LOS KAIROS LATIN RESTAURANT
LOS KAIROS LATIN RESTAURANT in ORLANDO has 5 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections indicate some food safety concerns.
707 N GOLDENROD RD STE D
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection Date: 10/7/2025
Inspection #: Visit ID: 10935950
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site
- 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. Packaged frozen dessert at dining room. Corrected On-Site Repeat Violation
- 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided to operator, whothen posted . Corrected On-Site
- 51-18-6:Basic - No copy of latest inspection report available.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in kitchen reach in cooler.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Plastic forks at front counter , stored upside right,. Operator repositioned Corrected On-Site
- 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Chlorax performance, not for food contact surface. Operator purchased approved sanitizer . 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. Beef99F on steam table for 15 minutes . Operator instructed to reheat. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at kitchen handwash sink. Operator restocked . Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at kitchen handwash sink. Operator refilled. Corrected On-Site
- 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. Soup in kitchen make table prepared 48 hours ago not date marked, operator placed date. Corrected On-Site
Inspection Date: 1/24/2025
Inspection #: Visit ID: 10720319
- 08B-38-4:Basic - Food stored on floor. Case of oil on floor by back door Operator moved oil off floor Corrected On-Site
- 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. Grab and go frozen desserts missing labels
- 25-05-4:Basic - Single-service articles improperly stored. Paper towels front counter area stored on floor Operator moved off flor Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over milk and cheese Operator moved beef Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front hand sink blocked with sanitizer bucket Operator moved bucket Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 2022
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle front count area unlabeled
Inspection Date: 11/15/2024
Inspection #: Visit ID: 10720089
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of stove -hood vents - From follow-up inspection 2024-11-15: **Time Extended**
- 35B-05-4:Basic - - From initial inspection : Basic - Outer openings not protected during operation.advised operator to install air curtain over back exit door - From follow-up inspection 2024-11-15: **Time Extended**
- 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by stove - From follow-up inspection 2024-11-15: **Time Extended**
Inspection Date: 11/14/2024
Inspection #: Visit ID: 8764632
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. In only bathroom
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees phone on prep table Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. at front counter hand sink
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -side of stove -hood vents
- 35B-05-4:Basic - Outer openings not protected during operation.advised operator to install air curtain over back exit door
- 25-05-4:Basic - Single-service articles improperly stored. Case of Drinking straws on floor Corrected On-Site
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by stove
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs over yuca in coole. Operator immediately corrected Corrected On-Site
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef over raw fish, both out of their original packaging. Operator immediately corrected Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Prep cooler bottom: ; Yuca, Eggs, Sour cream,, fresh garlic, 48F-53F cold holding all less than 4hrs per operator. Operator immediately moved to another cooler. cut lettuce, Sausage, mozzarella, Cut lettuce. Overnight per operator. 48F-53F. Operator immediately discarded.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler bottom: ; cut cabbage, Yuca, Eggs, Sour cream,, fresh garlic, 48F-53F cold holding all less than 4hrs per operator. Operator immediately moved to another cooler. cut lettuce, Sausage, mozzarella, Cut lettuce. Overnight per operator. 48F-53F. Operator immediately discarded. **Corrective Action Taken** Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Warning
Inspection Date: 6/18/2024
Inspection #: Visit ID: 8684473
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop Handles in rice and flour container Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink at front counter
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee drink in cooler above food Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over raw peeled plaintains in reach in cooler Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sani Bucket in hand sink at front counter Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.