POINCIANA CHINESE KITCHEN
874 CYPRESS PKWY, Kissimmee FL 34759
Last inspected Jul 23, 2025 · 8 visits since December 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
DEC 23
APR 24
DEC 24
MAY 25
JUL 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed 4 live roaches around dishwasher area
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025069261 | Jul 22, 2025 | Jan 5, 2026 | $800 |
| 4--2025030252 | Feb 28, 2025 | May 8, 2025 | $160 |
Inspection history
8 visits, newest first
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen not date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Hole in or other damage to wall. Hole under dishwasher/staging
Ice buildup in reach-in freezer and/or walk-in freezer in kitchen
Show the remaining 3 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen
Single-service articles not stored inverted or protected from contamination. On top of make table in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. In make tables and walk in cooler
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 1 high priority.
1 High priority1 Intermediate8 Basic
Show 10 findings ▾
Presence of insects, rodents, or other pests. Observed 4 live roaches around dishwasher area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen not date marked.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Dead roaches on premises. Observed approximately 15 dead roaches throughout kitchen
Hole in or other damage to wall. Hole under dishwasher/staging
Ice buildup in reach-in freezer and/or walk-in freezer in kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen
Plumbing system in disrepair. Handwash sink next to make table in kitchen has no water.
Single-service articles not stored inverted or protected from contamination. On top of make table in kitchen
Walk-in cooler/freezer shelves with rust that has pitted the surface. In make tables and walk in cooler
May 16, 2025□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary strips and is using chlorine chemical
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. One new employee
Cutting board has cut marks and is no longer cleanable.
Floor tiles missing and/or in disrepair. On wall next to dish machine
May 15, 2025■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 15 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Roach activity present as evidenced by live roaches found. 1 live roach crawling up wall by dish machine, approximately 30 plus live roaches near drain and under hand sink near dish washing area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 76f cold holding, has been out 40 minutes advised to rapid chill Chicken wings 47f cold holding, rice 47f cold holding, cooked chicken 46f cold holding, cooked shrimp 47f cold holding, wonton 48f cold holding,
Handwash sink not accessible for employee use at all times. Blocked by cart near cook line
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary strips and is using chlorine chemical
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. One new employee
No soap provided at handwash sink.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. In bulk food
Cutting board has cut marks and is no longer cleanable.
Dead roaches on premises. Approximately 20 dead roaches in roach trap on floor and cart 1 dead roach in drain by hand sink
Floor soiled/has accumulation of debris. The floor In the dish washer area also drains are heavily soiled
Floor tiles missing and/or in disrepair. On wall next to dish machine
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Single-service articles not stored inverted or protected from contamination.
Feb 28, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority4 Intermediate4 Basic
Show 11 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over wontons and raw shrimp in walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made on premises two days ago held in reach in cooler under make table not date marked
Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table
Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up
Dec 26, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over wontons and raw shrimp in walk in freezer
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth held in steam well for less than 4 hours temped at 119 Operator reheated
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table
Handwash sink not accessible for employee use at all times. Handwashing sink at kitchen entrance blocked with cart Operator moved cart
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made on premises two days ago held in reach in cooler under make table not date marked
Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table
Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up
Apr 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Operating with an expired Division of Hotels and Restaurants license. License expired 4/1/24.
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 to Operator, printed and he and the lone employee signed it.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pork cooked 2 days ago.
Spray bottle containing toxic substance not labeled. Purple liquid in sprayer.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Bowls in starches.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Kitchen and dish area.
Cutting board has cut marks and is no longer cleanable. Square white ones.
Equipment in poor repair. Middle and right gasket of cookline cooler.
Food not stored at least 6 inches off of the floor. Containers and boxes of chicken on pan on floor which is not 6 inches in walk in cooler, bucket of corn starch.
Food stored in a room/shed that is not fully enclosed. Cans and spices, bags of rice. Screened room, some windows have plexiglass but not entirely.
Wet wiping cloth not stored in sanitizing solution between uses.
Dec 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken broth (112F - Hot Holding)less yhen4 hours. Operator will reheat to 165°F
Bowl or other container with no handle used to dispense food. Deli container In rice bin
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
Food stored on floor. In walk-in cooler and freezer
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At steam table 78°F
Single-service articles improperly stored. Paper plates on floor behind front counter
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.