DirtyFLRestaurant Inspection Data

NATHAN'S FAMOUS OLD TOWN

Based on 7 health inspections, NATHAN'S FAMOUS OLD TOWN in KISSIMMEE has earned a 2.1/5 food safety rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

5770 W IRLO BRONSON MEM HWY STE 135

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

3/13/2026· 1mo ago

Visit ID: 13572757

Met Inspection Standards

2 high, 6 basic

  • 36-36-4:Basic - Ceiling tile missing. Directly outside of walk-in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle over reach-in cooler at end of cook line on right side. Several employee drinks on flat top grill next to steam table.
  • 08B-38-4:Basic - Food stored on floor. Bag of Onions and case of water bottles on floor of walk-in cooler. Bags of ice on floor of walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equip door handle between uses. Tongs hanging on side of shelving with cutting boards next to triple sink, low enough to be contaminated by someone walking by.
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at cook line slow draining.
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored in bucket with mop water below triple sink.
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handling raw chicken with gloves, then handled cellphone and proceed to touch door handle of top of maketable on cook line to close it. Educated employee to wash hands and change gloves. **Corrective Action Taken**
  • 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. After employee handled cellphone, had to encourage employee to wash hands and change gloves before returning to handle raw chicken. Employee rubbed hands for less than 10 seconds before placing on new gloves.

11/10/2025· 5mo ago

Visit ID: 10913356

Met Inspection Standards

1 high, 1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. One CO2 tank not secured, the other one is secured where soda bib racks are.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on top of reach-in cooler at end of cook line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in water temping 70F next to microwave on cook line. Operator removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. One light out under hood.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing on prep table across from triple sink. Educated operator, they placed under running water. Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray bottle of sanitizer on prep table next to waffle machine across from triple sink. Operator moved. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink across from triple sink. Operator provided paper towels. Corrected On-Site

5/13/2025· 11mo ago

Visit ID: 8863940

Met Inspection Standards

1 high, 2 int, 2 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Walk in ceiling vents soiled
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with form to post Operator posted sign during inspection Corrected On-Site
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired 4-1-25 License was renewed during inspection Corrected On-Site
  • 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. Provided operator with form Corrected On-Site
  • 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. Employee Javier missing food handler certificate. Employee completed training during inspection Corrected On-Site

8/19/2024· 1y 8mo ago

Visit ID: 8720284

Met Inspection Standards

1 high, 2 int, 3 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.dry storage area
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first.in the walk in cooler
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean equipment
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (53F - Cold Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slightly soiled
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site

3/27/2024· 2y ago

Visit ID: 8516028

Met Inspection Standards

2 int, 3 basic

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. -under chemicals inside ware washing area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks above 3 compartment sink
  • 22-20-5:Basic - Slight Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -splash guard inside ice machine
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -large buckets in front of hand sink in back 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. -Jeff, emma

10/5/2023· 2y 6mo ago

Visit ID: 8515703

Met Inspection Standards

2 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Reach in cooler by the grill is not cooling. - From follow-up inspection 2023-10-05: **Time Extended**
  • 16-46-4:Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean dish rack - From follow-up inspection 2023-10-05: **Time Extended**
  • 42-01-4:Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. - From follow-up inspection 2023-10-05: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled - From follow-up inspection 2023-10-05: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2023-10-05: **Time Extended**

10/3/2023· 2y 6mo ago

Visit ID: 8342201

Follow-up Inspection Required

2 high, 3 int, 6 basic

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. In the walk in cooler
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler by the grill is not cooling.
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop inside of the ice
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in the cold holding unit.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean dish rack
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. hamburger patties (50F - Cold Holding); hot dogs (49F - Cold Holding); steak (51F - Cold Holding) Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. hamburger patties (50F - Cold Holding); hot dogs (49F - Cold Holding); steak (51F - Cold Holding) Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
  • 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/
  • 05-03-4:Intermediate - Probe thermometer not within the intended measuring range of use.