Taste of Asia
Last inspected: Oct 24, 2025
29
Score
Going back to 2022, Taste of Asia has seven inspections in the public record. Inspectors last stopped by on Oct 24, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 21 violations to closer to 13 violations per visit.
When inspectors have written things up, “ice scoop handle in contact with ice” has been the most frequent reason, cited four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
3
Critical latest
2
Major latest
12
Minor latest
Inspection History
Oct 24, 2025
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Noodle making show at front counter lacking adequate sneezeguards or other proper protection from contamination./customer stand in front of the station and watch employee making fresh noodles.
08B-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw egg wash over cut vegetables.
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw chicken over raw beef, cook line reach in cooler.
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times./empty containers blocking kitchen hand sink/removed immediately/ **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing./kitchen hand sink used to store green pad and glove/removed immediately/ **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food./sugar and flour bin.
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation./employee made dough (for noodles) at front counter.
13-03-4
Basic - Ice scoop handle in contact with ice./ **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink soiled. Kitchen hand sink soiled.
23-03-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched./plastic forks.
25-02-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./walk in cooler wall soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses./cook line.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength./chlorine 0ppm, rechecked 100ppm.
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor./dining room wait station/ **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and flour containers/ **Corrected On-Site**
02D-01-5
29
Jan 14, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature./raw beef over raw chicken in walk in cooler/ **Corrected On-Site**
08A-20-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm/ **Corrected On-Site**
41-15-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./egg rolls, cooked ribs, roast pork, sweet and sour chicken.
02C-02-5
Basic - Bowl or other container with no handle used to dispense food./cooked rice scoops, flour scoop/ **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair./dining room chest freezer door disrepair.
14-11-5
Basic - Food stored on floor. Two oil cartons in front of kitchen ice machine. A pan of raw chicken on walk in cooler floor/ **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer/dining room.
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./reach in freezer gaskets soiled/dining room.
23-03-4
Basic - Single-service articles improperly stored./several cases of single service items stored on floor/dining room/ **Corrected On-Site**
25-05-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wiping cloth sanitizing solution stored on the floor./ **Corrected On-Site**
21-38-4
43
Jul 17, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
32
May 3, 2024
Complaint Full
5 critical violations. 3 major violations. 18 minor violations.
View 26 violations
High Priority - Container of medicine improperly stored. Bottle of advil stored over prep table in kitchen area. **Corrected On-Site**
41-07-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. 4-1-24.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw chicken over cooked pork and mushroom in reach in cooler in the kitchen. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage (70F - Cold Holding); Noodles (66F - Cold Holding) Less than 4 hours per operator moved to walk in freezer. temperature rechecked noodles 41F, cut cabbage 41F Fried rice 75F in room temperature less than 4 hours per manager time control form provided and filled. Time mark put on fried rice. Tofu 57F cold holding overnight in glass reach in cooler, discarded by manager immediately. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sink blocked with food processor in the kitchen area. **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean utensils stored between equipment and wall. Between fryer and wok station. **Corrected On-Site**
24-14-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand bag, cell phone and coat on dry storage rack. **Corrected On-Site**
40-06-5
Basic - Employee preparing food in customer section of dining area. Making Wonton in dining room. **Corrected On-Site**
08B-48-4
Basic - Employee with no hair restraint while engaging in food preparation. Two employees on cooks line.
13-03-4
Basic - Floor soiled/has accumulation of debris. Through back kitchen area.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of sauces in Walk in cooler.
08B-47-4
Basic - Ice scoop handle in contact with ice. In ice machine in the kitchen **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryers **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Boxes of untensils on floor in dining area.
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination. Container with single serve forks in kitchen area. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken, Raw pork, Raw Chicken wings in standing water. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind fry station. Walk in cooler wall soiled.
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen area.
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm rechecked 50 ppm. **Corrected On-Site**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. At front counter. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
14
Feb 13, 2024
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
25
Mar 30, 2023
Routine - Food
5 critical violations. 5 major violations. 14 minor violations.
View 24 violations
High Priority - Non-food grade paper/paper towel used as liner for food container./dry cleaned wiping cloth used to cover and line dumplings, kitchen reach in cooler. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces/glass reach in cooler. **Repeat Violation**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef/glass reach in cooler/ **Corrected On-Site**
08A-20-5
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 over raw beef/walk in freezer.
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./shredded cabbage 47F, less than 4 hours on kitchen prep table, time control form provided.
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked./roast pork, noodles in walk in cooler. **Repeat Violation**
02C-02-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink/hot water valve shut off, hand sink next to ice machine/ **Corrected On-Site**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./hand sink next to ice machine/ **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times./kitchen hand sink next to ice machine blocked by meat cuter machine/ **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths./chlorine strips not available. **Repeat Violation**
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./on cook line make table top shelf/ **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items./charger, food stored on cook line prep cooler top shelf/ **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Floor soiled/has accumulation of debris./by kitchen hand sink area, next to ice machine.
36-73-4
Basic - Food stored on floor./walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer door with ice build up. Chest freezer with ice build up/dining room storage area.
14-69-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Repeat Violation**
10-08-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit./cook line glass reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Rice warmer rim soiled with food debris. Hood filters soiled. Hand wash sink soiled/next to ice machine.
23-03-4
Basic - Single-service articles improperly stored./stored on dining room storage area floor/ **Corrected On-Site**
25-05-4
Basic - Single-service articles not stored inverted or protected from contamination./to go box next to rice warmer.
25-06-4
Basic - Water leaking from pipe and/or faucet/handle./hand sink next to kitchen ice machine.
29-11-4
Basic - Working containers of food removed from original container not identified by common name./flour container under kitchen prep table, outside walk in cooler and freezer.
02D-01-5
14
Oct 18, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Taste of Asia last inspected?
The most recent health inspection at Taste of Asia on file is from Oct 24, 2025. The public record contains seven inspections in total.
What is the most common violation at Taste of Asia?
Across the inspection record, “ice scoop handle in contact with ice” has been cited four times, more than any other issue at Taste of Asia.
How does Taste of Asia compare to other restaurants in Orlando?
Taste of Asia most recently scored 29 out of 100, which is lower than the Orlando average of 79.
Has Taste of Asia's inspection record improved over time?
Yes. Recent inspections at Taste of Asia have averaged around 13 violations per visit, down from roughly 21 earlier in the record.
What does a high risk rating mean?
A high risk rating at Taste of Asia 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 Taste of Asia inspected?
Based on the inspection history on file, Taste of Asia is inspected around two times per year on average.
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