SEAFOOD HOUSE
3415 W VINE ST, Kissimmee FL 34741 · 407-808-1816
Last inspected Jul 20, 2026 · 11 visits since August 2023
MAR 25
JUN 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $1,160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2025036986 | Mar 17, 2025 | Sep 26, 2025 | $800 |
| 4--2023026981 | Mar 23, 2023 | Jun 14, 2023 | $360 |
Inspection history
11 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate5 Basic
What the inspector wrote — 11 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over crab in walk-in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Lobster bisque and clam chowder temping 58F. Both in food warmer over 2 hours.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Lobster bisque and clam chowder temping 58F. Both in food warmer over 2 hours.
Show the remaining 7 findings ▾
Toxic substance/chemical improperly stored. Two spray bottles of all purpose cleaners stored on shelf with honey. Operator relocated.
Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzle and holder soiled with slime. Operator cleaned.
Bathroom door left open other than during cleaning or maintenance.
Equipment in poor repair. Torn Gaskets on vertical reach in-cooler on cooks line.
Light not functioning. Two under hood.
Unnecessary items/unused equipment on the premises. Inoperable coolers and food warmers at back of property.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelves.
Feb 17, 2026Inspection 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 ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soda dispenser nozzle at bad soiled with black substance. Operator cleaned
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags, cups and bottles on shelf with food and to go containers at back of kitchen.
Equipment in poor repair. Torn Gaskets on vertical reach in-cooler on cooks line.
Food stored on floor. Cases of chicken on the floor of walk-in freezer. Operator began placing on shelf.
Light not functioning. One light under hood.
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Leaking faucet at handwashing sink on cooks line and handwashing sink next to dish machine.
Nov 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Drink dispenser nozzle at bar soiled with mold-like substance. Operator cleaned.
Spray bottle containing toxic substance not labeled. -Spray bottle with pink substance lower shelf of prep table on cooks line and shelf with clean pans at ware washing area. Operator labeled as cleaner. - Spray bottle at triple sink in bar with clear substance operator labeled as bleach and water.
Equipment in poor repair. Torn Gaskets on vertical reach in-cooler on cooks line.
Food stored on floor. -Two bottles of liquid margarine and one bottle of cooking oil stored on floor on cooks line. -Case of chicken on floor of walk-in freezer. Operator placed on shelf.
Grease receptacle lid open, broken, or missing. Grease receptacle lid open. Operator closed.
Ice scoop handle in contact with ice. In ice machine on servers line.
No handwashing sign provided at a hand sink used by food employees. Female and Male restrooms. Operator added signs
Unnecessary items/unused equipment on the premises. Deep fryer and 2 coolers stored at back of premises. *
Water leaking from pipe and/or faucet/handle. Leaking faucet at handwashing sink on cooks line.
Jun 24, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate12 Basic
Show 14 findings ▾
Clams/mussels/oysters tag removed from original container prior to container being emptied. Operator placed tag with open case.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle on the cooks line and in the employee bathroom.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in rice bulk containers.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink bottle on prep table on cooks like near chest freezers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jackets on rack and purse on rack with to go boxes.
Equipment in poor repair. Torn Gaskets on vertical reach in-cooler on cooks line.
Food stored on floor. Meat and drink mix stored on floor of walk-in cooler outside.
Ice scoop handle in contact with ice. In ice machine on servers line.
Light not functioning. Light is not bright enough to see in walk-in cooler outside.
No handwashing sign provided at a hand sink used by food employees. At handwashing sink on servers station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Microwave on server station.
Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in reach-in cooler on cooks line.
Unnecessary items/unused equipment on the premises. Deep fryer and 2 coolers stored at back of premises.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wiping cloths on prep table on cooks line.
Mar 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 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. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed.
Handwash sink used for purposes other than handwashing. Handwashing sink at bar has brushes and other cleaning supplies in sink.
Carbon dioxide/helium tanks not adequately secured. C02 tanks not chained together or chained to a fixed structure at the back of premise.
Mar 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority2 Intermediate4 Basic
Show 10 findings ▾
Container of medicine improperly stored. Observed medicine on shelf over reach in cooler on cooks line Observed me five n shelf with dry goods at prep area
Dented/rusted cans present. See stop sale. 2 cans/ 14lbs of ketchup in dented cans.
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. Dish-machine sanitizing at 0ppm. Advised operator to use triple sink until machine has been fixed.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee removed gloves to remove medicine from shelf then proceeded to blow air into the same gloves and place them back onto hands. Advised operator on proper glove changing procedures.
Handwash sink used for purposes other than handwashing. Handwashing sink at bar has brushes and other cleaning supplies in sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
Carbon dioxide/helium tanks not adequately secured. C02 tanks not chained together or chained to a fixed structure at the back of premise.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee purses and phone stored on shelf and on top of single serve items. Employee meals not segregated in Walk-in cooler.
Time/temperature control for safety food thawed in an improper manner. Calamari thawing at room temperature in triple sink. Educated operator on proper thawing.
Water leaking from pipe and/or faucet/handle. Faucet dripping at triple sink in bar area.
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Advised to cool on single layer. Pork sausage cooling in deep pan for approx 3 hours temped at 50f. Cooked shrimp cooling for 2 plus hours temped at 57 f.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Number of certificates do not match number working. Several certificates observed are for people who no longer work at this facility.
Bowl or other container with no handle used to dispense food. Plastic soup bowl used as scoop.
Current Hotel and Restaurant license not displayed.
Floor area(s) covered with standing water. Employee restroom.
Unnecessary items/unused equipment on the premises. Old glass front cooler at back door area, used for dry storage.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate8 Basic
Show 10 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Lemons washed and returned to produce box they were received in.
Operating with an expired Division of Hotels and Restaurants license. Expired on April 1. Please renew your license as soon as possible to avoid further actions.
Bowl or other container with no handle used to dispense food. Cup in rice on shelf near alarm Cup in raw seafood at cookline..
Cardboard used to line nonfood-contact shelves. Adjacent to prep sink.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee slicing lemons.
Equipment in poor repair. Upright 3 door unit at cookline gaskets.
Floor soiled/has accumulation of debris. Floor under racks at back door.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Raw chicken and smoked sausage thawing in ambient air. Advised to thaw under running water or in reach in cooler.
Unnecessary items/unused equipment on the premises. Old equipment, pallets etc in back of building enclosure.
Sep 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate9 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw shrimp 56f advised rapid cool to 41f or colder.
Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. All tags stuffed into a bucket.
Handwash sink used for purposes other than handwashing. Employee rinsing sponge in handwash sink.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Bowl or other container with no handle used to dispense food. Several foods, white powders and grainy substance
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
Equipment in poor repair. Lid to several chest freezers heavily rusted.
In-use wet wiping cloth/towel used under cutting board.
Open dumpster lid.
Unnecessary items/unused equipment on the premises. Old kitchen equipment etc in back enclosure area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms.
Working containers of food removed from original container not identified by common name. Flour in buckets and at least 4 other Unlabelled buckets.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. Raw chicken wings cooling temped at 68f, all heaped into 1 bus pan, with varying temps, advised cooling flat sheet pan, single layer.
Clam/mussel/oyster tags not marked with last date served. Monthly packs of tags with many tags missing last date served.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Equipment in poor repair. Lid to chest freezers heavily rusted.
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.