EL REY DE LOS POLLOS
John Young Parkway
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/3/2025
High Priority
4
Intermediate
6
Basic
12
Total
22
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-04-03: **Time Extended**
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair. - From follow-up inspection 2025-04-03: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler. - From follow-up inspection 2025-04-03: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones stored on shelf with clean dishes. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line. - From follow-up inspection 2025-04-03: **Time Extended**
- 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 25-09-4:Basic - - From initial inspection : Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator. **Corrective Action Taken** - From follow-up inspection 2025-04-03: **Time Extended**
- 02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels. - From follow-up inspection 2025-04-03: **Time Extended**
- 22-49-4:High Priority - - From initial inspection : 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 with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm. **Corrective Action Taken** - From follow-up inspection 2025-04-03: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer. - From follow-up inspection 2025-04-03: **Time Extended**
- 08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed Raw pork over cilantro in walk-in cooler. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 08A-20-5:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds. - From follow-up inspection 2025-04-03: **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. Expired test strips. - From follow-up inspection 2025-04-03: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep sink. - From follow-up inspection 2025-04-03: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At handwashing sink next to prep sink. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
- 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any food prepared on site in cold holding units. - From follow-up inspection 2025-04-03: **Time Extended**
Food safety inspection conducted on 4/3/2025 revealed 22 total violations (4 high priority, 6 intermediate, 12 basic).
Inspection on 3/24/2025
High Priority
4
Intermediate
7
Basic
12
Total
23
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base. **Corrected On-Site**
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen. **Corrected On-Site**
- 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 bags and cellphones stored on shelf with clean dishes. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce. **Corrected On-Site**
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter. **Corrected On-Site**
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator. **Corrective Action Taken**
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels.
- 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 with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm. **Corrective Action Taken**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed Raw pork over cilantro 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 pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep sink.
- 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. At least 3 employees working over 6 months without food handlers certificate per operator. **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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for. **Corrected On-Site**
- 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink next to prep sink. **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. No date marking for any food prepared on site in cold holding units.
Food safety inspection conducted on 3/24/2025 revealed 23 total violations (4 high priority, 7 intermediate, 12 basic).
Inspection on 8/13/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/13/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Oversized purse over prep table. **Corrected On-Site**
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser on cookline.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish over washed and cut vegetables. Raw prepped chicken over pork and beef. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (49-50F - Cold Holding); shrimp salad (49-50F - Cold Holding); Cole slaw (49-50F - Cold Holding) advised rapid chill to 41f or colder. advised to chill vegetables etc at night to cut from cold. **Warning**
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline.
Food safety inspection conducted on 8/12/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).