DirtyFLRestaurant Inspection Data

DRAFTS SPORTS BAR & GRILL

With 5 documented inspections, DRAFTS SPORTS BAR & GRILL in KISSIMMEE has achieved a 2.8/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 months ago · 5 reports on file

7700 WESTGATE BOULEVARD

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 5 health inspection reports

All Inspection Reports

12/22/2025· 2mo ago

Visit ID: 10928756

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

5/21/2025· 9mo ago

Visit ID: 10749920

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

12/26/2024· 1y 2mo ago

Visit ID: 8732700

Met Inspection Standards

2 high, 2 int, 1 basic

  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm quat corrected to 400 ppm quat Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Shredded cheese bottom of pizza cooler 45-46F. Operator discarded. - in cooler drawers across from grill, shredded cheese 47F, shrimp 54F. In unit 4.5-5 hours. Operator discarded - stand up cooler in prep room holding butter 55F, cream 55F
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Light buildup slicer blade guard
  • 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. John on duty

4/22/2024· 1y 10mo ago

Visit ID: 8571420

Met Inspection Standards

1 high, 2 int, 2 basic

  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Advised water to be 135 or hotter
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. ; pork (60F - Cooling-advised rapid cooling from ambient) manager took product and put it on sheet pan uncovered. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. And no soap all at bar. Corrected On-Site

12/11/2023· 2y 3mo ago

Visit ID: 8354144

Met Inspection Standards

3 high, 7 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 14-09-4:Basic - Cookline cutting board has cut marks and is no longer cleanable. Operator have in order. **Corrective Action Taken**
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-27-5:Basic - Kitchen wall soiled with accumulated grease, food debris, and/or dust.
  • 08B-74-1:Basic - Water softener salt (food) stored in a location that is not clean and dry. Stored on food preparation floor. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bins not labeled storage area floor. Corrected On-Site
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 total flying insects. 1- in bar area, 1- food preparation area , 1- washware area. Repeat Violation
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area ,makeline unit, sliced cheese (52F-57F - Cold Holding); blue cheese (56F - Cold Holding)/ placed overnight. Operator instructed to discard. **Corrective Action Taken**