DirtyFLRestaurant Inspection Data

CYPRESS COVE POOL BAR

With 6 inspections documented, CYPRESS COVE POOL BAR maintains a 2.3/5 food safety rating in KISSIMMEE. Recent inspections indicate some food safety concerns.

4425 S PLEASANT HILL RD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/28/2025

Inspection #: Visit ID: 10911022

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine, along white splash guard.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk-in cooler ceiling soiled.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of toaster on cookline.
  • 08B-38-4:Basic - Food stored on floor. Case of oil stored on floor of kitchen.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. At handwashing sink on cookline, wall soiled.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pooled eggs held at room temperature on prep table of cookline, temping 63F. Per operator, eggs have been out less than 4 hours. Butter packets sitting at room temperature at bar, temping 69F. Out less than 4 hours per operator. Placed back under refrigeration.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink outside had no vacuum breaker at bottom ends of splitter. Faucet with long hose attached outside of kitchen, no vacuum breaker.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Towel and cigarette inside handwashing sink outside of kitchen, across from dry storage area. Removed items. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar had no paper towels.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with clear liquid had no label at bar. Bartender could not identify.

Inspection Date: 5/21/2025

Inspection #: Visit ID: 8855541

  • 14-11-5:Basic - Equipment in poor repair. Gasket walk in cooler
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar

Inspection Date: 8/9/2024

Inspection #: Visit ID: 8745321

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on food storage shelf Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Lower freezer across from triple sink, not in use.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut melon 55 from yesterday
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon from yesterday. Garlic butter 70f out for 1 hour cinnamon butter 89 out one hour. Put on a time plan due to wanting to keep it out. Corrected On-Site

Inspection Date: 2/21/2024

Inspection #: Visit ID: 8474815

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf with food, Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Cook.
  • 03C-44-5:High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cook says was ready to serve found at 150-154f placed back on grill, recheck 167f finished cooked
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Corrected On-Site Repeat Violation
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey from 2/12, today is 2/21 Repeat Violation
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey from 2/12 today is 2/21 Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 57f cinnamon butter 56f sitting out on counter out for less than 2 hours. Sour cream operator discarded before offering to chill. Suggested Time as a Public Health Control.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine on patio. Corrected On-Site

Inspection Date: 10/16/2023

Inspection #: Visit ID: 8474536

  • N/A:No Violations Were Observed

Inspection Date: 8/16/2023

Inspection #: Visit ID: 8363350

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside machine door soiled with unknown residue. **Corrective Action Taken**
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Drinks in freezer. Corrected On-Site
  • 10-18-5:Basic - In-use utensil stored in sanitizer between uses. Bar utensils. Corrected On-Site
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Muffins and cookies.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced tomatoes in cookline cooler. Corrected On-Site
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pico and corn made 8/8 today is 8/16.
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Pico made 8/8 today is 8/16. Corn from 8/8
  • 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.
  • 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.