DirtyFLRestaurant Inspection Data

EL REY DE LOS POLLOS

EL REY DE LOS POLLOS located in KISSIMMEE has undergone 8 health department inspections, achieving a 2.0/5 overall safety rating. Food safety practices have remained consistent.

John Young Parkway
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/12/2025

Inspection #: Visit ID: 10918890

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Glass used as scoop in sugar bulk container at bar. Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Several tiles throughout kitchen in disrepair. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of buffet line and in kitchen soiled with dust. 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. Employee bottles and purse on top on cooler in bar. Corrected On-Site Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Sheet pans used to store cases of chicken in walk-in cooler not measuring the 6 inch requirement.
  • 08B-38-4:Basic - Food stored on floor. Ground beef and pork stored on floor of walk-in freezer. Buckets of peeled green bananas and chicken stored on floor in walk-in cooler. Two bottles of cooking oil stored on floor on cooks line. Corrected On-Site Repeat Violation
  • 14-42-4:Basic - Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line at back of kitchen and over flat top at front counter.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on oven handle. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter and on cooks line temping between 80F-94F. Operator moved utensils to stove top to increase water temperature. **Corrective Action Taken** Repeat Violation
  • 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. Arroz con Dulce and cakes not labeled in glass reach-in cooler .
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Female restroom and handwashing sink near prep sink.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line and adjacent to dish machine soiled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken liver and fish thawing in standing water in prep sink. Repeat Violation
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over produce in walk-in cooler. Raw shell eggs over dressing at cooler at buffet line. Repeat Violation
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top on microwave on cooks line.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and Pernil and Chicharron held on buffet line between 90F-110F. Operator increased temperature of warmer. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink on buffet line used to fill bowl and handwashing sink on cooks line used to rinse pan. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink on cooks line and near prep sink. Repeat Violation
  • 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. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance identified by operator as degreaser outside near mop sink and spray bottle containing clear chemical at front counter identified as all-purpose cleaner not labeled at front counter. Corrected On-Site

Inspection Date: 4/3/2025

Inspection #: Visit ID: 10805339

  • 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**

Inspection Date: 3/24/2025

Inspection #: Visit ID: 8856893

  • 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.

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8856534

  • N/A:No Violations Were Observed

Inspection Date: 8/12/2024

Inspection #: Visit ID: 8726383

  • 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.

Inspection Date: 6/18/2024

Inspection #: Visit ID: 8656444

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window. Warning - From follow-up inspection 2024-06-18: **Time Extended**

Inspection Date: 4/18/2024

Inspection #: Visit ID: 8514771

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Brown board at prep table heavily grooved and discolored. Warning
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in cooler adjacent to dishwasher. Corrected On-Site Warning
  • 14-11-5:Basic - Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth left on prep surface at cookline. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw pork in cookline cooler. Warning
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. EMAILED TEAR SHEET FOR COMPLIANCE Corrected On-Site Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near walk in coolers full of scrubbies. Handwash sink at front buffet line used to fill water pitcher. Warning
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 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/ ANGELA ADAMEZ on duty with no proof of certification. Repeat Violation 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. Emailed tear sheet to print and sign by each employee. Corrected On-Site Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. PIC could only find one certificate at this inspection. All others need proof. Repeat Violation Warning

Inspection Date: 10/2/2023

Inspection #: Visit ID: 8348033

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 71f. Advised to set metal pan holding utensils, on burners at 135f or hotter. Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over microwave at 3 bin sink area. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
  • 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. Ran and tested 2 times at 0 ppm. Advised discontinue use of dishmachine for sanitizing and set up manual sanitization. Manager took action to set up sanitizer and call for service.
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Hose at least 6 inches into 3 bin sink.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 flats of Shell eggs holding in ambient air. Advised rapid chill to avoid discarding in another hour plus.
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. 2 flats of shell eggs sitting in ambient kitchen air. Employee states he is using them and have been out for less than 2 hours. Advised rapid cool to 41 or colder.
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  • 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/ NATALIA MENDEZ NOT ON SITE WITH AT LEAST 8 people working.
  • 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.
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At least 6 employees working at this time only 4 certificates available.