KIM'S WINGS & MORE
5510 W COLONIAL DRIVE UNIT 106, Orlando FL 32808 · 407-440-2733
Last inspected May 27, 2026 · 14 visits since October 2023
MAR 24
OCT 24
MAY 25
NOV 25
MAY 26
— STEADY
5 inspections within 14 points of each other. Whatever this kitchen does, it does consistently.
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
14 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 3 high priority.
3 High priority0 Intermediate1 Basic
Show 4 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.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -raw chicken over raw beef in freezer
In-use tongs stored on equipment door handle between uses.
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority6 Intermediate7 Basic
Show 14 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef, operator placed chicken under beef.
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. Provided form to operator.
Handwash sink not accessible for employee use at all times. Hand sink by dish machine blocked with rolling cart.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels for any hand sink at facility.
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. Provided form to operator, operator had employees acknowledge and sign.
No soap provided at handwash sink. By dish machine, at entrance to back of the house kitchen.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several cooked items white rice, kimchi, cooked chicken held over 24 in reach in cooler and walk in not date marked.
Bowl or other container with no handle used to dispense food. Plastic bowls in sugar, salt and rice. Operator removed.
Floor soiled/has accumulation of debris. Underneath all equipment back of the house kitchen.
Food stored on floor. 3 cases of oil by cooks line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on prep table.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, sides of all equipment and cooking equipment, underneath shelves on prep tables.
Single-service articles not stored inverted or protected from contamination. Togo containers at front service counter. Employee turned over.
Working containers of food removed from original container not identified by common name. Sugar and salt. Operator labeled containers.
Jun 25, 2025□ 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 ▾
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 dishwasher several times even after priming sanitizer. Reading 00 chlorine ppm
Handwash sink not accessible for employee use at all times. Hand sink block by rack in ware washing area. Operator immediately removed
Handwash sink used for purposes other than handwashing. Soaps and chemicals in hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven handle sticky
Old labels stuck to food containers after cleaning. On plastic bins
Reach-in cooler interior/shelves have accumulation of soil residues. Top Interior of chest cooler on cook line
Working containers of food removed from original container not identified by common name. Brine. Operator immediately labeled
Jun 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate4 Basic
Show 7 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 dishwasher several times even after priming sanitizer. Reading 00 chlorine ppm
Handwash sink not accessible for employee use at all times. Hand sink block by rack in ware washing area. Operator immediately removed
Handwash sink used for purposes other than handwashing. Soaps and chemicals in hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven handle sticky
Old labels stuck to food containers after cleaning. On plastic bins
Reach-in cooler interior/shelves have accumulation of soil residues. Top Interior of chest cooler on cook line
Working containers of food removed from original container not identified by common name. Brine. Operator immediately labeled
May 27, 2025Warning 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 ▾
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 dishwasher several times even after priming sanitizer. Reading 00 chlorine ppm
Handwash sink not accessible for employee use at all times. Hand sink block by rack in ware washing area. Operator immediately removed
Handwash sink used for purposes other than handwashing. Soaps and chemicals in hand sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink above prep table. Operator immediately removed
Food not stored at least 6 inches off of the floor. Boxed oil on floor Operator immediately removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Oven handle sticky
Old labels stuck to food containers after cleaning. On plastic bins
Reach-in cooler interior/shelves have accumulation of soil residues. Top Interior of chest cooler on cook line
Working containers of food removed from original container not identified by common name. Brine. Operator immediately labeled
Oct 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Handwash sink not accessible for employee use at all times. Tray of cups in front of sink on front counter.
Handwash sink used for purposes other than handwashing. Filtration system hooked up for service of water. Manager disconnected system.
Carbon dioxide tanks not adequately secured. Located in dry storage areas
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers in storage above triple sink.
Food stored on floor. Freezer delivery from yesterday. Manager picked up the order.
In-use tongs stored on equipment door handle between uses. On handles of stove. Manager removed.
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. Manager stood up scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at rice pot 76F. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of coolers and handles of coolers. Lower parts of prep tables.
Working containers of food removed from original container not identified by common name. Flour in large container
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 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
Handwash sink not accessible for employee use at all times. Tray of cups in front of sink on front counter.
Handwash sink used for purposes other than handwashing. Filtration system hooked up for service of water. Manager disconnected system.
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.
Carbon dioxide tanks not adequately secured. Located in dry storage areas
Equipment and utensils not properly air-dried - wet nesting. Large plastic containers in storage above triple sink.
Food stored on floor. Freezer delivery from yesterday. Manager picked up the order.
In-use tongs stored on equipment door handle between uses. On handles of stove. Manager removed.
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. Manager stood up scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at rice pot 76F. Manager discarded water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Outside of coolers and handles of coolers. Lower parts of prep tables.
Working containers of food removed from original container not identified by common name. Flour in large container
Jun 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding), less than 4 hours prepared.
No paper towels or mechanical hand drying device provided at handwash sink. Cook line
No soap provided at handwash sink. Cook line
Jun 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding). Chicken wings on counter in kitchen. Advised to use time control. provided forms on previous inspection. And discussed with operator.
Handwash sink not accessible for employee use at all times. Rolling rack in dish area blocking sink.
No paper towels or mechanical hand drying device provided at handwash sink.next to entrance to kitchen. Manager filled
No soap provided at handwash sink..next to entrance to kitchen. Manager filled.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door and gaskets. Ice machine door
Cleaned and sanitized equipment or utensils not properly stored. Fry filter kept in restroom with old fryer equipment. Manager removed filter from inside restroom.
Cove molding at floor/wall juncture broken/missing. Dry storage area under shelf
Dead roaches on premises. 5 on the trap. Manager discarded
Equipment in poor repair. Old fryers in inside restrooms.
Food stored on floor. Oil in dry storage area and fries on the floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f
Water leaking from pipe. Hand sink in dish area.
May 7, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding), less than 4 hours prepared.
Food manager certification expired. 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. Cook line
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 soap provided at handwash sink. Cook line
Mar 26, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 15 recorded, 1 high priority.
1 High priority6 Intermediate8 Basic
Show 15 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding). Chicken wings on counter in kitchen. Advised to use time control. provided forms on previous inspection. And discussed with operator.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. Rolling rack in dish area blocking sink.
No paper towels or mechanical hand drying device provided at handwash sink.next to entrance to kitchen. Manager filled
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. Form previously provided.
No soap provided at handwash sink..next to entrance to kitchen. Manager filled.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler door and gaskets. Ice machine door
Cleaned and sanitized equipment or utensils not properly stored. Fry filter kept in restroom with old fryer equipment. Manager removed filter from inside restroom.
Cove molding at floor/wall juncture broken/missing. Dry storage area under shelf
Dead roaches on premises. 5 on the trap. Manager discarded
Equipment in poor repair. Old fryers in inside restrooms.
Food stored on floor. Oil in dry storage area and fries on the floor in walk-in freezer.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70f
Water leaking from pipe. Hand sink in dish area.
Mar 5, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority4 Intermediate0 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (79F - Hot Holding), less than 4 hours prepared.
Food manager certification expired. 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. Cook line
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 soap provided at handwash sink. Cook line
Oct 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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 signed form.
Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Old fryer and two other pieces of equipment kept in restroom located in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Under repair waiting for repair person. Not tested
Equipment in poor repair. Fryer and two other pieces of equipment kept in bathroom in kitchen area.
Food stored on floor. Shrimp in walk-in freezer. Staff picked up
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 73F. Manager discarded water
Single-service articles not stored inverted or protected from contamination. Togo container in prep area capturing debris. Manager turned over.
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.