Golden Lotus Chinese Restaurant
Last inspected: Dec 18, 2025
43
Score
Going back to 2022, Golden Lotus Chinese Restaurant has seven inspections in the public record. Golden Lotus Chinese Restaurant was last inspected on Dec 18, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things are looking better lately, with recent visits averaging around 15 violations compared to roughly 18 violations earlier on.
“Food stored on floor” comes up most often, recorded six times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
7
Inspections
0
Critical latest
3
Major latest
11
Minor latest
Inspection History
Dec 18, 2025
Routine - Food
3 major violations. 11 minor violations.
View 14 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink next to prep table across from expo line **Corrected On-Site**
31B-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Missing one employee from cooks line
53B-13-5
Intermediate - Spray bottle containing brown toxic substance not labeled. Near dish machine filters soiled **Repeat Violation**
41-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl In flour batter on cooks line
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on clean plates on expo line **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. Bag on onions on floor near exit door , operator moved **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer. **Repeat Violation**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between prep table and wall near exit door
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Spoons and forks on expo line **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
43
May 19, 2025
Routine - Food
3 critical violations. 7 major violations. 8 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Next to sanitizer bucket at bar area. **Corrected On-Site**
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler Raw chicken stored next to prepared carrots. Raw pork ribs stored next to cooked duck. **Corrected On-Site** **Repeat Violation**
08A-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. Provided operator DBPR Employee Health Agreement form.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Repeat Violation**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No items in walk-in cooler date marked
02C-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in kitchen heavily soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen hand wash sink locked with cart, containers on basin. **Corrected On-Site** **Repeat Violation**
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/ **Repeat Violation**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. **Repeat Violation**
31B-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen over cookline
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Glasses at beverage station. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Bag of onions stored on floor by rear exit door. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On walk-in freezer door In reach in freezer chest in front storage room **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses on oven door on cookline. **Corrected On-Site**
10-20-4
Basic - Insect control device installed over food preparation area. Over expo station in kitchen.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees at kitchen hand wash sink.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over prepared vegetables in walk-in cooler. **Corrected On-Site**
08B-17-4
21
Dec 26, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw chicken stored over cooked duck in walk in cooler/ **Corrected On-Site**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed./chlorine over 200ppm, sanitizing bucket at front wait station.
41-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233./missing four employees training certificates.
53B-13-5
Intermediate - Handwash sink not accessible for employee use at all times./pans inside kitchen hand sink/ **Corrected On-Site**
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/one current food manager certificate available but not on duty.
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./kitchen hand sink/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Ice buildup in reach-in freezer. Front storage room/two chest freezer. Walk in freezer door with ice build up. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled. Reach in chest freezer gasket soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw duck thawed in standing water/ **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Walk-in cooler and cook line reach in cooker shelves with rust that has pitted the surface.
14-17-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. A bag of onions/near exit door. Soy sauce container on kitchen floor/ **Corrected On-Site**
08B-38-4
37
May 1, 2024
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -walk in freezer raw beef over spring roll
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sprouts 52f,mushrooms 46f less than 4 hours
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -chlorine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -by warewashing -COS -by ice Machine
31B-02-4
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. -new hire
11-26-1
Intermediate - Nonfood-grade basting brush used in food.
14-14-4
Basic - Bowl or other container with no handle used to dispense food. -flour
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents dusty in dining room -kitchen by hoods and walk in cooler
36-34-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public.
08B-49-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -around walk in freezer door
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. -Knives Table and wall
10-17-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -stove burners soiled with grease
23-03-4
Basic - Single-service articles improperly stored. -boxes of to go containers on floor in hallway
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. -chicken in standing water. -scallops in standing water
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -ware washing area
36-27-5
Basic - Working containers of food removed from original container not identified by common name. -flour
02D-01-5
27
Oct 18, 2023
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Chinese sausage over tofu in walk in cooler **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Single door white reach in freezers Raw beef over vegetables
08A-17-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ on server side station Remade then was 100ppm **Corrected On-Site**
41-27-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in walk in cooler
02C-02-5
Intermediate - Spray bottle containing pink toxic substance not labeled by three compartment sink **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Cornstarch slurry on cooks line **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cooks line **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Walk In cooler
08B-49-4
Basic - Food stored on floor. Couple pans on walk in cooler **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Behind small freezer in side room
36-24-5
Basic - Ice buildup in walk-in freezer and 2 floor freezers in side storage area **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1)Fan cover soiled in walk in cooler 2) stove on the cooks line **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on top of the cooks line
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water for shrimp and calamari in three comp sink **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm on cooks line Remade then was 100ppm **Corrected On-Site**
21-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
30
Mar 31, 2023
Routine - Food
2 critical violations. 3 major violations. 15 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over cooked food. Raw shrimp over eggplant. Walk in cooler.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, walk in freezer.
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./wait station hand sink/ **Corrected On-Site**
31B-02-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label./hand soap at kitchen hand sink.
41-21-4
Intermediate - Spray bottle containing toxic substance not labeled./pink spray bottle in women's restroom.
41-17-4
Basic - Bowl or other container with no handle used to dispense food./bowl used to scoop batter, soy sauce. **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed./displayed license from 2021.
50-09-4
Basic - Equipment in poor repair./walk in freezer gaskets soiled.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris./walk in freezer floor.
36-73-4
Basic - Food stored on floor./raw beef, batter on walk in cooler floor/ **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./stoves soiled with grease build up.
23-03-4
Basic - Plumbing system in disrepair./cold water faucet turn off.
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner./raw shrimp and raw duck thawed in standing water. **Repeat Violation**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry./near bathrooms. **Repeat Violation**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./0ppm, rechecked 50ppm/ **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Wiping cloth/towel used under cutting board/ **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name./salt, sugar, flour containers under kitchen prep table.
02D-01-5
26
Dec 28, 2022
Routine - Food
2 major violations. 12 minor violations.
View 14 violations
Intermediate - Handwash sink not accessible for employee use at all times. Spray bottle and towel in hand sink when entering the kitchen **Corrected On-Site** **Repeat Violation**
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. Several items in walk in cooler . **Repeat Violation**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In cornstarch slurry on cooks line **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance in kitchen **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cooks line **Corrected On-Site**
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses on cooks line **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice paddle next to rice cookers 98F
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover soiled in walk in cooler.
23-03-4
Basic - Objectionable odors by the bathrooms.
36-64-5
Basic - Several items Food stored on floor in walk in cooler
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Calamari and Shrimp thawing in standing water at three compartment sink **Corrected On-Site**
06-01-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Outside of bathrooms
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm Remade 50 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
45
Frequently Asked Questions
When was Golden Lotus Chinese Restaurant last inspected?
The most recent health inspection at Golden Lotus Chinese Restaurant on file is from Dec 18, 2025. The public record contains seven inspections in total.
What is the most common violation at Golden Lotus Chinese Restaurant?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Golden Lotus Chinese Restaurant.
How does Golden Lotus Chinese Restaurant compare to other restaurants in Orlando?
Golden Lotus Chinese Restaurant most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Golden Lotus Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Golden Lotus Chinese Restaurant have averaged around 15 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Golden Lotus 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 Golden Lotus Chinese Restaurant inspected?
Based on the inspection history on file, Golden Lotus Chinese Restaurant is inspected around two times per year on average.
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