MYSTIC DUNES RESORTS AND GOLF-KENZIE'S
7600 MYSTIC DUNES LANE, Kissimmee FL 34747 · 702-236-2286
Last inspected Jan 8, 2026 · 9 visits since November 2023
APR 24
DEC 24
MAR 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 4 in corner behind pizza maker 2 on top of ovens 5 under shelves in service line 5 in equipment storage room 2 in fire panel room
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024072125 | Dec 16, 2024 | Mar 13, 2025 | $400 |
| 4--2021055825 | Sep 23, 2021 | Jan 6, 2022 | $200 |
| 4--2018039239 | May 29, 2018 | Aug 23, 2018 | $200 |
Inspection history
9 visits, newest first
Jan 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine in kitchen expired 9/25
Jan 7, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Dented/rusted cans present. See stop sale. 1 6.5 lbs can of mandarin oranges 1 7 lbs can of peach pie fillings Both dented at bottom seal of can
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pizza station; sliced mozzarella (48F - Cold Holding); shredded cheese (49F - Cold Holding); sausage (48F - Cold Holding); diced ham (48F - Cold Holding); grilled onions (48F - Cold Holding); sliced tomatoes (50F - Cold Holding); precooked diced chicken (48F - Cold Holding); precooked diced steak (50F - Cold Holding), per operator in cooler overnight. Advised operator not to use reach in cooler until repaired.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pizza station; sliced mozzarella (48F - Cold Holding); shredded cheese (49F - Cold Holding); sausage (48F - Cold Holding); diced ham (48F - Cold Holding); grilled onions (48F - Cold Holding); sliced tomatoes (50F - Cold Holding); precooked diced chicken (48F - Cold Holding); precooked diced steak (50F - Cold Holding), per operator in cooler overnight. Advised operator not to use reach in cooler until repaired.
Food-contact surface soiled with food debris, mold-like substance or slime. Top of mixer in kitchen soiled with old food debris. Operator had employee clean mixer.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter for ice machine in kitchen expired 9/25
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 station cooler is not staying at temperature. Current temperature is between 53-60°.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purse and keys stored on storage rack next to to go containers. Operator removed items from rack.
Food storage container/container lid cracked or broken. Cracked lid covering raw chicken in walk in cooler. 4 cracked lids on dry storage rack. Operator discarded items.
Silverware/utensils stored upright with the food-contact surface up. Forks, spoons and knives at dish machine, operator had silverware flipped and rewashed.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables above 2 containers of shredded lettuce in walk in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. At server station tested 0ppm. Operator remade sanitizer bucket and retested at 200ppm.
Wiping cloth sanitizing solution stored on the floor. At bar, operator moved sanitizer bucket off floor.
Jul 9, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate6 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at back drying rack are stained.
Handwash sink used for purposes other than handwashing. Observed use of hand sink for filling containers on cooks line. Observed employee rinse ice cream scoop in hand sink next to ice cream cooler.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates not inverted on cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed water bottles on bottom shelf of prep table with clean dishes.
Equipment in poor repair. Low boy on far left of cook line gasket is torn.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice cream reach in has ice build up
Stored food not covered. Ice cream lid not on ice cream container
Unnecessary items/unused equipment on the premises. Reach in cooler at far end of cook line is not in use at this time.
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator
Buildup of food debris/soil residue on equipment door handles. Several on cookline equipment
Floor tiles missing and/or in disrepair. Baseboard off of wall next to conveyor oven
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover on reach in cooler in server area
Wet mop not stored in a manner to allow the mop to dry.
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at end of cookline across from reach in freezer: mozzarella in make table for over 4 hours per operator (45F - Cold Holding); cooked rice and vegetable mix in make table for over 4 hours per operator (48F - Cold Holding); shredded cheese in make table for over 4 hours per operator (51F - Cold Holding); pico de gallo in make table for over 4 hours per operator (48F - Cold Holding); crushed tomatoes in make table for over 4 hours per operator (46F - Cold Holding) Reach in cooler at beginning of cookline: sliced cheese (45F - Cold Holding); cut tomatoes (48F - Cold Holding); shredded cheese (50F - Cold Holding); waffle batter (47F - Cold Holding); sausage links (49F - Cold Holding); cooked vegetables (48F - Cold Holding); herb butter (53F - Cold Holding); liquid eggs (50F - Cold Holding) All in unit for over 4 hours per operator
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer in equipment storage area Operator cleaned
Handwash sink used for purposes other than handwashing. Plate sitting in handwashing sink on cookline Operator removed
Buildup of food debris/soil residue on equipment door handles. Several on cookline equipment
Equipment and utensils not properly air-dried - wet nesting. On clean dish rack across from make table in prep area Operator moved dishes to air dry
Floor tiles missing and/or in disrepair. Baseboard off of wall next to conveyor oven
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover on reach in cooler in server area
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed bags of lettuce and cartons of fruit over prepped vegetables in walk in cooler Operator moved
Wet mop not stored in a manner to allow the mop to dry.
Working containers of food removed from original container not identified by common name. Several in dry storage Operator labeled
Dec 17, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum sealing raw unfrozen salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp. Operator moved
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum sealing raw unfrozen salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding). SEE STOP SALE
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer behind bar 500+ppm
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Plumbing system improperly installed or repaired. Pipes beneath soda dispenser in service line are draining directly on to the floor instead of drain
Dec 16, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 12 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority1 Intermediate3 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
Fish not held frozen before, during and after being packaged onsite using a reduced oxygen packaging method. See stop sale. Operator is vacuum sealing raw unfrozen salmon.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler. Raw beef over raw shrimp. Operator moved
Rodent activity present as evidenced by rodent droppings found. Observed rodent droppings: 4 in corner behind pizza maker 2 on top of ovens 5 under shelves in service line 5 in equipment storage room 2 in fire panel room
Stop Sale issued due to food not being in a wholesome, sound condition. Operator is vacuum sealing raw unfrozen salmon.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub with melted ice whipped butter (51F - Cold Holding); from buffet, cream cheese (77F - Cold Holding). SEE STOP SALE
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Quaternary sanitizer behind bar 500+ppm
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided documentation. Reviewed with operator
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine has an accumulation of mold like substance behind the deflector plate
Plumbing system improperly installed or repaired. Pipes beneath soda dispenser in service line are draining directly on to the floor instead of drain
Waste line missing at soda gun holster. Behind bar
Apr 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Clam/mussel/oyster tags not marked with last date served. Used both cases on Easter
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk walk in cooler
Working containers of food removed from original container not identified by common name. Salt. Pizza station
Nov 9, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Current Hotel and Restaurant license not displayed. Current
Employee with no hair restraint while engaging in food preparation. Cook
Single-service articles improperly stored. To go containers. Dry storage
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.