CAVA-KISSIMMEE
8085 IRLO BRONSON HWY STE 1, Kissimmee FL 34747 · (248)379-4166
Last inspected Aug 24, 2026 · 8 visits since September 2023
JAN 25
AUG 25
JAN 26
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 13 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked steak 126 (126F - Hot Holding) in hot box Operator reheated in oven Recheck temperature was 173F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022001828 | Oct 11, 2021 | Aug 18, 2022 | $200 |
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured by office.
Mar 10, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cubed steak on cooks line 109° per operator on line for 10 minutes ago. Operator put cubed steak on grill for temperature recovery. 2nd temp 150°
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 21, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 3 recorded, 2 high priority.
2 High priority1 Intermediate0 Basic
Show 3 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 dish machine multiple times. Tested at 0ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked steak at 120°, per operator just cooked 10 minutes prior. Operator put steak on stove to bring temperature up. Second temp 192°
Food-contact surface soiled with food debris, mold-like substance or slime. 3 stained cutting board on drying rack next to triple sink. Operator discarded items
Aug 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked steak 126 (126F - Hot Holding) in hot box Operator reheated in oven Recheck temperature was 173F
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on cookline across from oven
Drain cover(s) missing. At mop sink Operator added drain sock
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink across from oven soiled Ice machine vent cover dusty
Old labels stuck to food containers after cleaning.
Sep 27, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Need chlorine strips for auto dishwasher.
Self-closing metering faucet does not provide water for at least 15 seconds.
Sep 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate10 Basic
Show 15 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Mop sink hose touching basin Operator fixed hose
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment.
Handwash sink not accessible for employee use at all times. Hand sink blocked by trash cans in back prep area
Handwash sink used for purposes other than handwashing. Holding cleaning materials on cook line Operator removed
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand sink on cook line
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored next to steam table Operator threw away
In-use tongs stored on equipment door handle between uses. Fryer door handle
Light not functioning. On hood cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of reach in cooler underneath flattop side of fryers dirty Gaskets on cook line reach in Operator cleaned
Objectionable odors in bathroom or other areas of the establishment. Odor in reach in cooler underneath flat top Also in walk In cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in stored next to ready to eat foods in server reach in
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Reading at 00ppm by server reach in cooler Operator dumped and refilled at 200 ppm
Working containers of food removed from original container not identified by common name. White powdery substance in shaker not labeled
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.