BONGO’S RESTAURANT & BAR

Name: BONGO’S RESTAURANT & BAR
Address: 3271 S JOHN YOUNG PKWY, KISSIMMEE, FL, 34746, US
Rating: 74.5

3271 S JOHN YOUNG PKWY, KISSIMMEE, FL 34746

License #5910838

🍺 Bar/Pub ℹ️

74.5 Grade C / 100

Mixed Health Record

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Latest inspection

September 15, 2025 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

BONGO’S RESTAURANT & BAR in KISSIMMEE currently holds an InspectFL Health Score of 74.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 15, 2025. Across those visits, inspectors documented 50 total violations — 6 critical, 16 major, 28 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 21, 2023

The latest inspection on September 15, 2025 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

BONGO’S RESTAURANT & BAR has some meaningful issues on record. Would you still eat here?

C record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket above ice machine in dry storage area. Operator flipped.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Ran dishmachine sever
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food container, yogurt and banana stored in reach-in cooler at front bar area. Operator placed in container and labeled for employee.
[08B-38-4] Food stored on floor. Two boxes of seafood on floor of walk-in freezer. Operator moved to shelf.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoops touching sugar, flour, rice, in bulk containers at back dry storage area. Operator placed upright.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on cookline maketable in standing water at 90F. Operator removed.
[16-46-4] Old labels stuck to food containers after cleaning. 5 containers on clean dish shelving ver triple sink.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Calamari thawing in standing water at prep sink. Operator turned on water and placed under running water.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over rice in maketable cooler at end of cook line. Operator rearranged.
[41-17-4] Spray bottle containing toxic substance not labeled. One spray bottle at front bar area. Several chemical bottles at dish machine area.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink next to prep sink has no hot water.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Cup used to scoop rice
[08B-38-4] Food stored on floor. Beef stored on floor
[10-14-5] Ice bucket/shovel stored not inverted
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called supplier sent copy of parasite destruction
[29-37-4] Spray hose at mop sink lower than flood rim of sink.
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened yesterday
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Gave operator copy
[52-01-4] Identity of food or food product misrepresented. Swai served raw in ceviche not marked on menu
[53A-01-7] Manager or person in charge lacking proof of food manager certification.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Swai served raw in ceviche. Not noted on menu
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Gave operator copy
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent operator copy and had posted
[41-17-4] Spray bottle containing toxic substance not labeled.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used in bulk container.
[14-05-4] Cardboard used to line food-contact shelves.hroughout walk-in cooler and dry storage.
[29-09-4] Faucet/handle missing at plumbing fixture. Hot water handle not working on handwash sink next to warewashing area.
[10-20-4] In-use tongs stored on equipment door handle between uses.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has food debris.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Handwash sink next to prep area.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. In sushi bar area.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink basin.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready-to-eat items in walk-in cooler. Operator moved to bottom shelf in walk-in cooler
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice left in front counter overnight per operator, observed before establishment opened. Operator discarded.
[41-10-4] Toxic substance/chemical improperly stored. Bottle of Lysol cleaner on sushi bar.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ More than 4 employees present at time of inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with TPHC plan. Operator completed during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.