Taste of Chengdu
Last inspected: Mar 6, 2026
58
Score
Public records show nine inspections at Taste of Chengdu stretching back to 2022. The latest inspection on file is from Mar 6, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about nine violations before that.
“Plumbing system in disrepair” comes up most often, recorded three times in the inspection record.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
9
Inspections
2
Critical latest
0
Major latest
5
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over pork in walk in freezer.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. reach in cooler by cooks line for soup station ; pork (58 F - Cold Holding); noodles (53-58F - Cold Holding)
03A-02-5
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. reach in cooler by cooks line for soup station ; pork (58 F - Cold Holding); noodles (53-58F - Cold Holding) operator removed all TCS items less then two hours for temperature recovery.
14-74-7
Basic - Food stored on floor. Soup in soy sauce containers stored on the floor in walk in cooler.
08B-38-4
Basic - Open dumpster lid. Employee closed lid. **Corrected On-Site**
33-16-4
Basic - Plumbing system in disrepair. By dish machine. Employee turned on valve. **Corrected On-Site**
29-08-4
Basic - Unnecessary items stored in garbage enclosure. Two reach in coolers with doors.
33-30-4
58
Oct 10, 2025
Complaint Partial
No violations found.
100
Aug 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - Bowl or other container with no handle used to dispense food. Togo plastic bowl in flour. Employee removed. **Corrected On-Site**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from oven. Operator removed. **Corrected On-Site**
10-20-4
Basic - Plumbing system in disrepair. Hws by dish machine valve turned off. Operator turn on valve. **Corrected On-Site**
29-08-4
86
Feb 20, 2025
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
61
Oct 23, 2024
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
16-37-1
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
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Two bowls in Jasmine rice container. Operator removed. **Corrected On-Site**
14-01-5
Basic - Cove molding at floor/wall juncture broken/missing. Throughout facility duck tape used to hold in place. **Repeat Violation**
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom. Employee bathroom.
32-12-5
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven. Operator removed. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Sugar, corn starch and flour. Operator removed from product. **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler. **Repeat Violation**
23-03-4
Basic - Plumbing system in disrepair. Hand wash sink by dish machine turned off due to leaking faucet, operator turned on **Corrected On-Site**
29-08-4
55
Apr 17, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
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
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
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
29
Nov 1, 2023
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut vegetables at reach in cooler on cooks line.Operator moved item and stored in correct order **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs temping at 50F,per operator he had it out while cooking less than 2 hours. Advised operator to ice down or move to walk in for temperature recovery **Corrective Action Taken**
03A-02-5
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. Emailed operator hand out and operator printed handout **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand washing sink at wait station Hand wash sink at dish wash area not dispensing paper towel **Corrected On-Site**
31B-02-4
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. Emailed operator food employee reporting agreement in Mandarin .operator printed and signed off **Corrected On-Site**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl instead of scoops for hot chilli peppers and rice at storage area
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plastic spoons at wait station not inverted
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at cooks line
14-09-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line across from stove
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves
22-16-4
Basic - Stored food not covered. Green onions and other vegetables cleaned and cut not covered
08B-12-5
41
May 19, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
45
Dec 13, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Handwash sink used for purposes other than handwashing. Pop in hand sink on cook line. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phones and purse on prep table. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. On oven door. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Light not functioning. In hood system.
36-62-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water.
06-01-5
70
Frequently Asked Questions
When was Taste of Chengdu last inspected?
The most recent health inspection at Taste of Chengdu on file is from Mar 6, 2026. The public record contains nine inspections in total.
What is the most common violation at Taste of Chengdu?
Across the inspection record, “plumbing system in disrepair” has been cited three 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 58 out of 100, which is lower than the Orlando average of 79.
Has Taste of Chengdu's inspection record improved over time?
Yes. Recent inspections at Taste of Chengdu have averaged around three violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taste of Chengdu means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Taste of Chengdu inspected?
Based on the inspection history on file, Taste of Chengdu is inspected around three times per year on average.
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