DirtyFLRestaurant Inspection Data

VIKTOR POLLO

With 8 inspections documented, VIKTOR POLLO maintains a 2.3/5 food safety rating in KISSIMMEE. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 8 reports on file

1220 West Vine Street
Kissimmee, Florida, 34741
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13512513

Met Inspection Standards

1 high, 2 int, 11 basic

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee drink on top of chest freezer on cooks line. Relocated. Corrected On-Site
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee eating while packaging food.
  • 13-02-4:Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed two employee with hair clip as restraint.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Buckets of sofrito stored on floor in walk-in cooler. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan soiled with dust on top of drink cooler blowing unto cooks line.
  • 29-08-4:Basic - Plumbing system in disrepair. Both faucets on handwashing sinks secured with strings.
  • 25-05-4:Basic - Single-service articles improperly stored. Several boxes of to-go containers stored directly on the floor in outside storage.
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Inoperable urinal I'm customer restroom. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled throughout mainly behind rotisserie oven.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Both Handwashing sinks.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Water hose line at back of property not secured.
  • 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. Two Expired.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical identified as glass cleaner per operator stored on shelf in hallway leading to restroom.

9/4/2025· 6mo ago

Visit ID: 10897002

Met Inspection Standards

3 int, 4 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Damaged ceiling tile in dining room.
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tong on oven knob at front counter. Repeat Violation
  • 32-23-5:Basic - Toilet/urinal not flushing/functioning properly. Inoperable urinal in customer bathrooms.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has chlorine test strip but uses quarternary sanitizer. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Handwashing sink next to triple sink. Corrected On-Site
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance identified by operator as degreaser not labeled below front counter. Corrected On-Site

3/4/2025· 1y ago

Visit ID: 8848596

Met Inspection Standards

3 high, 3 int, 7 basic

  • 24-24-4:Basic - Clean equipment and utensils stored in a room that is not fully enclosed (open to outdoors/screened). Pots and pans stored outside with no protection.
  • 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 items not segregated in glass reach- in cooler on cooks line. Corrected On-Site
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee working on cook line without hair protection.
  • 08B-38-4:Basic - Food stored on floor. Yucca on floor next to handwashing sink on cooks line.
  • 08B-42-4:Basic - Food stored outside. Buckets of seasoning stored outside.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. In-use tong hanging over side of prep table on cooks line.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink at front counter.
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee step away to take phone call and returned to chop rotisserie chicken without washing hands.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee take a phone call and breakdown cardboard box without changing gloves before returning to his duties.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Spoon in handwashing sink on cooks line. Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strip expired 12/23
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at customer bathroom.

8/2/2024· 1y 7mo ago

Visit ID: 8732556

Met Inspection Standards

1 int, 5 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
  • 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cookline per manager tin foil and cardboard all changed daily. Corrected On-Site
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 36-22-4:Basic - Floor area(s) covered with standing water-backprep area.
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Shelf covering at steam table and other areas. Per manager, changed daily. Corrected On-Site
  • 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. Advised manager to sign as permit holder. Corrected On-Site

5/1/2024· 1y 10mo ago

Visit ID: 8603644

Met Inspection Standards

1 high

  • 22-43-4:High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. - From follow-up inspection 2024-05-01: Not set up at cb. **Time Extended**

2/1/2024· 2y 1mo ago

Visit ID: 8462025

Follow-up Inspection Required

1 high, 5 int, 6 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink.
  • 14-17-4:Basic - Chest freezer lid rusted and pitted the surface.
  • 36-03-4:Basic - Cove molding at floor/wall juncture broken/missing. 3 bin sink area.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, back pack and other personal items on shelf with dry goods and food wrapping foil.
  • 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer 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, Flan, rice pudding and Mac salad. include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter, Flan, rice pudding and Mac salad and Cole slaw.
  • 16-05-4:Basic - Wash/Rinse/Sanitizing solution not maintained clean. All three bins with greasy film and floaters. Temp at 3 bin sink in santitizerat 131f. Per instructions, room temp mixing temperature.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm.
  • 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. 5 employees working, no manager. Corrected On-Site
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ isalia came in when called. Corrected On-Site
  • 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. New employee 2 weeks ULIVE AND CARLOS.
  • 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. Corrected On-Site
  • 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.

10/5/2023· 2y 5mo ago

Visit ID: 8461822

Met Inspection Standards
  • N/A:No Violations Were Observed

8/2/2023· 2y 7mo ago

Visit ID: 8353986

Follow-up Inspection Required

1 high, 5 int, 4 basic

  • 28-04-5:Basic - Employee dumping mop water or other wastewater in flower beds outside. Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Warning
  • 51-18-6:Basic - No copy of latest inspection report available. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink moderatelysoiled. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked yucca holding at 120f. Advised rapid reheat or discard. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Containers in sink basin. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 bin sink area. 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. Warning
  • 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. Warning