Cheng's Chinese Restaurant
Last inspected: Apr 1, 2026
37
Score
Going back to 2022, Cheng's Chinese Restaurant has 11 inspections in the public record. Cheng's Chinese Restaurant was last inspected on Apr 1, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly 11 violations earlier in the record.
“Food stored on floor” accounts for the largest share of issues, appearing six times across the record.
By comparison, the average Lake Mary facility scores 79, putting Cheng's Chinese Restaurant on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
3
Critical latest
0
Major latest
6
Minor latest
Inspection History
Apr 1, 2026
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
37
Sep 12, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. - deep grout lines causing retention of standing water at cookline - From follow-up inspection 2025-09-12: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - No hot running water at mop sink. - operator states hot water line turned off **Repeat Violation** - From follow-up inspection 2025-09-12: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2025-09-12: **Time Extended**
35B-03-4
86
Sep 10, 2025
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 21, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
70
Feb 20, 2025
Routine - Food
7 critical violations. 2 major violations. 8 minor violations.
View 17 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. - employee washing dishes, then put on gloves to cut chicken, no handwash. **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - employee washing dishes, then put on gloves to cut chicken, **Warning**
12A-07-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. - employee used wash cloth, to scrub shoes, then returned to food prep station with soiled cloth. Manager instructed employee to wash hands. **Warning**
12A-13-4
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - establishment using "101 Bleach". Manufacturer label does not include use for sanitize.
22-48-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed cutting board, knife, and plates, brought back to cookline, no sanitizer used
22-45-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food. - egg rolls sitting in reused chicken box lid.
14-15-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE RIGHT: - beansprouts (62F - Cold Holding); - cooked noodles (46F); - cooked chicken (48F - Cold Holding); - dumplings (49F - Cold Holding) Manager states items prepped this morning less than 4 hours **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade
22-02-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - multiple employee washed hands at hand washed sink **Warning**
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. - bowl used to scoop dry bulk products
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
23-24-4
Basic - Clean utensils stored between equipment and wall. - knife stored between cookline coolers
24-14-4
Basic - Food stored on floor. - various items on floor in walk in freezer
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - scoop handle buried in bulk corn starch
10-01-5
Basic - No hot running water at mop sink. - hot water not connected
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk in cooler shelves soiled - walk in fan covers soiled
23-03-4
Basic - Carbon dioxide tanks not adequately secured.
51-11-4
19
Aug 28, 2024
Routine - Food
2 critical violations. 9 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabobs over cooked pork in reach in cooler at cook line - walk in cooler, raw chicken over raw shell eggs **Warning** - From follow-up inspection 2024-08-28: Raw chicken over cooked rice **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - noodles (53F - Cold Holding); - bean sprouts (55F - Cold Holding); - cooked pork (53F - Cold Holding); - cooked chicken (53F - Cold Holding) **Warning** - From follow-up inspection 2024-08-28: Noodles 50f Bean sprouts 52f Cooked pork 52f Cooked chicken 48f **Admin Complaint**
03A-02-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle, used to scoop cooked rice - metal bowl used to scoop uncooked rice **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - door handles soiled on cook line coolers **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide tanks not adequately secured. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Clean utensils stored between equipment and wall. - knife stored between cook line coolers **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
24-14-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - tray of personal items stored on top of bag in box syrups. - cellphone on shelf above microwave **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Food stored on floor. - various bags of food stored on floor in walk in freezer **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - No hot running water at mop sink. **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
27-10-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door **Warning** - From follow-up inspection 2024-08-28: **Time Extended**
35B-03-4
47
Aug 27, 2024
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - prep employee cutting raw chicken, briefly rinsed hands at triple sink, then using bare hands to move cooked, cooled wontons to food container brought to walk in for further cooling. Manager states will recook to above 165f **Warning**
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - cookline employee cutting ready to eat chicken, placed on plate for service, then wiped hands off on apron, and continues with other food prep. **Warning**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washed food pan, rinsed, used immediately to store food. No sanitizer, no air dry. **Warning**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef kabobs over cooked pork in reach in cooler at cook line - walk in cooler, raw chicken over raw shell eggs **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: - noodles (53F - Cold Holding); - bean sprouts (55F - Cold Holding); - cooked pork (53F - Cold Holding); - cooked chicken (53F - Cold Holding) **Warning**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at triple sink **Warning**
12A-03-4
Basic - Bowl or other container with no handle used to dispense food. - plastic bowl, no handle, used to scoop cooked rice - metal bowl used to scoop uncooked rice **Warning**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - door handles soiled on cook line coolers **Warning**
