Taiwan Sno Tea
Last inspected: Dec 16, 2025
45
Score
Taiwan Sno Tea appears in inspection records nine times, starting in 2022. Inspectors last stopped by on Dec 16, 2025. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
“Handwash sink used for purposes other than handwashing” comes up most often, recorded three times in the inspection record.
That's lower than the typical Orlando restaurant, which scores around 79. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 3 compartment 10 ppm. Rechecked after bleach added 100 ppm.
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located in front counter blocked by garbage can. Removed Corrected On-Site** **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Paddle inside hand sink located on cook line. Removed **Corrected On-Site**
31A-11-4
Basic - Water leaking from pipe and/or faucet/handle. Leak from pipe under prep sink located at front counter.
29-11-4
Basic - Buildup of food debris/soil residue on equipment door handles. Outside of bulk flours containers.
23-24-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored over restaurant food in tall white reach in freezer and on walk in cooler.
08B-49-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shield located in between fryer and stove has grease build up.
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine bucket over 200 ppm , rechecked after adding water 100 ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Bulk flour no name
02D-01-5
45
Aug 11, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee touched raw chicken , change gloves no hand wash. Inspector coached employee in proper hand washing , employee washed hands. Corrected On-Site** **Corrected On-Site**
12A-07-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink located at front counter blocked by rolls of carpets.
31A-09-4
Basic - Ceiling tile missing over rif
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers facing up , close to oven . Operator inverted. Corrected On-Site** **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls in kitchen have debris
36-27-5
64
Mar 5, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
70
Oct 23, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Digital thermometer for walk in cooler reading 101F. Ambient temperature of cooler. 41F. Inside ambient thermometer reading 41F
05-05-4
Intermediate - Handwash sink used for purposes other than handwashing. Back hand sink had thermos inside **Corrected On-Site**
31A-11-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Bathroom door left open other than during cleaning or maintenance. Women restroom. **Corrected On-Site**
32-02-4
74
May 20, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork in reach in freezer **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. No HACCP plan for raw beefs stored in ROP bags for more then 48 hours. **Repeat Violation** **Warning** - From follow-up inspection 2024-05-20: Operator didn't summit HACCP plan for special process ROP bags **Admin Complaint**
03G-50-1
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine with mold like substance **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Gap in back door. **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave with food debris **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues.Walk in cooler shelves have debris. **Warning** - From follow-up inspection 2024-05-20: **Time Extended**
22-16-4
64
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
50
Aug 11, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
47
Feb 23, 2023
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.She'll eggs kept on cook line for 4 hours with temperature of 73F.
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less.She'll eggs kept on cook line for 4 hrs with temperature of 73F.
03A-03-5
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 ice cream on chest freezer by kitchen entrance. **Corrected On-Site** **Repeat Violation**
08A-02-6
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. ROP of Pork, beef, chicken to be kept for over 48hrs .
03G-50-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
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 had a open drink in table that has burner to cook boba. Owner had 3 open cups located on prep table on kitchen.
12B-12-5
52
Sep 7, 2022
Routine - Food
2 critical violations. 7 major violations. 8 minor violations.
View 17 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw pork stored over steam buns in reach in freezer. **Corrected On-Site** **Warning**
08A-02-6
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 beef in reach in freezer. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Warning**
02B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.Ice shaver machine has debris. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.Mixer part and steam buns stored in hand wash sink in cook line. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. **Warning**
53A-02-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Soft boiled egg served on braised pork rice. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink in cook line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink.No soap in hand wash sink in cook line. **Warning**
31B-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.Ice build up in chest freezer. **Warning**
14-69-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength.Sanitizer bucket in front counter with ppm stronger than 200. Recheck 100 ppm. **Warning**
21-07-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Single-service articles not stored inverted or protected from contamination.Spoons and forks . **Corrected On-Site** **Warning**
25-06-4
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.Owner drinking from a cup with no lid . **Warning**
12B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters have grease build up. Fan covers have dust . **Warning**
23-03-4
Basic - Ceiling tile missing.Over walk in cooler and cook line. **Warning**
36-36-4
Basic - In-use tongs stored on equipment door handle between uses.Tongs in oven handle. **Warning**
10-20-4
25
Frequently Asked Questions
When was Taiwan Sno Tea last inspected?
The most recent health inspection at Taiwan Sno Tea on file is from Dec 16, 2025. The public record contains nine inspections in total.
What is the most common violation at Taiwan Sno Tea?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Taiwan Sno Tea.
How does Taiwan Sno Tea compare to other restaurants in Orlando?
Taiwan Sno Tea most recently scored 45 out of 100, which is lower than the Orlando average of 79.
Has Taiwan Sno Tea's inspection record improved over time?
Results have been roughly steady. Inspections at Taiwan Sno Tea have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Taiwan Sno Tea 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 Taiwan Sno Tea inspected?
Based on the inspection history on file, Taiwan Sno Tea is inspected around three times per year on average.
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