Cypress Cove Pool Bar
4425 S Pleasant Hill Rd, Kissimmee, FL 34746 · Permanent Food Service · License 5906790
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 14 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot), 2 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 visitRoutine inspection
- First visitJul 14, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Turkey and ham temping between 46°F-48°F; per operator items were in reach in cooler overnight due to items being stacked above the pan line the top items were out of temperature while the ham and turkey below the pan line were 41°F and below
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Turkey and ham temping between 46°F-48°F; per operator items were in reach in cooler overnight due to items being stacked above the pan line the top items were out of temperature while the ham and turkey below the pan line were 41°F and below Sausage and turkey temping between 50°F-53°F per operator items were bought from walk in cooler and placed in reach in cooler less than 2 hours. Operator moved sausages to reach in freezer for temperature recovery
Fixed on the spot
Intermediate2
Code 27, Water source: Well water testing report/documentation is not available upon request.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towel at hand washing sink outside by ice machine and at bar. Operator replaced
Fixed on the spot
Basic2
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
Cutting boards throughout facility
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ceiling in walk in cooler
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.
- Stop sale
- An order that the food can’t be sold or served.