Each inspection report is a "snapshot" of conditions present at the time of the inspection. By using this search, you are agreeing to our Terms of Use.
Licensee
Name:
MAY FLOWER CHINESE FOOD
License Number:
SEA5811441
Rank:
Seating
License Expiration Date:
04/01/2025
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
09/12/2022
Follow-up Inspection Required Violations require further review, but are not an immediate threat to the public. More information about inspections.
2
2
10
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.
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee cup with no lid, stored in prep table next to cutting board with vegetables. **Warning**
Basic - Food stored in a location that is exposed to splash/dust.Cooked chicken wings and general tos chicken stored uncovered in bottom shelve in cook line. **Corrected On-Site** **Warning**
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Wontons bags stored in front counter prepared in restaurant are lacking labels. **Warning**
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.Employee was smoking, came into kitchen, start cooking and didn't wash hands. **Corrected On-Site** **Warning**
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.Raw beef stored over raw shrimp in chest freezer located in cook line. **Corrected On-Site** **Warning**
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.Both hand wash sinks in cook line had been shut off due to leaking. **Warning**
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap.Unable to dispense soap in hand sink close to exit door. **Warning**
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.
