DirtyFLRestaurant Inspection Data

NIPA HUT

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/17/2025

Inspection #: Visit ID: 10732263

  • 32-05-4:Basic - Bathroom facility in disrepair. 1 stall in women's out of order, 1 urinal out of order
  • 24-06-4:Basic - Clean utensils or equipment stored in dirty pot. In use skewers on cooks line. Stored in soiled pot on floor Corrected On-Site
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing, by walk in cooler
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 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. 2 jackets hanging on dry storage rack. Purse on top of dry box of food. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets torn cooler in prep line
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipment through kitchen
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair in line kitchen next to drainage.
  • 14-38-4:Basic - Food storage container/container lid cracked or broken in walk in cooler
  • 33-36-4:Basic - High grass/weeds surrounding building.
  • 36-24-5:Basic - Hole in or other damage to wall next to rear door
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Deep freezer in back prep area.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses on cook line Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Corrected On-Site
  • 33-11-4:Basic - Missing drain plug at dumpster.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of refrigerator in server station has dust and debris. Hood and walls soiled. Rice cookers on line soiled. Exterior of ovens soiled.
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink ware washing area has very slow draining
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Several foods defrosting at room temperature in prep area, discussed proper defrosting techniques. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle for Hand sink next to 3 compartment sink and sink in ware washing area has leak from bottom pipes, leaking into buckets
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses on back prep table. Corrected On-Site
  • 41-07-4:High Priority - Container of medicine improperly stored above prep table on line Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Improper handwashing techniques by cook, observed cook leaving line with gloves on, came back, continued cooking, went out back door, came into the cooks line. Manager on duty discussed proper hand washing **Corrective Action Taken**
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food in walk in cooler.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef skewers 51°, Pork belly 57°, on Cooks line, Moved to walk in cooler for immediate temperature recovery. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked at 3 compartment sink. Large box fan blocking usage of hand sink at end of line. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at end of cook line. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several food from previous day not dated in walk in cooler.

Inspection Date: 12/2/2024

Inspection #: Visit ID: 8732993

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Vent in women's bathroom
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on several prep tables. Operator immediately removed all. Corrected On-Site
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Rice container Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavy buildup of grease in both ovens on main cook line
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on front line Gaskets in freezer by walk in cooler storage
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee open drink in freezer. Operator immediately removed Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Prep cooler on main cook line
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Prep person cutting cooked pork then plating pork for immediate service. Advised to immediately wash hands and don gloves **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sauce in reach in prep cooler. Operator immediately moved to correct storage. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. bagoong shrimp paste room temperature less than 4hrs per operator . Per operator product does not need to be kept at refrigeration, however no proof has been provided that product is non temperature sensitive. Advised to keep product in cooler at 41F or below until proof is provided. Operator immediately placed in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By entry to kitchen. Operator immediately filled dispenser Corrected On-Site

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8531300

  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 08B-38-4:Basic - Food stored on floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside rice/grains
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -pipe underneath hand sink, operator stated plumber coming ti repair
  • 14-06-4:Basic - Wood food-contact surface not properly sealed. -damaged wood plates used for food contact. Advised to go through wood food contact surfaces and remove the plates that cannot be adequately cleaned and sanitized.
  • 11-13-5:High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. -cook with bandaged finger not wearing single use gloves on hand with bandage. Manager instructed employee to cover with glove Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored above sauces inside walk in cooler Corrected On-Site
  • 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some accumulated stains/soil/debris on cutting board on makeline cooler across from stive
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. 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. -winnona

Inspection Date: 10/19/2023

Inspection #: Visit ID: 8354475

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Beef on the floor in the walk in freezer Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryers, clean dish rack
  • 16-21-4:Basic - Observed Accumulation of debris on exterior of warewashing machine.
  • 16-03-4:Basic - Observed Accumulation of white debris inside warewashing machine.
  • 16-48-4:Basic - Old food stuck to clean dishware/utensils. On the clean dish rack
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over squash in the walk in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled