Hunan Taste
Last inspected: Mar 2, 2026
43
Score
Public records show eight inspections at Hunan Taste stretching back to 2022. The latest inspection on file is from Mar 2, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
“Nonfood-contact surface soiled with grease” comes up most often, recorded six times in the inspection record.
By comparison, the average Orlando facility scores 79, putting Hunan Taste on the weaker side. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 2, 2026
Food-Licensing Inspection
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee removed raw beef over cilantro in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Cauliflower in grocery bags on walk in cooler.
14-31-5
Intermediate - Handwash sink used for purposes other than handwashing. Detergent in hand sink on cook line. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Employee labeled bottle of service cleaner at server station. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Reach in cooler cutting boards stained with food debris.
22-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee removed personal food from shelf with food to be served to the public. **Corrected On-Site**
08B-49-4
Basic - Food stored on floor. Employee removed beef on floor of walk in freezer. Employee removed vegetables on floor of walk in cooler. Employee removed oil from floor on cook line. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Employee poured water from container with utensils inside on cook line. **Corrected On-Site**
10-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Employee turned single service utensils face down at Togo station. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. In walk in cooler.
14-17-4
43
Sep 11, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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/
53A-05-6
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
Basic - Faucet/handle missing at plumbing fixture. Hand sink by dish machine, hot water handle not working. Operator used pliers to turn on faucet. **Corrective Action Taken**
29-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of cooking equipment on cooks line, and paper towel dispenser on cooks line.
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dry storage shelves. **Repeat Violation**
36-34-5
70
Mar 14, 2025
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 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. Garlic. Less than 4 hrs per operator Provided operator with time plan.
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken over raw beef and tripe in walk in cooler -Raw shell Eggs over bok choy in walk in cooler -Raw pork over ready to eat veggie in prep cooler -Raw chicken over raw cauliflower in prep 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 in walk in freezer -raw Chicken over whole raw fish in prep cooler
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage and sprouts 73F cold holding for 2,5hrs on prep table. Operator immediately moved to cooler for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink blocked by pitcher wait station . Operator removed **Corrected On-Site**
31A-09-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At hand sink on cook line in corner
31B-05-4
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. Operator only has one certification completed. Advised to complete certificates with employee names. As well as get all employees that are prepping, serving, cooking food certified
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. Pork in freezer, pork stew in freezer -Beef noodle stew not dated prepped on 3/12 per operator.
02C-02-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. -Water damage on ceiling tiles in back storage area
36-32-5
Basic - Ice scoop handle in contact with ice. Buried in ice machine. Operator removed **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets in prep coolers on cook line
23-03-4
27
Oct 30, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Dry storage room
14-45-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F spoon next to rice pot. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Light not functioning. Hood **Repeat Violation**
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler on cook line.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line **Repeat Violation**
22-16-4
67
Apr 3, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Oct 30, 2023
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork fat (120F - Hot Holding); beef stew (120F - Hot Holding); chili with oil (100F - hot Holding) **Warning**
03B-01-6
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole over hot water heater
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hone on slicer . Manager removed **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. Soy and produce in walk-in cooler.
08B-38-4
Basic - Light not functioning. Hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk-in cooler **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
55
Mar 20, 2023
Routine - Food
2 critical violations. 5 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Through 3 cycles tested at 0ppm. Repeat high priority violations may result in administrative action. **Repeat Violation**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs above Tofu reach in cooler. Raw beef above bok choy in walk in cooler **Corrected On-Site**
08A-05-6
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 - Handwash sink used for purposes other than handwashing. Strainer of leafy Greene in sink in ware wash area. **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed for dish machine.
16-37-1
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
Intermediate - Records/documents for required employee training do not contain all of the required information. No expiration date or manager on some. **Corrected On-Site**
53B-10-4
Basic - Cardboard used to line food-contact shelves. Dry storage area.
14-05-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Large bowls on clean storage rack.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under. several cutting boards in kitchen.
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink on cook line.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters heavy grease buildup on both. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Screening is not 16-mesh to the inch.
35B-13-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons and forks near rice cooker.
25-02-4
30
Sep 22, 2022
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 3 cycles tested 0ppm. **Warning**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Filled water pitcher in sink. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit needed. **Warning**
16-37-1
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation** **Warning**
50-09-4
Basic - Employee preparing food in customer section of dining area. **Corrected On-Site** **Warning**
08B-48-4
Basic - Food stored on floor. Bags of meat on floor in walk in freezer. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make tables. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board. Under several meeting cutting boards. **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and filters grease build up. **Warning**
23-03-4
47
Frequently Asked Questions
When was Hunan Taste last inspected?
The most recent health inspection at Hunan Taste on file is from Mar 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Hunan Taste?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Hunan Taste.
How does Hunan Taste compare to other restaurants in Orlando?
Hunan Taste most recently scored 43 out of 100, which is lower than the Orlando average of 79.
Has Hunan Taste's inspection record improved over time?
Results have been roughly steady. Inspections at Hunan Taste have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Hunan Taste 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 Hunan Taste inspected?
Based on the inspection history on file, Hunan Taste is inspected around two times per year on average.
Nearby Restaurants