DirtyFLRestaurant Inspection Data

TEQ-A-BITE

East Vine Street
Kissimmee, Florida, 34744
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 1/13/2025

Inspection #: Visit ID: 8858598

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. 8 ounce to go cups in sugar container at front counter
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table at kitchen
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle stored in reach in cooler with items that are served to the public
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler in kitchen is not keeping TCS food 41F and below and gasket is torn
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by triple sink
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken invidually wrapped in plastic wrap stored in container at reach in cooler at kitchen.operator separated Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,shredded lettuce,cheese and ham all temping between 52F-54F per operator items were placed in reach in cooler 2 hours ago.Advised operator to ice down outermost for temperature recovery **Corrective Action Taken**
  • 27-19-4:Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink at women's bathroom

Inspection Date: 8/13/2024

Inspection #: Visit ID: 8739419

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at kitchen
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
  • 08B-37-4:Basic - Food stored in a prohibited area. Glass fridge in dining area has raw shell eggs and Swai fish
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee utensils in standing water at front counter temping at 84F
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At low boy reach in cooler at cooks line
  • 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 stored over raw shell eggs at reach in cooler at cooks line Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,cheese, cut cabbage,cut lettuce,cooked burger and cooked chicken all temping between 48F-50F.Per operator they have been in and out of the only tall reach in cooler the facility has,operator also stated that they do a lune check in the mornings and everything was in temp.advised operator move TCS items into freezer for temperature recovery
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher up from hand wash sink next to triple sink
  • 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.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked

Inspection Date: 4/8/2024

Inspection #: Visit ID: 8608327

  • N/A:No Violations Were Observed

Inspection Date: 2/8/2024

Inspection #: Visit ID: 8462066

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired.Small reach in cooler located in cook line with ambient temperature of 50F.
  • 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cups stored on top of reach in freezer.
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating at front counter in food service area.
  • 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination.To go containers kept on cook line and serving trays kept on front counter.
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice cooling overnight in reach in cooler located at front counter with temperature of 51F
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container.Non food grade paper towels use to let fritters dry from oil.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream , shredded cheese , garlic cilantro sauce kept on small reach in cooler located in cook line all with temperature of 50-52F. Cooked rice kept cooling overnight in reach in cooler at front counter with temperature of 51F.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham, lettuce, cabbage kept for less than 4 hrs in small reach in cooler located in cook line with temperature of 50F. Ask employees to place in another reach in cooler. **Corrective Action Taken**
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator packing meats on reduced oxygen bags and keeping them for over 48Hrs.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.Bottles kept on front counter. Repeat Violation

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8360777

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
  • 14-11-5:Basic - Equipment in poor repair. Gaskets make table Repeat Violation
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom back door
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small glass cooler front counter
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets small chest freezer in back
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.