Inspection Report

Florida DBPR Inspection Report
Warning

THE CONSTRUCTION ZONE

3236 ROLLING OAKS BLVD · KISSIMMEE · Osceola County · FL 34747

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Inspection Summary

Inspection dateMarch 30, 2026
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3673779
Visit number1
Inspection Visit ID13548093
DBPR license5911952

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
4 High Priority2 Intermediate13 Basic0 Critical0 Non-Critical19 Total
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All DBPR Inspector Observations

19 full violation description(s) documented by the inspector during this visit.

High Priority 4

#14High Priority41-07-4

High Priority – Container of medicine improperly stored. Eye drops stored next to clean plates on cooks line, operator moved item into office. **Corrected On-Site**

Corrected On-Site
#15High Priority22-57-6

High Priority – Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested machine multiple times and test strip didn't turn. **Repeat Violation** **Warning**

Repeat ViolationWarning
#16High Priority01B-02-5

High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken breast (53F – Cold Holding); precooked chicken wings (56F – Cold Holding); raw chicken tenders (52F – Cold Holding), per operator items in reach in cooler overnight.

Stop Sale
#17High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken breast (53F – Cold Holding); precooked chicken wings (56F – Cold Holding); raw chicken tenders (52F – Cold Holding), per operator items in reach in cooler overnight. **Warning**

Warning

Intermediate 2

#18Intermediate16-62-1

Intermediate – No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

#19Intermediate41-17-4

Intermediate – Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer at hand sink next to ice cream machine not labeled. Operator labeled spray bottle. **Corrected On-Site**

Corrected On-Site

Basic 13

#1Basic22-20-5

Basic – Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine in back on drop shield with black like substance.

#2Basic24-07-4

Basic – Cleaned and sanitized equipment or utensils not properly stored. Ice buckets next to ice machine not inverted.

#3Basic14-74-7

Basic – 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. 2 drawer units under grill and flat top on cooks line not holding temperature.

#4Basic40-06-5

Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage stored next to clean glasses at server station. Operator discarded item **Corrected On-Site**

Corrected On-Site
#5Basic13-07-4

Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee preparing sauce with bracelets on.

#6Basic14-11-5

Basic – Equipment in poor repair. Gaskets torn on reach on cooler drawers under grill on cooks line

#7Basic08B-38-4

Basic – Food stored on floor. Box of fryer oil on floor next to fryers. Operator moved onto shelf. **Corrected On-Site**

Corrected On-Site
#8Basic14-69-4

Basic – Ice buildup in reach-in freezer and/or walk-in freezer. White ice chest in prep area

#9Basic22-08-4

Basic – Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cooks line soiled with old food debris

#10Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cook line soiled with grease like substance Salamander on cooks line soiled with grease like substance

#11Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in cooler drawers under grill on cooks line soiled with old food debris.

#12Basic24-18-4

Basic – Silverware/utensils stored upright with the food-contact surface up. Spoons on cook line. Knifes at bar

#13Basic06-01-5

Basic – Time/temperature control for safety food thawed in an improper manner. Salmon being thawed at room temperature. Operator moved salmon into walk in cooler to thaw. **Corrected On-Site**

Corrected On-Site

Inspector observations synchronized from DBPR on August 12, 2026 8:50 AM.

Violation category totals
Category 2 · Original container, labeling, date marking and consumer advisory
1 observation(s)
Category 4 · Facilities maintain proper food temperature
1 observation(s)
Category 7 · Food not re-served
1 observation(s)
Category 9 · Bare-hand contact with ready-to-eat food / AOP
1 observation(s)
Category 14 · Food-contact and nonfood-contact surface design/maintenance
1 observation(s)
Category 15 · No longer used
3 observation(s)
Category 17 · No longer used
1 observation(s)
Category 23 · Non-food-contact surfaces clean
4 observation(s)
Category 24 · Storage/handling of clean equipment and utensils
1 observation(s)
Category 25 · Single-service and single-use items
2 observation(s)
Category 41 · Chemicals and toxic substances
1 observation(s)
Category 42 · Cleaning and maintenance equipment
2 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.