CHINATOWN OF KISSIMMEE LLC
1158 W OSCEOLA PKWY
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 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).
Inspection on 5/7/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents and ceiling fans in dining room heavily soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-05-07: Fans in dining room, ceiling tiles in dining area all soiled. **Time Extended**
Food safety inspection conducted on 5/7/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 2/13/2024
High Priority
2
Intermediate
5
Basic
12
Total
20
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic take out containers used as scoops. Warning
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handwash sinks, walls, flat surfaces all heavily soiled. Repeat Violation Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents and ceiling fans in dining room heavily soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Corrected On-Site Warning
- 36-03-4:Basic - Cove molding at floor/wall juncture throughout dining room heavily soiled Warning
- 14-11-5:Basic - Equipment in poor repair. Chest freezer lid with mat taped to it. Repeat Violation Warning
- 36-73-4:Basic - Floor throughout facility, under equipment, in front of equipment, throughout walkways heavily soiled and an accumulation of debris. Warning
- 08B-38-4:Basic - Food stored on floor. Bag of MSG ON FLOOR. Warning
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Warning
- 14-20-4:Basic - Menus taped to shelves, used as shelf cover at fryer area. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood and hood filters moderately soiled. Reach in freezer doors and handles heavily soiled. Warning
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen chicken and steak thawing Ambient air. Repeat Violation Warning
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 11-27-4:Intermediate - 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. Has tear sheet to clean up bodily fluid. emailed tear sheet. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk food containers heavily soiled. Warning
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by 3 bin sink loaded with dishes while several employees are prepping and cooking and should be utilizing handwash facility. Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items in sink basin and sign blocked. Warning
- 11-26-1:Intermediate - 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.sent tear sheet for immediate corrective actions. emailed tear sheet for operator to comply. Corrected On-Site Warning
- 45-06-4:Portable fire extinguisher is not accessible. For reporting purposes only. Red extinguisher at back door, tucked into back corner-On the floor
Food safety inspection conducted on 2/13/2024 revealed 20 total violations (2 high priority, 5 intermediate, 12 basic).
Inspection on 8/29/2023
High Priority
1
Intermediate
6
Basic
8
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Handwash sinks, walls and flat surfaces heavily soiled.
- 14-11-5:Basic - Equipment in poor repair. Chest freezer lid adjacent to 3 bin sink in poor repair. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 51-18-6:Basic - No copy of latest inspection report available.
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Table tops with cardboard liners.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several shelves in various coolers heavily soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Bulk containers left open various drips have dribbled into containers.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken in ambient air.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken left sitting on table, 46f. Advised to move to cooler for rapid chill.
- 11-27-4:Intermediate - 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. Sent instructions to make kit or purchase.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bulk containers heavily soiled.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Several items stored in sink basin at front counter.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.handwash sink at 3 bin sink area.
- 11-26-1:Intermediate - 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. Sent information for employees to read and sign.
- 43-08-4:Intermediate - Unnecessary persons in the food preparation, food storage, or warewashing area. Child, owners son in kitchen eating his lunch.
Food safety inspection conducted on 8/29/2023 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).