Shawarma Express
5343 W Irlo Bronson Memorial Hwy, Kissimmee, FL 34746 · Permanent Food Service · License 5911742
What drove the grade
Roach activity present as evidenced by live roaches found.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection3 high priority (1 fixed by the Sep 10 follow-up, 1 fixed on the spot), 8 basic-20
- Grade capped at CA high-priority violation not yet fixed: roach activity present as evidenced by live roaches found
- Safety score80
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 10, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
7 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
More time given
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
More time given
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
More time given
Covered waste receptacle not provided in women's bathroom.
More time given
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
More time given
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
More time given
- First visitSep 9, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cut tomatoes and cut lettuce in Glassdoor cooler in prep area temping 47-48°F. Per operator held in cooler overnight.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw chicken over orange juice and raw beef in reach-in cooler in dry storage area. Operator moved.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Roach activity present as evidenced by live roaches found.
1 live roach in dry storage area on bottom of shelf with breads.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Several cases of plastic water and bottles and cartons of juice on floor in hallway across from bathrooms.
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee engaged in food preparation wearing watch. Employee took off watch.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Gaskets on Glassdoor cooler in storage area are torn.
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
Employee and customer bathroom.
Covered waste receptacle not provided in women's bathroom.
Inside both employee and customer unisex bathrooms.
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Along bottom of exit door by bathrooms.
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.
Employee glasses and cellphone on shelf with clean dishes by cookline. Duffel bag on top of plastic cups in dry storage area. Operator removed.
Fixed on the spot
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
License displayed dated 4/1/2026
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.