Kitchen Bistro

7491 W Irlo Bronson Mem Hwy, Kissimmee, FL 34747 · Permanent Food Service · License 5911993

Official report

out of 100

Grade F

Safety score 20 of 100

Latest visit: Oct 13, 2026 (4 weeks ago)

What drove the grade

Food/ice received from unapproved source.High priority · 33 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
5 high priority, 7 intermediate, 22 basic; intermediate violations cost 18 at most; basic violations cost 12 at most
-60
Administrative complaint on Oct 13
Counts in full until a follow-up finds the problems fixed
-20
Safety score20

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

Inspection history

1 inspection · 1 visit

Oct132026

Complaint inspection

34 violations found

First visitOct 13, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
34 violations found:
- 5 High priority
- 7 Intermediate
- 22 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Food/ice received from unapproved source.
  See Stop Sale. Invoice for 'Golden Empanada Co' does not have any licensed business identifying information. Empanadas delivered in unlabeled, non-commercial foil hotel pans. SunBiz and other publicly available online records do not confirm licensed business.
  Administrative complaint
  Stop Sale issued due to food originating from an unapproved source.
  Approximately 87ea chicken empanadas in unlabeled, foil hotel pans . Invoice provided says "Golden Empanada co" with no other information proving it is a licensed, commercial facility.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  1 mahi filet, fully thawed in ROP that states on label filet should be removed before thawing. Approximately 8oz melted butter in squeeze bottle, without refrigeration for more than 24 hours per employee.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Melted butter at room temperature in kitchen more than 24 hours per employee. See stop sale.
- 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 ground beef over whole muscle pork in reach-in-cooler in kitchen.
Intermediate7
- 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, open date unknown but, per employee, over 24 hours ago. Employee discarded.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Pans in speed rack in dry storage have significant debris buildup throughout.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar handwashing sink.
- Code 41, Chemicals and toxic substances: Original container of toxic substance or chemical does not bear the manufacturer's label.
  Dish soap bottle at dish machine and three-compartment sink has all labels removed completely.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - bar area added.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
Basic22
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Bulk flour bin has no label Ground dry spice, unidentifiable by employee. Employee discarded.
- Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  See stop sale. 1 mahi filet fully thawed in intact ROP in reach-in-cooler.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Whole pineapple over dressings in reach-in-cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee beverage next to tortilla chips, employee beverage on reach-in-cooler in bar.
- Code 14, Food-contact surfaces designed and maintained: Particle board surface for shelving rack in dry storage.
  Cutting board has cut marks and is no longer cleanable.
  Maketable cutting board and multiple stored cutting boards under maketable.
  Equipment in poor repair.
  Walk-in-cooler gaskets soiled.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Walk-in-freezer has ice build up on floor, fan, and door.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Microwave in kitchen heavily soiled with food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Throughout cookline.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Fans throughout kitchen have dust buildup.
- 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 and bowls on maketable in kitchen not inverted.
  Equipment and utensils not properly air-dried - wet nesting.
  Serving trays on dish rack storage and drink dispenser in dry storage shelving.
  Clean equipment/utensils not stored at least 6 inches above the floor.
  Beer buckets stored on floor in bar.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  To go containers under microwave on wire shelving not inverted. Coffee filters not inverted or covered, underneath bag of fabric under coffee station
- Code 35, Insects, rodents, pests and animals: Outer openings not protected.
  Both kitchen doors to bar propped open with no means of pest prevention by netting or air curtain.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Floor underneath and between equipment in kitchen has food debris and grease.
  Floor tiles missing and/or in disrepair.
  Floor in dry storage in walk-in-cooler/freezer area has a hole next to covered dfloor drain.
  Floor area(s) covered with standing water.
  Under coffee station and in walk-in-cooler/freezer dry storage area.
  Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom.
  Wall behind grill in kitchen has peeling paint over stainless steel backing.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling.
  Hood vent system has significant accumulation of grease.
- 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.
  Backpack on top of soufflé cups in kitchen, hat on dry storage rack over corn starch, handbag next to coffee in dry storage.
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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.