Moor

6000 W Osceola Pkwy, Kissimmee, FL 34746 · Permanent Food Service · License 5911444

Official report

out of 100

Grade B

Safety score 85 of 100

Latest visit: Oct 20, 2026 (3 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 6 other violations

How the score was calculated

Starting score100
Violations at the Oct 20 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate, 3 basic
-15
Safety score85

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

Inspection history

1 inspection · 1 visit

Oct202026

Routine inspection

7 violations found

First visitOct 20, 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.
7 violations found:
- 2 High priority
- 2 Intermediate
- 3 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Milk in reach-in cooler on cookline temping 48°F, operator discarded.
  Fixed on the spot
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  Splitter attached, no vacuum breaker at either end.
Intermediate2
- Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment.
  Several tags out of order.
- Code 03, Food out of temperature: Operator is conducting reduced oxygen packaging of frozen fish, raw meat, poultry, or fruit and vegetables, cured meat and poultry, hard or semisoft cheese with no ingredients added at the establishment, cook-chill packaging, or sous vide packaging without a HACCP plan approved by the Division of Hotels and Restaurants.
  More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Cooked pork in walk-in freezer dated 10/12/26. Per operator it was vacuum packaged hot. Operator took out of package.
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Reach-in cooler in middle of cookline.
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Cooler door missing gasket at end of cookline.
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  At prep area by prep sink.
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.