Cowboy Chicken

3290 Margaritaville Blvd Ste A100, Kissimmee, FL 34747 · Permanent Food Service · License 5911845

Official report

out of 100

Grade B

Safety score 87 of 100

Latest visit: Aug 24, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 7 other violations

How the score was calculated

Starting score100
Violations at the Aug 24 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 1 intermediate (fixed on the spot), 5 basic
-13
Safety score87

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

Inspection history

1 inspection · 1 visit

Aug242026

Routine inspection

8 violations found

First visitAug 24, 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.
8 violations found:
- 2 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  cooked brisket (44°F - Cold Holding) in walk in cooler overnight per operator Operator discarded
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked brisket (44°F - Cold Holding) in walk in cooler overnight per operator See stop sale Operator discarded
  Fixed on the spot
Intermediate1
- 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.
  Milk in reach in cooler on cookline opened 2 days prior per operator Operator added date marking
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk in freezer
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Several on clean dish rack next to three compartment sink
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Door frame of reach in cooler underneath first make table on cookline Operator cleaned during inspection
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
  In reach in cooler underneath second make table on cookline Operator cleaned out during inspection
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
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

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.
Stop sale: An order that the food can’t be sold or served.