UNIDOS KITCHEN

Name: UNIDOS KITCHEN
Address: 2433 PLEASANT HILL RD, KISSIMMEE, FL, 34746, US
Rating: 2.4

2433 PLEASANT HILL RD, KISSIMMEE 34746

★★☆☆☆ (2.4/5)

Based on 5 health inspection reports

All Inspection Reports

Inspection #: Visit ID: 10840379

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**

Inspection #: Visit ID: 8894220

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.

Inspection #: Visit ID: 8734510

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

Inspection #: Visit ID: 8507019

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

Inspection #: Visit ID: 8356212

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