DirtyFLRestaurant Inspection Data

POBLANOS MEXICAN RESTAURANT

POBLANOS MEXICAN RESTAURANT located in KISSIMMEE has undergone 8 health department inspections, achieving a 1.8/5 overall safety rating. Food safety practices have remained consistent.

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

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 9/3/2025

Inspection #: Visit ID: 10915146

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop rice in reach-in cooler diagonal from triple sink.
  • 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Red cutting board in storage room on floor next to mop sink.
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee handling food on cookline has no hair restraint.
  • 14-11-5:Basic - Equipment in poor repair. Gaskets of Glassdoor cooler in kitchen.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Along sides and bottom of exit door in storage room.
  • 08B-38-4:Basic - Food stored on floor. Bag of onions and oil on floor in storage room.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Pair of tongs on oven door handle. Operator removed. Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in Glassdoor cooler in kitchen.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler in storage room.
  • 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Clean silverware by triple sink shelves. Operator flipped. Corrected On-Site
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen drains slowly.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken on top pull out drawer of grill and raw beef on bottom drawer with no separation in between.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink net to Glassdoor cooler in kitchen has food debris in it.
  • 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. Samuel expired 2023.

Inspection Date: 5/14/2025

Inspection #: Visit ID: 10735703

  • 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

Inspection Date: 12/9/2024

Inspection #: Visit ID: 10736606

  • 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**

Inspection Date: 12/6/2024

Inspection #: Visit ID: 10735504

  • 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**

Inspection Date: 12/5/2024

Inspection #: Visit ID: 8789281

  • 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.

Inspection Date: 4/22/2024

Inspection #: Visit ID: 8578236

  • 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

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8578125

  • 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**

Inspection Date: 12/19/2023

Inspection #: Visit ID: 8340632

  • 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