VILLA CANTON
Old Vineland Road
Kissimmee, Florida, 34746
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/8/2025
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Reach in cooler located in cook line with temperature of 50 F . Reach in cooler located at front counter with temperature of 50F . Warning - From follow-up inspection 2025-05-08: Cooler at front counter with temperature of 50F **Time Extended*operator will buy new cooler **Time Extended**
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Repeat Violation Warning - From follow-up inspection 2025-05-08: **Time Extended**
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F. Warning - From follow-up inspection 2025-05-08: Milk 50F, whipped cream 56F **Time Extended**
Food safety inspection conducted on 5/8/2025 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 5/7/2025
High Priority
4
Intermediate
2
Basic
6
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Reach in cooler located in cook line with temperature of 50 F . Reach in cooler located at front counter with temperature of 50F . Warning
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever wearing bracelet and watch . Warning
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. Repeat Violation Warning
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles and Gatorade kept in reach in cooler in cook line . Corrected On-Site Warning
- 25-32-4:Basic - Reuse of single-service or single-use articles. Operator reusing cases of chicken and beef to ad prepared food spring rolls and cooked chicken . Food must be 165F. Operator change to trays . . Corrected On-Site Repeat Violation Warning
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers kept in cook line and to go area facing up. Corrected On-Site Warning
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken in walk in freezer. Raw pork stored over wonton wrappers and noodles in reach in freezer . Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs stored over ready to eat mushrooms in reach in cooler located in cook line . Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs kept in walk in cooler with temperature of 46F , tofu 46F, raw shrimp 44F , sprouts 44F, cabbage 44F . Per operator they received order earlier . Garlic oil kept on cook line for less than 4 hrs with temperature of 72F . Cooked pork kept in reach cooler make table located in cook line. Kept for 3 hrs with temperature of 49F, sliced ham kept in reach in cooler make table in cook line , kept for 3 hrs with temperature of 49F, cracked shell eggs kept in reach in cooler make table for 3 hrs with temperature of 48F . Noodles kept in reach in cooler make table for 3.5 hrs with temperature of 45F. Cooked pork kept on make table cooler located in cook line for 3.5 hrs with temperature of 50F. Operator added ice for rapid cooling . Milk kept overnight on cooler located at front counter with temperature of 50F . Whipped cream kept on cooler located at front counter with temperature of 58F . Racked shell eggs stored in prep area for 2 hrs with temperature of 72F . Place in coolerRechecked all temperatures from 19 to 34F on make table **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area Corrected On-Site Warning
- 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 ribs , rice made on Monday with no date marked. Corrected On-Site Warning
Food safety inspection conducted on 5/7/2025 revealed 12 total violations (4 high priority, 2 intermediate, 6 basic).
Inspection on 12/19/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer - From follow-up inspection 2024-12-19: **Time Extended**
- 25-32-4:Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler - From follow-up inspection 2024-12-19: **Time Extended**
- 14-31-5:High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer - From follow-up inspection 2024-12-19: **Time Extended**
- 03B-01-6:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control **Corrective Action Taken** - From follow-up inspection 2024-12-19: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line - From follow-up inspection 2024-12-19: **Time Extended**
Food safety inspection conducted on 12/19/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 12/13/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. In prep station Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork ambient temperature. Operator moved to walk in cooler Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00ppm. Operator will set up manual Wash, rinse and sanitize station Warning
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ice cream in reach in freezer Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control **Corrective Action Taken**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line
Food safety inspection conducted on 12/13/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 5/10/2024
High Priority
3
Intermediate
1
Basic
0
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 03D-02-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator Warning - From follow-up inspection 2024-05-10: Rice 49-63F made yesterday per operator stored in stacked bustubs, walk in cooler Admin Complaint
- 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning - From follow-up inspection 2024-05-10: Admin Complaint
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before Warning - From follow-up inspection 2024-05-10: Cut cabbage above reach in cooler on cookline 59F. Rice in bus tubs next to reach in cooler out for lunch per employee 62F. advised to use time as a public health control **Time Extended**
- 11-27-4:Intermediate - - From initial inspection : 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 - From follow-up inspection 2024-05-10: **Time Extended**
Food safety inspection conducted on 5/10/2024 revealed 4 total violations (3 high priority, 1 intermediate, 0 basic).
Inspection on 3/11/2024
High Priority
4
Intermediate
5
Basic
6
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In soy sauce, salt, msg **Corrective Action Taken** Warning
- 36-24-5:Basic - Damage to the wall and door frame around back door and back door itself rusted out and in disrepair . Warning
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In freezer and reach in cooler Warning
- 08B-38-4:Basic - Food stored on floor. Container of oil next to back door Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Either in kitchen Warning
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site Warning
- 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. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator Warning
- 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. Employee went outside back door with gloves on, came back in, and began cooking on the line. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before 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-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Kitchen handsink covered in foil, with cardboard on top of basin and fan sitting on top of it. Warning
- 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/ 3 front of house 5 or 6 back of house Corrected On-Site Warning
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Adding waitstation with ice machine 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. New employees with no em Warning
Food safety inspection conducted on 3/11/2024 revealed 15 total violations (4 high priority, 5 intermediate, 6 basic).
Inspection on 11/3/2023
High Priority
2
Intermediate
4
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hanging above make line
- 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 on the make line, cell phone on the dry storage rack
- 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
- 08B-12-5:Basic - Stored food not covered. Food placed in a box on the shelf near the fryer not covered not protection , no one currently working with the product. ( sweat and sour chicken )
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli over tomatoes in the walk in cooler .
- 36-27-5:Basic - Walls heavily soiled with accumulated grease, food debris, and/or dust in the kitchen
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Boiler room
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in the walk in cooler
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the bar area
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled , cutting board heavily soiled
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Buckets placed in the handwashing sink
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 11/3/2023 revealed 14 total violations (2 high priority, 4 intermediate, 8 basic).