Ramada by Wyndham
2261 East Irlo Bronson Memorial H, Kissimmee, FL 34744 · Permanent Food Service · License 5900035
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (1 fixed by the Sep 29 follow-up), 6 intermediate, 13 basic (3 repeats); basic violations cost 12 at most-39
- Safety score61
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitSep 29, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
12 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
More time given
Intermediate3
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
More time given
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
More time given
No soap provided at handwash sink.
More time given
Basic8
Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
More time given
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
More time given
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
More time given
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
More time given
Wall soiled with accumulated grease, food debris, and/or dust.
More time given
Light not functioning.
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
More time given
- First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
4 tilapia fillets in walk in cooler fully thawed in intact reduced oxygen packaging
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked chicken wings (44-48°F - Cold Holding) in walk in cooler overnight per operator - see stop sale shredded cheese (72°F - Cold Holding) in make table on cookline - operator voluntarily discarded
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Chicken wings in walk in cooler 3 days per operator on cooling rack with no date marks
Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
Hot water handle not working at handwashing sink next to 2 compartment prep sink
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At handwashing sink nearest kitchen entrance
No soap provided at handwash sink.
At front counter bar handwashing sink and handwashing sink in kitchen next to 2 compartment prep sink at end of cookline
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location.
Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic13
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.
4 tilapia fillets in walk in cooler fully thawed in intact reduced oxygen packaging - see stop sale
Code 08, Food protection and cross-contamination: Food stored on floor.
Water bottle cases in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
On floors in both walk in freezers
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. Make table on cookline
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave in prep area across from cookline
Reach-in cooler interior/shelves have accumulation of soil residues.
Glass door reach in cooler near kitchen entrance Reach in cooler drawers under grill Walk in cooler shelving
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine in back storage room near exit door
Code 29, Plumbing and backflow prevention: Water draining onto floor surface.
Floor drain under dish machine overflows onto floor when dish machine drains during cycle
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
2 missing tiles in walk in freezer near cookline
Wall soiled with accumulated grease, food debris, and/or dust.
At mop sink and underneath 2 compartment prep sink
Light not functioning.
2 in hood over cookline
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
One at bar
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.
- Stop sale
- An order that the food can’t be sold or served.