DirtyFLRestaurant Inspection Data

SOLSTICE BAR & GRILLE

SOLSTICE BAR & GRILLE has 6 health inspections on file for its KISSIMMEE location, with an overall rating of 2.9/5. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 6 reports on file

1575 CAREY PALM CIR

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

12/30/2025· 2mo ago

Visit ID: 10926134

Met Inspection Standards

1 high, 5 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shoot in ice machine in kitchen
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Small plastic bowl in pan of buttermilk on cooks line, operator removed bowl. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with old food debris Microwave on shelf above soda station soiled with old food debris
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on cooks line not inverted, operator inverted items. Corrected On-Site
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Unwrapped small straws at bar. Corrected On-Site
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee take cardboard outside then come back inside replaced gloves and continued to cook orders that came in.

6/25/2025· 8mo ago

Visit ID: 10861600

Met Inspection Standards

1 int, 1 basic

  • 29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. In reach in cooler below first make table on cookline - From follow-up inspection 2025-06-25: **Time Extended**
  • 53B-14-5:Intermediate - - From initial inspection : 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. One expired for Luis 5-19-25 - From follow-up inspection 2025-06-25: **Time Extended**

6/17/2025· 8mo ago

Visit ID: 10744396

Follow-up Inspection Required

2 high, 4 int, 4 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on cookline make table Operator discarded Corrected On-Site
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Several on clean dish rack Operator removed to be cleaned **Corrective Action Taken**
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. In reach in cooler below first make table on cookline
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (53F - Cold Holding) in reach in cooler section of coffee maker at bar Held in refrigeration at bar consistently for 2 days per operator
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. milk (53F - Cold Holding) in reach in cooler section of coffee maker at bar Held in refrigeration at bar consistently for 2 days per operator Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cookline first make table
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. As evidenced by drip tray in handwashing sink at bar Operator removed 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. One expired for Luis 5-19-25
  • 16-54-4:Intermediate - Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. Both dishmachine in kitchen and at bar Used heat strips, did not turn black Warning

12/16/2024· 1y 2mo ago

Visit ID: 8725969

Met Inspection Standards

4 high, 2 int, 1 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. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements. SEE STOP SALE Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw bacon stored above cooked wings. Operator moved Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Fully thawed raw mahi in vacuum sealed packaging bearing indicator label for thawing requirements
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In open top holding are of reach in cooler on cook line cut tomatoes (56F - Cold Holding); pasta sauce (53F - Cold Holding). Operator is double panning foods lifting products above fill line of unit
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker installed on the non chemical side of the split at mop sink
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Surface area surrounding dispenser area of coffee maker and beer tower have an accumulation of mold like substance. Operator cleaned Corrected On-Site
  • 29-28-4:Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filter on wall across from rear door does not have date of last service

2/19/2024· 2y ago

Visit ID: 8459267

Met Inspection Standards

3 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. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink at entrance of kitchen. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour in bulk container and used on maketable. Corrected On-Site

7/31/2023· 2y 7mo ago

Visit ID: 8347560

Met Inspection Standards

4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go cup used as scoop in floor
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone charging on clean prep surface
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Metal pans in pan storage Repeat Violation