DirtyFLRestaurant Inspection Data

CITRUS GARDEN

Health inspection records show CITRUS GARDEN in KISSIMMEE has 5 inspections with a food safety rating of 1.0/5. Food safety practices have remained consistent.

Citrus Garden Drive
Florida, 33625
Hillsborough County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 7/8/2025

Inspection #: Visit ID: 10891835

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Several bowls and cups with no handle in bulk containers throughout facility and containers in reach-in coolers with prepped food. Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and AirPod case store on shelf above maketable next to seasonings. Operator removed. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook handling food with no hair restraint.
  • 08B-38-4:Basic - Food stored on floor. Bag of onions and carrots stored on floor of walk-in cooler. Case of oil and container of flour on floor by walk-in cooler, operator moved oil to shelf. Repeat Violation
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on top of white reach-in freezer by walk-in cooler.
  • 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed next to white chest freezer by walk-in cooler. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers throughout facility. Sides and doors for reach-in coolers soiled and accumulated grease.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at entrance to kitchen slow draining.
  • 08B-12-5:Basic - Stored food not covered. Several containers of cooked chicken not covered in walk-in cooler.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of Msg and flour not labeled on shelves behind maketables. Repeat Violation
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Operator using bleach that does not state it disinfects or kills bacteria on label. Operator got disinfecting bleach during inspection. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken, beef and shell eggs stored over sauces in walk-in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken in reach-in cooler at start of cook line temping 47F, per operator it has been in cooler since Sunday.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken in reach-in cooler at start of makeline temping 47F, per operator in cooler since Sunday.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make-table on cookline. Repeat Violation
  • 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Chlorine. Operator has strips but no chart to compare concentration.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken in reach-in cooler at start of make-line, in cooler since Sunday per operator and not date marked. Not date marking on any cooked food. Repeat Violation

Inspection Date: 4/15/2025

Inspection #: Visit ID: 8784930

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Corrected On-Site Repeat Violation
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pots and bowls used as scoops in all bulk containers.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All reach-in coolers.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep table.
  • 08B-38-4:Basic - Food stored on floor. Pork Marinating in plastic container on floor. Chicken, Pork, Onions and carrots on the floor of walk-in-freezer. Water stored on the floor next to chest freezer in dining room. Repeat Violation
  • 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed next to chest freezers. Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cornstarch no label.
  • 08B-27-4:High Priority - Food placed in soiled container/equipment. Bulk container and lids heavily soiled with debris.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over sauces in walk-in-cooler.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards covered in black mold-like substance throughout kitchen. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8855313

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. 3 comp sink soiled
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.reach in freezer
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in -the kitchen
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On the low boy coolers(2)
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.white buckets on the dry storage rack
  • 36-73-4:Basic - Floor soiled/has accumulation of debris.in the kitchen, near equipment
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.oil on the floor
  • 08B-38-4:Basic - Food stored on floor. Raw Chicken, raw shrimp, case of broccoli on the floor in the walk in cooler
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled
  • 43-01-4:Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in the corner near the reach in freezer
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters soiled , exterior of cooking equipment
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over broccoli
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F cold holding advised the operator to place in a colder unit .
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled Repeat Violation
  • 02D-02-4:Intermediate - Packaged food not labeled as specified by law. Two clear bins no labels, one rice one sugar **Corrective Action Taken**

Inspection Date: 1/4/2024

Inspection #: Visit ID: 8507000

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler doors soiled
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Both operators in the kitchen have no hair restraint
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the kitchen,
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Shrimp on the floor in the walk in cooler
  • 08B-38-4:Basic - Food stored on floor. Oil stored on the floor in the kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled ,exterior of the rice cooker, exterior of refrigerators in the kitchen, fryers in the kitchen
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. Buckets placed above the 3 comp sink
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
  • 21-01-4:Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. On the prep table
  • 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator cooked raw beef then handled cooked food that he plated to go
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over open soy sauce containers
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reach in cooler / freezer
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (63F - Cold Holding); fried chicken (83F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Near mop sink

Inspection Date: 9/22/2023

Inspection #: Visit ID: 8383460

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle soiled
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the entire kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout the kitchen
  • 14-49-4:Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Heavily soiled, grease drippings are hanging from the filters
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk food storage containers in the kitchen, Rolling rack heavily soiled, near reach in cooler, All Cooking equipment heavily soiled with grease. Prep table and make table shelves soiled
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in a large bowl in standing water in the 3 comp sink.
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the entire kitchen
  • 22-35-5:High Priority - Food preparation sink has soil/old food residue.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, food containers on the rack soiled
  • 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.
  • 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen