TICK TOK DINER
8520 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747
Last inspected Sep 19, 2024 · 10 visits since August 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.
AUG 23
FEB 24
MAY 24
JUL 24
SEP 24
≈ ERRATIC
5 inspections, swinging between D and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach observed in back prep area on floor by 2-compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $3,440
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024044452 | Jul 15, 2024 | Sep 4, 2024 | $800 |
| 4--2022034123 | May 10, 2022 | Dec 16, 2022 | $400 |
| 4--2021016372 | Feb 22, 2021 | Aug 2, 2021 | $1,440 |
| 4--2019052248 | Aug 21, 2019 | Nov 21, 2019 | $700 |
| 4--2019002440 | Nov 8, 2018 | Apr 26, 2019 | $100 |
Inspection history
10 visits, newest first
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate13 Basic
What the inspector wrote — 18 findingsThe state's own report →
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings 47F, brown gravy 47F in cooler overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler cooked chicken wing 47F, brown gravy 47F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Outside faucet with hose attached.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Indoor mop sink with splitter attached requires a vacuum breaker.
Show the remaining 14 findings ▾
No soap provided at handwash sink. Cookline handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine.
Ceiling tile missing. Multiple throughout kitchen and dish area,
Cosmetics/toiletries stored with food, clean equipment and utensils, clean linens or single-service items. Body spray on equipment at bar.
Cutting board has cut marks and is no longer cleanable. On cookline.
Employee with no beard guard/restraint while engaging in food preparation. Cook with significant beard on cookline.
Equipment in poor repair. Cookline lowboy drawer broken.
Floor soiled/has accumulation of debris. Behind and around d equipment throughout kitchen.
In-use tongs stored on equipment door handle between uses. Multiple tongs on oven doors on cookline.
In-use wet wiping cloth/towel used under cutting board. On cookline.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven and microwave on cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Equipment throughout kitchen, multiple hood vent baffles soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Pull out drawers have food debris.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 18, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women.
Ceiling tile missing.above the ice machine.
Old labels stuck to food containers after cleaning. On clean equipment
Jul 15, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 27 violations recorded, 6 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
6 High priority5 Intermediate16 Basic
Show 27 findings ▾
2 lives flies Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.7/1/2024 turkey
Roach activity present as evidenced by live roaches found. 1 crawled In the kitchen in low boy cooler, 1 by the reach in cooler 1 near the low boy cooler
Rodent activity present as evidenced by rodent droppings found. 4 droppings in the prep area. 2 near the grease trap, 1 near the mop sink, 2 under the prep table
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Turkey
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs,cut tomatoes,sausage,ham and cheese temping between 50F-60F.Per operator items were bought from walk in cooler to reach cooler. Operator iced items down for temperature recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board
Handwash sink not accessible for employee use at all times. Hand washing sink at end of cooks line was blocked by cart
No paper towels or mechanical hand drying device provided at handwash sink.at the soda station
No soap provided at handwash sink. Missing at the bar.inside the kitchen near the last oven.
Spray bottle containing toxic substance not labeled.two bottles at the bar.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women.
Ceiling tile missing.above the ice machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen.
Dead roaches on premises. 6 Under the low boy cooler. 2 glue traps with approximately 10 roaches.- under the handwashing sink.1 behind the prep table. 1 in the dry storage room. 4 in the dry storage area. 3 in the meat cutting area. 1 under the hws near the dish area.
Employee eating in a food preparation or other restricted area. In the kitchen, prep table
Employee with no beard guard/restraint while engaging in food preparation. Employee engaged in food prep in the kitchen.
Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
Floor soiled/has accumulation of debris. Heavily in the kitchen
Hood filters/grease extractors not designed to be easily removable for cleaning.heavily soiled
In-use knife/knives stored in cracks between pieces of equipment. In the kitchen
In-use tongs stored on equipment door handle between uses. On the stove
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ovens in the kitchen heavily soiled, grills in the reach in cooler. All equipment in the kitchen. Gaskets in the reach in low boy cooler.
Old labels stuck to food containers after cleaning. On clean equipment
Standing water in bottom of reach-in-cooler. 1 lowboy cooler
Wall soiled with accumulated grease, food debris, and/or dust.heavily in the kitchen
Wiping cloth sanitizing solution stored on the floor. At cooks line
Jun 5, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins.
Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink
Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent.
Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen.
May 31, 2024Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
4 High priority5 Intermediate4 Basic
Show 13 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill.
Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink
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.
Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler.
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent.
Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen.
May 29, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 8 high priority.
8 High priority5 Intermediate7 Basic
Show 20 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink hose extends to bottom of all 3 sink basins.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0-10ppm
Food with mold-like growth. See stop sale. Chicken wings in walk-in cooler dated 5/15
Raw animal food stored over/not properly separated from ready-to-eat food. Raw burger patties in same pan over hot dogs. Raw sausage over shredded cheese.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken wings walk-in cooler dated 5/15
Roach activity present as evidenced by live roaches found. 1 live roach observed in back prep area on floor by 2-compartment sink.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored on counter at room temperature, employee stated they were in use throughout the morning. Water beading observed on surface of shells. Discussed TPHC with operator, sent blank form.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (50F - Cold Holding); raw fish (50F - Cold Holding); placed on cookline approximately 3.5 hours earlier, per employee. Advised employee to rapid chill.
