Hon Lee
Last inspected: Apr 6, 2026
45
Score
Hon Lee appears in inspection records 13 times, starting in 2022. The newest entry in the record is dated Apr 6, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has been favorable: violation counts have eased from around 14 violations to closer to seven violations per visit over the last few inspections.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged six times.
That's lower than the typical Orlando restaurant, which scores around 79. This restaurant has more on its record than most do.
13
Inspections
1
Critical latest
2
Major latest
9
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over drinks and vegetables in stand up reach in cooler unit 15 . Operator placed raw beef at the bottom. Stand up reach in unit 14 chicken over sauce and vegetables. Operator placed raw at the bottom of the cooler.
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Rolling rack with food cooling in unit 15 and mixer.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary.
16-37-1
Basic - Bowl or other container with no handle used to dispense food. Togo plastic containers used to scoop flour, and rice. **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Unit 14 above 3 compartment sink and dry storage. **Repeat Violation**
36-34-5
Basic - Floor not cleaned when the least amount of food is exposed.
36-01-4
Basic - Floor soiled/has accumulation of debris. Both units 14 and 15 underneath all equipment and cooking equipment.
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from wire rack and between oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - No container installed for catching grease from hood drip tray. Cook line in unit 15. **Repeat Violation**
14-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, and sides of cooking on both cooks lines. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At 3 compartment sink in unit 14, and by rice cooker in unit 14.
36-27-5
45
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
43
Feb 10, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Wet mop not stored in a manner to allow the mop to dry. Hallway at entrance to unit in mop bucket.
42-01-4
Basic - Food stored on floor. 1 case of oil stored on the floor in unit 14 on cooks line. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water. By dry storage shelves in unit 15 and by dry storage shelves in unit 14 by hws.
36-22-4
86
Dec 11, 2024
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler. - From follow-up inspection 2024-12-11: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler. - From follow-up inspection 2024-12-11: **Time Extended**
03D-01-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bowl and towels in both HWS. Operator removed. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No person in charge present during hours of operation. Joseph. - From follow-up inspection 2024-12-11: **Time Extended**
53A-11-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath both 3 compartment sinks in both units. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. Facility hallway at entrance to kitchen. - From follow-up inspection 2024-12-11: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar, rice and flour. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2024-12-11: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves. In reach in white cooler by entrance to unit 15. - From follow-up inspection 2024-12-11: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. In unit 14 underneath all equipment flowing into the facilities hallway. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment. **Repeat Violation** - From follow-up inspection 2024-12-11: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. 3 cases of oil stored on the floor by prep table with mini oven in unit 15. - From follow-up inspection 2024-12-11: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - From follow-up inspection 2024-12-11: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Hws in unit 15. - From follow-up inspection 2024-12-11: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment, gaskets on reach in cooler in unit 14, and behind all cooking equipment. - From follow-up inspection 2024-12-11: **Time Extended**
23-03-4
33
Dec 10, 2024
Routine - Food
3 critical violations. 4 major violations. 13 minor violations.
View 20 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
01B-02-5
High Priority - Roach activity present as evidenced by live roaches found. 9 live roaches underneath 3 compartment sink in unit 14 prep area. 1 live roach on sheet pan next to garbage can. 8 live roaches under 3 compartment sink in unit 15. Total= 18 live roaches
35A-05-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. pork ( Per operator 3 hours ) (76-68F - Cooling) in reach in cooler.
03D-01-5
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 used for purposes other than handwashing. Bowl and towels in both HWS. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No person in charge present during hours of operation. Joseph.
53A-11-4
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.
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl in sugar, rice and flour. **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Cardboard used to line food-contact shelves. In reach in white cooler by entrance to unit 15.
14-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee eating in a food preparation or other restricted area. Manager on duty eating salad in unit 14 by 3 compartment sink.
12B-02-4
Basic - Floor area(s) covered with standing water. In unit 14 underneath all equipment flowing into the facilities hallway. **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Underneath all cooking equipment. **Repeat Violation**
36-73-4
Basic - Food stored on floor. 3 cases of oil stored on the floor by prep table with mini oven in unit 15.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hws in unit 15.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all cooking equipment, gaskets on reach in cooler in unit 14, and behind all cooking equipment.
