Benny Wongs Chinese Restaurant
Last inspected: Feb 5, 2026
58
Score
Benny Wongs Chinese Restaurant appears in inspection records eight times, starting in 2022. The latest inspection on file is from Feb 5, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 13 violations before.
The most common issue across all inspections has been “bowl or other container with no handle used to dispense food”, showing up three times.
Benny Wongs Chinese Restaurant's latest score of 58 falls below the Kissimmee average of 78. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 5, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
58
Jul 14, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
61
Jan 14, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed operator wash hands in triple sink
12A-03-4
Basic - A minimum of one bathroom facility is not available for public use. Bathroom had an out of service sign,bathroom is fully functional.Operator removed sign **Corrected On-Site**
32-09-4
Basic - Employee preparing food in customer section of dining area. Snap peas being prepped in dining room on table customers eat on. Educated operator
08B-48-4
Basic - Floors not maintained smooth and durable. By prep table next to storage
36-11-4
Basic - Stored food not covered. Egg rolls in walk in cooler not covered
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken in sink thawing.Operator turned on water Frozen beef thawing on speed rack **Corrected On-Site**
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Sugar in clear container with no label **Corrected On-Site**
02D-01-5
64
Jul 29, 2024
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
61
Jan 16, 2024
Routine - Food
5 critical violations. 4 major violations. 12 minor violations.
View 21 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over egg rolls in tall grey reach in cooler . **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Items kept overnight on reach in cooler across from woks . Raw beef with temperature of 46F, pulled eggs with temperature of 47F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. All items kept on reach in cooler across from woks, some for less than 4 hrs some overnight. Raw shrimp kept on reach in cooler for less than 4 hrs with temperature of 46F, cooked pork kept on reach in cooler for less than 4 hrs with temperature of 50F, cooked chicken kept on reach in cooler for less than 4 hrs with temperature of 48F, raw beef kept on reach in cooler overnight with temperature of 46F, , pulled eggs kept on reach in cooler overnight with temperature of 47F. Ask manager to move items to other side of cooler that has better temperatures. Rechecked items has gone down to 40, 35F. **Corrective Action Taken**
03A-02-5
High Priority - 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 . Corrected On-Site**Per operator food placed out at 11:00. General tos chicken, eggs , tempura chicken , rice, egg rolls. Krab Rangoon. Corrected On-Site** **Corrected On-Site**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - 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. Inspector provided operator. **Corrected On-Site**
11-27-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.Operator was using incorrect bleach. Using bleach that was not for sanitizing . Operator bought the correct bleach. **Corrected On-Site**
22-38-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.For general tos chicken , tempura chicken, shell eggs, fried rice, egg rolls. , krab Rangoon. **Corrected On-Site**
03F-10-5
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.Cooked ribs , pulled from freezer yesterday with no date marked. Cooked pork pulled from freezer yesterday with no date marked.
02C-04-5
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop flour . **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public.Employee food stored on top of restaurant food on reach in cooler across from woks. **Corrected On-Site**
08B-49-4
Basic - Food not stored at least 6 inches off of the floor.Raw chicken, pork, beef stored directly on floor in walk in freezer and bbq sauce stored on walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - Garbage can located outside has no lid or lid open/broken.
33-15-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. **Repeat Violation**
22-08-4
Basic - Outer openings not protected with self-closing doors.
35B-03-4
Basic - Outer openings of establishment cannot be properly sealed when not in operation.Screen on back door broken.
35B-04-4
Basic - Screen in door torn/in poor repair .
35B-09-4
Basic - Stored food not covered.Egg rolls in walk in cooler and reach in cooler. Wontons in freezer.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner.Chicken been thawed in standing water and kept on floor under rack that has flour. **Corrected On-Site**
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Floors , walls ceilings need to be clean.
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.Employee drinks stored over sheet pan that had was used to keep food . **Corrected On-Site**
40-06-5
17
Jul 31, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over wonton walk in freezer **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in sink **Corrected On-Site**
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken cooked ribs walk in cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop cornstarch and flour **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Hand wash sink leaking water into sink from handle
14-11-5
Basic - Food stored on floor. Sauces walk in cooler Chicken walk in freezer
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.gaskets make table hood filters Gaskets make table Handel microwave
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
43
Mar 13, 2023
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - 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.
11-27-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. NO PROOF FOR QIANG's wife.
53B-13-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu board on wall with crab...advised to change by next inspection.
52-03-4
Basic - A minimum of one bathroom facility is not available for public use. Facility is not allowing customers to use testroom. Must be available to guests. Sign on door says no bathroom.
32-09-4
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Equipment in poor repair. Ice maker at front counter in poor repair. Unable to make ice.
14-11-5
55
Dec 29, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - 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. - fried rice, fried chicken, per cook employee cooked less than 1 hour **Corrected On-Site**
03F-02-5
Basic - Food stored on floor. Cases of chicken in walk-in cooler
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. - hand wash sink by kitchen entrance - 3 bay sink pipe
29-11-4
74
Frequently Asked Questions
When was Benny Wongs Chinese Restaurant last inspected?
The most recent health inspection at Benny Wongs Chinese Restaurant on file is from Feb 5, 2026. The public record contains eight inspections in total.
What is the most common violation at Benny Wongs Chinese Restaurant?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Benny Wongs Chinese Restaurant.
How does Benny Wongs Chinese Restaurant compare to other restaurants in Kissimmee?
Benny Wongs Chinese Restaurant most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Benny Wongs Chinese Restaurant's inspection record improved over time?
Yes. Recent inspections at Benny Wongs Chinese Restaurant have averaged around seven violations per visit, down from roughly 13 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Benny Wongs Chinese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Benny Wongs Chinese Restaurant inspected?
Based on the inspection history on file, Benny Wongs Chinese Restaurant is inspected around three times per year on average.
Nearby Restaurants