COW RESTAURANT
1718 CHAPS PLACE, Kissimmee FL 34744 · 407-385-9643
Last inspected Jul 17, 2026 · 13 visits since November 2023
AUG 24
APR 25
JUL 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
13 visits, newest first
Jul 17, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate5 Basic
What the inspector wrote — 9 findingsThe state's own report →
Stop Sale issued due to food not being in a wholesome, sound condition. 3 salmon fillets fully thawed in intact reduced oxygen packaging in lo boy reach in cooler under expo window
Handwash sink not accessible for employee use at all times. Pitcher and scoop inside of handwashing sink near kitchen entrance Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sinks next to three compartment sink and at kitchen entrance
No soap provided at handwash sink. At handwashing sinks at bar and next to three compartment sink
Show the remaining 5 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On top window and on inside ceiling
Carbon dioxide/helium tanks not adequately secured. 2 next to kitchen entrance
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. 3 salmon fillets fully thawed in intact reduced oxygen packaging in lo boy reach in cooler under expo window See stop sale
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Chest freezer in kitchen
No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to three compartment sink
Jul 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 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. 0ppm
Operating with an expired Division of Hotels and Restaurants license. Expired as of April 1st 2026 Operator renewed during inspection
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over arepa dough in reach in cooler drawers underneath grill Operator switched order
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw bacon in cooler drawers underneath grill Operator switched order
Stop Sale issued due to food not being in a wholesome, sound condition. 3 salmon fillets fully thawed in intact reduced oxygen packaging in lo boy reach in cooler under expo window
Handwash sink not accessible for employee use at all times. Pitcher and scoop inside of handwashing sink near kitchen entrance Operator removed
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sinks next to three compartment sink and at kitchen entrance
No soap provided at handwash sink. At handwashing sinks at bar and next to three compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. On top window and on inside ceiling
Carbon dioxide/helium tanks not adequately secured. 2 next to kitchen entrance
Cloth used as a food-contact surface. Cloth lining pan of shelled eggs inside reach in cooler drawers underneath grill Operator removed
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. 3 salmon fillets fully thawed in intact reduced oxygen packaging in lo boy reach in cooler under expo window See stop sale
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Chest freezer in kitchen
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on shelf between cookline equipment and handwashing sink in water 85F and 81F
Light not functioning. One in hood over cookline
No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to three compartment sink
Jan 22, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink
No soap provided at handwash sink. At bar and at end of cookline
Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers
Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline
Jan 14, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 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. 0ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw shrimp in reach in cooler drawers under grill - no hard separation between drawers Operator switched order
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator - see stop sale
Handwash sink not accessible for employee use at all times. Pitcher inside of handwashing sink near kitchen entrance Operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink
No soap provided at handwash sink. At bar and at end of cookline
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken and sausage on prep counter next to white reach in freezer in kitchen Food out for 2 hours per operator Emailed time plan
Cloth used as a food-contact surface. Lining pan of shelled eggs in reach in cooler drawer under grill
Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
Ice scoop handle in contact with ice. Inside of ice bin next to handwashing sink near kitchen entrance Operator removed
Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers
Time/temperature control for safety food thawed in an improper manner. Shrimp and octopus thawing at room temperature on shelf under steamwell on cookline Operator placed into three compartment sink and ran cold water over them
Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler closest to mop sink and in reach in cooler under make table on cookline
Handwash sink used for purposes other than handwashing. Container of cherries in handwashing sink at bar
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
No soap provided at handwash sink. At handwashing sink by three compartment sink
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink next to three compartment sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made 2pm yesterday in pan in expo reach in cooler not date marked
Carbon dioxide/helium tanks not adequately secured. Near soda rack
Equipment in poor repair. Torn gasket on chest freezer
Food stored on floor. Raw beef roasts thawing in bin on floor Operator moved onto rack
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
Ice scoop handle in contact with ice. In bin under soda dispenser Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 82F next to steamwell
No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to three compartment sink Emailed operator sign
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
Time/temperature control for safety food thawed in an improper manner. Beef roasts thawing in bin at room temperature with no running water
Water leaking from pipe and/or faucet/handle. Faucet on handwashing sink next to three compartment sink spraying outward when turned on
May 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority5 Intermediate3 Basic
Show 9 findings ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items
Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink
Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers
Cutting board has cut marks and is no longer cleanable.
Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer
Apr 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 5 high priority.
5 High priority7 Intermediate6 Basic
Show 18 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at tall reach in cooler in kitchen
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over bread at reach in freezer in kitchen
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items
Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink and cooks line
No soap provided at handwash sink. No soap at bar hand washing sink and women's bathroom hand washing sink
Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink
Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers
Cutting board has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on not in use warmer
Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer
Ice scoop handle in contact with ice. Ice bin by soda station
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water at prep table
Aug 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate2 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziploc stored over carpaccio and salmon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine-60F and heavy whipping cream and half and half temping at 50F. Per operator cleaning was done on equipment and reach in cooler was unplugged less than an hour ago. Advised operator to move items to freezer for temperature recovery
Toxic substance/chemical improperly stored. Chemical in spray bottle stored over red onions on shelf by expedite window for bar
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter added
Handwash sink used for purposes other than handwashing. Hand wash sink at kitchen had ice cubes in the sink
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio not identified on menu
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cheese dip made yesterday not date marked
Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at bar expedite window not labeled
Bowl or other container with no handle used to dispense food. Rice and pasta have cups instead of bowls
Time/temperature control for safety food thawed in an improper manner. Frozen ribs in bus tub thawing on top of chest freezer
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.
Apr 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 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 at 0 ppm x 2.
Operating with an expired Division of Hotels and Restaurants license. License expired on April 1 and is 3 plus weeks past due. Please remit as soon as possible.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dirty rice and white rice both holding at 48-50f
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When asked about temperature of child's menu, server replied it can be done to any temperature.
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at least 5 employees working with no certified food manager present.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
No copy of latest inspection report available.
Nov 8, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 5 high priority.
5 High priority2 Intermediate1 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked, cooled. Advised rapid chill to 70 using ice bath and freezer.
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 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage cooked day before, cooled and holding at 50 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork Sausage cooked yesterday cold holding at 50f. Advised to discard
Handwash sink used for purposes other than handwashing. Water spigot for drinks is attached to hand wash sink.
No paper towels or mechanical hand drying device provided at handwash sink. Bar.
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. salmon.
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.