PUNJAB KITCHEN

Name: PUNJAB KITCHEN
Address: 5479 W IRLO BRONSON MEMORIAL HWY, STE 192, KISSIMMEE, FL, 34746, US
Rating: 34.6

5479 W IRLO BRONSON MEMORIAL HWY, STE 192, KISSIMMEE, FL 34746

License #5911139

🍽️ American ℹ️

34.6 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 10 findings · 2 critical

Routine - Food

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Quick take

PUNJAB KITCHEN in KISSIMMEE currently holds an InspectFL Health Score of 34.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on March 12, 2026. Across those visits, inspectors documented 125 total violations — 10 critical, 27 major, 88 minor.

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The latest inspection on March 12, 2026 shows 10 observation rows: 2 critical, 2 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

125

Coverage note

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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
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef and raw fish over ready to eat foods in white chest freezers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee backpack over bottled drinks on shelving diagonal to triple sink.
[14-11-5] Equipment in poor repair. Door handle of reach-in cooler on cook line.
[38-07-4] Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Lightbulb in walk-in cooler. Lights above two door cooler in storage area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in several coolers and freezers throughout facility.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables over ready to eat foods in several areas of walk-in cooler.
[02D-01-5] Working containers of food removed from original container not identified by common name. Container with brown powder seasoning on bottom shelf in back of kitchen.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked onions and other ready to eat foods in two door reach-in cooler in dry storage area with triple sink.
[31B-03-4] No soap provided at handwash sink. Handwashing sink next to triple sink. Operator provided soap.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One expired February 2026

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of machine along sides of grate.
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Mens bathroom door propped open. Operator closed.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens bathroom door does not fully close.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Tested 25ppm, operator ran out of chlorine for dishmachine. Advised not to use until they get sanitizer for dishmachine.
[14-11-5] Equipment in poor repair. Door handle of standup reach-in cooler on cookline. Handle on rice cooker.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door in kitchen has gap along bottom of door.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs on over door handle of cookline. Operator removed.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils on stove in water temping 94F, and utensils next to rice cooker in water temping 80F. Operator removed from water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. In bathroom of kitchen, and mens bathroom in dining room room.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pees over cooked sauce in walk-in cooler. Operator rearranged.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ready to eat foods in white Cher freezer by back exit door in kitchen.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
[31B-03-4] No soap provided at handwash sink. At handwashing sink next to triple sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphone on prep table at cook line
[14-11-5] Equipment in poor repair. Torn Gaskets in reach in cooler at prep station
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap beneath exit door at dry storage area
[08B-38-4] Food stored on floor. Yogurt container in walk in cooler
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice in white chest freezer
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 80F
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line reach in cooler and Reach in freezer gaskets soiled.
[14-20-4] Ripped/worn tin foil used as shelf cover.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe in hand wash sink next to walk in cooler Leaking pipe under 3 compartment sink
[22-49-4] Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 00ppm. Recommended operator to use 3 compartment sink to wash, rinse and sanitize
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
[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 food containers with no date marking in walk in cooler
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at server station

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom door
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens bathroom
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board
[14-11-5] Equipment in poor repair. Gaskets in prep cooler across tandoor oven
[36-73-4] Floor soiled/has accumulation of debris. Behind cooking equipment
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers of water of 95F. Per operator they discard water every 30 minutes. Operator immediately discarded water and put utensils in clean water to reheat water to 135F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of right oven on cook line -Interior of microwave above prep line and under microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan at expo window on cook line -Gaskets in Cooler next to ice machine -Gaskets of chest freezer at entrance to cook line and in cooler across from flat top -Gaskets in prep cooler across tandoor oven -Sides of stove - Sides of reach in cooler, across from stove -Tin foil soiled on shelf above bread prep table
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of cooler, by chest freezer arc entrance to cook line
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink in warewashing area
[08B-12-5] Stored food not covered. Head of lettuce in walk in cooler stored directly on shelf with no wrapping, cover or protection
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 bay sink onto floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over sauce in walk in cooler. Operator moved to correct location ( corrected on site). -raw Fish over sauce in walk in cooler
[31B-03-4] No soap provided at handwash sink. In warewashing area

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Behind cooking equipment
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee bathroom door
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens bathroom
[32-12-5] Covered waste receptacle not provided in womens bathroom.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board
[14-11-5] Equipment in poor repair. Gaskets in prep cooler across tandoor oven
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in containers of water of 95F. Per operator they discard water every 30 minutes. Operator immediately discarded water and put utensils in clean water to reheat water to 135F
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. -Interior of right oven on cook line -Interior of microwave above prep line and under microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Fan at expo window on cook line -Gaskets in Cooler next to ice machine -Gaskets of chest freezer at entrance to cook line and in cooler across from flat top -Gaskets in prep cooler across tandoor oven -Sides of stove - Sides of reach in cooler, across from stove -Tin foil soiled on shelf above bread prep table
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom interior of cooler, by chest freezer arc entrance to cook line
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining hand sink in warewashing area
[08B-12-5] Stored food not covered. Head of lettuce in walk in cooler stored directly on shelf with no wrapping, cover or protection
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe leaking under 3 bay sink onto floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over sauce in walk in cooler. Operator moved to correct location ( corrected on site). -raw Fish over sauce in walk in cooler
[31B-03-4] No soap provided at handwash sink. In warewashing area
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[08B-12-5] Stored food not covered, in cookline reach in cooler.
[14-01-5] Bowl or other container with no handle used to dispense food. Diced onions in reach in cooler dispense and plate ,using container with no handle.
[14-11-5] Equipment in poor repair. Broken gasket in freezer chest, by cookline l
[29-09-4] Faucet/handle missing at plumbing fixture. 1- Missing faucet of two faucets, to three compartment sink at washware area.
[13-03-4] Food employee with no hair restraint while engaging in food preparation.
[14-69-4] Ice buildup in freezer chest .
[10-08-5] Ice scoop handle in contact with ice.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Washware hand sink and bathroom missing sign.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Freezer chest gasket soiled with dirt . -dish machine racks, soiled with dirt and grime,
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda bottle stored in kitchen lowboy unit.
[29-08-4] Plumbing system in disrepair. Three compartment sink, missing part of pvc pipe , leaking into bin.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[36-22-4] Wash ware floor area covered with standing water.
[29-11-4] Water leaking from pipe and/or faucet/handle from washware area hand sink, food preparation hand sink.
[01B-01-4] Dented/rusted cans present. See stop sale.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Food preparation lowboy unit cooked meat (44F - Cold Holding); shredded cheese (44F - Cold Holding). Operator placed ice. -Butter 76F on kitchen table top, placed overnight, operator instructed to discard,
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled with food debris,
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[31B-02-4] No paper towels or mechanical hand drying device provided at food preparation area handwash sink.
[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.
[22-38-5] No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing.
[53B-13-5] Proof of required state approved employee training not available for some 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. Yogurt prepared 48 hours in kitchen lowboy and storage area reach in cooker , unit not datemarked.