ESKINA RESTAURANT & BAR
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/29/2025
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. At dry storage - From follow-up inspection 2025-04-29: **Time Extended**
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area - From follow-up inspection 2025-04-29: **Time Extended**
- 36-03-4:Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen - From follow-up inspection 2025-04-29: **Time Extended**
- 36-17-5:Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer - From follow-up inspection 2025-04-29: **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 strips for dishwasher - From follow-up inspection 2025-04-29: **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At cook line, grill station and dish area - From follow-up inspection 2025-04-29: **Time Extended**
Food safety inspection conducted on 4/29/2025 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 4/28/2025
High Priority
3
Intermediate
4
Basic
10
Total
17
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. Deli container used to scoop sugar and flour at dry storage
- 36-36-4:Basic - Ceiling tile missing. At dry storage
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area
- 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. White fish at cook line
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen
- 35A-03-4:Basic - Dead roaches on premises. 5 dead roaches in sticky trap at cook line 1 dead roach on floor Operator discarded Warning
- 14-11-5:Basic - Equipment in poor repair. Reach in cooler at prep station Internal temperature 52F
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer
- 08B-38-4:Basic - Food stored on floor. Case of dehydrated limes on server station Corrected On-Site
- 08A-14-5:High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over RTE broccoli in walk in cooler Corrected On-Site
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad, cut lettuce, cut tomatoes, shredded cheese (48-51F - Cold Holding) per operator less than 2 hours. Recommend ice bath for temperature recovery. Beef at 70F in prep table for 3 hours. Recommend operator to place in cooler for temperature recovery **Corrective Action Taken** Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning utensils in hand wash sink at server station
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line, grill station and dish area
Food safety inspection conducted on 4/28/2025 revealed 17 total violations (3 high priority, 4 intermediate, 10 basic).
Inspection on 12/12/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **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 drink on prep table while prep person cuts onions. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **Time Extended**
- 13-07-4:Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **Time Extended**
- 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill. - From follow-up inspection 2024-12-12: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - From follow-up inspection 2024-12-12: **Time Extended**
- 14-86-1:High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining Corrected On-Site - From follow-up inspection 2024-12-12: **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. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **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 beef over raw pork in walk in cooler, operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-12-12: **Time Extended**
- 31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed Corrected On-Site - From follow-up inspection 2024-12-12: **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. - From follow-up inspection 2024-12-12: **Time Extended**
Food safety inspection conducted on 12/12/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).
Inspection on 12/10/2024
High Priority
5
Intermediate
5
Basic
6
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed 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 drink on prep table while prep person cuts onions. Operator immediately removed Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers
- 25-05-4:Basic - Single-service articles improperly stored. Multiple cases of single service items on floor in upstairs storage area
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed 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 beef over raw pork in walk in cooler, operator immediately removed Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline: ; Cooler: raw beef, raw chicken, eggs, sausage, shrimp, fish, mozzarella, cream (52F - Cold Holding). Less than 4hrs per operator. Advised operator to put on sufficient ice bath or move items to other cooler for immediate temperature recovery. **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill : onions 73F hot holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately 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.
- 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. 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. Warning
Food safety inspection conducted on 12/10/2024 revealed 16 total violations (5 high priority, 5 intermediate, 6 basic).
Inspection on 4/25/2024
High Priority
0
Intermediate
1
Basic
10
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 36-37-5:Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2024-04-25: **Time Extended**
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. - in upstairs storage area - From follow-up inspection 2024-04-25: **Time Extended**
- 24-05-4:Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack - From follow-up inspection 2024-04-25: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door - back door - From follow-up inspection 2024-04-25: **Time Extended**
- 36-08-4:Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen - From follow-up inspection 2024-04-25: **Time Extended**
- 36-24-5:Basic - - From initial inspection : Basic - Hole in or other damage to wall. - below hand wash sink at cook line - From follow-up inspection 2024-04-25: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance - From follow-up inspection 2024-04-25: **Time Extended**
- 35B-03-4:Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2024-04-25: **Time Extended**
- 29-08-4:Basic - - From initial inspection : Basic - Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off - From follow-up inspection 2024-04-25: Hot water supply line cut. No hot water to hand wash sink. Two other hand wash sink nearby. **Time Extended**
- 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - dessert cooler - From follow-up inspection 2024-04-25: **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 test kit - From follow-up inspection 2024-04-25: **Time Extended**
Food safety inspection conducted on 4/25/2024 revealed 11 total violations (0 high priority, 1 intermediate, 10 basic).
Inspection on 4/17/2024
High Priority
4
Intermediate
4
Basic
14
Total
22
Disposition: Follow-up Inspection Required
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. - top dishmachine
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - bulk flour
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
- 36-36-4:Basic - Ceiling tile missing. - in upstairs storage area
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
- 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. - white fish
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. - side door - back door
- 36-08-4:Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen
- 36-24-5:Basic - Hole in or other damage to wall. - below hand wash sink at cook line
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
- 29-08-4:Basic - Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. - dessert cooler
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked black beans overnight (52f-58f - Cooling) Observed in covered pot in reach in cooler
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over cheese empanadas in reach in cooler at cook line
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing plunger and chemical
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
- 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/
Food safety inspection conducted on 4/17/2024 revealed 22 total violations (4 high priority, 4 intermediate, 14 basic).
Inspection on 10/10/2023
High Priority
1
Intermediate
1
Basic
11
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in the ceiling by the exit door
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knife in between the wall and 3 comp sink
- 14-11-5:Basic - Equipment in poor repair. Reach in freezer bottom completely broken
- 36-11-4:Basic - Floors not maintained smooth and durable. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, fryer exterior soiled, hood filters
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Dry storage rack, plastic containers
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the process of remodeling in the kitchen . Across from the fryers
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 comp sink, dm, prep area
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over shredded cheese in the walk in cooler
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
Food safety inspection conducted on 10/10/2023 revealed 13 total violations (1 high priority, 1 intermediate, 11 basic).