TEQ-A-BITE
1204-1206 E VINE ST, Kissimmee FL 34744 · 407.575.4802
Last inspected Mar 23, 2026 · 7 visits since August 2023
FEB 24
AUG 24
JAN 25
JUL 25
MAR 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at reach in cooler at cooks line
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2019032580 | May 20, 2019 | Jul 17, 2019 | $200 |
Inspection history
7 visits, newest first
Mar 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Handwash sink used for purposes other than handwashing. Observed employee filling pan of water from handwashing sink in kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment gaskets Fan in reach in cooler in kitchen next to entrance
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
Show 8 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room door
Bowl or other container with no handle used to dispense food. In container of sugar at front counter
Buildup of food debris/soil residue on equipment door handles. Handle of reach in cooler under make table in kitchen
Equipment in poor repair. Torn gasket reach in freezer in kitchen
Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer in kitchen
In-use tongs stored on equipment door handle between uses. On handle of cart next to grill
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in reach in cooler in kitchen Several equipment gaskets throughout
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken invidually wrapped in plastic wrap stored in container at reach in cooler at kitchen.operator separated
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,shredded lettuce,cheese and ham all temping between 52F-54F per operator items were placed in reach in cooler 2 hours ago.Advised operator to ice down outermost for temperature recovery
Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink at women's bathroom
Bowl or other container with no handle used to dispense food. 8 ounce to go cups in sugar container at front counter
Cutting board has cut marks and is no longer cleanable. On make table at kitchen
Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle stored in reach in cooler with items that are served to the public
Equipment in poor repair. Reach in cooler in kitchen is not keeping TCS food 41F and below and gasket is torn
Exterior door has a gap at the threshold that opens to the outside. Exit door by triple sink
Aug 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw shell eggs at reach in cooler at cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,cheese, cut cabbage,cut lettuce,cooked burger and cooked chicken all temping between 48F-50F.Per operator they have been in and out of the only tall reach in cooler the facility has,operator also stated that they do a lune check in the mornings and everything was in temp.advised operator move TCS items into freezer for temperature recovery
Handwash sink used for purposes other than handwashing. Observed employee filling pitcher up from hand wash sink next to triple sink
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at kitchen
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Food stored in a prohibited area. Glass fridge in dining area has raw shell eggs and Swai fish
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee utensils in standing water at front counter temping at 84F
No conspicuously located ambient air temperature thermometer in holding unit. At low boy reach in cooler at cooks line
Apr 8, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 8, 2024Warning 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice cooling overnight in reach in cooler located at front counter with temperature of 51F
Non-food grade paper/paper towel used as liner for food container.Non food grade paper towels use to let fritters dry from oil.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream, shredded cheese, garlic cilantro sauce kept on small reach in cooler located in cook line all with temperature of 50-52F. Cooked rice kept cooling overnight in reach in cooler at front counter with temperature of 51F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham, lettuce, cabbage kept for less than 4 hrs in small reach in cooler located in cook line with temperature of 50F. Ask employees to place in another reach in cooler.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator packing meats on reduced oxygen bags and keeping them for over 48Hrs.
Spray bottle containing toxic substance not labeled.Bottles kept on front counter.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Small reach in cooler located in cook line with ambient temperature of 50F.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cups stored on top of reach in freezer.
Employee eating in a food preparation or other restricted area. Employee eating at front counter in food service area.
Single-service items for customer self-service not properly protected to prevent contamination.To go containers kept on cook line and serving trays kept on front counter.
Aug 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Spray bottle containing toxic substance not labeled.
Current Hotel and Restaurant license not displayed. Current
Equipment in poor repair. Gaskets make table
Exterior door has a gap at the threshold that opens to the outside. Bottom back door
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter
No conspicuously located ambient air temperature thermometer in holding unit. Small glass cooler front counter
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets small chest freezer in back
Working containers of food removed from original container not identified by common name. Flour
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.