GOLDEN DYNASTY CHINESE AND INDIAN RESTAURANT
11981 S APOPKA VINELAND RD · ORLANDO · Orange County · FL 32836
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 3
41-07-4High Priority – Container of medicine improperly stored. Observed medicine stored on shelve next to baskets used for guests. Employee removed all items at time of inspection. **Corrected On-Site**
12A-07-5High Priority – Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee place new gloves on without washing hands on the cook line.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked tofu 44°f stored on top panel reach in cooler less than 4 hours.
Intermediate 7
11-07-5Intermediate – Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Server is PIC has no ideal Big 6 Food borne illness
11-27-4Intermediate – 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. Observed no copy of written procedures for employees.
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Observed white bulk containers very soiled old dried spices on the surface. **Repeat Violation**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Observed oil containers stored in front of hand sink located on the cook line. **Corrected On-Site**
53A-01-7Intermediate – Manager or person in charge lacking proof of food manager certification. Person in charge not able to find copy of Food Manager certification. Employee found copy at end of inspection.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test strips for checking sanitizer
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. Observed paper towels provided at hand wash sink located on the cook line. **Repeat Violation**
Basic 14
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Observed food debris on the handles of all equipment on the cook line.
50-09-4Basic – Current Hotel and Restaurant license not displayed. Observed copy of license 4/1/2024 has expired not current.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed sun glasses and coats, hat stored on the storage shelves on the cook line.
14-11-5Basic – Equipment in poor repair. Observed torn door gasket on the reach in cooler on the cook line.
36-22-4Basic – Floor area(s) covered with standing water. Observed standing water on the bottom reach in cooler located on cook line. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Observed old dried food and dried blood spilled on the floor inside walk in cooler.
08B-38-4Basic – Food stored on floor. Bag of onions stored on the floor in the walk in cooler. **Repeat Violation**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored side equipment on the cook line.
24-18-4Basic – Silverware/utensils stored upright with the food-contact surface up. Spoons stored upright on counter near soups.
25-05-4Basic – Single-service articles improperly stored. Observed containers stored on the floor in the kitchen.
08B-12-5Basic – Stored food not covered. Observed cans and bowl of yogurt not covered inside reach in cooler, cut raw vegetables not covered inside walk in cooler.
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Observed wet cloths on counters throughout kitchen no sanitizer solution used. Explained to employee working in the front area.
21-09-4Basic – Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed soiled wiping cloths stored throughout the kitchen.
21-30-4Basic – Wiping cloth used for food spills also used for other purposes. Observed cloths used for floor and the counters
Inspector observations synchronized from DBPR on September 14, 2026 1:41 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.