CHINATOWN OF KISSIMMEE LLC
1158 W OSCEOLA PKWY
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 4/4/2025
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop in seasoning on dry storage shelf. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor on cooks line. **Corrected On-Site**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store wontons in chest freezer.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Raw Chicken box used to store cooked wontons in walk-in-cooler. **Corrected On-Site**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over cooked chicken in walk-in-cooler. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter. **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled pray bottle containing purple substance at triple sink. Per operator the item is degreaser. **Corrected On-Site**
Food safety inspection conducted on 4/4/2025 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 10/3/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup in rice
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters lightly soiled.
- 12B-13-4:Basic - Opened employee beverage containers in a cold holding unit with food to be served to customers.
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed broccoli.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touching brocolli with bare hands. Unknown if broccoli cooked in wok makes at least 145.
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Fried chicken 95f hot holding. Advised to reheat to 165 and hot hold hotter than 135.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw prepped chicken over French fries.
Food safety inspection conducted on 10/3/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).