23-24-4
Basic - Carbon dioxide tanks not adequately secured. **Warning**
51-11-4
Basic - Clean utensils stored between equipment and wall. - knife stored between cook line coolers **Warning**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - tray of personal items stored on top of bag in box syrups. - cellphone on shelf above microwave **Warning**
40-06-5
Basic - Food stored on floor. - various bags of food stored on floor in walk in freezer **Warning**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. - bulk flour **Warning**
10-01-5
Basic - No Heimlich maneuver/choking sign posted. - emailed to operator **Warning**
51-13-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Outer openings not protected with self-closing doors. - back door **Warning**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. - chicken sitting in three compartment sink, no running water **Warning**
06-01-5
25
Jan 22, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Egg rolls and General Tso chicken stored in duck sauce boxes in glass reach in cooler at end of cooks line
14-15-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Egg rolls and General Tso chicken stored in box that had duck sauce
01B-13-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with red chemical no label stored under dish machine
41-17-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in cooler ceiling mold like substance and dust debris
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and book bag stored on dry storage shelf by prep area
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Case of fortune cookies stored directly on floor at dining room used as storage space Chicken in bags stored directly on floor at walk in freezer Cooking oil stored directly on floor at cooks line
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rolling cart at cooks line
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at dry storage area by prep area
22-08-4
Basic - Single-service articles improperly stored. To go container stored on floor of dining room converted to storage space
25-05-4
Basic - Stored food not covered. Cut vegetables,egg rolls and bus tub of raw chicken no cover in walk in cooler
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar no label at dry storage area
02D-01-5
45
Aug 7, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fried wonton strips stored in a recycled chicken box
01B-13-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee returned from outside and failed to wash hands prior to handling food, employee rinsed hands in the 3 compartment sink and later wash hands in a hand wash sink **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee preparing food in customer section of dining area. Wonton prep and fried chips prep
08B-48-4
Basic - Food stored on floor. On the frezzer floor
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryers
23-03-4
Basic - Outer openings not protected with self-closing doors. Propped open
35B-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm
21-07-4
52
Feb 16, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork and beef in the walk in cooler 2 different areas
08A-20-5
High Priority - Dented/rusted cans present. See stop sale. 3 cans of baby corn
01B-01-4
Intermediate - 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 DBPR HR 5030-104 Clean-Up of Vomiting and Diarrheal Events
11-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls, cooked chicken not dated
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Divider has a black mold like substance present
22-20-5
Basic - Food stored on floor. In the freezer
08B-38-4
Basic - Reuse of single-service or single-use articles. Operator is using the lids to boxes to hold fried egg rolls
25-32-4
Basic - Storage area not maintained clean and organized. Dinning room used as a stock room , needs organizing
33-34-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tub of chicken thawed at room temperature
06-01-5
47
Aug 11, 2022
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Several Employee was out side and returned to the line and engaged with food prep without a hand wash
12A-16-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
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. In the freezer raw chicken over raw beef , plastic wrap over trays
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. beef (49F - Cold Holding); chicken (77F - Cold Holding) Items sitting out in prep , completed. The deep pans may be difficult to meet the temperature requirements of 41° in 4 hours
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Fried tofu, bbq pork Lomein all not dated Items in the line glass door cooler
02C-02-5
Basic - Reuse of single-service or single-use articles. Card board boxes used to store fried wonton strips
25-32-4
Basic - Single-service articles improperly stored. Cases stored on the floor in the dinning room
25-05-4
Basic - Stored food not covered. Fried noodles boxes open in the dinning room
08B-12-5
Basic - Time/temperature control for safety food thawed under water that was barely running/dripping. Block of shrimp
06-08-5
Basic - Food stored on floor. In the freezer
08B-38-4
Basic - No hot running water at mop sink. Handle missing
27-10-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. At the line make cooler At the glass door alley cooler
12B-13-4
Basic - Outer openings not closed . Back door propped open
35B-03-4
30
Frequently Asked Questions
When was Cheng's Chinese Restaurant last inspected?
The most recent health inspection at Cheng's Chinese Restaurant on file is from Apr 1, 2026. The public record contains 11 inspections in total.
What is the most common violation at Cheng's Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Cheng's Chinese Restaurant.
How does Cheng's Chinese Restaurant compare to other restaurants in Lake Mary?
Cheng's Chinese Restaurant most recently scored 37 out of 100, which is lower than the Lake Mary average of 79.
Has Cheng's Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Cheng's Chinese Restaurant have averaged around seven violations per visit, down from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Cheng's Chinese 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 Cheng's Chinese Restaurant inspected?
Based on the inspection history on file, Cheng's Chinese Restaurant is inspected around three times per year on average.
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