Handwash sink used for purposes other than handwashing. Bar handwash sink as evidenced by cup with strainer inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. Warewashing handwash sink
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.
Nonservice animals in the food establishment or on premises. Operator states there's a cat who had a litter of kittens on the outdoor patio. Observed kittens and beds and food bowls. Operator states she is working with rescues to have them removed from the premises. Patio is not open for seating or food service at this time.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Au jus and red colored sauce substance in walk-in cooler.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. 1 trap had 5 dead roaches on floor in hallway.
Dead roaches on premises. 1 in 2 comp sink, 2 in dry storage area, 2 in other dry storage area, 1 in warewashing area.
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. Open cup on cookline
Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Some removed from cookline hood vent.
Faucet/handle missing at plumbing fixture. Cookline handwash sink and warewashing handwash sink missing hot water handle
Interior of oven/microwave has accumulation of black substance/grease/food debris. Both ovens and microwave throughout cookline.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior of cookline drawers had shrimp, gaskets and cooler interiors throughout kitchen.
Feb 28, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.
No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink.
No soap provided at handwash sink. Bar handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.
Ceiling tile missing. Throughout kitchen.
Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.
Cutting board has cut marks and is no longer cleanable. Throughout cookline.
Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 26, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority4 Intermediate9 Basic
Show 15 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.
No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink.
No soap provided at handwash sink. Bar handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.
Ceiling tile missing. Throughout kitchen.
Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.
Current Hotel and Restaurant license not displayed. Verified license is current and active.
Cutting board has cut marks and is no longer cleanable. Throughout cookline.
Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area.
No copy of latest inspection report available.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Feb 20, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 33 recorded, 4 high priority.
4 High priority9 Intermediate20 Basic
Show 33 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. 3-compartment sink.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Bar dishmachine 0ppm chlorine. Dishmachine less than 160F as indicated by test strip not turning black. Ecolab called, per operator.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon over sauces in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over ground beef in walk-in cooler.
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.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. 2nd handwash sink missing in bar.
Handwash sink used for purposes other than handwashing. As evidenced by sign labeling plan determined handwash sink as "Dump Sink Only"
No paper towels or mechanical hand drying device provided at handwash sink. Bar handwash sink.
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.
No soap provided at handwash sink. Bar handwash sink.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Each handwash sink.
Spray bottle containing toxic substance not labeled. Spray bottle in bar with clear substance. Sanitizer per server.
Ceiling tile missing. Throughout kitchen.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents soiled with dust throughout kitchen.
Cove molding at floor/wall juncture broken/missing. Walk-in cooler exterior.
Current Hotel and Restaurant license not displayed. Verified license is current and active.
Cutting board has cut marks and is no longer cleanable. Throughout cookline.
Equipment in poor repair. Microwave in back prep area missing handle, walk-in freezer missing handle.
Faucet/handle missing at plumbing fixture. Hot water faucet handle at warewashing handwash sink.
Floor tiles missing and/or in disrepair. Throughout kitchen.
Hood filter missing from automatic fire suppression/exhaust system. In main cookline hood vent.
In-use knife/knives stored in cracks between pieces of equipment. Between salad prep and omelet station.
Insect control device installed over food preparation area. Bug zapper in meat prep area over clean pans.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves throughout kitchen and in server station soiled with food debris.
Light not functioning. 1 in cookline hood vent, 1 in prep area hood vent, 1 in warewashing area.
No Heimlich maneuver/choking sign posted. Provided operator with poster.
No copy of latest inspection report available.
No handwashing sign provided at a hand sink used by food employees. 2 in kitchen, bar.
Standing water in bottom of reach-in-cooler. Bottom of pullout drawer cooler next to omelet station.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Behind omelet station, walk-in cooler walls soiled with black mold-like substance.
Working containers of food removed from original container not identified by common name. Flour-like substance used on cookline and in reach-in cooler on cookline.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate17 Basic
Show 23 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose at mop sink not one inch from basin
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. 3 comp sink hose attached no back flow preventor
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cook line Meat tenderizer in meat cutting room
Handwash sink not accessible for employee use at all times. Back hand sink meat room blocked by cleaning stuff
Handwash sink used for purposes other than handwashing. As a dump sink far left side of cook line
No paper towels or mechanical hand drying device provided at handwash sink. Both back side and far left side hand sink on cook line Operator added paper towel
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine
Buildup of food debris/soil residue on equipment door handles. All throughout kitchen
Ceiling tile missing. Back of kitchen near back office
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tilling leaking water in dishwasher room Above ice machine
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. On cook line small white board
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch
Equipment in poor repair. Broken reach in cooler on cook line
Exterior door has a gap at the threshold that opens to the outside. Back door
Hood filter missing from automatic fire suppression/exhaust system. Above cook line
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. On cook line
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas on cook line in standing water
In-use wet wiping cloth/towel used under cutting board. On cook line small white cutting board
Light not functioning. On cook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty
Wall soiled with accumulated grease, food debris, and/or dust. Behind reach in coolers on cook line Old buildup beer side of walk in cooler
Working containers of food removed from original container not identified by common name. White powdery substance on cook line
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.