KUKUBURRA KITCHEN
5800 WATER PLAY WAY, Orlando FL 32821 · 407.351.3600
Last inspected Mar 11, 2026 · 7 visits since September 2023
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding) at front service counter, operator placed on time control
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Old labels stuck to food containers after cleaning. On dish shelf in kitchen
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in in kitchen
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0ppm, retested at 200ppm
A return visit. The problems from the previous inspection had been dealt with.
Show 4 findings ▾
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. Chicken on top of peaches, chicken bag open
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding) at front service counter, operator placed on time control
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken breast (44-47F - Cooling); ribs (44-47F - Cooling); pulled pork (44-47F - Cooling); covered and stacked with little air circulation between pans
Trash receptacles not provided where needed in establishment. At hand sinks at pickup counters
Violations found and a warning issued, with a return visit required. 5 recorded, 3 high priority.
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. chicken breast (44-47F - Cooling); ribs (44-47F - Cooling); pulled pork (44-47F - Cooling); in walk-in cooler overnight
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. Chicken on top of peaches, chicken bag open
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced cheese (56F - Cold Holding) at front service counter, operator placed on time control
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. chicken breast (44-47F - Cooling); ribs (44-47F - Cooling); pulled pork (44-47F - Cooling); covered and stacked with little air circulation between pans
Trash receptacles not provided where needed in establishment. At hand sinks at pickup counters
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice buildup in walk-in freezer floor.
Old labels stuck to food containers after cleaning.
Standing water in bottom of walk-in-cooler. Employee cleaned it during inspection
Water leaking from pipe and/or faucet/handle. From 3 compartment sink faucet
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired.
Toxic substance/chemical improperly stored. Spray bottles on shelf over single service items in kitchen
Spray bottle containing toxic substance not labeled. Multiple in kitchen
Hood filter missing from automatic fire suppression/exhaust system. On cookline
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.