CHENG'S CHINESE RESTAURANT
3705 LAKE EMMA ROAD · LAKE MARY · Seminole County · FL 32746
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
17 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. – prep employee cutting raw chicken, briefly rinsed hands at triple sink, then using bare hands to move cooked, cooled wontons to food container brought to walk in for further cooling. Manager states will recook to above 165f **Warning**
09-01-4High Priority – Employee touching ready-to-eat food with their bare hands – food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. – cookline employee cutting ready to eat chicken, placed on plate for service, then wiped hands off on apron, and continues with other food prep. **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. – employee washed food pan, rinsed, used immediately to store food. No sanitizer, no air dry. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. – raw beef kabobs over cooked pork in reach in cooler at cook line – walk in cooler, raw chicken over raw shell eggs **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE COOLER RIGHT: – noodles (53F – Cold Holding); – bean sprouts (55F – Cold Holding); – cooked pork (53F – Cold Holding); – cooked chicken (53F – Cold Holding) **Warning**
Intermediate 1
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. – employee washed hands at triple sink **Warning**
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. – plastic bowl, no handle, used to scoop cooked rice – metal bowl used to scoop uncooked rice **Warning**
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. – door handles soiled on cook line coolers **Warning**
51-11-4Basic – Carbon dioxide tanks not adequately secured. **Warning**
24-14-4Basic – Clean utensils stored between equipment and wall. – knife stored between cook line coolers **Warning**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. – tray of personal items stored on top of bag in box syrups. – cellphone on shelf above microwave **Warning**
08B-38-4Basic – Food stored on floor. – various bags of food stored on floor in walk in freezer **Warning**
10-01-5Basic – In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. – bulk flour **Warning**
51-13-4Basic – No Heimlich maneuver/choking sign posted. – emailed to operator **Warning**
27-10-4Basic – No hot running water at mop sink. **Warning**
35B-03-4Basic – Outer openings not protected with self-closing doors. – back door **Warning**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. – chicken sitting in three compartment sink, no running water **Warning**
Inspector observations synchronized from DBPR on September 26, 2026 12:09 PM.
Violation category totals
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.