Kome
2407 S Hiawassee Rd, Orlando, FL 32835 · Permanent Food Service · License 5807817
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection1 high priority (fixed on the spot), 1 intermediate, 4 basic-10
- Safety score90
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Food debris in hand wash sink in prep area
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-flour scoop
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
-cook line cooler seals torn
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-hand wash sink in prep area
Code 32, Restrooms: Only means for public to access the bathroom is through a food preparation, ware washing, or food storage area.
Reporting only1
Code 46, Exits: Exit door locked.
For reporting purposes only. -rear door
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.