Hai San Chinese Restaurant
Last inspected: Jan 14, 2026
39
Score
Going back to 2022, Hai San Chinese Restaurant has nine inspections in the public record. Hai San Chinese Restaurant was last inspected on Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around eight violations each, up from closer to six violations before.
“Nonfood-contact surface soiled with grease” accounts for the largest share of issues, appearing seven times across the record.
By comparison, the average Ocoee facility scores 76, putting Hai San Chinese Restaurant on the weaker side. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
1
Critical latest
3
Major latest
10
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
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, and shrimp in stand up reach in freezer.
08A-02-6
Intermediate - Handwash sink not accessible for employee use at all times. Big containers of cooked rice cooling in front of hand wash sink by cooks line. Operator had employees remove. Boxes stored in front of hand wash sink by 3 compartment sink **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By 3 compartment sink.
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. Multiple containers of chicken, egg rolls and pork in walk in cooler, per operator made and held more than 24 hours. **Repeat Violation**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. All equipment and reach in equipment soiled throughout facility.
23-24-4
Basic - Floor soiled/has accumulation of debris. Cooks line underneath all equipment
36-73-4
Basic - Food stored on floor. Raw marinated chicken stored on the floor underneath 3 compartment sink. Noodles stored underneath prep table on the floor. Operator removed chicken and noodles from the floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer **Repeat Violation**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and sides of all cooking equipment on cooks line.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken wings thawing in standing water in 3 compartment sink. **Repeat Violation**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cooks line.
36-27-5
Basic - Bowl or other container with no handle used to dispense food. Facility uses Togo plastic containers to scoop food products throughout bowl in rice, sugar, soy sauce, chicken and beef.
14-01-5
39
Sep 17, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine. Operator added more water. 100 ppm chlorine **Corrected On-Site**
41-27-4
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table shelf
22-31-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple containers chicken, egg rolls and pork in walk in cooler. Per operator made more than 24 hours
02C-02-5
Basic - Food stored on floor. Container with dumplings in walk in cooler Soy sauce container at cook line
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hood system soiled gaskets reach in cooler at cook line Walk in cooler vents soiled with dust
23-03-4
Basic - Stored food not covered. Chicken and egg rolls in walk in cooler
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork at room temperature. Advised operator to turn on water or move to cooler
06-01-5
55
Mar 6, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
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 cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler - From follow-up inspection 2025-03-06: **Time Extended**
08A-20-5
High Priority - - From initial inspection : 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. Operator has time marked but no products mentioned for time marking - From follow-up inspection 2025-03-06: **Time Extended**
03F-02-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers - From follow-up inspection 2025-03-06: **Time Extended**
23-03-4
70
Mar 5, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. fried rice 1.5 hrs (109-156F - Cooling). Operator broke down into smaller containers and immediately put in freezer for temperature recovery **Corrective Action Taken**
03D-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked pork, in back reach in freezer. raw chicken over raw beef in back reach in cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork, bamboo, krab,cooked noodles, sprouts, 48-50F cold holding in prep cooler less than 4hrs per operator. Operator immediately moved to walk in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
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. Operator has time marked but no products mentioned for time marking
03F-02-5
Basic - Floor soiled/has accumulation of debris. Under 3 bay sink under cooking equipment
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. gaskets in prep coolers
23-03-4
50
Aug 29, 2024
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly on cook line. Next unannounced visit. Per Randy H
35A-02-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler
23-24-4
Basic - Cardboard used to line nonfood-contact shelves.under prep table
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line.
36-34-5
Basic - Equipment in poor repair. Torn gasket on chest freezer
14-11-5
Basic - Light not functioning. Dish area
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler
23-03-4
Basic - Stored food not covered. Chicken and cabbage in walk-in cooler. Manager covered food. **Corrected On-Site**
08B-12-5
58
Feb 21, 2024
Routine - Food
3 critical violations.
View 3 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Tender cash with customer and prepared fried foods without hand wash.
12A-29-4
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 and general chicken. Added time mark, less than 4 hours on counter. **Corrected On-Site**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper bag used under cooked chicken
14-86-1
64
Oct 3, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Containers with spices - curry
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sauce cups in sink next to reach in cooler. Manager removed sauce. Containers of rice in front of sink. **Corrected On-Site**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Dry storage area
36-32-5
Basic - Employee with no hair restraint while engaging in food preparation. Cooks in kitchen added hat **Corrected On-Site**
13-03-4
Basic - Floor soiled/has accumulation of debris. Walk-in cooler
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Cases of broccoli on sheet tray in kitchen. Manager picked up. **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lower and upper shelves on cook line Hood filter in hood
23-03-4
Basic - Single-service articles stored on a soiled surface. To go containers on shelves over cook line.
25-17-4
Basic - Walk-in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walk-in cooler
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Large white containers with white substance
02D-01-5
Basic - Cardboard used to line food-contact surfaces. Under chicken on shelf in walk-in cooler.
14-05-4
50
May 2, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Bottom of prep table in ware wash area. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in ware wash area. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
10-01-5
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. **Repeat Violation** **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Screening is not 16-mesh to the inch. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
35B-13-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area. **Warning** - From follow-up inspection 2023-05-02: **Time Extended**
21-12-4
70
Sep 14, 2022
Routine - Food
1 major violation. 13 minor violations.
View 14 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink on cook line blocked by several containers of cooked food. **Corrected On-Site**
31A-09-4
Basic - Bathroom door left open other than during cleaning or maintenance. **Corrected On-Site**
32-02-4
Basic - Cardboard used to line nonfood-contact shelves. Bottom of tables in kitchen.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan covers in walk in cooler. Tiles throughout kitchen area.
36-34-5
Basic - Dumpster overflowing garbage.
33-14-4
Basic - Floor soiled/has accumulation of debris. Floor in back storage area old food debris and trash on floor.
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer in back of kitchen.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Cornstarch container. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filter heavily soiled with grease build up.
23-03-4
Basic - Outer openings not protected with self-closing doors. **Repeat Violation**
35B-03-4
Basic - Single-service articles improperly stored. Cups on floor in dry storage area.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout kitchen area.
21-12-4
47
Frequently Asked Questions
When was Hai San Chinese Restaurant last inspected?
The most recent health inspection at Hai San Chinese Restaurant on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Hai San Chinese Restaurant?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Hai San Chinese Restaurant.
How does Hai San Chinese Restaurant compare to other restaurants in Ocoee?
Hai San Chinese Restaurant most recently scored 39 out of 100, which is lower than the Ocoee average of 76.
Has Hai San Chinese Restaurant's inspection record improved over time?
No. Recent inspections at Hai San Chinese Restaurant have averaged around eight violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Hai San 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 Hai San Chinese Restaurant inspected?
Based on the inspection history on file, Hai San Chinese Restaurant is inspected around three times per year on average.
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