DirtyFLRestaurant Inspection Data

LICENSE TO CHILL

With 6 documented inspections, LICENSE TO CHILL in KISSIMMEE has achieved a 1.9/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 2 weeks ago · 6 reports on file

5000 JOLLY MON DR

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 6 health inspection reports

All Inspection Reports

2/20/2026· 2w ago

Visit ID: 13590755

Met Inspection Standards

2 high, 2 int, 3 basic

  • 22-20-5:Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine along the top and ice chute. - From follow-up inspection 2026-02-20: **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. Black employee back on top of soda syrup boxes. - From follow-up inspection 2026-02-20: **Time Extended**
  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Case of oil on floor at triple sink. Sliced cucumbers in yellow bucket on floor of walk-in cooler. - From follow-up inspection 2026-02-20: **Time Extended**
  • 22-45-4:High Priority - - From initial inspection : High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed green cutting board at triple sink and did not sanitize, sanitizer not set up. - From follow-up inspection 2026-02-20: **Time Extended**
  • 41-10-4:High Priority - - From initial inspection : High Priority - Toxic substance/chemical improperly stored. Heavy duty degreaser hanging on shelving over canned foods and scale. - From follow-up inspection 2026-02-20: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. At cook line. - From follow-up inspection 2026-02-20: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At cook line. - From follow-up inspection 2026-02-20: **Time Extended**

12/8/2025· 3mo ago

Visit ID: 10906372

Follow-up Inspection Required

2 high, 4 int, 3 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine along the top and ice chute.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black employee back on top of soda syrup boxes.
  • 08B-38-4:Basic - Food stored on floor. Case of oil on floor at triple sink. Sliced cucumbers in yellow bucket on floor of walk-in cooler.
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed green cutting board at triple sink and did not sanitize, sanitizer not set up.
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Heavy duty degreaser hanging on shelving over canned foods and scale.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Person in charge unable to provide proof of food manager certification. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink. At cook line.
  • 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. Person in charge unable to provide proof of employee food handler training. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At cook line.

6/20/2025· 8mo ago

Visit ID: 8848648

Met Inspection Standards

2 high, 6 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured by ice machine.
  • 14-11-5:Basic - Equipment in poor repair. Soda nozzle at bar by three compartment sink broken
  • 35B-01-4:Basic - Exterior rear door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Bucket of pickles and water bottles in walk-in cooler.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. By exterior door soiled.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit cookline reach in cooler and Walk-in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw chicken (47F - Cold Holding) held overnight per operator.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding) held overnight per operator

8/2/2024· 1y 7mo ago

Visit ID: 8740728

Met Inspection Standards

3 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.ice bucket Corrected On-Site
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.

3/26/2024· 1y 11mo ago

Visit ID: 8528999

Met Inspection Standards

2 high, 2 int, 6 basic

  • 14-33-4:Basic - Artic Air freezer shelves with rust that has pitted the surface.
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Repeat Violation
  • 14-69-4:Basic - Ice buildup in double glass door reach-in freezer .
  • 36-22-4:Basic - Kitchen floor area(s) covered with standing water.
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in freezer cold holding unit. Corrected On-Site
  • 10-17-4:Basic - Pizza peel stored in cracks between pieces of equipment. 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. Cookline make table Shredded cheese 62F, placed overnight. Operator instructed to discard. **Corrective Action Taken**
  • 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. Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Michelle M. 1-17-2024

10/17/2023· 2y 4mo ago

Visit ID: 8362272

Met Inspection Standards

3 int, 3 basic

  • 36-12-4:Basic - Floors not constructed to be easily cleanable. In the kitchen.
  • 10-12-5:Basic - In-use ice bucket stored on soiled surface between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in freezer gaskets.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic measuring cup inside the hand washing sink. Corrected On-Site
  • 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. Provided the form to the operator Corrected On-Site