DirtyFLRestaurant Inspection Data

REGAL OAKS BAR & GRILL

REGAL OAKS BAR & GRILL in KISSIMMEE has 6 health inspections on record with an overall food safety rating of 1.7/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

5780 GOLDEN HAWK WAY, KISSIMMEE 34746

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13607224

Follow-up Inspection Required

5 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Paper bowl stored inside bulk container of flour in dry storage closet.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 CO2 tanks not secured outside of employee bathroom.
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing outside of walk-in cooler and one missing by ice machine.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Two ice buckets on top of ice machine. Operator rotated. Corrected On-Site
  • 24-13-4:Basic - Clean utensils or equipment stored in a bathroom, locker room or mechanical room. Glass cooler stored in employee bathroom. Per operator it is not in use.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Behind and underneath equipment on cook line.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 4 knives stored between marketable and prep table on cook line. Operator removed. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in reach-in coolers and freezers throughout facility. Hood filters have accumulated grease.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several containers on clean dish shelving at warewashing area.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler at end of cook line closest to walk-in cooler.
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Prep area behind cook line has multiple items not in use. Ovens and reach-in coolers and freezers. Per operator some work but do not get used.
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Throughout kitchen.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk container of flour in dry storage closet not labeled.
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Handwashing sink at entrance of kitchen on wall behind warewashing area.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at entrance to kitchen blocked by black crates. Moved to wash hands. Handwashing sink behind cook line had hose inside.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Operator unable to provide manager certificate. Looked up under servsafe website and certificate expired 10/2024. Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink next to reach-in cooler at end of cook line.

10/16/2025· 4mo ago

Visit ID: 10872940

Met Inspection Standards

2 high, 2 int, 6 basic

  • 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. 2 small packs of salmon not removed from package before thawing according to instructions on package, in maketable on cookline. Operator discarded.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food containers and yogurt on shelf next to food used for consumers. Advised operator to place in container and label for employees.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Beneath reach-in cooler on cookline that is non-operational. Advised operator to pull out equipment when cleaning.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Three knives between maketable and metal wall on cookline. Operator removed. Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in coolers and reach-in freezer on cookline.
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in freezer on cookline had rusted shelves.
  • 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 over raw burger patty in maketable on cookline. Operator rearranged. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 small packs of salmon not removed from package before thawing according to instructions on package. Operator discarded. Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink by dishmachine had utensils inside. Handwashing sink next to fryer had fryer scoop inside. Operator removed. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at bar, no paper towels or soap. Operator provided. Corrected On-Site

5/21/2025· 9mo ago

Visit ID: 10742956

Met Inspection Standards

4 high, 2 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Oven door.
  • 14-11-5:Basic - Equipment in poor repair. White reach-in freezer door broken . Gasket torn at the walk-in freezer door .
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Walk-in cooler floor .
  • 08B-38-4:Basic - Food stored on floor. A lot of boxes left at the floor at the walk-in freezer.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table . Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket reach-in cooler so dirty and moldy . Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler -reach-in cooler -bottom of make table and.
  • 35A-02-7:High Priority - Live, small flying insects found Observed 2 small live flying insects at the end of kitchen by the walk-in cooler door not touching any food . Next routine visit per supervisor.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Drawer cooler next to stove ; shredded cheese (52F - Cold Holding); mac&cheese (52F - Cold Holding)over night.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler next to stove ; shredded cheese (52F - Cold Holding); mac&cheese (52F - Cold Holding)over night . Operator discarded it . Corrected On-Site
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. There's a hose was installed at the employee hand sink back area .
  • 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.

12/13/2024· 1y 2mo ago

Visit ID: 8719815

Met Inspection Standards

3 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank not chained up
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on main prep table on cookline 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. backpack on side prep table Corrected On-Site
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives in between prep Table and steamtable Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multi door freezer Gaskets in cooler that's not working under pizza prep Gaskets cooler 7
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener at end of cook line
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hose hooked up to hand sink in back kitchen area.. operator immediately removed Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At end of cook line Corrected On-Site

3/27/2024· 1y 11mo ago

Visit ID: 8528866

Met Inspection Standards

3 high, 3 int, 8 basic

  • 16-55-4:Basic - Bar Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Souflee cup used to dispense parmasean. Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 31B-04-4:Basic - No handwashing sign provided at bar hand sink used by food employees. Corrected On-Site
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 35B-01-4:Basic - Rear exterior door has a gap at the threshold that opens to the outside.
  • 08B-12-5:Basic - Stored food not covered. Breading container not covered in storage area.
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw bacon over cooked bacon in Continental cold holding unit. -Walk in cooler shell eggs stored over drinks in walk in cooler. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Continental cooler Queso fresco 60F, overnight , opera instructed to discard, Cookline make table Meatballs 51F , container stacked on top of another container,
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cup stored in bar hand wash sink. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at cookline and washware area handwash sink. 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. Luis L 2023.

10/17/2023· 2y 4mo ago

Visit ID: 8341670

Met Inspection Standards

1 int, 5 basic

  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.reach in cooler, walk in cooler
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket at the pool bar. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler and freezer gaskets , hood filters
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener soiled