DirtyFLRestaurant Inspection Data

UNIDOS KITCHEN

With 7 documented inspections, UNIDOS KITCHEN in KISSIMMEE has achieved a 2.9/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

2433 PLEASANT HILL RD, KISSIMMEE 34746

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 7 health inspection reports

All Inspection Reports

2/9/2026· 1mo ago

Visit ID: 13533393

Met Inspection Standards

2 basic

  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets next to clean pants on lower shelf of prep table at front counter. Operator rearranged. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on counter next to handwashing sink at front counter. Operator placed in bucket. Corrected On-Site

9/29/2025· 5mo ago

Visit ID: 10939666

Met Inspection Standards

2 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Two brown cutting boards on front line prep table.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Under brown cutting boards at front counter. Operator removed. Corrected On-Site
  • 36-62-4:Basic - Light not functioning. 1 light under hood.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwashing at front line. Operator replaced. Corrected On-Site
  • 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Handwashing sink next to triple sink.

5/19/2025· 9mo ago

Visit ID: 10840379

Met Inspection Standards

1 int, 3 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door . - From follow-up inspection 2025-05-19: **Time Extended**
  • 36-12-4:Basic - - From initial inspection : Basic - Floors not constructed to be easily cleanable. Walk-in cooler floor . - From follow-up inspection 2025-05-19: **Time Extended**
  • 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves . - From follow-up inspection 2025-05-19: **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. Nereida-digna. - From follow-up inspection 2025-05-19: **Time Extended**

5/15/2025· 10mo ago

Visit ID: 8894220

Follow-up Inspection Required

1 high, 2 int, 4 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn at the walk-in cooler door .
  • 36-12-4:Basic - Floors not constructed to be easily cleanable. Walk-in cooler floor .
  • 36-62-4:Basic - Light not functioning. 2 out by the hoods.
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelves .
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table top tomato sliced (55F - Cold Holding); milk (55F - Cold Holding); ham (55F - Cold Holding. Operator find out the electrical breaker was out she switch the table on and she discarded all the food . Walk-in cooler Guineas (46F - Cold Holding); (46F); tomato sliced (46F - Cold Holding); raw chicken (46F - Cold Holding); ham cut (46F - Cold Holding)operatorstated the last time she checked the cooler was 2 hours ago and was at 41.6 f that's why I didn't stop sale Repeat Violation 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. No signature. Warning
  • 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. Nereida-digna.

9/19/2024· 1y 5mo ago

Visit ID: 8734510

Met Inspection Standards

2 high, 1 int, 6 basic

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee engaged in food prep wearing bracelets
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On dry storage rack
  • 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. In the kitchen
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. On clean equipment
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind cooking equipment
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. vegetables with potatoes (48F - Cold Holding)
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cheese empanadas (127F - Hot Holding), whole chicken (122F - Hot Holding)
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board

1/5/2024· 2y 2mo ago

Visit ID: 8507019

Met Inspection Standards

1 high, 1 int, 4 basic

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the dry storage rack
  • 08B-38-4:Basic - Food stored on floor. Oil on the floor in the prep area
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers.open water and lemonade in the walk in cooler
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Coffee filters on the prep table
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Winded on the cook-line
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slightly soiled

9/22/2023· 2y 5mo ago

Visit ID: 8356212

Met Inspection Standards

2 int, 3 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In the kitchen under the equipment and cookline.
  • 36-24-5:Basic - Hole in or other damage to wall. Damaged by the ovens in the kitchen, broken tile .
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ mgr available but CFM expired, 2 other managers not currently in the establishment but observed their CFM. loyda Rodriguez 9/17/2018
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board