Seafood House

3415 W Vine St, Kissimmee, FL 34741 · Permanent Food Service · License 5911785

Official report

out of 100

Grade B

Safety score 81 of 100

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

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · fixed on the spot · 9 other violations

How the score was calculated

Starting score100
Violations at the Oct 13 complaint inspection
1 high priority (fixed on the spot, 1 repeat), 3 intermediate (fixed on the spot), 6 basic (2 repeats)
-19
Safety score81

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

Inspection history

2 inspections · 2 visits

Latest inspection

Oct132026

Complaint inspection

10 violations found

First visitOct 13, 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.
10 violations found:
- 1 High priority
- 3 Intermediate
- 6 Basic
What the inspector cited
High priority1
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over cooked crab in walk-in cooler.
  Fixed on the spotRepeat violation
Intermediate3
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  -Handwashing sink blocked by trash can at warehouse washing area.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Handwashing sink at waitstaff area and at ware washing area.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Spray bottle containing brown substance identified as oven cleaner unmarked on table at back of kitchen.
  Fixed on the spot
Basic6
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  At waitstaff area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn Gaskets on vertical reach in-cooler on cooks line.
  Repeat violation
- Code 16, Dishwashing facilities and test kits: Dishmachine not washing/rinsing properly.
  Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Bar dish machine.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Several wiping cloths on prep table on cooks line.
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Leaking faucet at three compartment sink.
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Inoperable coolers at back of property.
  Repeat violation
Official report, on the Florida DBPR website

Earlier inspections 1

Jul202026C77Routine inspection11 violations, 5 high priority No follow-up needed

First visitJul 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.
11 violations found:
- 5 High priority
- 1 Intermediate
- 5 Basic
What the inspector cited
High priority5
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Lobster bisque and clam chowder temping 58°F. Both in food warmer over 2 hours.
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Lobster bisque and clam chowder temping 58°F. Both in food warmer over 2 hours.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw chicken over crab in walk-in cooler.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Two spray bottles of all purpose cleaners stored on shelf with honey. Operator relocated.
  Fixed on the spot
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Fixed on the spot
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Drink dispenser nozzle and holder soiled with slime. Operator cleaned.
  Fixed on the spot
Basic5
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Torn Gaskets on vertical reach in-cooler on cooks line.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelves.
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Fixed on the spot
- Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
  Inoperable coolers and food warmers at back of property.
- Code 36, Floors, walls, ceilings and ventilation: Light not functioning.
  Two under hood.
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.
Stop sale: An order that the food can’t be sold or served.