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Licensee
Name: MAY FLOWER CHINESE FOOD License Number: SEA5811441
Rank: Seating License Expiration Date: 04/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 275 S CHICKASAW TRL #3
ORLANDO, FL 32825

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 03/07/2017 Met Inspection Standards
During This Visit
More information about inspections.
5 3 14
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. In raw rice bulk container. **Corrected On-Site**
23-25-4    Basic - Build-up of grease on hood filters.
14-05-4    Basic - Cardboard used to line food-contact shelves. Sugar on cardboard On dry storage rack by walk in cooler.
36-32-5    Basic - Ceiling/ceiling tile shows damage or is in disrepair. In dry storage area.
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. Operator removed it and discarded. **Corrected On-Site**
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
36-73-4    Basic - Floor soiled/has accumulation of debris. Under dry storage area by three compartment sink.
10-01-4    Basic - In-use utensil in nonpotentially hazardous (non-time/temperature control for safety) food not stored with handle above top of food within a closed container. In flour container. **Corrected On-Site**
14-67-4    Basic - Reach-in freezer gasket torn/in disrepair.
14-41-4    Basic - Walk-in cooler gasket torn/in disrepair.
14-17-4    Basic - Walk-in cooler shelves with rust that has pitted the surface.
36-27-5    Basic - Wall soiled with accumulated with grease. Behind dry storage rack. In back kitchen area.
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pork (50°F - Cold Holding) in reach in cooler, food on plastic tray on top of other food (food was sent to reheat), Cooked noodles (46°F - Cold Holding) in plastic bin on top of food in top area of reach in cooler, in front of cook line area, food was placed in walk in cooler. **Corrective Action Taken**
03F-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Cut Cabbage on preparation table, food will be discarded 5:30pm. **Corrected On-Site**
08A-07-4    High Priority - Raw animal food not properly separated from ready-to-eat food. Raw imitation Krab by dumpling cake in reach in freezer. **Corrected On-Site**
08A-10-4    High Priority - Raw animal food stored over ready-to-eat food in reach-in cooler. Raw chicken over Raw beef. **Corrected On-Site**
08A-18-5    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in reach-in freezer - all products not commercially packaged. Raw chicken over raw shrimp. **Corrected On-Site**
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening. Cooked pork, and Cooked chicken in reach in cooler in front of fryers. **Corrected On-Site**
22-05-4    Intermediate - Cutting board(s) stained. Black stain. Operator removed it and discarded. **Corrected On-Site**
53B-14-5    Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

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Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.