Nipa Hut
5485 West Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5911701
F
Grade F
Safety score 57 of 100
Latest visit, Sep 4, 2026: 0 high priority, 0 intermediate, 2 basic violations.
- Starting score100
- Violations at the Sep 3 routine inspection2 high priority (half: fixed at a follow-up on Sep 4), 1 intermediate, 7 basic-18
- Emergency closure on Sep 3, since reopenedReduced from 35 because a follow-up found the problems fixed-15
- Emergency closure in the last 90 daysOrdered closed on Sep 3-10
- Safety score57
Our own summary of the public record, not an official state rating. How grades work
Inspection history
1 inspection · 2 visits
Routine inspection · Sep 3, 2026
Follow-up visit · Sep 4, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
- Dishwashing facilities and test kits
- Basic: Accumulation of lime scale on the inside of the dishmachine.
- Basic: Old labels stuck to food containers after cleaning.
First visit · Sep 3, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
- Labeling, date marking and consumer advisory
- Basic: Working containers of food removed from original container not identified by common name. Bulk containers of Flour and brown sugar at dry storage area by walk-in cooler.
- Food out of temperature
- High priority: Time/temperature control for safety food cold held at greater than 41°F. Beef skewers temping 62°F at cookline on rolling cart. Operator states 1 hour of being out. Operator moved beef skewers to walk-in cooler for temperature recovery.
- Food properly thawed
- Basic: Time/temperature control for safety food thawed in an improper manner. Rolling cart with raw fish, raw chicken, and raw beef thawing at room temperature. Operator moved items into walk-in cooler.
- In-use utensils properly stored
- Basic: In-use utensil stored in standing water less than 135°F. Ice scoops at server station in water temping 92°F.
- Basic: In-use tongs stored on equipment door handle between uses. 4 pairs of tongs hanging on over door handle. Operator removed.
- Dishwashing facilities and test kits
- Basic: Accumulation of lime scale on the inside of the dishmachine. Two containers with old labels at shelving with clean dishes by triple sink.
- Basic: Old labels stuck to food containers after cleaning. Two containers with old labels at shelving with clean dishes by triple sink.
- Clean equipment storage and air drying
- Basic: Cleaned and sanitized equipment or utensils not properly stored. Container with utensils on floor at cookline, by rice cooker.
- Handwash sinks and supplies
- Intermediate: Handwash sink not accessible for employee use at all times. Handwashing sink at end of cookline had bucket inside, operator removed.
- Insects, rodents, pests and animals
- High priority: Roach activity present as evidenced by live roaches found. 1 live roach at server station on white table with pot lids. 9 live roaches at top of dishmachine. 1 live roach on table across from dishmachine with clean cutting boards.