MING GARDEN
3922 E COLONIAL DR · ORLANDO · Orange County · FL 32803
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 8
12A-16-4High Priority – – From initial inspection : High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come from back door without washing hands before handling clean dishes on triple sink – From follow-up inspection 2026-10-23: **Time Extended**
12A-05-4High Priority – – From initial inspection : 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. Observed employee drink from open water bottle than continue to engage in food prepping by walk in freezer area – From follow-up inspection 2026-10-23: **Time Extended**
35A-02-8High Priority – – From initial inspection : High Priority – Live, small flying insects found. 2 flying insects observed in kitchen – From follow-up inspection 2026-10-23: **Time Extended**
08A-02-6High Priority – – From initial inspection : High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw shrimp and raw pork stored above ready to eat Imitation crab in walk in freezer. Operator removed **Corrected On-Site** – From follow-up inspection 2026-10-23: **Time Extended**
08A-24-5High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Observed Raw Squid and raw duck thawing in the same sink on triple sink area. Advised operator to cook to an internal temperature of a minimum of 165F for both items, also to check final cooking temperature for both items. Operator removed raw calamari from sink. Duck was still in thawing process. **Corrective Action Taken** – From follow-up inspection 2026-10-23: **Time Extended**
08A-20-5High Priority – – From initial inspection : High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork and raw scallops over ready to eat noodles in walk on cooler, and raw chicken over raw calamari in walk in freezer. Operator removed **Corrected On-Site** – From follow-up inspection 2026-10-23: **Time Extended**
03A-02-5High Priority – – From initial inspection : High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic in oil on cook line at 63F for 1 hour – From follow-up inspection 2026-10-23: **Time Extended**
03B-01-6High Priority – – From initial inspection : High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Egg custards stored in warmer at 83F for 1 hour. Operator increased warmer temperature, new temp 135F. COS Cooked White rice at 54 F for 1 hour on cook line – From follow-up inspection 2026-10-23: **Time Extended**
Basic 11
32-04-4Basic – – From initial inspection : Basic – Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both public restroom doors – From follow-up inspection 2026-10-23: **Time Extended**
24-05-4Basic – – From initial inspection : Basic – Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean Dishes and bowls on dry storage rack not inverted – From follow-up inspection 2026-10-23: **Time Extended**
14-09-4Basic – – From initial inspection : Basic – Cutting board has cut marks and is no longer cleanable. – From follow-up inspection 2026-10-23: **Time Extended**
12B-07-4Basic – – From initial inspection : Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple open water bottles across cook line, prep areas and in coolers – From follow-up inspection 2026-10-23: **Time Extended**
13-07-4Basic – – From initial inspection : Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees wearing watches while prepping food – From follow-up inspection 2026-10-23: **Time Extended**
13-03-4Basic – – From initial inspection : Basic – Employee with no hair restraint while engaging in food preparation. All employees on cook line – From follow-up inspection 2026-10-23: **Time Extended**
14-11-5Basic – – From initial inspection : Basic – Equipment in poor repair. Torn gaskets on make table on cook line – From follow-up inspection 2026-10-23: **Time Extended**
35B-01-4Basic – – From initial inspection : Basic – Exterior door has a gap at the threshold that opens to the outside. – From follow-up inspection 2026-10-23: **Time Extended**
36-68-5Basic – – From initial inspection : Basic – Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. – From follow-up inspection 2026-10-23: **Time Extended**
10-17-4Basic – – From initial inspection : Basic – In-use knife/knives stored in cracks between pieces of equipment. Multiple knives across kitchen. Operator removed **Corrected On-Site** – From follow-up inspection 2026-10-23: **Time Extended**
10-20-4Basic – – From initial inspection : Basic – In-use tongs stored on equipment door handle between uses. Across kitchen – From follow-up inspection 2026-10-23: **Time Extended**
Inspector observations synchronized from DBPR on October 24, 2026 3:42 PM.
Violation category totals
2 observation(s)
3 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 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.