Wah Yoan Chinese Food Chen
Last inspected: Feb 2, 2026
67
Score
The health department has logged eight inspections at Wah Yoan Chinese Food Chen, the earliest from 2022. The most recent report on file is from Feb 2, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Recent inspections have turned up more issues than earlier ones, averaging around nine violations lately compared to roughly five violations before.
When inspectors have written things up, “raw animal foods not properly separated” has been the most frequent reason, cited three times.
The city-wide average is 66, putting Wah Yoan Chinese Food Chen squarely in typical territory. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
2
Major latest
3
Minor latest
Inspection History
Feb 2, 2026
Complaint Full
2 major violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
67
Sep 18, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
29
Apr 18, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. -employee put on gloves for food preparation, no hand wash
12A-07-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -dishes not properly sanitized before being placed on drying rack
22-45-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -raw chicken stored above raw beef in walk in cooler
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. -hand wash sink next to 3 compartment sink inaccessible due to storage of bin lids **Corrected On-Site**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. -all reach in cooler door handles on cook line
23-24-4
Basic - Ceiling tile missing. -one missing ceiling tile above left side of hood system
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles above hood system soiled
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. -food pans above 3 compartment sink **Corrected On-Site**
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. -rear exit door
35B-01-4
Basic - Food stored on floor. -box of oil stored on floor in front of hot holding unit **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. -Hallway to rear exit door
36-64-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -ready to eat fried chicken stored with unwashed produce in walk in cooler
08B-17-4
Basic - Floor tiles missing and/or in disrepair. -missing floor tile before hallway to rear exit door where red tile transitions to white tile
36-17-5
35
Dec 5, 2024
Food-Licensing Inspection
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 4, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Nov 29, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over cooked pork **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - battered chicken - battered shrimp **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. - metal bowl in bulk rice **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. - cook line coolers
23-24-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
23-03-4
Basic - Stored food not covered. - bulk rice **Corrected On-Site**
08B-12-5
64
May 12, 2023
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
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 200+ppm.
41-15-5
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, reach in freezer.
08A-20-5
Basic - A minimum of one bathroom facility is not available for public use.
32-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowl, flour.
14-01-5
Basic - Cardboard used to line food-contact shelves. Above make line.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Tiles stained.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Make table.
14-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Rear kitchen door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Rolling rack soiled with food residue.
23-03-4
Basic - Single-service articles improperly stored. Togo containers stored on the floor. **Corrected On-Site**
25-05-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Togo containers stored in ladies restroom. **Corrected On-Site**
25-18-4
Basic - Stored food not covered. Numerous items walk in cooler.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
35
Sep 12, 2022
Routine - Food
4 critical violations. 1 major violation. 5 minor violations.
View 10 violations
High Priority - Nonfood-grade boxes used in direct contact with food. Egg rolls stored in old chicken boxes in walk-in cooler.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over sauces in walk-in cooler. Shelled eggs stored over ready to eat foods in walk-in cooler.
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 stored over beef and fish in Frigidaire freezer next to mop sink.
08A-20-5
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting boards on cooks line.
22-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on cooks line.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Cases of condiments store 1" off floor.
08B-47-4
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Rice scoop store next to rice cooker on table top.
10-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
39
Frequently Asked Questions
When was Wah Yoan Chinese Food Chen last inspected?
The most recent health inspection at Wah Yoan Chinese Food Chen on file is from Feb 2, 2026. The public record contains eight inspections in total.
What is the most common violation at Wah Yoan Chinese Food Chen?
Across the inspection record, “raw animal foods not properly separated” has been cited three times, more than any other issue at Wah Yoan Chinese Food Chen.
How does Wah Yoan Chinese Food Chen compare to other restaurants in Casselberry?
Wah Yoan Chinese Food Chen most recently scored 67 out of 100, which is about the same as the Casselberry average of 66.
Has Wah Yoan Chinese Food Chen's inspection record improved over time?
No. Recent inspections at Wah Yoan Chinese Food Chen have averaged around nine violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Wah Yoan Chinese Food Chen 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 Wah Yoan Chinese Food Chen inspected?
Based on the inspection history on file, Wah Yoan Chinese Food Chen is inspected around two times per year on average.
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