BANQUET KITCHEN & BAKERY
6000 W OSCEOLA PKWY, Kissimmee FL 34746 · 407.586.0000
Last inspected Apr 20, 2026 · 6 visits since December 2023
5 inspections within 18 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 109 hot holding
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Toxic substance/chemical improperly stored. Two chemical spray bottles with blue liquid next to boxes of chocolate in chocolate room, operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by walk-in cooler. Operator replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table inside walk-in cooler prep room. Employee bags next to boxes of chocolate in chocolate room. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed fruits and vegetables over sour cream and butter in walk-in cooler with mostly unwashed produce. Operator had employee rearrange.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink at cookline blocked by rolling table. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Bowls not inverted by prep area by coolers.
Light not functioning. 3 lights burned out under hoods.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
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. 3 gallons opened not dated
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and pork not dated day of being cooked
Light not functioning. 3 under grills in banquets
Old labels stuck to food containers after cleaning.
Stored food not covered. In bakery
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets hanging on rack with restaurants single serve items
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. High gluten flour, scoop laying in product
Interior of oven/microwave has accumulation of black substance/grease/food debris. In bakery dept.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken 109 hot holding
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken 109 in unit set to only reach 120.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters behind ice machines in dish area. Last changed 3/17/23
Cleaned and sanitized equipment or utensils not properly stored. Paddles and whisks food contact surfaces.
Old labels stuck to food containers after cleaning.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon at 44°f and cooked beats at 45°f in walk in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Quaternary ammonium exceeds 500ppm. Operator added water.
Clam/mussel tags not marked with last date served.
Handwash sink not accessible for employee use at all times. Handwash sink by dish machines blocked by carts with dishes.
Cutting board has cut marks and is no longer cleanable.
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.