Good Homes Chinese Rest
Last inspected: Dec 10, 2025
35
Score
Across the available record, Good Homes Chinese Rest has 10 inspections on file, the first dated 2022. The most recent visit was on Dec 10, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The picture has gotten worse over the last few visits, with the average climbing from around seven violations to closer to 18 violations.
The most common issue across all inspections has been “ice buildup in reach-in freezer”, showing up four times.
That's lower than the typical Ocoee restaurant, which scores around 76. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
2
Major latest
14
Minor latest
Inspection History
Dec 10, 2025
Complaint Full
1 critical violation. 2 major violations. 14 minor violations.
View 17 violations
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 beef . Moved beef above chicken. **Corrected On-Site**
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large plastic containers for food.
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Have Quaternary strips for chlorine.
16-32-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole around pipes over hot water heater. **Repeat Violation**
36-32-5
Basic - Drain cover(s) missing. Mop sink. Added cover. **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On cook line. Staff removed. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. Removed phone. **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
36-73-4
Basic - Ice buildup in reach-in freezer. Located on cook line.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Staff removed. **Corrected On-Site**
10-17-4
Basic - Reuse of single-service or single-use articles. #10 cans for tomato sauce holding various types of meat. Reuse of single use gloves. Gloves held in side of pan with food in the prep table. Staff removed the items. **Corrective Action Taken**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Cooler on cook line. Management cleaned it out. **Corrected On-Site**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water. Placed in walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked pork in the walk in cooler. Management moved peppers. **Corrected On-Site**
08B-17-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Management placed in bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
35
Jul 8, 2025
Routine - Food
1 critical violation. 1 major violation. 12 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Anager renewed license. **Corrected On-Site**
50-17-3
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler.
22-31-4
Basic - Ceiling tile missing. Over walk in cooler. **Repeat Violation**
36-36-4
Basic - Clean, single-use gloves not handled in a sanitary manner. Worn Single use gloves stored in food located on cook-line. Staff removed gloves. **Corrected On-Site**
25-30-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cups stored above make table on the cook line. Manager removed cups. **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Floor soiled/has accumulation of debris. Behind equipment on cook line and in dish area.
36-73-4
Basic - Food stored on floor. Case of oil located under wok. **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On cart. Manager removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves over cook line **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Repeat Violation**
22-16-4
Basic - Single-service articles stored on a soiled surface. Togo boxes over cook line.
25-17-4
Basic - Stored food not covered. Chicken wings stored on sheet trays located in reach in freezer.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
43
Jan 28, 2025
Complaint Full
2 critical violations. 3 major violations. 19 minor violations.
View 24 violations
High Priority - Toxic substance/chemical improperly stored. Pesticide stored on cook line. Manager removed. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over beef in walk in cooler.
08A-02-6
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. 3 reach in freezer.
14-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink on the cook line. Manager filled towels. **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar. Manager removed. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer Sides of equipment on cook line.
23-24-4
Basic - Ceiling tile missing. Over cook line. Over walk in cooler **Repeat Violation**
36-36-4
Basic - Current Hotel and Restaurant license not displayed. 2024 displayed
50-09-4
Basic - Cutting board has cut marks and is no longer cleanable. Medium white
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottle water on cook line. Manager 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. Cell phone on the cook line.
40-06-5
Basic - Food stored on floor. Oil Nouns and egg roll shells. Manager picked them up. **Repeat Violation**
08B-38-4
Basic - Food-contact surface not smooth and easily cleanable. Lower prep tables with rust.
14-13-4
Basic - Ice buildup in reach-in freezer. **Repeat Violation**
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. Manager removed. **Corrected On-Site**
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
22-08-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Fried noodles on service counter. Educated manager and he removed the noodles. **Corrected On-Site**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler. Lower shelves of prep table. Fan next to walk in cooler.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line. Shelves in walk in cooler **Repeat Violation**
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. .
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Added to running water. **Corrected On-Site**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Blower on top of rice. Manager removed blower. **Corrected On-Site**
33-31-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On counter on the cook line
21-12-4
21
Jan 8, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan of chicken in make table. Manager discarded chicken. **Corrective Action Taken**
14-86-1
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried rice (102F - Hot Holding). Less than 4 hours. Manager took to reheat. **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork frozen and thawed in make table.
