Taste of Chengdu
Last inspected: Apr 22, 2026
39
Score
Public records show eight inspections at Taste of Chengdu stretching back to 2022. The newest entry in the record is dated Apr 22, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Raw animal foods not properly separated” accounts for the largest share of issues, appearing two times across the record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
3
Critical latest
3
Major latest
4
Minor latest
Inspection History
Apr 22, 2026
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbage ; (52F - Cold Holding) less than 4hrs per operator. Operator put on ice bath for temperature recovery **Corrective Action Taken**
03A-02-5
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 walk in cooler
08A-20-5
High Priority - Food stored in ice used for drinks. Container of lemons stored in ice used for customer drinks at soda fountain. Operator removed container and ice **Corrected On-Site**
08B-56-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in back prep area blocked with cart **Corrected On-Site**
31A-09-4
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. Multiple food items in walk in cooler prepared on site less than 7 days per operator . Not date marked
02C-02-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table. Operator removed **Corrected On-Site**
21-12-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Keys above prep table . Operator removed **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for scooping cooked rice stored in water of 77F
10-07-4
Basic - Silverware/dishes dried with a towel/cloth. Dishwasher drying plates with a cloth towel. Advised to let all dishes and utensils air dry
24-17-4
39
Nov 5, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Approved Thawing Methods Used
FL-31
39
Mar 3, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
70
Sep 25, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over unwashed ginger in walk in cooler **Corrected On-Site**
08A-04-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Advised operator to cut hose above flood rim
29-42-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet at bar not turned on. Operator fixed. **Corrected On-Site**
27-16-4
Basic - Food stored on floor. Boxed oil **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Containers of flour, sugar, salt **Corrected On-Site**
02D-01-5
Basic - Standing water in bottom of reach-in-cooler. At bar. Operator immediately cleaned **Corrected On-Site**
29-49-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates and bowls on storage rack
24-05-4
Basic - Bowl or other container with no handle used to dispense food. In rice container **Corrected On-Site**
14-01-5
52
Apr 5, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
55
Dec 14, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
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 over raw beef in reach in freezer across from triple sink
08A-17-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Peeled garlic stored on paper towels at walk in cooler **Corrected On-Site**
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by triple sink blocked by cart. **Corrected On-Site**
31A-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lobster in walk in cooler not segregated from food served to the public
08B-49-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table at cooks line
14-09-4
61
Mar 22, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
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. - Paperwork provided via email. **Corrected On-Site**
11-27-4
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. - Paperwork provided. **Corrected On-Site**
11-26-1
Basic - Water leaking from faucet. - Hand wash sink on cook line next to kitchen entrance. **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. - Observed mop in bucket. Operator hung mop to air dry. **Corrected On-Site**
42-01-4
74
Dec 20, 2022
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - Portioned raw chicken stored on tray above commercially packaged pork loin.
08A-20-5
Basic - Water leaking from faucet/handle. - Hand sink near kitchen leaking from faucet.
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Slight grease accumulation at middle of ventilation hood.
23-03-4
78
Frequently Asked Questions
When was Taste of Chengdu last inspected?
The most recent health inspection at Taste of Chengdu on file is from Apr 22, 2026. The public record contains eight inspections in total.
What is the most common violation at Taste of Chengdu?
Across the inspection record, “raw animal foods not properly separated” has been cited two times, more than any other issue at Taste of Chengdu.
How does Taste of Chengdu compare to other restaurants in Orlando?
Taste of Chengdu most recently scored 39 out of 100, which is lower than the Orlando average of 79.
Has Taste of Chengdu's inspection record improved over time?
Results have been roughly steady. Inspections at Taste of Chengdu have averaged around seven violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Taste of Chengdu 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 Chengdu inspected?
Based on the inspection history on file, Taste of Chengdu is inspected around two times per year on average.
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