KING O FALAFEL
5045 W IRLO BRONSON, Kissimmee FL 34746 · 407 979 4940
Last inspected Feb 24, 2026 · 8 visits since September 2023
APR 24
DEC 24
JUN 25
OCT 25
FEB 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 →
Inspection history
8 visits, newest first
Feb 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on maketable cooler.
Clean linens stored on floor. On floor of walk-in freezer.
Cloth used as a food-contact surface. Inside container with mint leaves in maketable reach-in cooler at cookline.
Employee with no hair restraint while engaging in food preparation. Two employees on cookline.
Show the remaining 5 findings ▾
Food storage container/container lid cracked or broken. Lid of container covering cut tomato salsa in walk-in cooler.
Food stored on floor. Two buckets of chickpeas in walk-in cooler.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in water temping 68F on prep table next to fryer. Operator removed.
Silverware/utensils stored upright with the food-contact surface up. Utensils in container on shelving next to maketable on cookline.
Unwashed fruits/vegetables stored with ready-to-eat food. Box of eggplants over soups in walk-in cooler.
Oct 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate9 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on maketable stained.
Cloth used as a food-contact surface. Wiping cloth in direct contact with mint leaves in maketable reach-in cooler at cookline. Operator removed.
Employee with ineffective hair restraint while engaging in food preparation. Employee on cookline.
Exterior door has a gap at the threshold that opens to the outside. Bottom of exit door by walk-in freezer.
Food storage container/container lid cracked or broken. Container used to store mint in reach-in cooler of maketable.
Food stored on floor. Chickpeas soaking in clear container in walk-in cooler.
In-use tongs stored on equipment door handle between uses. Tongs hanging on handle of metal cart next to handwashing sink at cookline. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable at cookline.
Silverware/utensils stored upright with the food-contact surface up. Utensils on bottom shelf of shelving by doorway to back of house.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed jalapeños over cut tomato in walk-in cooler. Unwashed peppers over soup in pot in walk-in cooler.
Aug 14, 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 ▾
Establishment operating with changed menu and/or increased seating without septic system approval for such change. License states 49. Approximately 80 seats at time of inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef over shrmp
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lentil soup (49F - Cooling). Held overnight per operator in a heavy pot with lid on.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table soiled. Soda nozzles soiled Ice chute soiled
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public in walk-in freezer
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking wearing watch.
Entire Employee establishment with no hair restraint while engaging in food preparation.
Food stored on floor in walk-in freezer
No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beverage cooler soiled. Walk-in freezer cooler gaskets
Scoop handle in contact with rice and lentils.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplant and lettuce over prepared sauces.
Working containers of food removed from original container not identified by common name. Rice and lentils in dirty storage area.
Jun 11, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 6 high priority.
6 High priority6 Intermediate13 Basic
Show 25 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cookline touching apron then preparing food. Manager discussed handwashing with employee. Employee washed hands.
Establishment operating with changed menu and/or increased seating without septic system approval for such change. License states 49. Approximately 80 seats at time of inspection.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Beef over shrmp
Stop Sale issued due to food not being in a wholesome, sound condition. Preparing Housemade yogurt without waiver, cooling for 10 hrs in room temperature, prior to cooling. Provided special process waiver card.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Vegetable soup (49F - Cooling) held overnight per operator.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. lentil soup (49F - Cooling). Held overnight per operator in a heavy pot with lid on.
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 poster to operator.
Establishment preparing food using a method that has been determined by the Divisions of Hotels and Restaurants to require an approved variance from the Division. Establishment does not have an approved Process Waiver for the method observed in use during the inspection. Preparing Housemade yogurt without waiver, cooling for 10 hrs in room temperature. Provided special process waiver card.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. lentil soup (49F - Cooling). Held overnight per operator in a heavy pot with lid on.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table soiled. Soda nozzles soiled Ice chute soiled
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator preparing housemade yogurt without waiver, cooling for 10 hrs in room temperature. Provided special process waiver card.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Falafel in walk-in cooler over
Cutting board has cut marks and is no longer cleanable.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal food not properly identified and segregated from food to be served to the public in walk-in freezer
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking wearing watch.
