Chuan Fu
Last inspected: Jan 26, 2026
47
Score
Going back to 2023, Chuan Fu has nine inspections in the public record. The most recent visit was on Jan 26, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The trend has been favorable: violation counts have eased from around 19 violations to closer to six violations per visit over the last few inspections.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged six times.
The city-wide average sits at 83, which Chuan Fu's 47 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cooked noodles in walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked with ladder at kitchen entrance **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodles and cooked chicken in walk in cooler
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Multiple plastic containers with no handles in flour, sugar and rice bins. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf on prep station. Operator removed **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees bag over dry goods in storage area. Operator removed **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Chicken at prep station. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and reach in cooler. Operator removed **Corrected On-Site**
10-17-4
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 interior/shelves have accumulation of soil residues.
22-16-4
47
Jul 8, 2025
Complaint Full
7 minor violations.
View 7 violations
Basic - Food stored on floor. Case of potatoes in walk in cooler **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system soiled with accumulation of grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Prep reach in cooler soiled with food debris
22-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food in storage area **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Soiled floors in bar area under 3 compartment sink
36-73-4
70
May 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter **Warning** - From follow-up inspection 2025-05-22: **Time Extended**
23-03-4
95
Mar 20, 2025
Routine - Food
3 critical violations. 5 major violations. 15 minor violations.
View 23 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter found at 60° **Repeat Violation** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chicken above sauce **Warning**
08A-05-6
Intermediate - Establishment curing food without an approved Process Waiver from the Division of Hotels and Restaurants. Observed operator curing pork hanging from the hood system without a variance or HACCP. **Warning**
03G-41-2
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled containers. Can opener blade **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by ladder **Warning**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test strips **Warning**
16-37-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by dish machine **Warning**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Warning**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Cardboard used to line food-contact shelves. Walk in cooler **Repeat Violation** **Warning**
14-05-4
Basic - Bowl or other container with no handle used to dispense food. Bowl scooping corn starch **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups at the server station **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. Grease build up on floors under the fryres **Warning**
36-73-4
Basic - Food stored on floor. Lard and chili sauce **Repeat Violation** **Warning**
08B-38-4
Basic - Hood filter missing slates from automatic fire suppression/exhaust system. **Warning**
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation** **Warning**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter **Warning**
23-03-4
Basic - Stored food not covered. Cornstarch **Corrected On-Site** **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Through out the kitchen **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Seasonings **Corrected On-Site** **Warning**
02D-01-5
18
Jan 3, 2025
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Rte vegetable in walk in cooler **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in reach in cooler Raw chicken over beef in walk in cooler Raw fish over RTE sauce in walk in cooler Raw shell eggs over RTE onions **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock left in pot at stove over night 120F Butter left over night in shelf at 80F Sour pickled mustard greens left over night in shelf at 80F **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock left in pot at stove over night 120F Butter left over night in shelf at 80F Sour pickled mustard greens at 80F **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dish area blocked with server cart **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle with no label next to cook line **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold-like substance **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwave soiled with food debris **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Food stored on floor. Multiple containers of sauce in cook line **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container In cook line **Corrected On-Site** **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle In multiple containers **Warning** - From follow-up inspection 2025-01-03: **Time Extended**
14-01-5
30
Oct 30, 2024
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles in reach in cooler Raw chicken over beef in walk in cooler Raw fish over RTE sauce in walk in cooler Raw shell eggs over RTE onions **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Rte vegetable in walk in cooler **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken stock left in pot at stove over night 120F Butter left over night in shelf at 80F Sour pickled mustard greens at 80F **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken stock left in pot at stove over night 120F Butter left over night in shelf at 80F Sour pickled mustard greens left over night in shelf at 80F **Warning**
01B-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink next to dish area blocked with server cart **Corrected On-Site** **Warning**
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/ Facility open and operating with 8 employees on duty **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to dish area and cook line **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is http://www.myfloridalicense.com/DBPR/hotels-restaurants/licensing/plan-review/. Renovations done with wall added in Bar area. Handwash sink separated from bar. **Warning**
51-16-7
Intermediate - No soap provided at handwash sink. Next to dish area and cook line **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser spray bottle with no label next to cook line **Corrected On-Site** **Warning**
41-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both microwave soiled with food debris **Corrected On-Site** **Warning**
22-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior soiled with black mold-like substance **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle In multiple containers **Warning**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to ice machine **Warning**
51-11-4
Basic - Cardboard used to line food-contact shelves. In cook line **Corrected On-Site** **Warning**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open container In cook line **Corrected On-Site** **Warning**
12B-07-4
Basic - Food stored on floor. Multiple containers of sauce in cook line **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. In cook line **Corrected On-Site** **Warning**
10-20-4
18
Apr 29, 2024
Routine - Food
2 critical violations. 1 major violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over the sauces in the walk in cooler **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter both sides need protection. Please add a vacuum breaker to each side **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
29-34-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Warning** - From follow-up inspection 2024-04-29: **Time Extended**
41-17-4
67
Feb 28, 2024
Routine - Food
4 critical violations. 7 major violations. 1 minor violation.
View 12 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. When adding a splitter both sides need protection. Please add a vacuum breaker to each side **Warning**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and beef stored over the sauces in the walk in cooler **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork 127° curing under the hoods **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork 127° curing under the hoods **Warning**
03A-02-5
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 - Establishment curing food without an approved variance from the Division of Hotels and Restaurants Establishment is curing pork over the cooks line holding out of any tempature control for 2 days at a time current temperature 125° stop sale issued provided to the operatorDBPR FORM HR 5030-050 special process guidance . **Warning**
03G-41-1
Intermediate - Handwash sink not accessible for employee use at all times. Items stored in sink **Warning**
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/ No manager present at the beginning of the inspection **Warning**
53A-05-6
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. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. White divider soiled with a black mold like substance **Warning**
22-20-5
26
Oct 12, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Chuan Fu last inspected?
The most recent health inspection at Chuan Fu on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Chuan Fu?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited six times, more than any other issue at Chuan Fu.
How does Chuan Fu compare to other restaurants in Winter Park?
Chuan Fu most recently scored 47 out of 100, which is lower than the Winter Park average of 83.
Has Chuan Fu's inspection record improved over time?
Yes. Recent inspections at Chuan Fu have averaged around six violations per visit, down from roughly 19 earlier in the record.
What does a high risk rating mean?
A high risk rating at Chuan Fu 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 Chuan Fu inspected?
Based on the inspection history on file, Chuan Fu is inspected around four times per year on average.
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