PA'PIKAR LATIN GRILL
127 Broadway Avenue
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 4/7/2025
High Priority
3
Intermediate
1
Basic
4
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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. Tilapia and Salmon in drawer below grill not held frozen as per package requirements. Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Lids for drink cups stored on the floor between reach-in cooler and dry storage shelf.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Pork thawing on counter at room temperature.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the bar and on cooks line.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store pupusas in white reach-in-freezer on cooks line.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee rinsing gloves under triple sink. Educated employee.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Thawing salmon and Tilapia in sealed individual bags not cut to allow oxygen to make contact with salmon before thawing,per manufacturer's guidelines
- 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink next to ice machine.
Food safety inspection conducted on 4/7/2025 revealed 8 total violations (3 high priority, 1 intermediate, 4 basic).
Inspection on 8/21/2024
High Priority
0
Intermediate
1
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 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. Partially frozen, no stop sale issued.
- 14-11-5:Basic - Equipment in poor repair. White unit at cookline with ripped gasket. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Corrected On-Site
Food safety inspection conducted on 8/21/2024 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 6/20/2024
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on most units in poor repair.
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Package of frozen red meat thawingnin Ambient air-3 bin sink.
- 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. Cook touching various cooked foods with bare hands.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelving over cooked pork.
- 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. Emailed acknowledgment to manager.
Food safety inspection conducted on 6/20/2024 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. Manager states scheduled for MARCH 11.
- 14-11-5:Basic - Equipment in poor repair. Upright Freezer gasket on cookline ripped.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw steak holding at 47f. Advised rapid chill to 41 or colder.
Food safety inspection conducted on 2/19/2024 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 12/1/2023
High Priority
0
Intermediate
1
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Kitchen, over upright coolers.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-38-4:Basic - Food stored on floor. Sack of onions.
- 51-18-6:Basic - No copy of latest inspection report available.
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed, snickered avacados on prep line.
- 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. Repeat Violation
Food safety inspection conducted on 12/1/2023 revealed 6 total violations (0 high priority, 1 intermediate, 5 basic).
Inspection on 10/5/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Emailed form. - From follow-up inspection 2023-09-25: Operator has info and she is out of town. She will return next week. Must be complied at that time. **Time Extended** - From follow-up inspection 2023-10-05: Waiting on fire to sign off. **Time Extended**
Food safety inspection conducted on 10/5/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/25/2023
High Priority
1
Intermediate
2
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled. - From follow-up inspection 2023-09-25: Moderately soiled. **Time Extended**
- 51-15-4:Basic - - From initial inspection : Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Emailed form. - From follow-up inspection 2023-09-25: Operator has info and she is out of town. She will return next week. Must be complied at that time. **Time Extended**
- 01D-01-5:High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. - From follow-up inspection 2023-09-25: Operator out of the area, returns next week. Time extended. **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-25: Must be complied when call back is done. **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : 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. No servers have training. - From follow-up inspection 2023-09-25: Employees do not have proof at this time. Must be complied at callback. **Time Extended**
Food safety inspection conducted on 9/25/2023 revealed 5 total violations (1 high priority, 2 intermediate, 2 basic).
Inspection on 7/14/2023
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
- 14-11-5:Basic - Equipment in poor repair. Freezer gasket ripped, reach in cooler gasket ripped. Reach in cooler not holding temps.
- 51-15-4:Basic - Establishment increased seating without providing written approval from the local fire authority and wastewater provider. Emailed form.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.
- 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.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw tilapia and raw shrimp.
- 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.
- 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. No servers have training.
Food safety inspection conducted on 7/14/2023 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).