MOOR
6000 W OSCEOLA PKWY, Kissimmee FL 34746 · 407-586-0623
Last inspected Apr 20, 2026 · 6 visits since December 2023
APR 24
NOV 24
MAY 25
NOV 25
APR 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder at 50°f in walk in cooler. Cooling from previous day.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Some out of order, operator placed in correct order according to dates marked.
Clam/mussel/oyster tags not marked with last date served. 1 not marked in 30 days slot in binder.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted at ice machine. Operator rotated.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container next to clean equipment at bottom of prep table in prep area. Operator removed.
Show the remaining 2 findings ▾
Light not functioning. 3 under hood
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over cooked ribs and pork, operator rearranged.
Nov 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. Tags for clams not in chronological order.
Clam/mussel/oyster tags not marked with last date served. 1 tag for clams missing date.
No soap provided at handwash sink. Handwashing sink at bar. One is fully set up, the other is not.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 2 vents, one at dish area the other in prep area of kitchen.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in flour container at prep area. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat in walk-in cooler.
May 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice bucket/shovel stored not inverted
Standing water in bottom of reach-in-cooler. Pastry cooler cook line
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has some food debris left. Chef put it in dirty dish area
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Both cold and hot water valves below turned off at server area. Sink located next to it is being used as hand wash sink. Note if this is the case then it may not be used for any other activity.
Ice buildup in reach-in freezer and/or walk-in freezer. Sauté station cooler. Do not use unit till it can maintain Time temperature control for safety foods at 41 or below. Not long term storing at time of inspection.
Light not functioning. 1 out Under hood
Dec 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Chowder at 50°f in walk in cooler. Cooling from previous day.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. -Chowder at 50°f in walk in cooler. Cooling from previous day.
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service.
No handwashing sign provided at a hand sink used by food employees in kitchen.
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.