ETERNA RESTAURANT & LOUNGE
2079 E OSCEOLA PKWY, Kissimmee FL 34743 · 626-233-7961
Last inspected Jul 31, 2026 · 8 visits since August 2023
MAR 24
MAR 24
OCT 24
NOV 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Majado with mold at reach in cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021041475 | Jul 8, 2021 | Oct 22, 2021 | $200 |
Inspection history
8 visits, newest first
Jul 31, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Several steaks on menu offered cooked to order Emailed operator consumer advisory signs in English and Spanish
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Facility is vacuum packaging raw pork belly on site and holding it for 7 days per operator No HACCP plan approved or in process
Jul 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. 4 salmon fillets on rack in walk in cooler fully thawed in intact reduced oxygen packaging - see stop sale Operator discarded
Handwash sink not accessible for employee use at all times. Cookline handwashing sink blocked by mortar and pestle Operator removed
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Several steaks on menu offered cooked to order Emailed operator consumer advisory signs in English and Spanish
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. 4 salmon fillets on rack in walk in cooler fully thawed in intact reduced oxygen packaging - see stop sale Operator discarded
Ice scoop handle in contact with ice. In ice machine
In-use tongs stored on equipment door handle between uses. One pair on oven handle on cookline Operator removed
In-use wet wiping cloth/towel used under cutting board. 2 on cookline
Light not functioning. One in hood over cookline
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Facility is vacuum packaging raw pork belly on site and holding it for 7 days per operator No HACCP plan approved or in process
Nov 7, 2025Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Oct 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab came and fixed during inspection
Food with mold-like growth. See stop sale. Majado with mold at reach in cooler
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. majado,shrimp sauce,pasta,pork,chicken temping 45F-46F. Per operator operator was in and out of walk in with the door propped open less than an hour. Operator turned down temperature of walk in cooler for temperature recovery Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight. Stop sale issued
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink No soap at cooks line hand washing sink
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walk in freezer that is converted to storage
Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of make table
Equipment in poor repair. Torn gasket on right side door of glass reach in fridge Left side door of reach in fridge across from glass reach in fridge does not seal shut Left side door of reach in freezer falls off when opened
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make tables Ice scoop handle in direct contact with ice at bar ice machine
No conspicuously located ambient air temperature thermometer in holding unit. For glass reach in fridge on cooks line
Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area Triple sink by dish machine
Working containers of food removed from original container not identified by common name. Flour in yellow container not labeled
Apr 9, 2024□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Water leaking from pipe and/or faucet/handle. Triple sink faucet
Working containers of food removed from original container not identified by common name. Flour no label at dry storage area by walk in cooler
Mar 26, 2024Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at cooks line
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 direct contact with flour at dry storage
Time/temperature control for safety food thawed in an improper manner. Fish in bus tub thawing at triple sink
Water leaking from pipe and/or faucet/handle. Triple sink faucet
Working containers of food removed from original container not identified by common name. Flour no label at dry storage area by walk in cooler
Mar 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator ran dish machine several times and it sanitized at 50ppm
Stop Sale issued due to food not being in a wholesome, sound condition. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream sauce,garlic in oil,fish,raw chicken,beef,octopus salad,cut tomatoes,salad mix all items in on cooks line temping between 50F-55F.Per operator items were in reach in cooler less than three hours.Advised operator to ice down items or move the several other reach in coolers
Equipment in poor repair. Reach in cooler at cooks line shows temperature of 60F.
In-use knife/knives stored in cracks between pieces of equipment. Knives between prep table and make table at cooks line
In-use tongs stored on equipment door handle between uses. In use tong on cooks line stored on oven handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line
Time/temperature control for safety food thawed in an improper manner. Mahi in reach in cooler at cooks line completely thawed not removed from packaging while frozen per manufacturer's instruction
Working containers of food removed from original container not identified by common name. Flour in clear container not labeled
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate10 Basic
Show 11 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Shell eggs over raw Swai. Walk in cooler
Bowl or other container with no handle used to dispense food. Cup used to scoop rice
Carbon dioxide/helium tanks not adequately secured. Back room storage
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 and mahi. Educated operator
Cutting board has cut marks and is no longer cleanable. Yellow board
Equipment in poor repair. Gaskets reach in cooler
Ice bucket/shovel stored not inverted
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Wet wiping cloth not stored in sanitizing solution between uses.
Wiping cloth sanitizing solution stored on the floor.
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.