Jibeichuan
Last inspected: Jan 23, 2026
29
Score
Inspectors have visited Jibeichuan four times, with records going back to 2024. On Jan 23, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 16 violations per visit.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
By comparison, the average Orlando facility scores 79, putting Jibeichuan on the weaker side. The pattern in the record is worth a careful look.
4
Inspections
2
Critical latest
5
Major latest
9
Minor latest
Inspection History
Jan 23, 2026
Routine - Food
2 critical violations. 5 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked broccoli and cabbage kept ion cook line with temperature of 98F, for half hour. Operator placed in cooler. **Corrected On-Site**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in same container as cooked pork belly in reach in freezer. Removed **Corrected On-Site**
08A-02-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken and eggs prepared yesterday with no date marked.
02C-02-5
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. Inspector provided printed copy copy **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Bucket with lids on top of hand sink. Blocked by Corrected On-Site** **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof for front counter attendant and cook.
53B-02-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork, beef pulled from freezer yesterday with. NO date
02C-04-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use on cornstarch
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Handles in reach in freezer
23-24-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink on dish area . **Repeat Violation**
12B-12-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting on cups located at front counter.
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In dish area
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Removed Corrected On-Site** **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch no name
02D-01-5
29
Sep 11, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish cake 47F, cooked eggs 50F kept on reach in cooler make table for less than 4hr.
03A-02-5
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. 10 ppm rechecked 50 ppm Corrected On-Site** **Corrected On-Site**
22-41-4
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. Inspector provided copy Corrective Action Taken** **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Container inside hands ink located in cook line Tray full of items placed inside hand sink located on dish area
31A-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. All employees signed paper provided by inspector
11-26-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank kept under hand sink located in dish area **Corrected On-Site**
51-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee open drinks stored over cornstarch on prep table .
12B-12-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
45
Sep 27, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 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 out of its original packaging over raw pork in chest freezer. Raw beef out of its original packaging over cooked pork in upright freezer **Corrected On-Site**
08A-17-6
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.
53B-13-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink on cookline had food debris inside **Corrected On-Site**
31A-11-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both bathrooms
32-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. In both bathrooms
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer handle **Corrected On-Site**
10-20-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep table as well as 1 employee food. **Corrected On-Site**
12B-07-4
58
Feb 6, 2024
Food-Licensing Inspection
4 major violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Operator needs for marinated egg on menu. Emailed to operator
02B-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Marinated egg is undercooked . Advised operator to indicate on menu
02B-01-5
67
Frequently Asked Questions
When was Jibeichuan last inspected?
The most recent health inspection at Jibeichuan on file is from Jan 23, 2026. The public record contains four inspections in total.
What is the most common violation at Jibeichuan?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Jibeichuan.
How does Jibeichuan compare to other restaurants in Orlando?
Jibeichuan most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Jibeichuan's inspection record improved over time?
No. Recent inspections at Jibeichuan have averaged around 16 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Jibeichuan 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 Jibeichuan inspected?
Based on the inspection history on file, Jibeichuan is inspected around two times per year on average.
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