COWBOY CHICKEN
3290 MARGARITAVILLE BLVD STE A100, Kissimmee FL 34747
Last inspected Aug 24, 2026 · 10 visits since August 2023
SEP 24
JAN 25
AUG 25
JAN 26
AUG 26
▼ IMPROVING
5 inspections trending up, 20 points better than where it started.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 throughout kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked brisket (44F - Cold Holding) in walk in cooler overnight per operator Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked brisket (44F - Cold Holding) in walk in cooler overnight per operator See stop sale Operator discarded
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 in reach in cooler on cookline opened 2 days prior per operator Operator added date marking
Exterior door has a gap at the threshold that opens to the outside.
Show the remaining 4 findings ▾
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door frame of reach in cooler underneath first make table on cookline Operator cleaned during inspection
Old labels stuck to food containers after cleaning. Several on clean dish rack next to three compartment sink
Standing water in bottom of reach-in-cooler. In reach in cooler underneath second make table on cookline Operator cleaned out during inspection
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate7 Basic
Show 7 findings ▾
Cutting board has cut marks and is no longer cleanable. Small green cutting board in back prep area. Operator discarded cutting board.
Exterior door has a gap at the threshold that opens to the outside. At back door
Food storage container/container lid cracked or broken. Cracked lid on homemade ranch in walk in cooler. Multiple cracked lids in container on rack next to triple sink. Operator discarded items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer on cooks line soiled with old food debris, operator had employee clean side of fryer.
Old food stuck to clean dishware/utensils. Old food in container of clean lids next to triple sink. Operator removed container and moved to triple sink to be washed.
Reach-in cooler interior/shelves have accumulation of soil residues. Bottoms and drawer rails soiled with old flower and batter at breading station on cooks line. Operator had employee clean reach in cooler
Wet mop not stored in a manner to allow the mop to dry. 2 mops at mop sink
Aug 27, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Ranchero beans 47° and chicken gravy 50°. Per operator made yesterday. Operator discarded items.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sliced tomatoes 47°, Ranchero beans 47° and chicken gravy 50°. Per operator made yesterday. Operator discarded items.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sliced tomatoes 47°, Operator states in overnight. Operator discarded item.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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 in reach in cooler on cook line open longer then 24 hours without date marking
Handwash sink not accessible for employee use at all times. Cambro blocking hand sink in prep area.
Exterior door has a gap at the threshold that opens to the outside.
Floor soiled/has accumulation of debris. Behind rotisserie pit under dry storage racks
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in flour tub next to make table on cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. On left of expo interior is soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On top of oven in back prep area
Working containers of food removed from original container not identified by common name. Tub of flour not labeled.
Jan 21, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flour dip held in coldwell less than 4 hours per operator (48F - Cooling) Operator put in freezer to rapid cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (126F - Hot Holding) held in hot box for less than 4 hours per operator Operator reheated in oven - recheck 169F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken per operator, chicken is cooked for 20 minutes without checking temperate and is then cooled, held cold until needed for serving and then recooked to 165F Provided operator with non-continuous cooking guide and written procedure form
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop shield
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One in lobby
Bowl or other container with no handle used to dispense food. Bowl being used as scoop in flour bin on bottom shelf of table near entrance to kitchen Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted Operator inverted
Covered waste receptacle not provided in bathroom. Both family restroom do not have covered receptacle for feminine products.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame and condenser
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on steamwell - water temp 118F Operator removed utensils
Old labels stuck to food containers after cleaning. Several on clean dish storage rack
Reach-in cooler interior/shelves have accumulation of soil residues. Breading station
Stored food not covered. Bin of flour stored without a lid on bottom shelf of table near entrance to kitchen Operator put a lid on it
Water leaking from pipe and/or faucet/handle. Handwashing sink between walk in cooler and cookline
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board on make table Operator removed
Jan 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 throughout prep, ware washing and mop sink area
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flour dip held in coldwell less than 4 hours per operator (48F - Cooling) Operator put in freezer to rapid cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (126F - Hot Holding) held in hot box for less than 4 hours per operator Operator reheated in oven - recheck 169F
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken per operator, chicken is cooked for 20 minutes without checking temperate and is then cooled, held cold until needed for serving and then recooked to 165F Provided operator with non-continuous cooking guide and written procedure form
Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop shield
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One in lobby
Bowl or other container with no handle used to dispense food. Bowl being used as scoop in flour bin on bottom shelf of table near entrance to kitchen Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted Operator inverted
Covered waste receptacle not provided in bathroom. Both family restroom do not have covered receptacle for feminine products.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame and condenser
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on steamwell - water temp 118F Operator removed utensils
Old labels stuck to food containers after cleaning. Several on clean dish storage rack
Reach-in cooler interior/shelves have accumulation of soil residues. Breading station
Stored food not covered. Bin of flour stored without a lid on bottom shelf of table near entrance to kitchen Operator put a lid on it
Water leaking from pipe and/or faucet/handle. Handwashing sink between walk in cooler and cookline
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board on make table Operator removed
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose stored in mop sink basin.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 flying insects throughout kitchen.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch and chipotle ranch(45F-46F - Cold Holding); whipped butter pat and blue cheese (67F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch and chipotle ranch (45F-46F - Cold Holding); whipped butter pat and blue cheese (67F - Cold Holding) held in containers with ice at room temperature at front counter. Operator unable to determine amount of time. Banana pudding on counter at room temperature in kitchen 70F. Less than 2 hours per employee. Advised to place back in cold holding unit.
Food manager certification expired. Filmon Yohannes 3/11/2019 *expired* no other CFM for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Bowl or other container with no handle used to dispense food. Cup used for chicken seasoning in back prep area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on vents near walk-in cooler
No handwashing sign provided at a hand sink used by food employees. Front counter handwash sink.
Working containers of food removed from original container not identified by common name. Flour like substance on cookline unlabeled.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate4 Basic
Show 12 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 throughout kitchen.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56F, Ranch cup 65F kept on countertop at room temperature less than 2 hours per operator. Provided operator with TPHC for butter, operator placed ranch cups in walk-in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator has Quaternary test strips for 3-compartment sink but no chlorine strips for dishmachine
No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink
No probe thermometer provided to measure temperature of food products.
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. Operator provided 4 certificates. 15 employees on roster per operator.
Grease receptacle lid open.
No Heimlich maneuver/choking sign posted. Provided operator with copy.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped sauces. Operator relocated sauces
Working containers of food removed from original container not identified by common name. Flour under cookline and on breading table.
Marked exit/path to marked exit blocked. For reporting purposes only. Blocked by cart and trash can
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) less then 4 hours Advised operator about time as a public health control plan
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder dirty
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line bracelets
Equipment and utensils not properly air-dried - wet nesting. Plastic pans back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of soda machine in front
Old labels stuck to food containers after cleaning. Plastic containers in storage
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee creamers in reach in cooler In front area
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority5 Intermediate8 Basic
Show 19 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. Dishwasher (Chlorine 00ppm) operator changed chlorine now reading at 100ppm
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line Employee put raw chicken on grill then removed dirty gloves then put on clean gloves no hand washing Operator coached employee about washing hands
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch glasses with gloves did not take off gloves/ hand wash
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 small flying insects in mop sink area
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to put new glove on no hand wash and dirty glove on left hand Operator coached employee to always wash hands before putting new gloves on
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) less then 4 hours Advised operator about time as a public health control plan
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder dirty
Handwash sink used for purposes other than handwashing. As dump sink front area hand sink
Manager or person in charge lacking proof of food manager certification.
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.
Accumulation of debris on exterior of warewashing machine.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone charging on prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line bracelets
Equipment and utensils not properly air-dried - wet nesting. Plastic pans back prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of soda machine in front
Old labels stuck to food containers after cleaning. Plastic containers in storage
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee creamers in reach in cooler In front area
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.