DirtyFLRestaurant Inspection Data

COW RESTAURANT

COW RESTAURANT maintains a 2.1/5 food safety rating based on 11 health department inspections in KISSIMMEE. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 11 reports on file

South Palafox Street
Pensacola, Florida, 32502
Escambia County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 11 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13612584

Met Inspection Standards

1 high, 2 int, 4 basic

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers - From follow-up inspection 2026-01-22: **Time Extended**
  • 08B-17-4:Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline - From follow-up inspection 2026-01-22: **Time Extended**
  • 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler **Corrective Action Taken** - From follow-up inspection 2026-01-22: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar and at end of cookline Repeat Violation - From follow-up inspection 2026-01-22: **Time Extended**

1/14/2026· 1mo ago

Visit ID: 13478506

Follow-up Inspection Required

5 high, 4 int, 7 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Lining pan of shelled eggs in reach in cooler drawer under grill
  • 08B-38-4:Basic - Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Inside of ice bin next to handwashing sink near kitchen entrance Operator removed Corrected On-Site Repeat Violation
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp and octopus thawing at room temperature on shelf under steamwell on cookline Operator placed into three compartment sink and ran cold water over them Corrected On-Site Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline
  • 22-41-4:High Priority - 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. 0ppm Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler **Corrective Action Taken**
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw shrimp in reach in cooler drawers under grill - no hard separation between drawers Operator switched order Corrected On-Site Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator - see stop sale
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Pitcher inside of handwashing sink near kitchen entrance Operator removed Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At bar and at end of cookline Repeat Violation
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken and sausage on prep counter next to white reach in freezer in kitchen Food out for 2 hours per operator Emailed time plan **Corrective Action Taken**

7/30/2025· 7mo ago

Visit ID: 10928656

Met Inspection Standards

1 high, 5 int, 10 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Near soda rack
  • 14-11-5:Basic - Equipment in poor repair. Torn gasket on chest freezer
  • 08B-38-4:Basic - Food stored on floor. Raw beef roasts thawing in bin on floor Operator moved onto rack Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
  • 10-08-5:Basic - Ice scoop handle in contact with ice. In bin under soda dispenser Operator removed Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 82F next to steamwell Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to three compartment sink Emailed operator sign **Corrective Action Taken**
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Beef roasts thawing in bin at room temperature with no running water
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Faucet on handwashing sink next to three compartment sink spraying outward when turned on
  • 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 raw beef in reach in cooler closest to mop sink and in reach in cooler under make table on cookline Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of cherries in handwashing sink at bar Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink by three compartment sink Repeat Violation
  • 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink next to three compartment sink
  • 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. Rice made 2pm yesterday in pan in expo reach in cooler not date marked

5/21/2025· 9mo ago

Visit ID: 10827088

Met Inspection Standards

1 high, 5 int, 3 basic

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer Corrected On-Site Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items Corrected On-Site Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : Intermediate - 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/ Warning - From follow-up inspection 2025-05-21: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink Warning - From follow-up inspection 2025-05-21: **Time Extended**

4/25/2025· 10mo ago

Visit ID: 8855498

Follow-up Inspection Required

5 high, 7 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on not in use warmer Warning
  • 08B-38-4:Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer Corrected On-Site Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice bin by soda station Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water at prep table Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
  • 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 stored over raw beef at tall reach in cooler in kitchen Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over bread at reach in freezer in kitchen Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine Warning
  • 53A-05-6:Intermediate - 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/ Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink and cooks line Corrected On-Site Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink and women's bathroom hand washing sink Corrected On-Site Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink Warning

8/9/2024· 1y 7mo ago

Visit ID: 8735100

Met Inspection Standards

4 high, 4 int, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Rice and pasta have cups instead of bowls
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen ribs in bus tub thawing on top of chest freezer
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziploc stored over carpaccio and salmon
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut romaine-60F and heavy whipping cream and half and half temping at 50F. Per operator cleaning was done on equipment and reach in cooler was unplugged less than an hour ago. Advised operator to move items to freezer for temperature recovery **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemical in spray bottle stored over red onions on shelf by expedite window for bar Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has a splitter added
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at kitchen had ice cubes in the sink
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Carpaccio not identified on menu Corrected On-Site
  • 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. Cheese dip made yesterday not date marked
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in spray bottle at bar expedite window not labeled

6/26/2024· 1y 8mo ago

Visit ID: 8660070

Met Inspection Standards
  • N/A:No Violations Were Observed

4/23/2024· 1y 10mo ago

Visit ID: 8658017

Follow-up Inspection Required

1 int

  • 02B-04-5:Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish. - From follow-up inspection 2024-04-23: HIDDEN RAW INGREDIENTS **Time Extended**

4/19/2024· 1y 10mo ago

Visit ID: 8543306

Follow-up Inspection Required

4 high, 5 int, 4 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-41-4:High Priority - 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. Tested at 0 ppm x 2.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1 and is 3 plus weeks past due. Please remit as soon as possible.
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dirty rice and white rice both holding at 48-50f
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When asked about temperature of child's menu, server replied it can be done to any temperature.
  • 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.
  • 53A-05-6:Intermediate - 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/ at least 5 employees working with no certified food manager present.
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.

11/8/2023· 2y 4mo ago

Visit ID: 8543166

Met Inspection Standards
  • N/A:No Violations Were Observed

11/2/2023· 2y 4mo ago

Visit ID: 8356899

Follow-up Inspection Required

5 high, 2 int, 1 basic

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. salmon.
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked, cooled. Advised rapid chill to 70 using ice bath and freezer.
  • 22-41-4:High Priority - 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. Tested 3 times 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
  • 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage cooked day before, cooled and holding at 50 F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork Sausage cooked yesterday cold holding at 50f. Advised to discard
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Water spigot for drinks is attached to hand wash sink.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. Corrected On-Site