Chick-Fil-A Restaurant

6050 6050 W Irlo Bronson Memorial H, Kissimmee, FL 34747 · Permanent Food Service · License 5910856

A
Grade A
Safety score 93 of 100
Latest visit: Sep 29, 2026 (6 weeks ago)

What drove the grade

Ice buildup in reach-in freezer and/or walk-in freezer.Basic, repeat · 4 other violations

How the score was calculated

  • Starting score100
  • Violations at the Sep 29 complaint inspection
    5 basic (2 repeats)
    -7
  • Safety score93

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Complaint inspection

5 violations found
  1. First visitSep 29, 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.

    5 violations found:

    • 5 Basic
    What the inspector cited

    Basic5

    • Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.

      Tong stored on handle at side of table located between fryers.Operator moved tong to flat surface

      Fixed on the spot

    • Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.

      Employee water bottle on prep table.Operator moved water bottle

      Fixed on the spot

    • Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.

      Walk in freezer has ice build up on floor on the entrance across from walk in freezer

      Repeat violation

    • Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.

      Above hand washing sink by walk in freezer

      Repeat violation

    • Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.

      Water urn stored on shelf across from salad station

    Official report, on the Florida DBPR website

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

Wet nesting
Stacking dishes or containers before they have dried, which traps moisture where germs can grow.

Most cited

In-use utensils properly stored1
Handwashing and hygienic practices1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1
Clean equipment storage and air drying1