Lai Lai Chinese Cuisine
Last inspected: Mar 17, 2026
67
Score
Lai Lai Chinese Cuisine appears in inspection records 13 times, starting in 2023. The latest inspection on file is from Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Restaurants in Orlando average 79, so Lai Lai Chinese Cuisine trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
13
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Sushi rice. - From follow-up inspection 2026-03-17: **Time Extended**
03F-02-5
Intermediate - - From initial inspection : 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. - From follow-up inspection 2026-03-17: **Time Extended**
53B-14-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board. - From follow-up inspection 2026-03-17: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - From follow-up inspection 2026-03-17: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Management removed towel. **Corrected On-Site** - From follow-up inspection 2026-03-17: **Time Extended**
21-12-4
67
Mar 5, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 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. Sushi rice.
03F-02-5
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.
53B-14-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Sink located at the entrance to the kitchen no water pressure. **Warning**
31A-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Medium white cutting board.
14-09-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Management removed towel. **Corrected On-Site**
21-12-4
61
Sep 25, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice held on time made at 10:30am not did discarded until 4pm. - From follow-up inspection 2025-09-25: **Time Extended**
03F-04-5
Intermediate - - From initial inspection : Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Attempted to calibrate operator analog thermometer. Reading 20F. Does not have tool to calibrate - From follow-up inspection 2025-09-25: **Time Extended**
05-06-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-09-25: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Many items in walk in cooler and prep cooler. All less than 7 days per operator - From follow-up inspection 2025-09-25: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled - From follow-up inspection 2025-09-25: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar - From follow-up inspection 2025-09-25: **Time Extended**
02D-01-5
58
Sep 24, 2025
Routine - Food
5 critical violations. 3 major violations. 3 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg drop, hot and sour in steamwell less than 4hrs per operator. 109-120F - Hot Holding); reheated Egg drop, hot and sour; (167F-183F - reheated) **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice held on time made at 10:30am not did discarded until 4pm.
03F-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Employee packaged muffin stored in container of cooked rice. Operator immediately discarded rice **Corrected On-Site**
01B-13-4
High Priority - Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings on floor next to water heater. 1 rodent dropping on top of water heater. Operator immediately cleaned **Corrected On-Site** **Warning**
35A-04-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef over onions in prep cooler -Raw chicken over sauces in walk in cooler. Operator immediately moved **Corrected On-Site**
08A-05-6
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Attempted to calibrate operator analog thermometer. Reading 20F. Does not have tool to calibrate
05-06-4
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.
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. Many items in walk in cooler and prep cooler. All less than 7 days per operator
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Gaskets and cracks in door of prep coolers
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
30
May 15, 2025
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Reminder to renew
50-17-3
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 and employee signed. **Corrected On-Site**
11-26-1
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. Chicken wings
02C-04-5
Basic - Walk in cooler shelves have accumulation of soil residues.
22-16-4
Basic - Light not functioning. Hood
36-62-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees cell phone , Fanny pack on prep table. Staff removed items. **Corrected On-Site**
40-06-5
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
58
Nov 18, 2024
Routine - Food
6 minor violations.
View 6 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Lighting Adequate; Required Shields in Place
FL-36
Proper Sanitizer Contact Time and Concentration
FL-33
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
74
Apr 15, 2024
Complaint Full
8 critical violations. 4 major violations. 14 minor violations.
View 26 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 and the time removed from temperature control cannot be determined. Rice been at room temperature for 1 hour.
03F-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Glove taken and reused by worker without washing hands and putting on new clothes.
12A-09-4
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 with raw pork chicken out of original packaging.
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over cream cheese and ready to eat sauces.
08A-05-6
High Priority - Presence of insects, rodents, or other pests. Small crawling insects on computer screen at front counter.
35A-09-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 small flying insects in kitchen near dish machine.
35A-02-6
High Priority - Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. 4 lbs of tuna. Thawed in sealed packages.
03G-04-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.Employees on break went into kitchen put on glove without washing hands.
12A-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Sheet tray of sushi rolls blocking sink at sushi station.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink washing bowl out.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink at sushi station.
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. provided operator with written plan. **Corrective Action Taken**
03F-10-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of grease trap grease build up. **Repeat Violation**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.reach in cooler cook line.
14-33-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler at sushi station.
29-49-6
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sugar not labeled.
02D-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Next to dish machine. **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Throughout kitchen area.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Us tubs.
24-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on shelf with with food.
40-06-5
Basic - Equipment in poor repair. Ice machine gasket torn and slide windows cracks repaired with duct tape.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Al. Walk in freezers. **Repeat Violation**
08B-47-4
Basic - Food storage container/container lid cracked or broken. Bust tubs .
14-38-4
Basic - Light not functioning. Outside freezer.
36-62-4
Basic - Light shield damaged/in disrepair. Throughout kitchen area. **Repeat Violation**
38-01-4
10
Mar 19, 2024
Routine - Food
7 minor violations.
View 7 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area. - From follow-up inspection 2024-03-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Food stored on floor. Walk in freezer outside. - From follow-up inspection 2024-03-19: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap . - From follow-up inspection 2024-03-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-03-19: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside. - From follow-up inspection 2024-03-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. 2 shields in front of cook line. - From follow-up inspection 2024-03-19: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Under dish machine. - From follow-up inspection 2024-03-19: **Time Extended**
51-11-4
70
Mar 12, 2024
Routine - Food
1 critical violation. 9 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. 0ppm. **Warning**
22-41-4
Basic - Open dumpster lid.
33-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside top of grease trap .
23-03-4
Basic - Light shield damaged/in disrepair. 2 shields in front of cook line.
38-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop 80F. Operator poured water out. **Corrected On-Site**
10-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer outside.
14-69-4
Basic - Garbage on the ground and/or pad around dumpster.
33-19-4
Basic - Food stored on floor. Walk in freezer outside.
08B-38-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Cook line area.
36-34-5
Basic - Carbon dioxide/helium tanks not adequately secured. Under dish machine.
51-11-4
55
Nov 8, 2023
Routine - Food
No violations found.
100
Oct 10, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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 and the time removed from temperature control cannot be determined. Sushi rice less than 2 hours operator marked with appropriate time.
03F-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. **Corrected On-Site**
11-27-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Yikhua Yim 06-23-18
53A-03-7
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. **Corrective Action Taken**
11-26-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
58
May 31, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
55
Jan 3, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
64
Frequently Asked Questions
When was Lai Lai Chinese Cuisine last inspected?
The most recent health inspection at Lai Lai Chinese Cuisine on file is from Mar 17, 2026. The public record contains 13 inspections in total.
What is the most common violation at Lai Lai Chinese Cuisine?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Lai Lai Chinese Cuisine.
How does Lai Lai Chinese Cuisine compare to other restaurants in Orlando?
Lai Lai Chinese Cuisine most recently scored 67 out of 100, which is lower than the Orlando average of 79.
Has Lai Lai Chinese Cuisine's inspection record improved over time?
Yes. Recent inspections at Lai Lai Chinese Cuisine have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Lai Lai Chinese Cuisine means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Lai Lai Chinese Cuisine inspected?
Based on the inspection history on file, Lai Lai Chinese Cuisine is inspected around four times per year on average.
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