HOLIDAY INN RESORT KISSIMMEE BY THE PARKS

Name: HOLIDAY INN RESORT KISSIMMEE BY THE PARKS
Address: 3011 MAINGATE LN, KISSIMMEE, FL, 34747, US
Rating: 86.6

3011 MAINGATE LN, KISSIMMEE, FL 34747

License #5900703

🏨 Hotel/Resort ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

86.6 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

HOLIDAY INN RESORT KISSIMMEE BY THE PARKS in KISSIMMEE currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 14, 2026. Across those visits, inspectors documented 35 total violations — 5 critical, 7 major, 23 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.

Read latest inspection ↓ Open official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 14, 2026 included 3 critical violations, 3 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Inspector notes not yet imported — showing violation categories below.

Warning Issued
Ready-to-eat TCS food not properly date marked, working containers not labeled with common name, and menu disclosure issues for raw/undercooked foods.
TCS food held above 41°F when cold-held, below 135°F when hot-held, or not cooled within required timeframes. The most-cited High Priority category in our current scraped dataset.
In-use utensils stored improperly between uses — in standing water below 135°F, on equipment door handles, or in unsanitary positions.
Employee personal beverage container in food prep area; employees handling food or clean equipment without washing hands first or after touching soiled surfaces.
Employees engaging in food preparation without hair restraints, beard guards, or with prohibited jewelry/nail polish.
Cutting boards, equipment, and storage in poor repair — cut marks, ice buildup, rust, missing handles on dispensing utensils.
Food-contact surfaces soiled with debris, mold-like substance, or slime; ice machine interiors with mold; dishmachine sanitizer at improper concentration.
Non-food-contact surfaces (gaskets, shelves, equipment exteriors, door handles) soiled with grease, debris, dirt, slime, or dust.
Standing water in coolers, leaking pipes, missing vacuum breakers on mop sinks or hose bibbs, plumbing in disrepair.
Handwash sinks used for non-handwashing purposes, blocked, or missing soap, paper towels, or signage.
Open dumpster lids, missing drain plugs, garbage on the ground around the dumpster, unused equipment on the premises.
Floors, walls, and ceilings soiled with grease, food debris, dust, or in disrepair. Standing water on floor surfaces.
Employee personal items, cosmetics, or toiletries stored in or above food prep areas, food, or clean equipment.
Spray bottles of toxic substances unlabeled, chemicals improperly stored, sanitizer above maximum allowed concentration, medicine improperly stored.

Specific inspector observations for this inspection are in the official DBPR report at myfloridalicense.com.

Warning Issued
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Forks on drying rack near dish machine
[25-05-4] Single-service articles improperly stored. Box of lids stored on floor in dry storage
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple reach in coolers, soup vats and other kitchen equipment stored in back area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. On cooks line
[29-27-4] No mop sink or curbed cleaning facility provided at establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and side of reach in coolers on cooks line
[51-14-7] No plan review submitted and approved - bar area added. 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/.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Floors of 2 of 3 walk in freezers in kitchen
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Next to dish machine Island in back end of kitchen
[36-24-5] Hole in or other damage to wall. At dish area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. walk in cooler #1; liquid eggs (48F - Cold Holding); liquid eggs whites (48F - Cold Holding); shredded mozzarella (48F - Cold Holding); sliced ham (48F - Cold Holding); yogurt (48F - Cold Holding); Greek yogurt (48F - Cold Holding); cream cheese (48F - Cold Holding); whipped butter (48F - Cold Holding); whole butter sticks (48F - Cold Holding); mashed potatoes (48F - Cold Holding); blue cheese (48F - Cold Holding); shredded cheese (48F - Cold Holding); shredded Monterey Jack (48F - Cold Holding); ricotta cheese (48F - Cold Holding); sour cream (48F - Cold Holding); cheese blocks (48F - Cold Holding); whipped cream (48F - Cold Holding); precooked shredded chicken (48F - Cold Holding); deli meats (48F - Cold Holding); half and half (48F - Cold Holding); hot dogs (48F - Cold Holding) Operator states all items in cooler for over 24 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. walk in cooler #1; liquid eggs (48F - Cold Holding); liquid eggs whites (48F - Cold Holding); shredded mozzarella (48F - Cold Holding); sliced ham (48F - Cold Holding); yogurt (48F - Cold Holding); Greek yogurt (48F - Cold Holding); cream cheese (48F - Cold Holding); whipped butter (48F - Cold Holding); whole butter sticks (48F - Cold Holding); mashed potatoes (48F - Cold Holding); blue cheese (48F - Cold Holding); shredded cheese (48F - Cold Holding); shredded Monterey Jack (48F - Cold Holding); ricotta cheese (48F - Cold Holding); sour cream (48F - Cold Holding); cheese blocks (48F - Cold Holding); whipped cream (48F - Cold Holding); precooked shredded chicken (48F - Cold Holding); deli meats (48F - Cold Holding); half and half (48F - Cold Holding); hot dogs (48F - Cold Holding) Operator states all items in cooler for over 24 hours.

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse