+ KE Pizza
2822 E Osceola Pkwy, Kissimmee, FL 34743 · Permanent Food Service · License 5911623
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
How the score was calculated
- Starting score100
- Violations at the Aug 18 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 4 basic-12
- Safety score88
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 visitAug 18, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking
Pizza at front counter Pizza sauce on cookline Both items out for 30 minutes per operator Operator added time marking to pizza
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Vacuum breaker placed above splitter
Intermediate1
Code 11, Employee health: 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.
Provided printed reporting agreement which employee filled out during inspection
Fixed on the spot
Basic4
Code 14, Food-contact surfaces designed and maintained: Food storage container/container lid cracked or broken.
Several cracked containers on clean dish shelving next to three compartment sink
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several on clean dish shelving above three compartment sink
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
One hanging on cookline oven handle
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
Handles on reach in cooler under cookline make table
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.