ESKINA RESTAURANT & BAR
5749 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34746 · 407-507-0105
Last inspected Feb 24, 2026 · 9 visits since October 2023
APR 24
DEC 24
APR 25
OCT 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023025867 | Jan 5, 2023 | Jun 14, 2023 | $200 |
| 4--2017001053 | Dec 16, 2016 | Mar 15, 2017 | $400 |
Inspection history
9 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate8 Basic
What the inspector wrote — 14 findingsThe state's own report →
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp and sausage in pull out drawer coolers of grill on cookline. Operator rearranged. Raw chicken over raw beef in walk-in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Toxic substance/chemical improperly stored. Spray bottle of rubbing alcohol on table with clean dishes by entrance to kitchen.
Handwash sink not accessible for employee use at all times. Handwashing sink by dishmachine blocked with tray.
Show the remaining 10 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in front of standup reach-in cooler by grill. Missing paper towels and soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwashing sink next to dishmachine by entrance to kitchen. Per operator, piped underneath will leak.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cookline.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above microwave on shelving by cookline. Pots at top shelf in dry storage area.
Equipment in poor repair. Handle and gasket torn in reach-in freezer at end of salad maketable.
Food stored on floor. Two containers with soy sauce on floor at dry storage.
Hole in or other damage to wall. Wall by reach-in cooler by grill closest to dishmachine is coming off.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up by fan of reach-in freezer by maketable for salads.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at cookline, across from reach-in freezers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over marinated onions in three door standup cooler by dish machine.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink by standup coolers had container of herbs. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by standup coolers had no paper towels or soap. Paper towels at handwashing sink next to dishmachine had paper towels but not dispensing.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink between triple sink and prep sink.
Ceiling/ceiling tile shows damage or is in disrepair. Several with water damage in kitchen.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine.
Equipment in poor repair. Torn gaskets at several reach-in coolers in facility.
Food storage container/container lid cracked or broken. Cracked lid on container with creamy sauce in salad bar reach-in cooler.
Food stored on floor. Soy sauce container in dry storage area.
Ice scoop handle in contact with ice. In ice machine.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in contact with cherries at bar. Operator removed scoops.
Silverware/utensils stored upright with the food-contact surface up. At cookline, spoons and spatulas not inverted.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries over canned beverages, and unwashed lettuce over cut tomatoes in walk-in cooler.
Apr 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
No soap provided at handwash sink. At cook line, grill station and dish area
Ceiling tile missing. At dry storage
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area
Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen
Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 3 high priority.
3 High priority4 Intermediate10 Basic
Show 17 findings ▾
Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over RTE broccoli in walk in cooler
Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad, cut lettuce, cut tomatoes, shredded cheese (48-51F - Cold Holding) per operator less than 2 hours. Recommend ice bath for temperature recovery. Beef at 70F in prep table for 3 hours. Recommend operator to place in cooler for temperature recovery
Handwash sink used for purposes other than handwashing. Employee cleaning utensils in hand wash sink at server station
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. At cook line, grill station and dish area
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Deli container used to scoop sugar and flour at dry storage
Ceiling tile missing. At dry storage
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area
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. White fish at cook line
Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen
Dead roaches on premises. 5 dead roaches in sticky trap at cook line 1 dead roach on floor Operator discarded
Equipment in poor repair. Reach in cooler at prep station Internal temperature 52F
Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer
Food stored on floor. Case of dehydrated limes on server station
Dec 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk in cooler, operator immediately removed
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table while prep person cuts onions. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers
Dec 10, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority5 Intermediate6 Basic
Show 16 findings ▾
Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk in cooler, operator immediately removed
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline:; Cooler: raw beef, raw chicken, eggs, sausage, shrimp, fish, mozzarella, cream (52F - Cold Holding). Less than 4hrs per operator. Advised operator to put on sufficient ice bath or move items to other cooler for immediate temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill : onions 73F hot holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table while prep person cuts onions. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers
Single-service articles improperly stored. Multiple cases of single service items on floor in upstairs storage area
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate10 Basic
Show 11 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Ceiling tile missing. - in upstairs storage area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
Exterior door has a gap at the threshold that opens to the outside. - side door - back door
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen
Hole in or other damage to wall. - below hand wash sink at cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance
Outer openings not protected with self-closing doors. - back door
Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off
Standing water in bottom of reach-in-cooler. - dessert cooler
Apr 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 4 high priority.
4 High priority4 Intermediate14 Basic
Show 22 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked black beans overnight (52f-58f - Cooling) Observed in covered pot in reach in cooler
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over cheese empanadas in reach in cooler at cook line
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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.
Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing plunger and chemical
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
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/
Accumulation of debris on exterior of warewashing machine. - top dishmachine
Bowl or other container with no handle used to dispense food. - bulk flour
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Ceiling tile missing. - in upstairs storage area
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
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. - white fish
Exterior door has a gap at the threshold that opens to the outside. - side door - back door
Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen
Hole in or other damage to wall. - below hand wash sink at cook line
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance
Outer openings not protected with self-closing doors. - back door
Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off
Standing water in bottom of reach-in-cooler. - dessert cooler
Oct 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over shredded cheese in the walk in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
Ceiling/ceiling tile shows damage or is in disrepair. Hole in the ceiling by the exit door
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
Clean utensils stored between equipment and wall. Knife in between the wall and 3 comp sink
Equipment in poor repair. Reach in freezer bottom completely broken
Floors not maintained smooth and durable. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, fryer exterior soiled, hood filters
Old labels stuck to food containers after cleaning. Dry storage rack, plastic containers
Reach-in cooler interior/shelves have accumulation of soil residues.
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the process of remodeling in the kitchen. Across from the fryers
Wall soiled with accumulated grease, food debris, and/or dust. By the 3 comp sink, dm, prep 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.