Empire Szechuan
Last inspected: Jan 8, 2026
37
Score
Going back to 2022, Empire Szechuan has 10 inspections in the public record. The most recent report on file is from Jan 8, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to nine violations before.
The pattern that stands out is “in-use knife/knives stored in cracks between pieces”, which has been cited six times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
3
Major latest
5
Minor latest
Inspection History
Jan 8, 2026
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 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 in walk in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over ready to eat onions in prep cooler. **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken out of its original packaging over peas and pork in freezer
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Container of water in hand sink on line Food debris in hand sink on line. Operator removed **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On line. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. On line **Corrected On-Site**
31B-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both
32-04-4
Basic - Bowl or other container with no handle used to dispense food. In rice and pork . Operator removed both **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets torn in frint counter cooler
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Bucket of soup on floor
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site**
10-17-4
37
Jul 14, 2025
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Raw chicken over raw beef in walk in cooler -raw chicken over raw beef in reach in cooler
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat in onions in prep cooler. Operator immediately corrected **Corrected On-Site**
08A-05-6
High Priority - Dented/rusted cans present. See stop sale. 3 5lb cans of hoisin sauce .
01B-01-4
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. -Multiple raw foods over other raw foods not in original packaging not stored based on minimum cooking temperature in back freezer
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener. Operator immediately removed to be cleaned **Corrective Action Taken**
22-02-4
Intermediate - No soap provided at handwash sink. On cook line. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. In chicken, rice, pork, egg roll containers. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Next to fryer . Heavily soiled with grease
36-06-4
Basic - Ceiling tile missing. -Ceiling tile out of place by back exit door. Operator immediately put in place **Corrected On-Site**
36-36-4
Basic - Floor soiled/has accumulation of debris. under fryer
36-73-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. In between prep tables. Operator immediately removed **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Top of salamander -sides of fryer -containers on storage rack moldy. Operator immediately removed to be cleaned **Corrective Action Taken**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. -Chicken thawing in standing water in triple sink. Immediately tuned on cool running water **Corrected On-Site**
06-01-5
32
Dec 30, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : 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 over raw beef in reach in freezer both out of their original packaging. Operator immediately corrected **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. Immediately corrected -Raw chicken over raw beef in prep table . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over onions in prep cooler. Operator immediately moved **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-12-30: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cookline **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator had hot water at hand sink on cook line turned off. He immediately turned on **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On Both prep tables - From follow-up inspection 2024-12-30: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing standing water . Immediately turned on water **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between handsink and prep table. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
10-17-4
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. Employee backpack and jacket in hand sink in back kitchen. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table **Corrected On-Site** - From follow-up inspection 2024-12-30: **Time Extended**
12B-07-4
37
Dec 27, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cook noodles, pork, shrimp, eggs,cabbage (45-60F - Cold Holding) less than 4hrs per operator. Advised operator to immediately put on ice bath for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
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 over raw beef in reach in freezer both out of their original packaging. Operator immediately corrected **Corrected On-Site**
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk in cooler. Immediately corrected -Raw chicken over raw beef in prep table . Operator immediately removed **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over onions in prep cooler. Operator immediately moved **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink on cookline **Corrected On-Site**
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator had hot water at hand sink on cook line turned off. He immediately turned on **Corrected On-Site**
27-16-4
Basic - Cutting board has cut marks and is no longer cleanable. On Both prep tables
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above prep table **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. Employee backpack and jacket in hand sink in back kitchen. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between handsink and prep table. Operator immediately removed **Corrected On-Site**
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing standing water . Immediately turned on water **Corrected On-Site**
06-01-5
32
Jul 2, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
50
Jan 10, 2024
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener . Operator immediately removed to be cleaned **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing on side of 3bay sink. Operator immediately moved to walk in cooler **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Bowl or other container with no handle used to dispense food. In steak container steak **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on both prep table coolers
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of pills on shelf above prep table **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Torn gasket in cooler by front kitchen corner area
14-11-5
Basic - Food storage container/container lid cracked or broken. Cracked lids for cornstarch and flour
14-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between hand sink and prep table **Corrected On-Site**
10-17-4
61
Jul 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : 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 removed from original packaging over squid and scallops in reach in freezer - From follow-up inspection 2023-07-07: **Time Extended** **Corrected On-Site**
08A-17-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents - From follow-up inspection 2023-07-07: **Time Extended**
23-03-4
82
Jul 6, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. egg roles, Ho fun noodles, cooked pork, raw beef, cabbage all 44F-46F in walk in cooler. Operator adjusted temperature in Walk in cooler. Make table reach in cooler on cook line chicken, shrimp, noodles, pork, mixed vegetables, eggs temperature range 44F-49F . Advised operator to put on time plan or put items on ice **Warning**
03A-02-5
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 removed from original packaging over squid and scallops in reach in freezer
08A-17-6
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. Cooked chicken holding on time plan 1hour per operator. Operator put time on chicken **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen by dry storage shelf blocked with wires and cables **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice **Corrected On-Site**
14-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing at room temperature for 1 hour per operator. Operator moved to walk in cooler **Corrected On-Site**
06-01-5
45
Jan 18, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
50
Aug 18, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over cooked pork in reach-in cooler. **Corrected On-Site**
08A-05-6
High Priority - Food placed in soiled container/equipment. -skewers in cardboard box in reach-in freezer, cardboard is not a food grade container. Food stored on floor. -containers of food on floor of walk-in cooler under shelves. **Corrected On-Site**
08B-27-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -cutting boards washed and rinsed by employee. Not sanitized. Advised operator that all food contact equipment must be sanitized after washing and rinsing. Food-contact surface soiled with food debris, mold-like substance or slime. -inside of rice cooker had build up of food debris.
22-45-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -multiple cooked foods, egg rolls, cooked pork in walk-in cooler not date marked with date prepared.
02C-02-5
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.
53B-14-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turned off to cook line hand wash sink. **Corrected On-Site**
27-16-4
Basic - Reuse of single-service or single-use articles. -cooked chicken stored in reused chicken base container in reach-in cooler.
25-32-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -cleavers between tables. **Corrected On-Site**
10-17-4
Basic - Food-contact surface not smooth and easily cleanable. -home made pronged scoop not easily cleanable or made of food grade materials. Cutting board has cut marks and is no longer cleanable. -white cook line cutting board. Equipment in poor repair. -lid of make table loose inside, exposed screws.
14-13-4
Basic - Screening is not 16-mesh to the inch. -screen on back door larger than 16/inch mesh.
35B-13-4
39
Frequently Asked Questions
When was Empire Szechuan last inspected?
The most recent health inspection at Empire Szechuan on file is from Jan 8, 2026. The public record contains 10 inspections in total.
What is the most common violation at Empire Szechuan?
Across the inspection record, “in-use knife/knives stored in cracks between pieces” has been cited six times, more than any other issue at Empire Szechuan.
How does Empire Szechuan compare to other restaurants in Orlando?
Empire Szechuan most recently scored 37 out of 100, which is lower than the Orlando average of 79.
Has Empire Szechuan's inspection record improved over time?
No. Recent inspections at Empire Szechuan have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Empire Szechuan 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 Empire Szechuan inspected?
Based on the inspection history on file, Empire Szechuan is inspected around three times per year on average.
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