ENCORE CLUB-FINN'S CAFE

Name: ENCORE CLUB-FINN'S CAFE
Address: 7635 FAIRFAX DR, KISSIMMEE, FL, 34747, US
Rating: 24.5

7635 FAIRFAX DR, KISSIMMEE, FL 34747

License #5911491

☕ Café/Breakfast ℹ️

24.5 Grade F / 100

Failing Health Score

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Latest inspection

September 29, 2026 · 14 findings · 3 critical

Routine - Food

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Minor

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Quick take

ENCORE CLUB-FINN'S CAFE in KISSIMMEE currently holds an InspectFL Health Score of 24.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 29, 2026. Across those visits, inspectors documented 60 total violations — 7 critical, 15 major, 38 minor.

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The latest inspection on September 29, 2026 shows 14 observation rows: 3 critical, 2 major, and 9 minor.

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Inspector notes

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Would you eat here?

ENCORE CLUB-FINN'S CAFE has a rough inspection history. Would you risk it?

F 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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler at server station half and half (54F - Cold Holding); 2% milk (51F - Cold Holding) both in reach-in-cooler more than 4 hours per operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Several stored cutting boards,at dry dish storage
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. In dish storage rack.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Dish handwashing sink, paper towel dispenser empty. Operator replaced paper towels.
[36-11-4] Floors not maintained smooth and durable. Floor in walk-in-freezer has raised seam.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fry warmer exterior soiled with grease.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls used as scoops in flour, sugar, and panko bins in dry storage. Operator removed and discarded.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates throughout kitchen, glasses at bar not inverted. Observed operator invert some plates during inspection.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in-cooler in server station not holding temperature. Facility has alternative cold holding units that TCS items will be stored in as an alternative. This reach-in-cooler should not be used for TCS items until repaired and cold holding properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cup up with single service cups at soda station, employee jackets hanging in dry storage. Operator placed items in designated employee belongings space.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef in cases and prepped raw beef meatballs (all beef per operator), stored over raw pork products in walk-in-cooler. Operator placed all beef products on bottom shelf at time of inspection.
[03C-96-4] Establishment conducts non-continuous cooking of raw animal foods without monitoring and documenting initial heating time and temperature, cooling times and temperatures, cold holding temperature and final cooking temperature. Per operator, chicken wings are cooked below 165F at initial cook, then reheated to 165F. Provided non-continuous cooking application, chef said their process will be reviewed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Server station reach-in-cooler half and half (54F - Cold Holding); 2% milk (51F - Cold Holding) both in reach-in-cooler more than 4 hours per operator.

Disposition: Warning Issued
[50-09-4] Current Hotel and Restaurant license not displayed.
[14-01-5] Bowl or other container with no handle used to dispense food. In container of flour in dry storage Operator removed
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets on top of ice machine Operator inverted
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee cooking chicken on cookline with watch on Employee removed watch
[14-11-5] Equipment in poor repair. Gasket torn on walk in freezer door
[14-38-4] Food storage container/container lid cracked or broken. Seasoning container lid on cookline partly melted Spatula at clean dish area damaged
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame
[10-20-4] In-use tongs stored on equipment door handle between uses. On grill handle Operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several gaskets on cookline
[16-48-4] Old food stuck to clean dishware/utensils. On brushes hanging over three compartment sink Operator removed to be cleaned
[16-46-4] Old labels stuck to food containers after cleaning. Several on clean dish rack across from three compartment sink
[29-08-4] Plumbing system in disrepair. Handwashing sink out of order near dry storage area Operator has work order placed
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Queso in steamwell 120F - reheated and placed into steamwell 3 hours prior per operator
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. For tuna poke served raw
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At cookline sink Operator stocked
[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. For tuna poke