PASS KITCHEN
970 SUNSHINE LN STE C, Altamonte Springs FL 32714 · 407-496-5144
Last inspected May 18, 2026 · 7 visits since October 2023
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at handwash sink
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Ceiling tile missing. -exposed insulation in storage room above single service items.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease behind cooking equipment on unit.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -reach in cooler doors not smooth, cleanable. Corners of cooler slightly soiled, gasket torn.
A return visit. The problems from the previous inspection had been dealt with.
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
Show 7 findings ▾
Establishment operating with no potable running water.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pico 62F, per operator stored on prep table less than 1 hour -pre-cooked chicken wings 50F, raw shrimp 48F, raw steak 53F, per operator stored in reach-in cooler less than 2 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 106F, per operator stored in hot holding unit less than 1 hour
No running water at three-compartment sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -no running water at handwash sink
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employees wearing watches
No Heimlich maneuver/choking sign posted. -provided Choking First Aid Procedures poster
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -raw shell eggs above cooked beef. Operator relocated.
Floor soiled/has accumulation of debris. -grease on floor under cooking equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease and dust.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. -sitting at room temperature in front of fan. Operator moved product to reach-in cooler.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -house made salsa (47F - Cold Holding) portions on counter in prep area less than 4 hours. Product must be kept at 41° or below. Portions placed on ice bath. Cooked beef (54F - Cold Holding) on counter less than 1 hour. Product to be reheated for lunch. Returned to cooler until prep time.
Bowl or other container with no handle used to dispense food. -in rice, black beans. Operator removed.
Current Hotel and Restaurant license not displayed. -unit has expired license posted. -unit has MFDV decal from different unit on back door.
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.