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Underneath both 3 compartment sinks in both units. **Repeat Violation**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Facility hallway at entrance to kitchen.
42-01-4
22
May 30, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards at prep reach in cooler.
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. All kitchen equipment handles heavily soiled with grease.
23-24-4
Basic - Clean utensils stored between equipment and wall. Tongs hanging at reach in cooler.
24-14-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Underneath all kitchen equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers and wok heavily soiled with grease. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen and above dry storage. **Repeat Violation**
36-27-5
67
Mar 28, 2024
Routine - Food
No violations found.
100
Mar 27, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches behind reach in cooler and freezer in back prep area. 1 live roach on floor from under cooking equipment 2 live roaches by 3 compartment sink for ware washing 1 live roach under cutting board on table by ware wash 2 live roaches in trap on wall by prep table Total 12 live roaches - From follow-up inspection 2024-03-26: 20 live roaches behind reach in cooler and freezer I. Back prep area. **Time Extended** - From follow-up inspection 2024-03-27: Observed on 3/27/24 3 live roaches in back prep kitchen area **Time Extended**
35A-05-4
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. Provided form - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-27: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Dead roaches on premises. 5 dead roaches behind toaster oven at cook line . 4 dead roaches underneath reach in cooler in back prep area . 1 dead roaches on wood board at cook line 10 dead roaches on floor under table and dry storage by cookline Total 20 dead roaches - From follow-up inspection 2024-03-26: **Time Extended** - From follow-up inspection 2024-03-27: Observed on 3/27/24 7 dead roaches in back prep kitchen area 2 dead roaches in front prep kitchen area Total 9 dead roaches **Time Extended**
35A-03-4
74
Mar 26, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Food Obtained from Approved Sources
FL-11
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
52
Mar 25, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw beef over ready to eat salad. **Corrected On-Site**
08A-08-5
High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches behind reach in cooler and freezer in back prep area. 1 live roach on floor from under cooking equipment 2 live roaches by 3 compartment sink for ware washing 1 live roach under cutting board on table by ware wash 2 live roaches in trap on wall by prep table Total 12 live roaches
35A-05-4
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 form
11-26-1
Intermediate - Handwash sink used for purposes other than handwashing. Employee washing and draining broccoli at hand sink.
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Operator arrived during inspection. **Corrected On-Site**
53A-01-7
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dead roaches on premises. 5 dead roaches behind toaster oven at cook line . 4 dead roaches underneath reach in cooler in back prep area . 1 dead roaches on wood board at cook line 10 dead roaches on floor under table and dry storage by cookline Total 20 dead roaches
35A-03-4
Basic - Floor soiled/has accumulation of debris. Behind all cooking equipment and underneath throughout the facility.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, side of fryers and all cooking equipment.
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. Leak at wok station water standing water under hood system and reach in cooler.
29-11-4
43
Jul 21, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled.
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease.
23-03-4
Basic - Clean utensils stored between equipment and wall. Knife between hand sink and triple sink. **Corrected On-Site**
24-14-4
Basic - Light not functioning. Inside hood system.
36-62-4
Basic - Food stored on floor. Oil on floor next to fryer. **Corrected On-Site**
08B-38-4
74
May 25, 2023
Food-Licensing Inspection
No violations found.
100
Aug 11, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-2
High Priority - Non-food grade paper/paper towel used as liner for food container. Bacon stored on paper towels.
14-86-1
74
Frequently Asked Questions
When was Hon Lee last inspected?
The most recent health inspection at Hon Lee on file is from Apr 6, 2026. The public record contains 13 inspections in total.
What is the most common violation at Hon Lee?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Hon Lee.
How does Hon Lee compare to other restaurants in Orlando?
Hon Lee most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Hon Lee's inspection record improved over time?
Yes. Recent inspections at Hon Lee have averaged around seven violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at Hon Lee 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 Hon Lee inspected?
Based on the inspection history on file, Hon Lee is inspected around four times per year on average.
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