Pa' Los Chinos
Last inspected: Mar 23, 2026
39
Score
Public records show 10 inspections at Pa' Los Chinos stretching back to 2022. The most recent visit was on Mar 23, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
The picture has gotten worse over the last few visits, with the average climbing from around two violations to closer to 10 violations.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
Pa' Los Chinos' latest score of 39 falls below the Orlando average of 79. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
2
Critical latest
2
Major latest
9
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked shrimp kept for in hot holding unit with temperature of 111F for 5 minutes Ask manager to reheat up to 165F. Rechecked 137 F . **Corrected On-Site**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Cans of gloss stored on top of microwave. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Bottles of dish soap, spoon inside hand sinks, removed. Employee filled sink in hand sink located in front counter. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in men's bathroom. Replaced . Corrected On-Site** **Corrected On-Site**
31B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Bowl or other container with no handle used to dispense food. Bowl use to scoop cooked pork, cooked chicken, cooked beef .
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Water stain on ceiling tiles in kitchen.
36-34-5
Basic - Floor tiles missing and/or in disrepair. Broken tiles by back exit door.
36-17-5
Basic - Missing drain plug at dumpster.
33-11-4
Basic - No handwashing sign provided at a hand sink used by food employees. No sign in hand sink located in ladies bathrooms. Signed placed.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over wok.
23-03-4
Basic - Toilet/urinal not flushing/functioning properly. Covered with a plastic bag because is leaking.
32-23-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rusted and dirty shelves in walk in cooler. They go have been ordered, Corrective Action Taken** **Corrective Action Taken**
14-17-4
39
Oct 6, 2025
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided operator.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at wash ware area and wait station , handwash sink. Operator restocked. **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured, at wait station. Secured
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.Operator discarded opened water bottle in kitchen make table unit.
12B-07-4
Basic - Kitchen ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Kitchen exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Kitchen floor tiles missing and/or in disrepair.
36-17-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease. -Walk in cooler shelves soiled with food debris .
23-03-4
Basic - Ripped/worn tin foil used as shelf cover, at wash ware area.
14-20-4
58
May 19, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -open bag of uncooked chicken nuggets above bag of tostones in reach-in freezer. Operator reorganized shelves. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked shrimp 45 in make table less than 4 hours. Large gap between pans allowing cold air to escape. Employee changed pan size. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. -spray bottle of windex stored above napkins. Operator relocated. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. -tongs in hand wash sink by cook line. Removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. -cups with no handles in multiple containers of dry goods.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. -large co2 tank in walkway between wait station and kitchen not secured. Operator added chain. **Corrected On-Site**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. -employee personal food above microwave in kitchen. Employee relocated food. **Corrected On-Site**
08B-49-4
Basic - Water leaking from pipe and/or faucet/handle. -faucet leaking in wait station hand wash sink. Bucket in sink due to remodel. Repair scheduled later today.
29-11-4
47
Jan 14, 2025
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose bib under 3 comp sink no vacuum breaker
29-34-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle not labeled Operator labeled spray bottle **Corrected On-Site**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall and ceiling in walk in cooler soiled
36-27-5
74
Aug 16, 2024
Routine - Food
No violations found.
100
Aug 15, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Middle Make table next to hot holding unit; shredded lettuce per operator prep less than 1 hour (60F - Cold holding); pork and onions per operator prep less than 1 hour59 (60F - Cold holding); scrambled eggs per operator prep less than 1 hour (60F - Cold holding); cut pork per operator prep less than 1 hour (58F - Cold holding) Operator iced items for immediate temperature recovery Ambient thermometer in cooler showed 60° **Warning**
03A-02-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches under make table 1 live roach behind cook line by rice cooker **Warning**
35A-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee aprons hanging on shelf with single service ketchup packets
40-06-5
Basic - Single-service articles improperly stored. Single service napkins and bowls on floor Operator removed items off floor **Corrected On-Site**
25-05-4
67
Feb 13, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling and vents in dining room and kitchen soiled Ceiling and walls in walk-in-cooler soiled **Repeat Violation** - From follow-up inspection 2024-02-13: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. - From follow-up inspection 2024-02-13: **Time Extended**
14-72-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Wall in storage room in disrepair - From follow-up inspection 2024-02-13: **Time Extended**
36-24-5
86
Sep 27, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Per operator 13 10 pounds bags of rice on shelf from prep earlier. Spoke with operator could not determine time or temperature of cooling. Bags of rice on held on shelf for 4 hours temped at 85°. Operator discarded rice. **Corrected On-Site**
03D-01-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Multiple items in walk in cooler raw chicken, raw pork, marinated chicken, and cooked pork. Advised operator to ice intensive to lower temperature of products. Per operator Small cooler next to cook line chicken 69°, steak 67° and cut cabbage 63° held less than 2 hours. Advise to ice products and move items to different cooler for immediate temperature recovery. Per operator small cooler next to walk-in-cooler cook pork 63° and egg rolls 64° held less than 1 hour. Advised to ice or move product for immediate temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
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/ 5 employees working at time of inspection, none of which were a certified food manager.
