CONSTRUCTION ZONE
3236 ROLLING OAKS BLVD, Kissimmee FL 34747 · 407.507.3008
Last inspected Apr 7, 2026 · 9 visits since October 2024
OCT 24
FEB 25
OCT 25
MAR 26
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter in dry storage area 73F cold holding
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Apr 7, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on.
Ice buildup in reach-in freezer and/or walk-in freezer. White ice chest in prep area
Show the remaining 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance
Mar 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine multiple times and test strip didn't turn.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 drawer units under grill and flat top on cooks line not holding temperature.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on.
Equipment in poor repair. Gaskets torn on reach on cooler drawers under grill on cooks line
Ice buildup in reach-in freezer and/or walk-in freezer. White ice chest in prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with old food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 4 high priority.
4 High priority2 Intermediate13 Basic
Show 19 findings ▾
Container of medicine improperly stored. Eye drops stored next to clean plates on cooks line, operator moved item into office.
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine multiple times and test strip didn't turn.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken breast (53F - Cold Holding); precooked chicken wings (56F - Cold Holding); raw chicken tenders (52F - Cold Holding), per operator items in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken breast (53F - Cold Holding); precooked chicken wings (56F - Cold Holding); raw chicken tenders (52F - Cold Holding), per operator items in reach in cooler overnight.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at hand sink next to ice cream machine not labeled. Operator labeled spray bottle.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance.
Cleaned and sanitized equipment or utensils not properly stored. Ice buckets next to ice machine not inverted.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 2 drawer units under grill and flat top on cooks line not holding temperature.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean glasses at server station. Operator discarded item
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on.
Equipment in poor repair. Gaskets torn on reach on cooler drawers under grill on cooks line
Food stored on floor. Box of fryer oil on floor next to fryers. Operator moved onto shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. White ice chest in prep area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with old food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler drawers under grill on cooks line soiled with old food debris.
Silverware/utensils stored upright with the food-contact surface up. Spoons on cook line. Knifes at bar
Time/temperature control for safety food thawed in an improper manner. Salmon being thawed at room temperature. Operator moved salmon into walk in cooler to thaw.
Oct 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Carbon dioxide/helium tanks not adequately secured. 2 bottles of nitrogen not secured to wall
Old labels stuck to food containers after cleaning. Multiple pans and containers with old labels at drying rack and dish area
Water leaking from pipe and/or faucet/handle. Handwashing sink next to ice machine is leaking from multiple places on plumbing.
Oct 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate4 Basic
Show 7 findings ▾
No hot running water at three-compartment sink. Hot water is intermittent. First test at 80, second test at 104
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water tempted at 80
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested multiple hand sinks throughout facility all tested at 80
Carbon dioxide/helium tanks not adequately secured. 2 bottles of nitrogen not secured to wall
No hot running water at mop sink. Tested mop sink at 80
Old labels stuck to food containers after cleaning. Multiple pans and containers with old labels at drying rack and dish area
Water leaking from pipe and/or faucet/handle. Handwashing sink next to ice machine is leaking from multiple places on plumbing.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 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. Tested dish machine multiple times and tested 0ppm.
No hot running water at three-compartment sink. Hot water is intermittent. First test at 80°, second test at 104°
No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running. Water tempted at 80°
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Tested multiple hand sinks throughout facility all tested at 80°
Carbon dioxide/helium tanks not adequately secured. 2 bottles of nitrogen not secured to wall
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker on cook line Water bottle on cook line. Operator moved items
Employee with no hair restraint while engaging in food preparation. Observed employee without hair restraint while preparing customer food.
Food storage container/container lid cracked or broken. Cracked container of raw chicken in walk in cooler. Operator discarded container.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in container of sugar in prep area
No hot running water at mop sink. Tested mop sink at 80°
Old food stuck to clean dishware/utensils. Quarter pan on drying rack with old food stuck to lip of pan.
Old labels stuck to food containers after cleaning. Multiple pans and containers with old labels at drying rack and dish area
Water leaking from pipe and/or faucet/handle. Handwashing sink next to ice machine is leaking from multiple places on plumbing.
Feb 17, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate16 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over several cooked products in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in reach in cooler at prep area
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. Saw safestaff certificate for Karen, all other employees missing
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At top of ice bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents several throughout
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine
Cleaned and sanitized equipment or utensils not properly stored. Dishes hanging off side of clean dish rack being splashed by water from handwashing sink next to rack
Cutting board has cut marks and is no longer cleanable. On cookline and prep area make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
Equipment in poor repair. Reach in drawers under flattop grill not holding temp No blade dial on slicer
Exterior door has a gap at the threshold that opens to the outside.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area
Old labels stuck to food containers after cleaning. Several on clean dish rack
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to clean dish rack
Stored food not covered. Several in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over several cooked and uncovered ready to eat items in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 13, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority5 Intermediate21 Basic
Show 30 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over several cooked products in walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in reach in cooler at prep area
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter in dry storage area 73F cold holding
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in drawer under flattop grill; cooked mushrooms (57F - Cold Holding); sliced cheese (62F - Cold Holding); grilled onions (57F); cooked fajita blend (56F - Cold Holding); raw burgers (57F - Cold Holding); grilled onions (56F - Cold Holding) steak pot pie filling in coldwell at end of cookline 15 minutes prior per operator (52F - Cold Holding) cooked meatballs in coldwell for 30 minutes per operator (57F - Cold Holding) chili beef in coldwell less than 30 minutes per operator (57F - Cold Holding) butter placed at room temperature for 3 hours per operator, added to time plan (68F - Cold Holding) butter stored in dry storage (73F - Cold Holding)
Handwash sink used for purposes other than handwashing. Food debris in handwashing sink in warewashing area Operator removed food debris
No paper towels or mechanical hand drying device provided at handwash sink.
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. Provided operator with copy, all employees on site filled out
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. Saw safestaff certificate for Karen, all other employees missing
Spray bottle containing toxic substance not labeled. Bottle of sanitizer in bar area Operator labeled
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At top of ice bin
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents several throughout
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket next to ice machine
Cleaned and sanitized equipment or utensils not properly stored. Dishes hanging off side of clean dish rack being splashed by water from handwashing sink next to rack
Cutting board has cut marks and is no longer cleanable. On cookline and prep area make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Server area Operator removed
Employee personal food not properly identified and segregated from food to be served to the public. In beer cooler Operator removed
Employee with no beard guard/restraint while engaging in food preparation. Employee on cookline
Equipment in poor repair. Reach in drawers under flattop grill not holding temp No blade dial on slicer
Exterior door has a gap at the threshold that opens to the outside.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Several in prep area Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in front of flattop grill in water 77F Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area
Old labels stuck to food containers after cleaning. Several on clean dish rack
Standing water in floor drain/floor drain draining very slowly.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink next to clean dish rack
Stored food not covered. Several in walk in cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over several cooked and uncovered ready to eat items in walk in cooler
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. Several in prep area Operator labeled
Oct 17, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.