Wyndham Palms Master Community Association INC

2300 Wyndham Palms Way, Kissimmee, FL 34747 · Permanent Food Service · License 5909495

Official report

out of 100

Grade F

Safety score 52 of 100

Latest visit: Oct 30, 2026 (8 days ago)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 21 other violations

How the score was calculated

Starting score100
Violations at the Oct 30 complaint inspection
4 high priority, 4 intermediate, 14 basic; basic violations cost 12 at most
-48
Safety score52

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

Inspection history

1 inspection · 1 visit

Oct302026

Complaint inspection

22 violations found

First visitOct 30, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
22 violations found:
- 4 High priority
- 4 Intermediate
- 14 Basic
What the inspector cited
High priority4
- Code 01, Approved source; food safe and unadulterated: Food with mold-like growth.
  See stop sale. Approximately 7 hot dog buns in packaging have significant mold growth.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Raw burger patties removed from original packaging over ready-to-eat chicken wings, raw shrimp.
  Raw animal food stored over/not properly separated from ready-to-eat food.
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 3 small,flying insects next to handwashing sink in outside par area.
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again.
  Hot dogs in maketable have date of 7/28. Operator could not discern when they were pulled from freezer.
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Operator only has expired test strips, expired 2015.
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Bin in front of storage room handwashing sink.
- Code 51, Other sanitary and safe operation: No plan review submitted and approved - renovations were made or are in progress.
  Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Original plans on file from 2013 show three-compartment sink next to dish machine, single compartment sink currently in place. Establishment is utilizing a separate storage room not shown on original plans with 4 reach-in-coolers and other food and single service items stored. Area does have two-compartment sink and handwashing sink. Establishment does not currently have a second method of cleaning and sanitizing food equipment.
Basic14
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Maketable reach-in-cooler.
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
  In outside bar area.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  All small cutting boards next to countertop flattop.
- Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
  Food debris left in drain filter with machine not in active use for the day.
- Code 21, Wiping cloths and linens: Wiping cloth not air-dried in a manner to prevent contamination of food equipment, utensils, linens, single-service and single-use articles.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gaskets throughout all reach-in-cooler and reach-in-freezer in kitchen area have accumulated grease and food debris.
- Code 29, Plumbing and backflow prevention: Waste line missing at soda gun holster.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Handwashing sink in outside bar area Provided sign to operator.
  Fixed on the spot
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Hole in wall underneath handwashing sink Hole in wall in dish machine area next to door. Wall in dish machine has smooth, non-pour out boards peeling, exposing wall not suitable to withstand moisture.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Wall behind cooking equipment has accumulation of grease.
  Light not functioning.
  In dish machine area, making visibility limited for warewashing.
- Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
  Light in dish machine area has no cover.
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  At bar next to handwashing sink In front counter area.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.