
08B-17-4
30
Dec 20, 2022
Routine - Food
2 minor violations.
View 2 violations
Basic - Ice scoop handle in contact with ice. In ice machine **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temp 80F
10-07-4
90
Frequently Asked Questions
When was Asian Chao last inspected?
The most recent health inspection at Asian Chao on file is from Oct 6, 2025. The public record contains eight inspections in total.
What is the most common violation at Asian Chao?
Across the inspection record, “unwashed fruits/vegetables stored with ready-to-eat food” has been cited four times, more than any other issue at Asian Chao.
How does Asian Chao compare to other restaurants in Orlando?
Asian Chao most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Asian Chao's inspection record improved over time?
No. Recent inspections at Asian Chao have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Asian Chao means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Asian Chao inspected?
Based on the inspection history on file, Asian Chao is inspected around three times per year on average.
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