Entire Employee establishment with no hair restraint while engaging in food preparation.
Food stored on floor in walk-in freezer
No conspicuously located ambient air temperature thermometer in holding unit in reach in cooler.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Beverage cooler soiled. Walk-in freezer cooler gaskets
Scoop handle in contact with rice and lentils.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed eggplant and lettuce over prepared sauces.
Working containers of food removed from original container not identified by common name. Rice and lentils in dirty storage area.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Ambient thermometer in prep table cooler 50F
Bowl or other container with no handle used to dispense food. In rice and lentil containers
Cutting board has cut marks and is no longer cleanable. On main prep table
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch.
In-use tongs stored on equipment door handle between uses. Tongs on rack handle
Apr 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate12 Basic
Show 13 findings ▾
Spray hose at dish sink lower than flood rim of sink. - at triple sink
Accumulation of debris on dish racks
Bowl or other container with no handle used to dispense food. - bulk rice
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - ceiling tiles over cook line dusty
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - spoons and ladles
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
Equipment and utensils not properly air-dried - wet nesting.
Floor soiled/has accumulation of debris. - below cook line - below dish machine
Hole in or other damage to wall. - above walk in cooler
Light not functioning. - walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - bottom shelf of grill table - shelf holding microwave - small shelf storing seasonings - walk in fan covers dusty
Walk-in cooler shelves with rust that has pitted the surface.
Wiping cloth sanitizing solution stored on the floor.
Dec 7, 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 ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw, marinated chicken with gloves on prior to making salad without washing hands and changing gloves
Ceiling/ceiling tile shows damage or is in disrepair. -gaps in tiles in back above single service/single use items.
Clean knives or equipment stored in dirty knife holder. -prep area in back
Cooler vent soiled with accumulated food debris, grease, dust, or mold-like substance. -back prep area
Dry goods/spice shelvingwith rust that has pitted the surface.
Floor soiled/has accumulation of debris. -corners of floor in back prep area under storage racks/near back door/wall in freezer
Hole in or other damage to wall. -gap in vinyl wall corner near 3 compartment sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -behind ice chute in customs drink service station
Opened employee beverage container in a cold holding unit with food to be served to customers. -bottled beverage inside walk in cooler next to food for establishment on shelf -coffee cup on prep table near food prepped
Stored food not covered. -on shelf above prep table in back
Working containers of food removed from original container not identified by common name. White spices/seasonings on shelf in back
Sep 1, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
4 High priority6 Intermediate8 Basic
Show 18 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. 0, manager corrected lines feeding chemical to machine. Rechecked at 0ppm
Nonfood-grade containers used for food storage - direct contact with food. -bulk rice container/can
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tatziki (50F - Cold Holding); cut tomatoes (49-51F - Cold Holding); blended vegetables/cut tomatoes (49F - Cold Holding); hummus (50F - Cold Holding). Manager stated added to line less than 1 hour prior, at makeline cooler across from cook line without cover/lids. Manager placed into walk in cooler and added already cold food back to line. Rechecked 45 minutes later at 42-45F. Advised to monitor after rush to ensure temperature sensitive food maintains 41F or below.
Toxic substance improperly stored. -open pack of cigarettes on top of shelf next to wax paper, seasonings and above food equipment
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -soiled cutting board on top of bulk bins im back -ice chute at drink sispenser
Handwash sink not accessible for employee use at all times. -hand sink next to 3 compartment sink blocked by stacked chemicals/cleaning supplies
Handwash sink used for purposes other than handwashing. -dishwasher adding soiled dishes into hand sink in warewashing station
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.
Spray bottle containing toxic substance not labeled. -warewashing area
Cardboard used to line nonfood-contact shelves.
Current Hotel and Restaurant license not displayed.
Dry food shelves with rust that has pitted the surface.
Equipment in poor repair. -walk in cooler gaskets
Floor soiled/has accumulation of debris. -back of establishment -inside walk in freezer
No handwashing sign provided at a hand sink used by food employees. -mens restroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dry storage rack above prep table in back near walk ims
Ripped/worn tin foil used as cover.
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.