COW RESTAURANT

Name: COW RESTAURANT
Address: 1718 CHAPS PLACE, KISSIMMEE, FL, 34744, US
Rating: 77.5

1718 CHAPS PLACE, KISSIMMEE, FL 34744

License #5911876

77.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

COW RESTAURANT in KISSIMMEE currently holds an InspectFL Health Score of 77.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 22, 2026. Across those visits, inspectors documented 39 total violations — 7 critical, 11 major, 21 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 22, 2026 shows 7 observation rows: 1 critical, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Call Back - Complied
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink
[31B-03-4] No soap provided at handwash sink. At bar and at end of cookline
[08B-38-4] Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler
[14-20-4] Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline
[10-08-5] Ice scoop handle in contact with ice. Inside of ice bin next to handwashing sink near kitchen entrance Operator removed
[14-20-4] Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers
[31A-09-4] Handwash sink not accessible for employee use at all times. Pitcher inside of handwashing sink near kitchen entrance Operator removed
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp and octopus thawing at room temperature on shelf under steamwell on cookline Operator placed into three compartment sink and ran cold water over them
[21-05-5] Cloth used as a food-contact surface. Lining pan of shelled eggs in reach in cooler drawer under grill
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0ppm
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cooked chicken and sausage on prep counter next to white reach in freezer in kitchen Food out for 2 hours per operator Emailed time plan
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut tomato (49F - Cold Holding) in reach in cooler underneath make table overnight per operator - see stop sale
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw burger patties over raw shrimp in reach in cooler drawers under grill - no hard separation between drawers Operator switched order
[08B-38-4] Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen
[31B-03-4] No soap provided at handwash sink. At bar and at end of cookline

Disposition: Inspection Completed - No Further Action
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice made 2pm yesterday in pan in expo reach in cooler not date marked
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 82F next to steamwell
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit for dish machine
[29-11-4] Water leaking from pipe and/or faucet/handle. Faucet on handwashing sink next to three compartment sink spraying outward when turned on
[31B-03-4] No soap provided at handwash sink. At handwashing sink by three compartment sink
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Near soda rack
[08B-38-4] Food stored on floor. Raw beef roasts thawing in bin on floor Operator moved onto rack
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Beef roasts thawing in bin at room temperature with no running water
[14-11-5] Equipment in poor repair. Torn gasket on chest freezer
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of cherries in handwashing sink at bar
[10-08-5] Ice scoop handle in contact with ice. In bin under soda dispenser Operator removed
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At handwashing sink next to three compartment sink
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to three compartment sink Emailed operator sign
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in reach in cooler closest to mop sink and in reach in cooler under make table on cookline

Community reaction

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Community pulse