PICALONGA MIX RESTAURANT
3281 OXFORD DRIVE, Kissimmee FL 34746 · 407.219.8551
Last inspected Jan 29, 2026 · 8 visits since August 2023
FEB 24
DEC 24
JUN 25
SEP 25
JAN 26
— STEADY
5 inspections within 32 points of each other. Whatever this kitchen does, it does consistently.
Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over cooked rice in glass door reach-in cooler next to steam table. Operator rearranged.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's bathroom door does not fully close.
Bowl or other container with no handle used to dispense food. Metal bowl inside container of rice in dry storage area. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile above triple sink area has accumulated dust.
Show the remaining 3 findings ▾
Equipment in poor repair. Door of chest freezer at entrance to cook line lined with plastic wrap.
Ice buildup in reach-in freezer and/or walk-in freezer. Several standup reach-in freezers and chest freezer at entrance to kitchen.
Time/temperature control for safety food thawed in an improper manner. Several containers of soup and raw meats thawing at room temperature on cook line and back storage area. Operator placed in cooler.
Sep 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish over cooked pork in standup 2 door cooler. Raw fish over sauces in Glassdoor cooler. Operator rearranged.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked white rice and cooked beef in Glassdoor cooler at beginning of cook line temping between 50F-52F, held in cooler overnight per operator. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked white rice and cooked beef in Glassdoor cooler at beginning of cook line temping between 50F-52F, held in cooler overnight per operator. Operator discarded.
Handwash sink not accessible for employee use at all times. Red container in handwashing sink at bar handwashing sink.
Bowl or other container with no handle used to dispense food. Metal bowl inside bulk container of rice and beans in dry storage area. Operator removed.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean plastic and metal pans at top shelf over triple sink not inverted. Operator turned over.
Ice buildup in reach-in freezer and/or walk-in freezer. Chest freezer and sliding glass chest freezer.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over prepped and peeled potatoes and plantains in sliding Glassdoor cooler by storage area. Operator rearranged.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate8 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator paid during inspection
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in white reach in freezer fridge combo
Stop Sale issued on time/temperature control for safety food due to temperature abuse. More than four hours Raw chicken 57F Shredded cheese 56F Sandwich top reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. More than four hours per cook Raw chicken 57F Shredded cheese 56F Sandwich top reach in cooler on cooks line
Handwash sink not accessible for employee use at all times. Bar mats in hand sink in the bar
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Heavy cream over 24 hrs.
Dead roach on premises. In light fixture in the kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At front counter
Equipment in poor repair. Lid for sliding top reach in freezer
Ice buildup in reach-in freezer.
Light not functioning. Hood and kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1) gaskets to reach in freezer by back door soiled
Unwashed lettuce stored over ready-to-eat food peeled plantains in double door reach in cooler by back door
Wet mop not stored in a manner to allow the mop to dry.
Dec 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Water leaking from pipe and/or faucet/handle. Mop sink faucet is broken off and leaks when running.
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority1 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw sausage over hot dogs in reach in cooler. Operator immediately corrected
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. raw chicken over raw pork in reach in cooler. Operator immediately corrected
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. prep cooler: raw chicken, cut tomatoes, raw pork, cut lettuce, pico, diced tomatoes, (45-52F - Cold Holding) all less than 4hrs per operator. Operator immediately put on ice bath for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grill: Garlic 85F hot holding Red cabbage 99F hot holding less than 4hrs per operator. Advised operator to reheat to 165F for temperature recovery's
No probe thermometer provided to measure temperature of food products.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table while prepping empenades. Operator immediately removed drink.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in all freezers and coolers
No conspicuously located ambient air temperature thermometer in holding unit. In clear door cooler. Operator immediately put thermometer inside in warmest area
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drinks in cooler over milk and bottles drinks. Operator immediately removed
Water leaking from pipe and/or faucet/handle. Mop sink faucet is broken off and leaks when running.
Feb 5, 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. Raw shrimp over open container of sauce in the reach in cooler.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.operator could not located the chemical test kit.
Equipment and utensils not properly air-dried - wet nesting. Clean equipment on the dry storage rack.
Food not stored at least 6 inches off of the floor. Oil on the floor in the dry storage room.
Interior of oven/microwave has accumulation of black substance/grease/food debris.soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler shelves.
Single-service articles not stored inverted or protected from contamination. To go plates not inverted on the prep table.
Wet mop not stored in a manner to allow the mop to dry.
Aug 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board was soiled
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.
Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen
Current Hotel and Restaurant license not displayed.expired license posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry. In the mop bucket under the hand washing sink
Aug 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority3 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pico de gallo (51F - Cold Holding); shredded lettuce (51F - Cold Holding); cut tomatoes (54F - Cold Holding); cut pork (53F - Cold Holding 9am); white rice (118F - Hot Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pico de gallo (51F - Cold Holding); shredded lettuce (51F - Cold Holding); cut tomatoes (54F - Cold Holding); cut pork (53F - Cold Holding); white rice (118F - Hot Holding) operator placed ice around the pans
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (118F - Hot Holding) observed a pan of rice not at the proper temperature, operator states he's actively using it and cooked it appropriately 2 hours ago, placed on top of the stove in a metal 6 inch third pan.
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board was soiled
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.
Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler In The kitchen
Current Hotel and Restaurant license not displayed.expired license posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lowboy cooler soiled, gaskets in the lowboys, reach in cooler and freezer
Reach-in cooler interior/shelves have accumulation of soil residues.
Wet mop not stored in a manner to allow the mop to dry. In the mop bucket under the hand washing sink
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.