MARKETPLACE
2900 PARKWAY BLVD, Kissimmee FL 34747
Last inspected Mar 12, 2026 · 7 visits since December 2023
DEC 23
NOV 24
MAY 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk in cooler.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
What the inspector wrote — 3 findings
Food-contact surface soiled with food debris, mold-like substance or slime. 1 small white cutting board stained on drying rack next to dish machine.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking a burger without hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back door.
Mar 4, 2026Warning 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. Dish machine 0ppm. Operator states is out of service and being replaced.
Food-contact surface soiled with food debris, mold-like substance or slime. 1 small white cutting board stained on drying rack next to dish machine.
Handwash sink not accessible for employee use at all times. Empty sanitizer bucket stored in handwashing sink at bar. Operator removed sanitizer bucket.
No paper towels or mechanical hand drying device provided at handwash sink. At 3 of 4 hand sinks at bar
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and sweatshirt stored on counter with pizza boxes, operator removed items.
Employee with no hair restraint while engaging in food preparation. Observed employee cooking a burger without hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Bottom of back door.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave next to dish machine soiled with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout cook line soiled with old food debris
Reach-in cooler interior/shelves have accumulation of soil residues. 2 reach in coolers on cooks line soiled with old food debris. 1 reach in cooler in server station soiled with sticky like substance. 1 beverage cooler at far end of bar soiled with sticky like substance.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, tomatoes and red bell peppers stored above ready to eat Salsas and condiments in walk in cooler.
Oct 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Toxic substance/chemical improperly stored. Multiple cans of butane stored next to ready to eat foods on cooks line. Operator moved butane off cooks line onto its own shelf in dry storage.
No paper towels or mechanical hand drying device provided at handwash sink. Next to ice machine
Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles throughout kitchen has water stains from possible water damage
Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables on cooks line Cutting boards at drying rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on make table cutting board on cooks line. Operator had employee move phone into employee area and cleaned cutting board.
Exterior door has a gap at the threshold that opens to the outside.
Ice buildup in reach-in freezer and/or walk-in freezer. On cooks line
Interior of oven/microwave has accumulation of black substance/grease/food debris. At server station interior is soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler at server station
Standing water in bottom of reach-in-cooler. At far right make table on cooks line across from pizza oven
Water leaking from pipe and/or faucet/handle. Sprayer at dishwash area is leaking out continuously from sprayer nozzle
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. ROP 16 raw salmon and raw mahi 7 thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Deli ham in pizza cooler. Advised to rapid chill. Employee placed in freezer.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener.
No high temp test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. Sink next to grill.
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. For A.M. Signed.
No soap provided at handwash sink. Sink next to ice bin.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. A.M.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured. 3 tanks. Next to ice cream freezer.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pizza cooler reading at 50F. Executive Chef removed TCS items from cooler and will call to be serviced.
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. ROP raw salmon and mahi thawed. Education provided.
Current Hotel and Restaurant license not displayed. Executive Chef provided update license.
Cutting board has cut marks and is no longer cleanable. All on cooks line.
Ice buildup in reach-in freezer on cooks line.
No handwashing sign provided at a hand sink used by food employees. In bathrooms that employees use.
Wet mop not stored in a manner to allow the mop to dry. Wet mop in bucket.
Nov 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Sliced ham stored on same container as shell eggs at bottom of make table. Operator moved it to top shelf.
Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Operator print it and start sign it while conducting my inspection.
Carbon dioxide/helium tanks not adequately secured. At the Storage area the one facing the exit door.
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 cod Operator stated that they just poll it out from freezer less than 2 hours ago that's why I didn't stop sale.
Cutting board has cut marks and is no longer cleanable. Kitchen area all of them.
Food stored on floor. Bottle of energy Drink stored on floor front area. Operator moved it.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in freezer back area.
Standing water in bottom of reach-in-cooler. Bottom of make table at the kitchen and Front area milk cooler.
Wet mop not stored in a manner to allow the mop to dry. Operator fix it.
Dec 8, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority1 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over raw deli meat in walk in cooler. Raw beef over cooked chicken in drawer under cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Compound butter from October. Operator discarded
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook cracked shell eggs then handled clean equipment without changing gloves and washing hands. Operator coached employee on proper handwashing and glove changing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In single door cooler on cook line potatoes (50F - Cooling); cooked pasta (52F - Cold Holding); heavy cream (49F - Cold Holding); cut melon (49F - Cold Holding); falafel mix (49F - Cold Holding); compound butter (49F - Cold Holding) -operator states in unit overnight.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured. In liquor closet
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor. Case of oil on floor in dry storage
Ice scoop handle in contact with ice. Ice scoop in ice machine. Operator removed
Old labels stuck to food containers after cleaning. On cambro at dish station
Single-service articles improperly stored. Case of portion cups on floor in dry storage
Wet mop not stored in a manner to allow the mop to dry In bucket.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority1 Intermediate8 Basic
Show 15 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over raw deli meat in walk in cooler. Raw beef over cooked chicken in drawer under cookline
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over whole muscle beef in walk in cooler.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Compound butter from October. Operator discarded
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook cracked shell eggs then handled clean equipment without changing gloves and washing hands. Operator coached employee on proper handwashing and glove changing procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In single door cooler on cook line potatoes (50F - Cooling); cooked pasta (52F - Cold Holding); heavy cream (49F - Cold Holding); cut melon (49F - Cold Holding); falafel mix (49F - Cold Holding); compound butter (49F - Cold Holding) -operator states in unit overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese portions ( 70F- Cold Holding); butter portions (70F - Cold Holding) at front counter sitting at room temp. Operator states less than 4 hours. Will place on time control plan In single door cooler on cook line potatoes (50F - Cooling); cooked pasta (52F - Cold Holding); heavy cream (49F - Cold Holding); cut melon (49F - Cold Holding); falafel mix (49F - Cold Holding); compound butter (49F - Cold Holding) -operator states in unit overnight. Stop sale issued.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Carbon dioxide/helium tanks not adequately secured. In liquor closet
Dishmachine has no data plate/operating specifications.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Food stored on floor. Case of oil on floor in dry storage
Ice scoop handle in contact with ice. Ice scoop in ice machine. Operator removed
Old labels stuck to food containers after cleaning. On cambro at dish station
Single-service articles improperly stored. Case of portion cups on floor in dry storage
Wet mop not stored in a manner to allow the mop to dry In bucket.
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.