New Sunflower Chinese Kitchen
Last inspected: Mar 5, 2026
29
Score
New Sunflower Chinese Kitchen has been inspected 10 times since 2022. Inspectors last stopped by on Mar 5, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Inspection results have stayed in a similar range over the last few visits, averaging around 12 violations each.
Across the inspection history, “reach-in cooler interior/shelves have accumulation” is the issue that surfaces most often, recorded six times.
By comparison, the average Orlando facility scores 79, putting New Sunflower Chinese Kitchen on the weaker side. The pattern in the record is worth a careful look.
10
Inspections
4
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 5, 2026
Routine - Food
4 critical violations. 3 major violations. 7 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 beef stored over imitation crab at the reach-in freezer next. Operator switch it . **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked bones at the reach-in cooler. Operator switch it . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. garlic in oil (50F - Cold Holding)left out by the grill operator stated it's been out less than 1 hour and he moved it to the cooler to cool down . **Corrective Action Taken**
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 and the time removed from temperature control cannot be determined. No time monitoring the food operator stated that the food been out for less than 1 hour and he added the time as 11 am . **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. None of the cooked food at the walk-in cooler have a date marked operator stated all the food cooked yesterday morning and he added the date while conducting my inspection. **Corrected On-Site**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle containing degreaser stored under 3 compartment sink .
41-17-4
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. Only one available for the owner dad .
53B-13-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. **Repeat Violation**
32-04-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing dishes wash -rinse no sanitizer.
16-13-5
Basic - Equipment in poor repair. Gasket torn at the reach-in freezer back of the house.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back of the house exit door .
35B-01-4
Basic - Light not functioning. Multiple light missing throughout kitchen. **Repeat Violation**
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves. **Repeat Violation**
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored at prep table next to make table .
21-12-4
29
Oct 1, 2025
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above of soy sauce at the walk-in cooler . Raw ground pork stored above of cooked chicken at the walk-in cooler . **Corrected On-Site**
08A-05-6
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. No time marked all the food been out less than 2 hours. **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink . Operator replaced order online while conducting my inspection. **Corrective Action Taken**
29-34-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200++++ New bucket 150 ppm **Corrected On-Site**
41-27-4
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. Missing The new hired hired since .9-19 Provided to operator and she did sign while conducting my inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Basic - Floor tiles missing and/or in disrepair. Kitchen area .
36-17-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves . **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Shell eggs boxes used as liner at the kitchen.
25-32-4
Basic - Self-closing device on bathroom door disconnected/broken. **Repeat Violation**
32-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth Stored at prep table back of the house.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor.
21-38-4
37
Mar 5, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
43
Aug 8, 2024
Routine - Food
4 critical violations. 9 minor violations.
View 13 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Operator cut a bottle and use it as scoop .
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored top of cooked pork at the walk-in cooler .
08A-05-6
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 stored top of raw beef at the reach-in freezer at the back are. Raw beef stored top of frozen krab meat at reach-in freezer.
08A-17-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout kitchen .
36-73-4
Basic - Food stored on floor. Oil stored on floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer at the back are. **Repeat Violation**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Gasket torn at the white reach-in freezer back area.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. The hoods. **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . **Repeat Violation**
22-16-4
Basic - Reuse of single-service or single-use articles. Egg box reuse as liner .
25-32-4
Basic - Water leaking from pipe and/or faucet/handle. Mop sink .
29-11-4
35
Feb 27, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
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 2024-02-27: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. When screen door is closed there is a gap on the side. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezers in back storage area. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Sides of cooking equipment. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning** - From follow-up inspection 2024-02-27: **Time Extended**
22-16-4
74
Feb 22, 2024
Routine - Food
4 critical violations. 4 major violations. 12 minor violations.
View 20 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. In glass door cooler under krab Rangoon .and sweet and sour chicken. **Warning**
14-86-1
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw beef over peeled onions in walk in cooler. Raw chicken over sauces and case of beer in walk in cooler. **Warning**
08A-14-5
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw chicken top of make table over uncovered sauces underneath.
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw pork in reach in freezer in storage area with black tape.
08A-20-5
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
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. Cooked pork, cooked chicken, wontons in walk in cooler. **Warning**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and vents Sides of cooking equipment. **Warning**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go boxes on storage shelf in kitchen.