02C-08-5
Intermediate - Records/documents for required employee training do not contain all of the required information. Missing trainer information. Manager added. **Corrected On-Site**
53B-10-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from cart on cook line. Cook removed tongs. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table.
14-47-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make table on cook line.
22-16-4
Basic - Stored food not covered. Wonton in reach in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Manager added to running water. **Corrected On-Site**
06-01-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Manager removed bowl. **Corrected On-Site**
14-01-5
Basic - Hole in or other damage to wall. At mop sink
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Replaced filters. **Corrected On-Site**
14-42-4
Basic - Ice buildup in reach-in freezer.
14-69-4
37
Jul 25, 2024
Routine - Food
3 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
86
Jan 24, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. Manager removed **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On cart. Manager removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
86
Aug 23, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Aug 22, 2023
Routine - Food
2 critical violations. 8 minor violations.
View 10 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. Manager added time mark **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (49F - Cold Holding); chicken (49F - Cold Holding); shrimp (49F - Cold Holding); pork (49F - Cold Holding); pasta (49F - Cold Holding) in make table less than 4 hours. Manager closed lid to cool. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Under prep table on cook line.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.. 1. Fan cover in walk-in cooler 2. Counter tops
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Equipment throughout kitchen
23-24-4
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - Floor area(s) covered with standing water. Near mop sink. Staff cleaned **Corrected On-Site**
36-22-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line. Manager removed **Corrected On-Site**
10-20-4
Basic - Light not functioning. Dish area
36-62-4
50
Mar 15, 2023
Routine - Food
2 major violations. 13 minor violations.
View 15 violations
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 operator with form.. **Corrected On-Site**
11-27-4
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. Provided operator with form. Form must be filled out by each individual employee and kept on file in facility. **Corrective Action Taken**
11-26-1
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Noodle chips on front counter.
02D-03-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Flour container.
10-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table. **Corrected On-Site**
10-17-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in chest freezer.
14-69-4
Basic - Food stored on floor. Peeled onions on floor in walk in cooler. **Corrected On-Site**
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Bowls on clean storage rack.
24-08-4
Basic - Current Hotel and Restaurant license not displayed. License are current active.
50-09-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Cardboard used to line food-contact shelves. Cardboard in the bottom of cooked chicken Operator removed cardboard. **Corrected On-Site** **Repeat Violation**
14-05-4
Basic - Reuse of single-service or single-use articles. Boxes reused door noodle chips.
25-32-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
Basic - Bowl or other container with no handle used to dispense food. Bulk containers rice and flour. **Corrected On-Site**
14-01-5
43
Sep 13, 2022
Routine - Food
5 minor violations.
View 5 violations
Basic - Cardboard used to line food-contact shelves. Card used to cover carrots and mushrooms. **Repeat Violation**
14-05-4
Basic - Ceiling tile missing. Above walk in cooler. **Repeat Violation**
36-36-4
Basic - Equipment in poor repair. Gasket torn on reach in cooler on make table.
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Chest freezer in ware wash area.
14-36-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0ppm retested at 50ppm **Corrected On-Site**
21-07-4
78
Frequently Asked Questions
When was Good Homes Chinese Rest last inspected?
The most recent health inspection at Good Homes Chinese Rest on file is from Dec 10, 2025. The public record contains 10 inspections in total.
What is the most common violation at Good Homes Chinese Rest?
Across the inspection record, “ice buildup in reach-in freezer” has been cited four times, more than any other issue at Good Homes Chinese Rest.
How does Good Homes Chinese Rest compare to other restaurants in Ocoee?
Good Homes Chinese Rest most recently scored 35 out of 100, which is lower than the Ocoee average of 76.
Has Good Homes Chinese Rest's inspection record improved over time?
No. Recent inspections at Good Homes Chinese Rest have averaged around 18 violations per visit, up from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Good Homes Chinese Rest 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 Good Homes Chinese Rest inspected?
Based on the inspection history on file, Good Homes Chinese Rest is inspected around three times per year on average.
Nearby Restaurants