Neighbourhood
Champions Gt33896
Restaurants77
Spotless inspections13%
Ordered shut1
Fines$7k
A 43B 19C 2D 4F 2Not rated 7
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Almond milk and lactaid milk temping 52F in reach-in cooler at front counter by coffee machines. Cooler was disconnected, operator plugged cooler back in. Operator states they took temperatures at 6am and temperature was below 41F. Advised operator they could place items in walk-in freezer for temperature recovery, 30minutes remaining to recover temperature; operator chose to discard TCS items inside cooler.
High priorityDUNKIN DONUTS & BASKIN ROBBINS →Aug 25, 2026
Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Employee pulled chicken off grill for service, temped at 160F, advised employee to place back on grill for retemp. Retemped at 168F.
High priorityLITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed two employees failing to wash hands prior to placing gloves on to engage in food preparation. Coached employees to wash hands after each glove change or changing tasks.
High priorityLITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
Gyro meat initially cooked longer than 60 minutes was cooled prior to being fully cooked. See stop sale. Observed gyro meat being reheated from previous day, cooked more than 60 minutes and was not fully cooked prior to being cooled and reheated.
High priorityLITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
Stop Sale issued due to adulteration of food product. Observed left over shawarma being reheated on wheel. Told employee to discard and place a new one.
High priorityLITTLE GREEK FRESH GRILL CHAMPIONS GATE →Aug 24, 2026
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils being held in container with soapy water on cooks line.
High priorityPANDA EXPRESS KISSIMMEE →Aug 7, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over raw beef, raw eggs stored over unwashed produce, raw chicken stored over ready to eat noodles, in walk in cooler. Raw shrimp stored over ready to eat shrimp and crab in each in cooler on cooks line. Educated operator on safe refrigeration storage. ç¿¿å¿¿ç¿©éL¿å¿å¿²å¿å¿¨/沿濿迿å³éL¿éL¿å¿é©ç¿¶å¿¿é¿¢ã¿¿ ç¿¿é¿¿è¿¿å¿æ¿¾å¿¨ç¿¿ç¿¿è¿¿ä¸¿ï¼¿ç¿¿é¿¿è¿¿å¿æ¿¾å¿¨æ¿ªæ¸¿æ´¿ç¿¿è¾²ç¿¢å¿ä¸¿ï¼¿ç¿¿é¿¿è¿¿å¿æ¿¾å¿¨å³éL¿é°µæ¢ä¸¿ï¼¿æ¿¾å¿¨æYå¿Yå¼å¿·å»å¿¨ä¸ã¿¿ ç¿¿è¦å¿æ¿¾å¿¨å»¿å¸«ç·¿ä¸¿ç¿¿å¿·å»å¿¨ä¸ï¼¿æ°¿å¿¿éL¿ç¿¨ç¿¿è¦å¿¿è¿¿è¿¹ã¿¿ æ¿Yå¿é¿å®¿å¿¨å¿·è¿å¿²å¿æ¿ä½¿å¿¡ç¿¿æ¿¿è¿²ã¿¿
High priorityHIBACHI2U →Jul 21, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces in walk in cooler.
High priorityMAYAKI SUSHI IZAKAYA →May 22, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Tested 3x 10ppm.
High priorityMAYAKI SUSHI IZAKAYA →May 20, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat sauces in walk in cooler.
High priorityMAYAKI SUSHI IZAKAYA →May 20, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table next to pizza oven; pizza sauce (51F - Cold Holding); mozzarella (48F - Cold Holding); shredded chicken (50F - Cold Holding); chopped romaine (52F - Cold Holding); cooked steak (47F - Cold Holding); shredded cheese ambient (57F - Cold Holding); blue cheese (51F - Cold Holding); mortadella (49F - Cold Holding); ricotta (52F - Cold Holding) All items in make table overnight per operator
High priorityPALMA ITALIAN KITCHEN →May 18, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table next to pizza oven; pizza sauce (51F - Cold Holding); mozzarella (48F - Cold Holding); shredded chicken (50F - Cold Holding); chopped romaine (52F - Cold Holding); cooked steak (47F - Cold Holding); shredded cheese ambient (57F - Cold Holding); blue cheese (51F - Cold Holding); mortadella (49F - Cold Holding); ricotta (52F - Cold Holding) All items in make table overnight per operator See stop sale
High priorityPALMA ITALIAN KITCHEN →May 18, 2026