TWENTY PHO HOUR KISSIMMEE
14944 E ORANGE LAKE BLVD, Kissimmee FL 34747 · 407-778-1354
Last inspected Feb 18, 2026 · 5 visits since September 2024
SEP 24
JAN 25
SEP 25
FEB 26
≈ ERRATIC
4 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice noodles out for less than an hour per operator (74F - Cold Holding) Operator put into walk in cooler to cool
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
5 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cooks line soiled with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine
Exterior door has a gap at the threshold that opens to the outside. Back door at kitchen
Floor tiles missing and/or in disrepair. Multiple tiles in kitchen area
Show the remaining 2 findings ▾
Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to boba station soiled with old food debris.
Utensils in poor condition. Scoops in flour, msg, corn starch have broken handles.
Feb 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Container of medicine improperly stored. Tylenol stored next to microwave at boba station.
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. Tested dish machine multiple times and tested at 0ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer on cooks line soiled with old food debris.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dish machine
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested dish machine multiple times. Tested at 0ppm.
Exterior door has a gap at the threshold that opens to the outside. Back door at kitchen
Floor tiles missing and/or in disrepair. Multiple tiles in kitchen area
Food storage container/container lid cracked or broken. 1 plastic lid cracked on drying rack, operator discarded item.
Food stored on floor. Corn starch and potato starch stored on floor in dry storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Next to boba station soiled with old food debris.
Time/temperature control for safety food thawed in an improper manner. Observed raw beef thawing in box at room temperature. Operator moved raw beef to walk in cooler.
Utensils in poor condition. Scoops in flour, msg, corn starch have broken handles.
Sep 30, 2025Inspection 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. oxtail (120F - Hot Holding) 2nd temp 165F 2:15; short rib (120F - Hot Holding) 2 temp 175F 2:15. Per operator in hot holding unit less than 4 hours. Operator put items back on stove to bring temperature to 165 or above.
Spray bottle containing toxic substance not labeled. Spray bottle with sanitizer not labeled. Operator labeled bottle.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. At employee bathroom
Cutting board has cut marks and is no longer cleanable. 2 cutting boards on drying rack
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bottle of water stored on make table cutting board. Operator moved water bottle.
Floor tiles missing and/or in disrepair. Multiple tiles throughout kitchen, dry storage and employee bathroom
Food stored on floor. Container of fructose stored on floor next to CO2 bottles. Operator moved onto self in dry storage.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water temperature reading 102° on cooks line
Old labels stuck to food containers after cleaning. Old labels on multiple containers on drying rack
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 23 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate16 Basic
Show 23 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice noodles out for less than an hour per operator (74F - Cold Holding) Operator put into walk in cooler to cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. boba tea made less than 4 hours prior per operator (113F - Hot Holding) Operator turned tea warmer temperature up to heat Recheck 144F
Toxic substance/chemical improperly stored. Chemical bottle on rack with clean dishes Operator removed
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened two days prior per operator, not date marked Operator date marked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishwasher
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. Operator had blank copies, had operator and all employees on site fill them out
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.
Accumulation of debris on exterior of warewashing machine. Top
Cloth used as a food-contact surface. Utensils used for cooking placed on wiping cloth on cookline between uses Operator removed
Cove molding at floor/wall juncture broken/missing. At back door
Employee personal food not properly identified and segregated from food to be served to the public. Employee milk and salad dressing in walk in cooler Operator created employee food bin and moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee water bottle on shelf above make line Operator removed
Employee with no beard guard/restraint while engaging in food preparation.
Exterior door has a gap at the threshold that opens to the outside.
Floor area(s) covered with standing water. Under 3 compartment sink/dish machine
Floor tiles missing and/or in disrepair. Cracked tile near entrance to kitchen
Food not stored at least 6 inches off of the floor. No shelving provided for food in walk in freezer, all product stored on floor Water bottle cases on floor in walk in cooler
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop in sugar container Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water at 78F Operator removed, replaced utensils and water, placed water on stove to heat
In-use wet wiping cloth/towel used under cutting board. In prep area Operator removed
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave at drink station
Old labels stuck to food containers after cleaning. Several throughout kitchen and in use on cookline
Single-service articles not stored inverted or protected from contamination. To go containers on shelf above cookline not inverted Operator inverted
Sep 18, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom in kitchen.
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.