EL REY DE LOS POLLOS
917 N JOHN YOUNG PKWY, Kissimmee FL 34741 · 407 343 5030
Last inspected Jul 29, 2026 · 10 visits since October 2023
AUG 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2026020228 | Jan 29, 2026 | May 19, 2026 | $400 |
Inspection history
10 visits, newest first
Jul 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
What the inspector wrote — 3 findings
Bowl or other container with no handle used to dispense food. Cups used as scoop in two sugar containers at bar. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphones and keys on shelf with clean utensils at front counter. -Drink cups on prep table.
Time/temperature control for safety food thawed in an improper manner. Fish thawing in standing water at prep sink. Educated operator. Operator began cooking.
Jan 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 3 high priority.
3 High priority3 Intermediate20 Basic
Show 26 findings ▾
Nonfood-grade bags used in direct contact with food. Meat stored in shopping bags in walk-freezer.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top on microwave on cooks line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and Pernil and Chicharron held on buffet line between 90F-116F. Operator turned hot holding unit on.
Handwash sink used for purposes other than handwashing. Observed ice dumped in handwashing sink at bar.
No soap provided at handwash sink. At handwashing sink on cooks line.
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance identified by operator as degreaser near triple sink.
Ambient air thermometer not located in the coolest part of the hot holding unit. In all reach-in coolers except one below coffee machine at front counter.
Clean utensils stored between equipment and wall. Spatulas between wall and triple sink.
Covered waste receptacle not provided in women's bathroom.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several bottles on prep table on cooks line.
Equipment in poor repair. Torn gaskets on reach-in cooler on cooks line.
Food not stored at least 6 inches off of the floor. Sheet pans used to store cases of chicken in walk-in cooler not measuring the 6 inch requirement.
Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line.
Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding unit adjacent to triple sink inoperable. Advised operator to move all food stored inside to a working holding unit.
In-use tongs stored on equipment door handle between uses. Tong on oven handle.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two ovens on cooks line heavily soiled.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Arroz con Dulce,Habichuela con Dulce and cakes not labeled in glass reach-in cooler.
No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sinks at front counter, at ware-washing area and both restrooms.
Single-service articles not stored inverted or protected from contamination. Spoons and fork at front counter.
Stored food not covered. Several pans of meat and other items uncovered in reach-in coolers.
Time/temperature control for safety food thawed in an improper manner. Chicken liver thawing in standing water in bowl near prep sink.
Uncovered food stored near sink exposed to splash. Produce, sliced plantains and pork stored next to handwashing sink on cooks line.
Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout.
Water leaking from pipe and/or faucet/handle. Leaking pipe at handwashing sink on cooks line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing solution on cooks line tested 200PPM. Advised operator to change solution.
Wiping cloth sanitizing solution stored on the floor. On cooks line.
Sep 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate15 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over produce in walk-in cooler. Raw shell eggs over dressing at cooler at buffet line.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top on microwave on cooks line.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and Pernil and Chicharron held on buffet line between 90F-110F. Operator increased temperature of warmer.
Handwash sink used for purposes other than handwashing. Observed handwashing sink on buffet line used to fill bowl and handwashing sink on cooks line used to rinse pan.
No soap provided at handwash sink. Handwashing sink on cooks line and near prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance identified by operator as degreaser outside near mop sink and spray bottle containing clear chemical at front counter identified as all-purpose cleaner not labeled at front counter.
Bowl or other container with no handle used to dispense food. Glass used as scoop in sugar bulk container at bar.
Ceiling/ceiling tile shows damage or is in disrepair. Several tiles throughout kitchen in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of buffet line and in kitchen soiled with dust.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottles and purse on top on cooler in bar.
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
Food not stored at least 6 inches off of the floor. Sheet pans used to store cases of chicken in walk-in cooler not measuring the 6 inch requirement.
Food stored on floor. Ground beef and pork stored on floor of walk-in freezer. Buckets of peeled green bananas and chicken stored on floor in walk-in cooler. Two bottles of cooking oil stored on floor on cooks line.
Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line at back of kitchen and over flat top at front counter.
In-use tongs stored on equipment door handle between uses. Tong on oven handle.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter and on cooks line temping between 80F-94F. Operator moved utensils to stove top to increase water temperature.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Arroz con Dulce and cakes not labeled in glass reach-in cooler.
No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
No handwashing sign provided at a hand sink used by food employees. Female restroom and handwashing sink near prep sink.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line and adjacent to dish machine soiled.
Time/temperature control for safety food thawed in an improper manner. Chicken liver and fish thawing in standing water in prep sink.
Apr 3, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority6 Intermediate12 Basic
Show 22 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 with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm.
Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer.
Raw animal food stored over or with unwashed Raw pork over cilantro in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line.
Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep 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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for.
No soap provided at handwash sink. At handwashing sink next to prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any food prepared on site in cold holding units.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones stored on shelf with clean dishes.
Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce.
Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter.
Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator.
Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels.
Mar 24, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 23 recorded, 4 high priority.
4 High priority7 Intermediate12 Basic
Show 23 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 with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm.
Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer.
Raw animal food stored over or with unwashed Raw pork over cilantro in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line.
Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep sink.
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. At least 3 employees working over 6 months without food handlers certificate per operator.
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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for.
No soap provided at handwash sink. At handwashing sink next to prep sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any food prepared on site in cold holding units.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base.
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones stored on shelf with clean dishes.
Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce.
Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter.
Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator.
Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels.
Aug 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish over washed and cut vegetables. Raw prepped chicken over pork and beef.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (49-50F - Cold Holding); shrimp salad (49-50F - Cold Holding); Cole slaw (49-50F - Cold Holding) advised rapid chill to 41f or colder. advised to chill vegetables etc at night to cut from cold.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Oversized purse over prep table.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser on cookline.
Jun 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window.
Apr 18, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority6 Intermediate4 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw pork in cookline cooler.
Spray hose at dish sink lower than flood rim of sink.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. EMAILED TEAR SHEET FOR COMPLIANCE
Handwash sink used for purposes other than handwashing. Handwash sink near walk in coolers full of scrubbies. Handwash sink at front buffet line used to fill water pitcher.
Manager or person in charge lacking proof of food manager certification.
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/ ANGELA ADAMEZ on duty with no proof of certification.
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. Emailed tear sheet to print and sign by each employee.
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. PIC could only find one certificate at this inspection. All others need proof.
Cutting board has cut marks and is no longer cleanable. Brown board at prep table heavily grooved and discolored.
Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in cooler adjacent to dishwasher.
Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window.
Wet wiping cloth not stored in sanitizing solution between uses. Cloth left on prep surface at cookline.
Oct 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate4 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran and tested 2 times at 0 ppm. Advised discontinue use of dishmachine for sanitizing and set up manual sanitization. Manager took action to set up sanitizer and call for service.
Spray hose at dish sink lower than flood rim of sink. Hose at least 6 inches into 3 bin sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 flats of Shell eggs holding in ambient air. Advised rapid chill to avoid discarding in another hour plus.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 2 flats of shell eggs sitting in ambient kitchen air. Employee states he is using them and have been out for less than 2 hours. Advised rapid cool to 41 or colder.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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/ NATALIA MENDEZ NOT ON SITE WITH AT LEAST 8 people working.
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.
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. At least 6 employees working at this time only 4 certificates available.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 71f. Advised to set metal pan holding utensils, on burners at 135f or hotter.
In-use wet wiping cloth/towel used under cutting board.
Wall soiled with accumulated grease, food debris, and/or dust. Over microwave at 3 bin sink area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.