ORIENTAL SQUARE
1620 PLEASANT HILL RD, Kissimmee FL 34746 · 407-922-6168
Last inspected Apr 13, 2026 · 6 visits since December 2023
APR 24
NOV 24
MAY 25
DEC 25
APR 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (47F - Cold Holding) top of make table. Overfilled container. Operator will remove excess product
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Apr 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken wings over canned drinks in white reach-in cooler. Operator moved.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips.
Food stored on floor. Case of oil stored on floor of cook line. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wiping cloths on cook line. Operator removed.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator using chlorine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in back of kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink cup on prep table of cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for rice in water temping 83F. Operator discarded water.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket with wiping cloths stored on floor by triple sink.
Unnecessary items/unused equipment on the premises. Fryer in back area of kitchen not in use, per operator does not work.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over prepped cabbage and sauces in walk-in cooler.
May 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored on top of French fries at the walk-in freezer. Operator switch it.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of cut pineapple at bottom of make table. Operator switch it.
Handwash sink used for purposes other than handwashing. Observed a stainless pan stored on Employee hand sink next to the 3 compartment sink.
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. Emailed it to operator and he did sign it while conducting my inspection.
Bowl or other container with no handle used to dispense food. Clear to go soup cup used as scoop at the fried chicken. Operator discarded it.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored bottom of prep table.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Stored at prep table.
Nov 20, 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 ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Pork in walk in cooler
Bowl or other container with no handle used to dispense food. Bowl with no handle in rice container
In-use wet wiping cloth/towel used under cutting board. In cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine operator added more chlorine 50ppm
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Pesticide/insecticide labeled for household use only present in establishment. Raid ant spray in kitchen
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab (47F - Cold Holding) top of make table. Overfilled container. Operator will remove excess product
Clean utensils stored between equipment and wall. Knife at make table
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in onion container in walk-in
Dec 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container.Non food grade paper towel use for lining wonton.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over coke products on reach in cooler. Raw meat stored on top of ready to eat sauce.
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.
Bowl or other container with no handle used to dispense food.Bowl use to scoop cooked chicken.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.Spoon for rice on water with temperature of 73F.
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.