VILLA CANTON
2959 VINELAND RD, Kissimmee FL 34746 · 407-397-4448
Last inspected Jan 28, 2026 · 9 visits since November 2023
MAR 24
DEC 24
MAY 25
SEP 25
JAN 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024038153 | May 10, 2024 | Aug 20, 2024 | $400 |
| 4--2023038772 | Jun 15, 2023 | Aug 16, 2023 | $400 |
Inspection history
9 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 9 findingsThe state's own report →
Food placed in soiled container/equipment. Cooked pork ribs stored in cardboard box in walk-in cooler. Operator removed from cardboard box.
Raw animal food stored over/not properly separated from ready-to-eat food. Box of raw beef over cut vegetables in walk-in cooler. Raw eggs over soy sauce in dry storage area with standup reach-in freezer. Operator moved.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired 2025.
Bowl or other container with no handle used to dispense food. Bowl inside container of pork at maketable on cook line. Operator removed.
Show the remaining 5 findings ▾
Food stored on floor. Several containers of food on floor of walk-in cooler. Operator rearranged and moved off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer had ice build up on shelves.
No handwashing sign provided at a hand sink used by food employees. Handwashing sink next to dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on maketable on cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottle in Glassdoor cooler by dish machine. Operator removed.
Sep 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw eggs over prepped vegetables in walk-in cooler. Operator rearranged.
Toxic substance/chemical improperly stored. Chemical spray bottle for cleaning fryer stored above clean utensils and dishes on shelving at cookline. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink next to dishmachine. Operator provided paper towels.
Clean equipment/utensils not stored at least 6 inches above the floor. White containers used for food prep stored on floor at dry storage closet in kitchen. Operator moved off of floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up at top of door of walk-in freezer, and white standup freezer at dry storage in back of kitchen.
Stored food not covered. Fried chicken in walk-in freezer not covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over washed and prepped broccoli in walk-in cooler. Operator moved.
May 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F.
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. Reach in cooler located in cook line with temperature of 50 F. Reach in cooler located at front counter with temperature of 50F.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
May 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 4 high priority.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken in walk in freezer. Raw pork stored over wonton wrappers and noodles in reach in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs stored over ready to eat mushrooms in reach in cooler located in cook line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs kept in walk in cooler with temperature of 46F, tofu 46F, raw shrimp 44F, sprouts 44F, cabbage 44F. Per operator they received order earlier. Garlic oil kept on cook line for less than 4 hrs with temperature of 72F. Cooked pork kept in reach cooler make table located in cook line. Kept for 3 hrs with temperature of 49F, sliced ham kept in reach in cooler make table in cook line, kept for 3 hrs with temperature of 49F, cracked shell eggs kept in reach in cooler make table for 3 hrs with temperature of 48F. Noodles kept in reach in cooler make table for 3.5 hrs with temperature of 45F. Cooked pork kept on make table cooler located in cook line for 3.5 hrs with temperature of 50F. Operator added ice for rapid cooling. Milk kept overnight on cooler located at front counter with temperature of 50F. Whipped cream kept on cooler located at front counter with temperature of 58F. Racked shell eggs stored in prep area for 2 hrs with temperature of 72F. Place in coolerRechecked all temperatures from 19 to 34F on make table
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs, rice made on Monday with no date marked.
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. Reach in cooler located in cook line with temperature of 50 F. Reach in cooler located at front counter with temperature of 50F.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever wearing bracelet and watch.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles and Gatorade kept in reach in cooler in cook line.
Reuse of single-service or single-use articles. Operator reusing cases of chicken and beef to ad prepared food spring rolls and cooked chicken. Food must be 165F. Operator change to trays..
Single-service articles not stored inverted or protected from contamination. To go containers kept in cook line and to go area facing up.
Dec 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 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. Chlorine 00ppm. Operator will set up manual Wash, rinse and sanitize station
Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ice cream in reach in freezer
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
In-use wet wiping cloth/towel used under cutting board. In prep station
Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler
Time/temperature control for safety food thawed in an improper manner. Thawing pork ambient temperature. Operator moved to walk in cooler
May 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
Show 4 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before
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.
Mar 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority5 Intermediate6 Basic
Show 15 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door with gloves on, came back in, and began cooking on the line.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before
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.
Handwash sink not accessible for employee use at all times. Kitchen handsink covered in foil, with cardboard on top of basin and fan sitting on top of it.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 3 front of house 5 or 6 back of house
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Adding waitstation with ice machine
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. New employees with no em
Bowl or other container with no handle used to dispense food. In soy sauce, salt, msg
Damage to the wall and door frame around back door and back door itself rusted out and in disrepair.
Employee personal food not properly identified and segregated from food to be served to the public. In freezer and reach in cooler
Food stored on floor. Container of oil next to back door
No handwashing sign provided at a hand sink used by food employees. Either in kitchen
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 3, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate8 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in the walk in cooler
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the bar area
Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled, cutting board heavily soiled
Handwash sink not accessible for employee use at all times. Buckets placed in the handwashing sink
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ceiling/ceiling tile shows damage or is in disrepair. Hanging above make line
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the make line, cell phone on the dry storage rack
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
Reach-in cooler interior/shelves have accumulation of soil residues.
Stored food not covered. Food placed in a box on the shelf near the fryer not covered not protection, no one currently working with the product. ( sweat and sour chicken )
Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli over tomatoes in the walk in cooler.
Walls heavily soiled with accumulated grease, food debris, and/or dust in the kitchen
Wet mop not stored in a manner to allow the mop to dry. Boiler room
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.