Perkins Restaurant & Bakery #1132
5170 W Irlo Bronson Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5900379
What drove the grade
Unwashed fruits/vegetables stored with ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Sep 1 routine inspection5 basic-5
- Safety score95
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 1, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed tomatoes and bell peppers over bread in walk-in cooler with produce and dairy. Operator rearranged.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs handling on fryer handle on cookline. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Plate used to scoop cooked potatoes on cookline pull out drawer. Operator removed and placed a scoop with handle.
Fixed on the spot
Code 21, Wiping cloths and linens: Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles.
Sanitizer bucket at end of waitstaff area placed next to syrup bottle. Sanitizer bucket at entrance to kitchen stored on prep table with seasoning packets underneath. Operator moved sanitizer buckets.
Fixed on the spot
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.
At end of waitstaff area, employee cellphone and other personal items on prep table with single service items. Operator removed.
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.