Encore Club-Finn's Cafe
7635 Fairfax Dr, Kissimmee, FL 34747 · Permanent Food Service · License 5911491
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 Sep 29 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 9 basic (3 repeats)-26
- Safety score74
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 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.
14 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 on time/temperature control for safety food due to temperature abuse.
Reach in cooler at server station half and half (54°F - Cold Holding); 2% milk (51°F - Cold Holding) both in reach-in-cooler more than 4 hours per operator.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Server station reach-in-cooler half and half (54°F - Cold Holding); 2% milk (51°F - Cold Holding) both in reach-in-cooler more than 4 hours per operator.
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 beef in cases and prepped raw beef meatballs (all beef per operator), stored over raw pork products in walk-in-cooler. Operator placed all beef products on bottom shelf at time of inspection.
Fixed on the spot
Intermediate2
Code 03, Food out of temperature: Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature.
Per operator, chicken wings are cooked below 165°F at initial cook, then reheated to 165°F. Provided non-continuous cooking application, chef said their process will be reviewed.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Dish handwashing sink, paper towel dispenser empty. Operator replaced paper towels.
Fixed on the spotRepeat violation
Basic9
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls used as scoops in flour, sugar, and panko bins in dry storage. Operator removed and discarded.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Several stored cutting boards,at dry dish storage
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk in freezer.
Repeat violation
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. Reach-in-cooler in server station not holding temperature. Facility has alternative cold holding units that TCS items will be stored in as an alternative. This reach-in-cooler should not be used for TCS items until repaired and cold holding properly.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fry warmer exterior soiled with grease.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Plates throughout kitchen, glasses at bar not inverted. Observed operator invert some plates during inspection.
Fixed on the spotRepeat violation
Silverware/utensils stored upright with the food-contact surface up.
In dish storage rack.
Code 36, Floors, walls, ceilings and ventilation: Floors not maintained smooth and durable.
Floor in walk-in-freezer has raised seam.
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.
Employee cup up with single service cups at soda station, employee jackets hanging in dry storage. Operator placed items in designated employee belongings space.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- 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.