ESKINA RESTAURANT & BAR

Name: ESKINA RESTAURANT & BAR
Address: 5749 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL, 34746, US
Rating: 0

5749 W IRLO BRONSON MEMORIAL HWY, KISSIMMEE, FL 34746

License #5911286

🍺 Bar/Pub ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 8 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

ESKINA RESTAURANT & BAR in KISSIMMEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 130 total violations — 21 critical, 28 major, 81 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 9, 2026 shows 8 observation rows: 2 critical, 2 major, and 4 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

130

Coverage note

Inspector notes linked where available

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ESKINA RESTAURANT & BAR 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots in dry storage area and ice bucket over ice machine. Operator rotated.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink between prep sink and dishmachine has hot water turned off.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink by cookline across from reach-in freezers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed oranges over cut fruits and unwashed lettuce over prepped onions in walk-in cooler. Operator rearranged.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to steak grill station, had no paper towels or soap.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items in dry storage area next to food grade paper and above aprons. Operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Multipurpose cleaner and alcohol spray bottles on table with clean dishes by entrance to kitchen. Operator moved.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded beef over coxinha with cooked beef in reach-in cooler at end of cookline. Raw shell eggs over mashed potatoes in walk-in cooler. Operator rearranged.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By cookline.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots above microwave on shelving by cookline. Pots at top shelf in dry storage area.
[14-11-5] Equipment in poor repair. Handle and gasket torn in reach-in freezer at end of salad maketable.
[08B-38-4] Food stored on floor. Two containers with soy sauce on floor at dry storage.
[36-24-5] Hole in or other damage to wall. Wall by reach-in cooler by grill closest to dishmachine is coming off.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up by fan of reach-in freezer by maketable for salads.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink at cookline, across from reach-in freezers.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapples over marinated onions in three door standup cooler by dish machine.
[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 shrimp and sausage in pull out drawer coolers of grill on cookline. Operator rearranged. Raw chicken over raw beef in walk-in cooler.
[12A-02-4] Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle of rubbing alcohol on table with clean dishes by entrance to kitchen.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink by dishmachine blocked with tray.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in front of standup reach-in cooler by grill. Missing paper towels and soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwashing sink next to dishmachine by entrance to kitchen. Per operator, piped underneath will leak.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[14-01-5] Bowl or other container with no handle used to dispense food. Deli container used to scoop sugar and flour at dry storage
[36-36-4] Ceiling tile missing. At dry storage
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. White fish at cook line
[36-03-4] Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen
[35A-03-4] Dead roaches on premises. 5 dead roaches in sticky trap at cook line 1 dead roach on floor Operator discarded
[14-11-5] Equipment in poor repair. Reach in cooler at prep station Internal temperature 52F
[36-17-5] Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer
[08B-38-4] Food stored on floor. Case of dehydrated limes on server station
[08A-14-5] Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over RTE broccoli in walk in cooler
[35A-05-4] Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad, cut lettuce, cut tomatoes, shredded cheese (48-51F - Cold Holding) per operator less than 2 hours. Recommend ice bath for temperature recovery. Beef at 70F in prep table for 3 hours. Recommend operator to place in cooler for temperature recovery
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee cleaning utensils in hand wash sink at server station
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink.
[31B-03-4] No soap provided at handwash sink. At cook line, grill station and dish area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table while prep person cuts onions. Operator immediately removed
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers
[25-05-4] Single-service articles improperly stored. Multiple cases of single service items on floor in upstairs storage area
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk in cooler, operator immediately removed
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline: ; Cooler: raw beef, raw chicken, eggs, sausage, shrimp, fish, mozzarella, cream (52F - Cold Holding). Less than 4hrs per operator. Advised operator to put on sufficient ice bath or move items to other cooler for immediate temperature recovery.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill : onions 73F hot holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31A-11-4] Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[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.

Disposition: Warning Issued
[16-21-4] Accumulation of debris on exterior of warewashing machine. - top dishmachine
[14-01-5] Bowl or other container with no handle used to dispense food. - bulk flour
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
[36-36-4] Ceiling tile missing. - in upstairs storage area
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - white fish
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - side door - back door
[36-08-4] Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen
[36-24-5] Hole in or other damage to wall. - below hand wash sink at cook line
[51-13-4] No Heimlich maneuver/choking sign posted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance
[35B-03-4] Outer openings not protected with self-closing doors. - back door
[29-08-4] Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off
[29-49-6] Standing water in bottom of reach-in-cooler. - dessert cooler
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked black beans overnight (52f-58f - Cooling) Observed in covered pot in reach in cooler
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over cheese empanadas in reach in cooler at cook line
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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.
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing plunger and chemical
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
[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/