Great Wall
Last inspected: Mar 27, 2026
100
Score
Great Wall appears in inspection records 15 times, starting in 2022. Inspectors last stopped by on Mar 27, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
“Food-contact surface soiled with food debris” accounts for the largest share of issues, appearing four times across the record.
Restaurants in St. Cloud average 84, so Great Wall is doing better than most peers. Taken together, the history is a positive one.
15
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 27, 2026
Routine - Food
No violations found.
100
Jan 26, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
61
Aug 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
52
Apr 2, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on top of make table per operator was on counter less than 30 minutes. Operator put in walk in cooler **Corrected On-Site**
03A-03-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork,sauce and cut carrots in walk in cooler
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Frozen pork stored in thank you bag at walk in freezer Raw pork stored in storage container that is non food grade
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Cooked wings stored in container lined with wonton paper Wonton wraps covered with non food grade towels
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at cooks line **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Brownish chemical in clear sparky bottle under triple sink
41-17-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employees foods at glass reach in cooler and walk in cooler
08B-49-4
Basic - Food storage container/container lid cracked or broken. Cracked lid for flour
14-38-4
Basic - Food stored on floor. Soy sauces by back door
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with sugar **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Pork, chicken,carrots, wontons in reach in freezer, reach in cooler and walk in cooler
08B-12-5
35
Feb 6, 2025
Routine - Food
No violations found.
100
Nov 14, 2024
Complaint Partial
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Sep 18, 2024
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Container of medicine improperly stored. Nasal spray,vitamins and Sudafed stored on dry storage shelf by back door
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over dumplings at walk in cooler Raw chicken stored over raw beef at walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken,pork,beef,sprouts and cooked shrimp all temping between 48F-55F all cold holding. Per operator items were bought from walk in cooler to reach in cooler less than 2 hours ago.Operator states items were not put into reach in cooler right away.advised operator to ice down items **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at frontline had a black bucket in the sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink by triple sink
31B-02-4
Basic - Stored food not covered. Wontons in two reach in freezers Egg rolls,pork,raw chicken at reach in cooler by fryers have no lids
08B-12-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves of walk in cooler
22-16-4
37
Mar 15, 2024
Routine - Food
No violations found.
100
Mar 11, 2024
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked pork at reach in cooler by fryers Raw shell eggs stored over sauces at reach in cooler across from wok station at cooks line **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and beef temping at 47F in walk in cooler. Per operator employees were in and out of walk in with prep walk. Advised operator to move items to freezer
03A-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Operator has vacuum breaker faucet instead of on the hose
29-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time plan for egg rolls, General Tso chicken,cut canbbage,rice and noodles Printed operator time plan **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical in spray bottle at triple sink not labeled
41-17-4
Basic - Utensils in poor condition. Operator using DIY fork. Operator discarded utensils **Corrected On-Site**
14-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phones on prep table and dry storage **Corrected On-Site**
40-06-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door does not seal close
32-04-4
Basic - Stored food not covered. Wontons and noodles stored on speed rack stored by back door and under box **Corrected On-Site**
08B-12-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee bottled water stored in reach in cooler on cooks line **Corrected On-Site**
12B-13-4
Basic - Food stored on floor. Cooking oil stored on floor under wok station Case of pork stored on floor next to walk in freezer
08B-38-4
Basic - Employee using tongs to handle raw animal food and then ready-to-eat food without first washing, rinsing and sanitizing tongs. No tongs for raw shrimp, other items have their own tong
08B-22-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket on cooks line reading at 200ppm **Corrected On-Site**
21-07-4
32
Aug 4, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+ppm. Corrected to 75ppm **Corrected On-Site**
41-15-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by triple sink **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. Cooked shrimp cooked pork cooked chicken. Walk in cooler
02C-02-5
Basic - Food stored on floor. Soy sauce. Kitchen Several sauces walk in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets make table Hood filters Gaskets under counter 2 door cooler **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
Basic - Equipment in poor repair. Gaskets make table Gaskets 2 door under counter cooler
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
52
Jun 12, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
61
Apr 4, 2023
Food-Licensing Inspection
No violations found.
100
Feb 20, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-20: **Time Extended**
11-26-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-02-20: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen heavily soiled. - From follow-up inspection 2023-02-20: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. - From follow-up inspection 2023-02-20: **Time Extended**
23-24-4
74
Feb 15, 2023
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cold holding, degrees Fahrenheit shrimp 52f, raw chicken 58f, sprouts 59f, raw beef 55f see stop sale **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cold holding, degrees Fahrenheit shrimp 52f, raw chicken 58f, sprouts 59f, raw beef 55f
01B-02-5
High Priority - Dented/rusted cans present. cold holding, degrees Fahrenheit shrimp 52f, raw chicken 58f, sprouts 59f, raw beef 55f Oyster Sauce-KUM CHUN-4lbs 4 oz
01B-01-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Fish thawing in handwash sink.
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/ 3 employees in back and 1 employee at front counter.
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.
11-26-1
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. Person in charge says they no longer work here.
53B-14-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor soiled/has accumulation of debris. Floor throughout kitchen heavily soiled.
36-73-4
Basic - Food stored in a location that is exposed dust and other contaminants. Bulk containers under tools etc. at back door.
08B-36-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bulk containers heavily soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing in ambient air.
06-01-5
29
Sep 6, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers heavily soiled. - From follow-up inspection 2022-09-06: Containers soiled but working on issue. **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. - From follow-up inspection 2022-09-06: A few pieces wet nested, **Time Extended**
24-08-4
86
Frequently Asked Questions
When was Great Wall last inspected?
The most recent health inspection at Great Wall on file is from Mar 27, 2026. The public record contains 15 inspections in total.
What is the most common violation at Great Wall?
Across the inspection record, “food-contact surface soiled with food debris” has been cited four times, more than any other issue at Great Wall.
How does Great Wall compare to other restaurants in St. Cloud?
Great Wall most recently scored 100 out of 100, which is higher than the St. Cloud average of 84.
Has Great Wall's inspection record improved over time?
Results have been roughly steady. Inspections at Great Wall have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Great Wall means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Great Wall inspected?
Based on the inspection history on file, Great Wall is inspected around four times per year on average.
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