3831 W VINE ST STE 56, Kissimmee, FL 34741
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
Basic - Floor tiles missing and/or in disrepair. Several floor tiles missing in kitchen.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood soiled with grease. Shelf below flat to grill and lower shelf of prep table at center of kitchen soiled with food debris.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked Rice,Pico and shredded lettuce temping at 57F. Per operator items were moved from one cooler to the next over an hour ago . Advised operator to transfer to a different cooler to bring down temperature as cooler's digital thermometer reads 54F. Corrective Action Taken
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance identified by the operator as degreaser without label on prep table. Corrected On-Site
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee speaker and AirPods on prep table. Corrected On-Site
Routine - Food
Call Back - Complied
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. Educated operator on proper thawing. - From follow-up inspection 2025-03-28: Time Extended
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. - From follow-up inspection 2025-03-28: Time Extended
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken temping at 55F thawed at room temperature overnight per operator. - From follow-up inspection 2025-03-28: Time Extended
Routine - Food
Warning Issued
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning. Educated operator on proper thawing.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shredded chicken temping at 55F. Per operator the chicken thawed at room temperature overnight then was placed in the reach-cooler this morning.
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator employee works once per week. Advised operator to provide employee training. Warning
Basic - Time/temperature control for safety food thawed in an improper manner. Cooked chicken temping at 55F thawed at room temperature overnight per operator.
Routine - Food
Inspection Completed - No Further Action
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Advised to open packages when thawing. Showed label on ROP stating such. Manager states it is owners food, not for sale.
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled.
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop left in mop bucket. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork. Raw steak over ready to eat chorizo Corrected On-Site
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Several prepared foods in reach in cooler marked for 2/21. Today is March 1, yesterday was leap year. Advised to discard pico and chicken.
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pico and pulled chicken
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pico holding at 46f. Advised rapid chill to 41 or colder.
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.
Basic - Equipment in poor repair. Prep cooler under pass through window no holding cold. Pico was the only TCS food holding there.
Food-Licensing Inspection
Inspection Completed - No Further Action
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened previous day, not dated.
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.
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.
Basic - Cutting board has cut marks and is no longer cleanable.
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados not washed and stickers removed prior to prep. Stored on prep cooler with other fruits and vegetables