POINCIANA CHINESE KITCHEN

Name: POINCIANA CHINESE KITCHEN
Address: 874 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 64.3

874 CYPRESS PKWY, KISSIMMEE, FL 34759

License #5907157

🥡 Chinese ℹ️

64.3 Grade F / 100

Failing Health Score

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Latest inspection

July 23, 2025 · 7 findings · 0 critical

Routine - Food

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Major

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Minor

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Quick take

POINCIANA CHINESE KITCHEN in KISSIMMEE currently holds an InspectFL Health Score of 64.3 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 July 23, 2025. Across those visits, inspectors documented 61 total violations — 12 critical, 17 major, 32 minor.

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The latest inspection on July 23, 2025 shows 7 observation rows: no critical rows, 1 major, and 6 minor.

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Inspector notes

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POINCIANA CHINESE KITCHEN 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
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In kitchen
[36-24-5] Hole in or other damage to wall. Hole under dishwasher/staging
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves in kitchen
[25-06-4] Single-service articles not stored inverted or protected from contamination. On top of make table in kitchen
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. In make tables and walk in cooler
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items throughout kitchen not date marked.

Disposition: Emergency order recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk food
[14-09-4] Cutting board has cut marks and is no longer cleanable.
[35A-03-4] Dead roaches on premises. Approximately 20 dead roaches in roach trap on floor and cart 1 dead roach in drain by hand sink
[36-73-4] Floor soiled/has accumulation of debris. The floor In the dish washer area also drains are heavily soiled
[36-17-5] Floor tiles missing and/or in disrepair. On wall next to dish machine
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris.
[25-06-4] Single-service articles not stored inverted or protected from contamination.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[35A-05-4] Roach activity present as evidenced by live roaches found. 1 live roach crawling up wall by dish machine, approximately 30 plus live roaches near drain and under hand sink near dish washing area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice 76f cold holding , has been out 40 minutes advised to rapid chill Chicken wings 47f cold holding , rice 47f cold holding , cooked chicken 46f cold holding, cooked shrimp 47f cold holding , wonton 48f cold holding ,
[31A-09-4] Handwash sink not accessible for employee use at all times. Blocked by cart near cook line
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary strips and is using chlorine chemical
[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. One new employee
[31B-03-4] No soap provided at handwash sink.

Disposition: Warning Issued
[14-38-4] Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over wontons and raw shrimp in walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine
[53B-01-5] No employee training done or scheduled on callback inspection visit
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made on premises two days ago held in reach in cooler under make table not date marked

Disposition: Warning Issued
[14-38-4] Food storage container/container lid cracked or broken. Lid for cooked rice in walk in cooler cracked
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spoon in standing water temping at 77F on steam well table
[24-18-4] Silverware/utensils stored upright with the food-contact surface up. Utensils on shelf by steam well
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall in dish area and shelving next to it had dust build up
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Paper towel lining pan with cut onions at reach in cooler Paper towel in container with bell peppers in walk in cooler
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over wontons and raw shrimp in walk in freezer
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked rice stored in bin out for less than 4 hours temped at 77F Operator moved into cooler for temperature recovery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken broth held in steam well for less than 4 hours temped at 119 Operator reheated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards in prep area by dish machine and on make table
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink at kitchen entrance blocked with cart Operator moved cart
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Had quaternary test strips instead of chlorine for dish machine
[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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Gravy made on premises two days ago held in reach in cooler under make table not date marked