POBLANOS MEXICAN RESTAURANT
West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/14/2025
High Priority
1
Intermediate
5
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soufflé cup in pineapple
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometers in front cold holding units
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in cook line coolers soiled
- 25-05-4:Basic - Single-service articles improperly stored. To go trays stored on floor by bathrooms
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over corn on the cob front reach in cooler Operator moved steak Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in 3 compartment sink
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cut board on make table stained and grooved
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink back area hose inside
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test kit expired 2024
- 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. R.C. Missing food handler training certificate employed over 60 days
Food safety inspection conducted on 5/14/2025 revealed 10 total violations (1 high priority, 5 intermediate, 4 basic).
Inspection on 12/9/2024
High Priority
0
Intermediate
1
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-09: **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. - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
Food safety inspection conducted on 12/9/2024 revealed 2 total violations (0 high priority, 1 intermediate, 1 basic).
Inspection on 12/6/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Operator immediately moved Corrected On-Site - From follow-up inspection 2024-12-06: **Time Extended**
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler - From follow-up inspection 2024-12-06: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak, over cream cheese in cooler. Operator immediately moved Corrected On-Site - From follow-up inspection 2024-12-06: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, pico, fish, (45-47F - Cold Holding) less than 4hrs per operator. Operator immediately moved to another cooler for temperature recovery **Corrective Action Taken** Warning - From follow-up inspection 2024-12-06: Cut lettuce and cut tomatoes in cooler 47F-48F . **Time Extended**
- 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. On cook line. Corrected On-Site - From follow-up inspection 2024-12-06: **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. - From follow-up inspection 2024-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 12/5/2024
High Priority
2
Intermediate
2
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator immediately moved Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in prep cooler
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak, over cream cheese in cooler. Operator immediately moved Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomatoes, cut lettuce, pico, fish, (45-47F - Cold Holding) less than 4hrs per operator. Operator immediately moved to another cooler for temperature recovery **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. On cook line. 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.
Food safety inspection conducted on 12/5/2024 revealed 6 total violations (2 high priority, 2 intermediate, 2 basic).
Inspection on 4/22/2024
High Priority
7
Intermediate
2
Basic
8
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. - in back storage room
- 14-11-5:Basic - Equipment in poor repair. - cooler gasket torn at reach in cooler (Traulsen)
- 36-73-4:Basic - Floor soiled/has accumulation of debris. - under cook line
- 36-24-5:Basic - Hole in or other damage to wall. - next to mop sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - upright cooler door gaskets
- 33-16-4:Basic - Open dumpster lid.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
- 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. - cook employee using phone, put on gloves, began work, no handwash.
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. - employee touched raw chicken, grabs clean plates no handwash
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. - grocery bag storing rice
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over bread
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked rice (56F - Cold Holding); - cooked ground beef (46F - Cold Holding) Employee states all items held overnight
- 22-02-4:Intermediate - Food-contact surface soiled with food debris. - cook line cutting board stained
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. - hand wash sink at cook line storing food pan and metal scrubber
Food safety inspection conducted on 4/22/2024 revealed 17 total violations (7 high priority, 2 intermediate, 8 basic).
Inspection on 3/12/2024
High Priority
0
Intermediate
2
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface.Rusted-shelves on reach in freezer. Repeat Violation Warning - From follow-up inspection 2024-03-12: Freezer next to back door **Time Extended**
- 53A-01-7:Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. Warning - From follow-up inspection 2024-03-12: Admin Complaint
- 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. Warning - From follow-up inspection 2024-03-12: 1 weathered/worn food handler card with date illegible provided from Hospitality Resource Supply. 3 employees on duty, no other certification present **Time Extended**
Food safety inspection conducted on 3/12/2024 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 12/19/2023
High Priority
2
Intermediate
3
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Repeat Violation Warning
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Warning
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor.Water bottles kept by front door. Warning
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.Rusted-shelves on reach in freezer. Repeat Violation Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.Non food grade bag use for rice on steam well. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw beef stored over cleaned onions on tall reach in cooler. Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Warning
- 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. Warning
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Chicken stew prepared last week and taken from freezer yesterday with no date. Menudo prepared last week, frozen and taken out yesterday with no date marked. Warning
Food safety inspection conducted on 12/19/2023 revealed 9 total violations (2 high priority, 3 intermediate, 4 basic).