Boba Queen
2082 E Osceola Pkwy, Kissimmee, FL 34743 · Permanent Food Service · License 5911253
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Oct 19 routine inspection3 high priority (no follow-up needed), 3 intermediate (fixed on the spot, 2 repeats), 10 basic (5 repeats); basic violations cost 12 at most-29
- Safety score71
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 visitOct 19, 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.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Package of tuna fully thawed in intact reduced oxygen packaging in bowl next to three compartment sink
Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw shelled eggs over cooked chicken in reach in cooler under waffle maker in kitchen
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Prescription bottle on storage shelf over cookline make table
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Kitchen handwashing sink blocked by plastic sheets in front of it Operator removed
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Front counter and kitchen sinks Operator stocked kitchen sink
Fixed on the spotRepeat violation
No soap provided at handwash sink.
Front counter and kitchen sinks Operator stocked kitchen sink
Fixed on the spot
Basic10
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Package of tuna fully thawed in intact reduced oxygen packaging in bowl next to three compartment sink
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of rice and cases of oil on floor on cookline
Repeat violation
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Several opened water bottles on prep counter at end of cookline Operator moved them onto storage shelf above cookline make table
Repeat violation
Code 14, Food-contact surfaces designed and maintained: 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. Walk in cooler First reach in cooler on cookline Neither is in use currently
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Several equipment exteriors and gaskets throughout
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Several reach in cooler handles throughout
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Repeat violation
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Back door in kitchen
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Behind equipment in kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Personal earbuds, laptop on prep counter at end of cookline
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.