China Sun Restaurant
Last inspected: Mar 31, 2026
61
Score
Inspectors have visited China Sun Restaurant 12 times, with records going back to 2022. The newest entry in the record is dated Mar 31, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Violation counts have been trending down, averaging around nine violations across recent inspections versus roughly 14 violations before.
The most common issue across all inspections has been “walk-in cooler shelves have accumulation of soil residues”, showing up six times.
Restaurants in Orlando average 79, so China Sun Restaurant trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 31, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw shrimp, beef and pork in stand up reach in freezer. **Repeat Violation** - From follow-up inspection 2026-03-31: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front service counter. Employee provided paper towels. **Corrected On-Site** - From follow-up inspection 2026-03-31: **Time Extended**
31B-02-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. - From follow-up inspection 2026-03-31: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking equipment on cooks line. **Repeat Violation** - From follow-up inspection 2026-03-31: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2026-03-31: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on reach in cooler. Employee inverted containers **Corrected On-Site** - From follow-up inspection 2026-03-31: **Time Extended**
25-06-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust **Repeat Violation** - From follow-up inspection 2026-03-31: **Time Extended**
14-17-4
61
Mar 30, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings ( per employee 1 hour) (51-60 F - Cooling); noodles ( per employee less then 2 hours, Operator had employees place in reach in freezer for temperature recovery) (50-54F - Cooling); cut cabbage ( per employee 1 hour) (50-60 F - Cooling); raw chicken (40F - Cold Holding);cooked chicken ( per employee less then 2 hours, Operator had employees place in reach in freezer for temperature recovery) (50-54F - Cooling) **Warning**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over raw shrimp, beef and pork in stand up reach in freezer. **Repeat Violation**
08A-02-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By front service counter. Employee provided paper towels. **Corrected On-Site**
31B-02-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking equipment on cooks line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Togo containers on reach in cooler. Employee inverted containers **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust **Repeat Violation**
14-17-4
52
Dec 4, 2025
Complaint Full
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. 2 cooks gloved hands after sweeping and cleaning. Educated staff. **Corrective Action Taken**
12A-07-5
High Priority - Container of medicine improperly stored. Neosporin , wD40 and other items stored over prep table and on speed rack that is located on the cook line. Management moved items. **Corrected On-Site**
41-07-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located next to triple sink non in restroom **Repeat Violation** **Admin Complaint**
31B-02-4
Intermediate - No soap provided at handwash sink. Sink located next to triple sink. **Admin Complaint**
31B-03-4
Basic - Screening is not 16-mesh to the inch. **Repeat Violation**
35B-13-4
Basic - Stored food not covered. Egg rolls walk in cooler
08B-12-5
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Water leaking from handle and faucet on triple sink.
29-11-4
Basic - Cardboard used to line nonfood-contact shelves. Under table located near the front counter.
14-45-4
Basic - Faucet/handle missing at plumbing fixture. Handle on hand sink located near cook line at entrance to kitchen. **Repeat Violation** **Admin Complaint**
29-09-4
Basic - Floor area(s) covered with standing water. Water continues to pool near rice cooker. Staff moped floor multiple times. **Corrective Action Taken**
36-22-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower part of prep table located near exit.
14-47-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
39
Apr 2, 2025
Routine - Food
2 critical violations. 2 major violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken wings over cabbage in walk in cooler **Repeat Violation**
08A-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink next to dish area
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at Hand wash sink at front counter
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Deli container used to scoop rice **Repeat Violation**
14-01-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at chest freezer
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave soiled with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Working containers of food removed from original container not identified by common name. 3 white bins with no labels. Next to 3 compartment sink **Repeat Violation**
02D-01-5
41
Dec 3, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
32
Apr 11, 2024
Routine - Food
3 critical violations. 3 major violations. 14 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Chicken above pork in stand up freezer.
08A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. 1 hour chicken wings on table. Operator marked with appropriate time. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. All small cutting boards soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink full of buckets. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in cooked rice. **Repeat Violation**
14-01-5
Basic - Cardboard used to line nonfood-contact shelves.bottom of prep table. **Repeat Violation**
14-45-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handle will not turn on hand wash in front of kitchen.
29-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Stand up freezer in back of kitchen. **Repeat Violation**
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave oven old food debris. **Repeat Violation**
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light at back exit door.
38-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter soiled grease build up. Hand wash sink soiled with old food debris.Sink in back of kitchen..
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle of sport drink in walk in cooler. **Corrected On-Site**
12B-13-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken and fish thawing at room temperature.
06-01-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks on front table. **Repeat Violation**
25-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler **Repeat Violation**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Pipe on hand sink in back of kitchen.
29-11-4
Basic - Working containers of food removed from original container not identified by common name. All bilk containers. **Repeat Violation**
02D-01-5
23
Dec 5, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Colored menus in lining cooked egg rolls in walk in cooler.
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw beef walk in cooler. **Corrected On-Site**
08A-20-5
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 chicken above beef.