25-06-4
Basic - Stored food not covered. In walk in cut beans, cut broccoli, cooked pork ribs, peeled onions, bean sprouts, cut cabbage. **Warning**
08B-12-5
Basic - Walk in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Throughout. **Warning**
21-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. When screen door is closed there is a gap on the side. **Warning**
35B-01-4
Basic - Cardboard used to line food-contact shelves. Some shelves in kitchen. **Warning**
14-05-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White freezers in back storage area. **Warning**
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. Pot handle touching rice. By back door. **Warning**
10-01-5
Basic - Light not functioning. Several kitchen. **Warning**
36-62-4
20
Aug 24, 2023
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Aug 22, 2023
Routine - Food
6 critical violations. 5 major violations. 10 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Storage area (pain relief ointment tiger balm )at the storage area behind the make table. **Warning**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed row beef and raw pork stored in top of French fries at the reach-in cooler . **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored in top of clean onion at the walk-in cooler. **Warning**
08A-05-6
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. Observed mix of raw meat and chicken at the reach in freezer in top of each other you can't even identify what kind of product . **Warning**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Top of make table ; pasta (50F - Cold Holding); cut cabbage (54F - Cold Holding); raw shrimp (58F - Cold Holding); pork cooked (56F - Cold Holding),sweet green beans with carrots (51-cold holding). Top of make table ; chicken cooked (54F - Cold Holding); beans sprouts (53F - Cold Holding); cooked shrimp (53F - Cold Holding). Bottom of make table ; tofu 48 ( - Cold Holding); cooked chicken (49F - Cold Holding); egg's liquid (48F - Cold Holding). **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Top of make table ; pasta (50F - Cold Holding); cut cabbage (54F - Cold Holding); raw shrimp (58F - Cold Holding); pork cooked (56F - Cold Holding). Top of make table ; chicken cooked (54F - Cold Holding); beans sprouts (53F - Cold Holding); cooked shrimp (53F - Cold Holding). Bottom of make table ; tofu 48 ( - Cold Holding); cooked chicken (49F - Cold Holding); egg's liquid (48F - Cold Holding). **Repeat Violation** **Warning**
03A-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures. **Warning**
05-10-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date at the walk-in cooler at all for any ready to eat food,operator stated that's from yesterday . **Warning**
02C-02-5
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. **Warning**
22-38-5
Intermediate - Non-pitting surface rust on food-contact equipment. The white reach-in freezer at the back area. **Warning**
22-31-4
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. **Warning**
05-06-4
Basic - Buildup of food debris/soil residue on equipment door handles. Throughout kitchen. **Repeat Violation** **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer the 4 of them . **Warning**
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. White freezer. Make table didn't hold temperature-operator stated that need to be replaced. **Warning**
14-36-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At the make table . **Warning**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of the Fryer -mop sink . **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed ground pork left out at top of soy sauce container at the storage area to be thawed.(still at 32f-cold holding) Advised operator move it to the cooler. **Corrective Action Taken** **Warning**
06-01-5
15
Apr 4, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board, Small round white Small tan board - From follow-up inspection 2023-04-04: **Time Extended**
22-02-4
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 forms - From follow-up inspection 2023-04-04: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. - From follow-up inspection 2023-04-04: **Time Extended**
13-03-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. All equipment throughout kitchen **Repeat Violation** - From follow-up inspection 2023-04-04: **Time Extended**
23-24-4
74
Oct 25, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
78
Frequently Asked Questions
When was New Sunflower Chinese Kitchen last inspected?
The most recent health inspection at New Sunflower Chinese Kitchen on file is from Mar 5, 2026. The public record contains 10 inspections in total.
What is the most common violation at New Sunflower Chinese Kitchen?
Across the inspection record, “reach-in cooler interior/shelves have accumulation” has been cited six times, more than any other issue at New Sunflower Chinese Kitchen.
How does New Sunflower Chinese Kitchen compare to other restaurants in Orlando?
New Sunflower Chinese Kitchen most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has New Sunflower Chinese Kitchen's inspection record improved over time?
Results have been roughly steady. Inspections at New Sunflower Chinese Kitchen have averaged around 12 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at New Sunflower Chinese Kitchen 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 New Sunflower Chinese Kitchen inspected?
Based on the inspection history on file, New Sunflower Chinese Kitchen is inspected around three times per year on average.
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