HOLIDAY INN RESORT KISSIMMEE BY THE PARKS

Name: HOLIDAY INN RESORT KISSIMMEE BY THE PARKS
Address: 3011 MAINGATE LN, KISSIMMEE, FL, 34747, US
Rating: 57.1

3011 MAINGATE LN, KISSIMMEE, FL 34747

License #5900703

🏨 Hotel/Resort ℹ️

57.1 Grade F / 100

Failing Health Score

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Latest inspection

June 5, 2026 · 5 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

HOLIDAY INN RESORT KISSIMMEE BY THE PARKS in KISSIMMEE currently holds an InspectFL Health Score of 57.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 5, 2026. Across those visits, inspectors documented 58 total violations — 3 critical, 12 major, 43 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on June 5, 2026 shows 5 observation rows: no critical rows, 1 major, and 4 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

HOLIDAY INN RESORT KISSIMMEE BY THE PARKS 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.

Disposition: Met Inspection Standards
[36-03-4] Cove molding at floor/wall juncture broken/missing. Under sink at dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table next to coffee makers in server station, operator removed items.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles broken under cook line behind hand sink on right side of cooks line.
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple cooking equipment on premises not in use on cook line and in back storage area. Dish machine at bar not in use.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for breakfast buffet. Emailed operator written time plan. Operator filled out written time plan during inspection.

Disposition: Warning Issued
[36-03-4] Cove molding at floor/wall juncture broken/missing. Under sink at dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table next to coffee makers in server station, operator removed items.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags on top of microwave at server station Cell phones on prep counter at server station Cell phone stored on rack with clean pans. Operator removed items.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employees at buffet line replacing breakfast items without hair restraints.
[36-17-5] Floor tiles missing and/or in disrepair. Tiles broken under cook line behind hand sink on right side of cooks line.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On floor, ceiling, shelves, and fan of walk in freezer across from dish area. Ice build up on door of walk in freezer B
[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. Scoop handles in sugar and rice submerged in product, operator removed handles out of product.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at server station
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink next to dish machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods on cooks line soiled with grease like substance. Bottom of hot holding unit
[29-08-4] Plumbing system in disrepair. Pipe at bottom of hand sink on cooks line comes apart when sink is bumped,operator put pipe together. Also the water is hot for cold faucet as well Hot water faucet handle at hand sink in prep area stripped and does not dispense hot water.
[29-49-6] Standing water in bottom of reach-in-cooler. Bottom of reach in cooler next to expo line
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple cooking equipment on premises not in use on cook line and in back storage area. Dish machine at bar not in use.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At hand sink in server station
[02D-01-5] Working containers of food removed from original container not identified by common name. Container containing sugar not labeled.
[22-57-6] Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Tested dish machine multiple times, test strip did not turn black.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or debris. Can opener on prep table at prep area is soiled. Operator moved to triple sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At bar hand sink, operated place roll of paper towels at hand sink.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written time plan for breakfast buffet. Emailed operator written time plan. Operator filled out written time plan during inspection.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing sanitizer not labeled at server station.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl in container of flour Scoop handle container of panko
[36-17-5] Floor tiles missing and/or in disrepair. Throughout kitchen
[36-24-5] Hole in or other damage to wall. At dish area
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Floors of 2 of 3 walk in freezers in kitchen
[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
[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
[29-49-6] Standing water in bottom of reach-in-cooler. On cooks line
[29-19-4] Standing water in floor drain/floor drain draining very slowly. In second walk in cooler
[33-31-5] Unnecessary items/unused equipment on the premises. Multiple reach in coolers, soup vats and other kitchen equipment stored in back area
[29-11-4] Water leaking from pipe and/or faucet/handle. Water leaking from end of faucet at prep triple sink.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[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
[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/.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. 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/.