Chefsloko Grill
6071 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5909766
Its latest routine or complaint inspection began before our records, so we can't see what the inspector found on the first visit.
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Licensing inspection
- First visitOct 2, 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 cold held at greater than 41°F.
sancocho (47°F - Cold Holding); shredded beef (45°F - Cold Holding); lasagna; (44°F - Cold Holding);per operator items were placed at cooks line without temperature on counter and then placed back into walk in cooler.Advised operator to move items to walk in freezer
Code 08, Food protection and cross-contamination: 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 frozen beef stored over prepped raw frozen fish in walk in freezer
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Heavy whipping cream at reach in cooler at cooks line.Per operator opened over 24 hours
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Handwashing sink in stall of women's bathroom hot water faucet not working.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel,soap,or hand washing sign at front counter sink
Basic2
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Scoop handle in direct contact with coleslaw at cooks line. Operator moved scoop handle off the product
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Walk in cooler door at bottom has no seal
Reporting only1
Code 48, Gas appliances and boilers: Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building.
For reporting purposes only. Propane tank on bottom shelf of prep table located by exit door at back of kitchen
Earlier inspections 1
Follow-up to an earlier routine inspectionFirst visit not on file · 1 follow-up visit Fixed at follow-up
- Follow-up visitAug 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
More time given
At the first visitRepeat violation
Roast thawing at room temperature at three compartment sink
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
At the first visitRepeat violation
Walk in freezer
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
More time given
At the first visit
On several clean dishes on shelf in dish storage room
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
More time given
At the first visit
One on prep table across from ice machine
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
More time given
At the first visit
Gasket on reach in freezer on cookline
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
More time given
At the first visitRepeat violation
Reach in cooler underneath cookline make table
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
More time given
At the first visit
In several places throughout kitchen
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.