DirtyFLRestaurant Inspection Data

MD CENTRAL FLORIDA LLC

MD CENTRAL FLORIDA LLC in KISSIMMEE has 7 health inspections on record with an overall food safety rating of 2.0/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2714 Osceola Parkway
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

1/27/2026· 1mo ago

Visit ID: 13619037

Met Inspection Standards

2 basic

  • 22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens adjacent to reach-in coolers soiled with food debris. - From follow-up inspection 2026-01-27: **Time Extended**
  • 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe and faucet at handwashing sink at cooks line entrance. Repeat Violation - From follow-up inspection 2026-01-27: **Time Extended**

1/26/2026· 1mo ago

Visit ID: 13460406

Follow-up Inspection Required

3 high, 12 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with dust in kitchen and slightly in dining room.
  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Pull-out drawers below cooks line inoperable. Facility stores hash brown and ice in cooler. Hash brown temping 60F.
  • 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. Four packets of salmon not thawed per package directions.
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor on cooks line.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on over handle at the end of cooks line.
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens adjacent to reach-in coolers soiled with food debris.
  • 36-62-4:Basic - Light not functioning. Two burnt out under hood.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cooks line. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters left out in the open next to coffee machine. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Two make-table coolers on cooks line. Repeat Violation
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe and faucet at handwashing sink at cooks line entrance. Repeat Violation
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. All buckets tested 0PPM. Operator refilled all testing 200PPM. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Four packets of salmon not thawed per package directions.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hash brown in reach-in cooler drawer below cooks line temping 60F. Lettuce, Slice Tomatoes, Cooked Rice, Ham, sliced cheese, Sausage and steak between 47-55F in reach-in cooler on cooks line. Moved from walk-in cooler less than 2 hours priors. Operator relocated to walk-in cooler decrease temperature. Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on water hose line.

7/14/2025· 8mo ago

Visit ID: 10919768

Met Inspection Standards

3 int, 7 basic

  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed one employee engaging in food preparation without hair restraint. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Cooking oil stored on floor on cooks line. Corrected On-Site
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Several tongs on oven handle. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in coolers on cooks line.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On cart above condiments at wait station. Corrected On-Site Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Two make-table coolers on cooks line. Corrected On-Site
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe and faucet at handwashing sink at cooks line entrance.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dishmachine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink at cooks line entrance. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles containing clear substance at host station. Per operator the item is a sanitizer solution. Corrected On-Site

2/19/2025· 1y ago

Visit ID: 8843123

Met Inspection Standards

3 high, 2 int, 6 basic

  • 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.

7/29/2024· 1y 7mo ago

Visit ID: 8739102

Met Inspection Standards

1 high, 2 int, 1 basic

  • 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.

11/14/2023· 2y 3mo ago

Visit ID: 8550475

Met Inspection Standards

1 high, 1 int, 5 basic

  • 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

9/20/2023· 2y 5mo ago

Visit ID: 8360427

Met Inspection Standards

3 high, 3 int, 7 basic

  • 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