MD CENTRAL FLORIDA LLC
2714 Osceola Parkway
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Met Inspection Standards
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. Employee purses and jackets stored on single serve containers near mop sink. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink near dishwashing area.
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cart above condiments on cooks line. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. At mop sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Not stored in solution throughout the kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and chicken breading in working container not labeled above breading station. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Shell eggs stored above avocado. Corrected On-Site
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee bread chicken breast and changed gloves without washing hands before touching clean utensils. Educated operator on proper handwashing between tasks.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink near dishwashing area had detergent solutions and rags. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer on service line and prep line not labeled.
Food safety inspection conducted on 2/19/2025 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).
Inspection on 7/29/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 22-57-6:High Priority - sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Set up 3 bin for sanitizing. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Several items in hws basin. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station area.
Food safety inspection conducted on 7/29/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 11/14/2023
High Priority
1
Intermediate
1
Basic
5
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cookline handwash sink heavily soiled. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados unwashed and stored on prep tables.
- 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. 2 cracked and broken stored with whole shells. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Dishwasher area. Corrected On-Site
Food safety inspection conducted on 11/14/2023 revealed 7 total violations (1 high priority, 1 intermediate, 5 basic).
Inspection on 9/20/2023
High Priority
3
Intermediate
3
Basic
7
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Shelving and various table tops including shelves used under clean dishes.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.employee drink on shelf over prep cooler on cook line.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bracelets and watches on employees performing various tasks including cooks and servers garnishing plates.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. Metal ice scoop with gouge in it.
- 40-01-4:Basic - No suitable facilities provided to store employee clothing and other possessions. Employee personal belongings stacked on shelf with single service items.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel left at drink station.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwasher, new 2nd day. Advised to wash and new gloves after touching soiled dishes.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter holding at 75-76f, left out over night to soften. Issued stop sale.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter holding at 75-76f, left out over night to soften. Issued stop sale. Manager discarded immediately. Check operating procedures and found to leave out for no more than 3 hours.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Butter cooling ambiant air overnight. Stop saled. Process for cooling butter states no more than 3 hours cooling.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Manager turned on booster to achieve 189°
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Wait station. Corrected On-Site
Food safety inspection conducted on 9/20/2023 revealed 13 total violations (3 high priority, 3 intermediate, 7 basic).