08A-17-6
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. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site**
31B-02-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks at front counter.
25-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken in standing water. Operator turned water on. **Corrected On-Site**
06-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open can of soda in reach in cooler. Operator removed. **Corrected On-Site**
12B-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters old food debris and heavy grease build up. Outside of large oven and side and top of cooking equipment.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook line.
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in stand up freezer.
14-69-4
Basic - Faucet/handle missing at plumbing fixture. Hot water faucet will not turn on at front counter sink.
29-09-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom of prep table.
14-45-4
Basic - Bowl or other container with no handle used to dispense food. Cooked rice container.
14-01-5
Basic - Working containers of food removed from original container not identified by common name. All bulk containers.
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
29
Jul 18, 2023
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended** - From follow-up inspection 2023-07-18: **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended** - From follow-up inspection 2023-07-18: **Admin Complaint**
02C-04-5
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended** - From follow-up inspection 2023-07-18: **Admin Complaint**
53B-01-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended** - From follow-up inspection 2023-07-18: **Admin Complaint**
22-16-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended** - From follow-up inspection 2023-07-18: **Admin Complaint**
36-34-5
64
May 19, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - - From initial inspection : 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. Chicken wings, rice. Operator label with correct time **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In two door doo.Dr in kitchen. Raw chicken over cooked pork **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink at dish area **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, at dish **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in fried rice warmer **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At make table **Warning** - From follow-up inspection 2023-05-18: **Time Extended** - From follow-up inspection 2023-05-19: **Time Extended**
21-12-4
30
May 18, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (80F - Cold Holding); raw beef (78F - Cold Holding); cooked shrimp (78F - Cold Holding); pork (78F - Cold Holding) In top of make table. Operator states in unit less then 4 hours. Discarded product **Corrective Action Taken** **Warning** - From follow-up inspection 2023-05-18: Raw chicken 37-50°F Cooked shrimp 58°F Cooked pork 70°F Cooked chicken 79°F Raw beef 38-51°F Operator states in unit less then 4 hours, will place in walk-in cooler **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In two door doo.Dr in kitchen. Raw chicken over cooked pork **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
08A-05-6
High Priority - - From initial inspection : 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. Chicken wings, rice. Operator label with correct time **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
03F-02-5
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
50-17-3
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink at dish area **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, at dish **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - 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. **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
02C-04-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Deli container in fried rice warmer **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation** **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water **Corrected On-Site** **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At make table **Warning** - From follow-up inspection 2023-05-18: **Time Extended**
21-12-4
26
May 17, 2023
Routine - Food
4 critical violations. 5 major violations. 5 minor violations.
View 14 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. Chicken wings, rice. Operator label with correct time **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (80F - Cold Holding); raw beef (78F - Cold Holding); cooked shrimp (78F - Cold Holding); pork (78F - Cold Holding) In top of make table. Operator states in unit less then 4 hours. Discarded product **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In two door doo.Dr in kitchen. Raw chicken over cooked pork **Warning**
08A-05-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
Intermediate - 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. **Warning**
53B-01-5
Intermediate - Handwash sink not accessible for employee use at all times. Bucket in sink at dish area **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter, at dish **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Repeat Violation** **Warning**
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter **Warning**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At make table **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Deli container in fried rice warmer **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation** **Warning**
36-34-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table **Warning**
22-16-4
26
Dec 8, 2022
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook in kitchen. Coached employee on proper hand washing **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with unwashed produce. Shrimp over peppers in walk-in cooler **Warning**
08A-04-5
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. Chicken over beef in reach in cooler **Warning**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (120F - Hot Holding) operator states out for less then 1 hour. Will reheat to proper temperature **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. Steel wool in handsink behind front counter **Corrected On-Site** **Repeat Violation** **Warning**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Nothing in freezers labeled with date prepped. **Warning**
02C-04-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Near front counter **Warning**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. **Corrected On-Site** **Warning**
06-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table **Warning**
22-16-4
Basic - Food stored on floor. In walk-in cooler **Warning**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen **Warning**
13-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. In kitchen. **Corrected On-Site** **Warning**
12B-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In kitchen **Repeat Violation** **Warning**
36-34-5
27
Frequently Asked Questions
When was China Sun Restaurant last inspected?
The most recent health inspection at China Sun Restaurant on file is from Mar 31, 2026. The public record contains 12 inspections in total.
What is the most common violation at China Sun Restaurant?
Across the inspection record, “walk-in cooler shelves have accumulation of soil residues” has been cited six times, more than any other issue at China Sun Restaurant.
How does China Sun Restaurant compare to other restaurants in Orlando?
China Sun Restaurant most recently scored 61 out of 100, which is lower than the Orlando average of 79.
Has China Sun Restaurant's inspection record improved over time?
Yes. Recent inspections at China Sun Restaurant have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at China Sun Restaurant 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 China Sun Restaurant inspected?
Based on the inspection history on file, China Sun Restaurant is inspected around four times per year on average.
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