53A-05-6
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 to operator and employees read, print, signed, and dated by end of inspection. **Corrected On-Site**
11-26-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Food thermometer broken.
05-06-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Ambient thermometer missing in both small coolers
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filter over wok area soiled.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents through kitchen soiled.
36-34-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. Hood filters missing over rice cooker area.
14-42-4
43
Mar 17, 2023
Routine - Food
3 critical violations. 3 major violations. 8 minor violations.
View 14 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Raw pork stored over night on reach in cooler located by walk in cooler with temperature of 45F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork-kept overnight on reach in cooler by walk in cooler with temperature of 45F. Multiple batches of cook rice kept on cook line and on rack located on back storage. Kept for less than 4 hrs with temperature of 69F. Slurry kept on cook line for less than 4 hrs with temperature of 89F. Inspector instructed operator to place all batches of rice into walk in cooler. Inspector will provide operator with time control form to place rice on time. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.Shrimp kept on steam well for less than 4 hrs with temperature of 103F. Ask manager to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.No paper towels on both hand wash sinks located on kitchen. **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink.No soap on hand wash sink located by cook line.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times.Trays and sanitizer bucket stored on hand wash sink located at front counter and by three bay sink. **Corrected On-Site**
31A-09-4
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 drink stored over reach in cooler located on cook line. **Corrected On-Site**
12B-12-5
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation.Employee making food orders with hair restraint. **Corrected On-Site**
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees.No hand wash sign on hand wash located at front counter.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Fan covers on walk in cooler have dust. Hood filters have grease build up.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched.Forks and spoons located at front counter.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Grease build up on wall behind woks.
36-27-5
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop raw pork . **Corrected On-Site**
14-01-5
32
Jul 20, 2022
Routine - Food
3 critical violations. 6 major violations. 6 minor violations.
View 15 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. - Employee placed bin with chicken in walk in cooler. Came out and put on gloves to move tray of cooked pork. Advised employee and he washed his hands before donning new gloves. **Corrected On-Site**
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - Raw chicken stored above bucket of soy sauce in walk in cooler. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Six tubs and 4 bags of rice sitting on rack in dry storage clocked at 74-75F. Less than 2 hrs per operator. Operator moved to walk in cooler for temperature recovery. - Wok station make table: less than 2 hrs: shrimp (65F - Cold Holding); cut lettuce (50F - Cold Holding). Operator stated items last less than 2 hrs at make table. Advised operator to use time plan. Time plan form given to operator and filled out. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - Chlorine.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - Sink next to three compartment sink. No soap provided at handwash sink. Next to three compartment sink and at front sink.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. - Knob not working at front sink.
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. - Utensils and pans in sink next to three compartment sink. - Sanitizer bucket in sink at front next to soda dispenser. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. - For flour, raw beef, msg and sugar in kitchen.
14-01-5
Basic - Food stored on floor. - Bucket of soy sauce in walk in cooler. Cases of water in kitchen. Box of oil, and bags of flour in dry storage room.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. - Several garbage bags and boxes. - Dumpster lid open.
33-19-4
Basic - Grease on the ground and/or pad around grease receptacle. - Grease flowing into grass and soil area next to garbage enclosure.
33-20-4
Basic - In-use tongs stored on equipment door handle between uses. - Two tongs on oven door in kitchen. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. - At all sinks throughout facility.
31B-04-4
26
Frequently Asked Questions
When was Pa' Los Chinos last inspected?
The most recent health inspection at Pa' Los Chinos on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Pa' Los Chinos?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Pa' Los Chinos.
How does Pa' Los Chinos compare to other restaurants in Orlando?
Pa' Los Chinos most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Pa' Los Chinos' inspection record improved over time?
No. Recent inspections at Pa' Los Chinos have averaged around 10 violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Pa' Los Chinos 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 Pa' Los Chinos inspected?
Based on the inspection history on file, Pa' Los Chinos is inspected around three times per year on average.
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