2 BROTHERS STEAK HOUSE & BISTRO
16 DAKIN AVE, Kissimmee FL 34741 · 813-510-0673
Last inspected Apr 16, 2026 · 9 visits since July 2023
FEB 24
AUG 24
JUN 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $475
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025081270 | Sep 4, 2025 | Mar 31, 2026 | $200 |
| 4--2019011456 | Jan 9, 2019 | Apr 26, 2019 | $275 |
Inspection history
9 visits, newest first
Apr 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
What the inspector wrote — 10 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ground chicken over burger buns in reach-in cooler. -Raw shell eggs over desserts in dessert cooler. Operator rearranged
Stop Sale issued due to food not being in a wholesome, sound condition. 6 Snapper Fillets and 2 Salmon not thawed per package recommendations.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of chicken, ribs and rice in reach-in cooler on cooks line. Per operators items were prepared 04/14.
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. 6 Snapper Fillets and 2 Salmon not thawed per package recommendations.
Show the remaining 6 findings ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator uses triple sink.
Equipment in poor repair. Torn gasket on glass reach-in cooler on cooks line.
Food stored on floor. Oil stored on floor at back of kitchen.
Hole in or other damage to wall. Hole in wall at entrance to kitchen.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers on cooks line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of deep fryer soiled with grease.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate15 Basic
Show 19 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board on make-table cooler.
Handwash sink not accessible for employee use at all times. Sink at kitchen entrance blocked by pan.
No paper towels or mechanical hand drying device provided at handwash sink. At bar.
No soap provided at handwash sink. At kitchen entrance. Operator added soap.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vent soiled over exit door at back of kitchen.
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. Two packets of salmon not thawed per package recommendation. Operator discarded.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink bottles and cans on prep table throughout.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food and drink not identified in coolers throughout.
Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill.
Food stored on floor. Cooking oil stored on floor at back of kitchen.
Hole in or other damage to wall. Hole in wall at kitchen entrance.
Light shield damaged/in disrepair. Light shield broken over ice machine.
No Heimlich maneuver/choking sign posted. Emailed poster.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. At bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of deep fryers soiled with grease. -Interior of reach-in coolers soiled.
Stored food not covered. Chicken tenders and several frozen food in reach-in freezer on cooks line uncovered. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked white rice in standup reach-in cooler at back of kitchen.
Wet mop not stored in a manner to allow the mop to dry. Two mops on the floor at back of kitchen.
Sep 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times.
Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill.
Hole in or other damage to wall. Hole in wall at kitchen entrance.
Light shield damaged/in disrepair. Light shield broken over ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink.
Jun 13, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times.
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.
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.
Carbon dioxide/helium tanks not adequately secured. One tank not secured at back of kitchen.
Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill.
Hole in or other damage to wall. Hole in wall at kitchen entrance.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at back of kitchen.
Light shield damaged/in disrepair. Light shield broken over ice machine.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink.
Jun 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority6 Intermediate12 Basic
Show 22 findings ▾
Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from break and moved bowl with beef to reach-in cooler before washing hands.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee return from break and proceeded to put on gloves before washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast over cooked chicken and beef in reach in cooler next to deep fryer.
Handwash sink used for purposes other than handwashing. Observed employee use handwashing sink at kitchen entrance for dumping water.
Manager or person in charge lacking proof of food manager certification.
No paper towels or mechanical hand drying device provided at handwash sink. At bar.
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.
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.
Spray bottle containing toxic substance not labeled. Two spray bottles one at the bar and one next to triple sink containing purple substance without label. Per operator the item is fabuloso.
Carbon dioxide/helium tanks not adequately secured. One tank not secured at back of kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted on prep table near triple sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple bottles of water on prep tables throughout kitchen.
Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill.
Food stored on floor. Dressing bottles on floor in front of reach-in cooler on cooks line. Bottles of oil on floor at back of kitchen.
Hole in or other damage to wall. Hole in wall at kitchen entrance.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at back of kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and knife holder at triple sink.
Light shield damaged/in disrepair. Light shield broken over ice machine.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in cooler with desserts next to handwashing sink.
Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink.
Wet mop not stored in a manner to allow the mop to dry. Mop stored on the floor and in bucket at triple sink.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate6 Basic
Show 12 findings ▾
Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Shelving at cookline heavily soiled.
Spray hose at dish sink lower than flood rim of sink.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and holster heavily soiled.
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.
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 JOHN.
Cutting board has cut marks and is no longer cleanable.
Employee eating in a food preparation or other restricted area. Drink on cookline.
Equipment in poor repair. Bottom gasket of low cooler at cookline, tall unit adjacent to dish machine, and others.
Faucet/handle missing at plumbing fixture. Kitchen.
Floor area(s) covered with standing water.
Wet mop not stored in a manner to allow the mop to dry.
Feb 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
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.
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.
Equipment in poor repair. Gasket-Low boy cooler by handwash sink Gasket-double door unit, end of cookline.
Feb 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority5 Intermediate7 Basic
Show 13 findings ▾
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. Ecolab on site and waiting for repair.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily encrusted.
No paper towels or mechanical hand drying device provided at handwash sink. Facility had napkins in holder.
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.
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.
Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters lightly soiled.
Cardboard used to line nonfood-contact shelves. Top of stove.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Gasket-Low boy cooler by handwash sink Gasket-double door unit, end of cookline.
Faucet/handle missing at plumbing fixture. Handwash sink in kitchen.
No copy of latest inspection report available. Manager came to restaurant who had the report in her email.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate6 Basic
Show 14 findings ▾
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 3 times at 0 ppm. Advised to set up 3 bin sink for sanitizing.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled. Can opener holster moderately soiled.
Handwash sink not accessible for employee use at all times. Bar handwash sink with dishes in basin. Kitchen handwash sink used as dump sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility has no chlorine test strips for chlorine dish machine.
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.
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 server JOY.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Moderately soiled.
Bar glasses and cups not washed, rinsed and sanitized using three distinct steps. Bartender washing in dump sink using handwash sink to rinse.
Carbon dioxide/helium tanks not adequately secured. Unsecured at cookline.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender with watch.
No copy of latest inspection report available.
Old labels stuck to food containers after cleaning.
Portable fire extinguisher missing from its designated location. For reporting purposes only. Silver extinguisher missing from holder.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.