THE POINTE

Name: THE POINTE
Address: 2900 PARKWAY BLVD, KISSIMMEE, FL, 34747, US
Rating: 52.2

2900 PARKWAY BLVD, KISSIMMEE, FL 34747

License #5900880

52.2 Grade F / 100

Failing Health Score

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Latest inspection

March 12, 2026 · 4 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

THE POINTE in KISSIMMEE currently holds an InspectFL Health Score of 52.2 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 85 total violations — 11 critical, 12 major, 62 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 March 12, 2026 shows 4 observation rows, all minor, which is usually a better sign than repeat high-priority findings.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

THE POINTE 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
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cooks line without hair restraints cutting lettuce and preparing raw chicken.
[14-11-5] Equipment in poor repair. Handle held onto door with duct tape on hot box on cooks line. Gaskets torn on walk in cooler and walk in freezer door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer on prep side of kitchen soiled with old food debris.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler and make table next to dish machine not in use and not operable.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield and side of ice machine at server station
[21-05-5] Cloth used as a food-contact surface. White rag stored under raw shell eggs at omelet station on cooks line, operator removed white rag.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on expo line with single use items. Operator removed items.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee with watch on in preparation of omelet on cooks line. Operator had employee remove watch.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 2 employees on cooks line without hair restraints cutting lettuce and preparing raw chicken.
[14-11-5] Equipment in poor repair. Handle held onto door with duct tape on hot box on cooks line. Gaskets torn on walk in cooler and walk in freezer door.
[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 handle in container of flour in dry storage area. Operator moved scoop handle out of product.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle in reach in cooler stored above cut melons on prep side of kitchen. Operator removed item.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Bottom of reach in freezer on prep side of kitchen soiled with old food debris.
[25-05-4] Single-service articles improperly stored. Box of to go containers on floor in dry storage, operator put item on shelf.
[33-31-5] Unnecessary items/unused equipment on the premises. Reach in cooler and make table next to dish machine not in use and not operable.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. diced tomatoes (48F - Cold Holding); diced ham (46F - Cold Holding); diced sausage (50F - Cold Holding). Per operator in reach in cooler less than 4 hours. Advised operator to move items into walk in cooler for immediate temperature recovery.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Handwashing sink is not removed at expo line. Operator states hand washing sink is out of order and waiting on repairs.
[08B-15-4] Whole fruit displayed for self-service not wrapped and no utensils provided. Unwrapped apples at buffet line. Operator pulled apples off buffet line.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Near rim of drop chute
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on clean dish rack in warewashing area
[14-11-5] Equipment in poor repair. reach in cooler by three compartment sink, make table across from it not functioning
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer throughout
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Ovens in prep area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several equipment exteriors
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. diced tomatoes prepped 5 hours prior per operator (54F - Cold Holding); cooked pork sausage prepped 5 hours prior per operator (54F - Cold Holding)
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On make table in main cookline: diced tomatoes prepped 5 hours prior per operator (54F - Cold Holding); cooked pork sausage prepped 5 hours prior per operator (54F - Cold Holding) Stop sale issued Sitting on counter next to grill: pancake batter out of refrigeration for 20 minutes per operator (70F - Cold Holding) Operator put in freezer to rapid cool Emailed operator copy of time plan
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink at warewashing area Operator stocked
[31B-03-4] No soap provided at handwash sink. In server area Operator stocked
[48-01-5] No current insurance inspector boiler report or boiler certificate available for boiler. For reporting purposes only. Boiler certificate expired

Disposition: Warning Issued
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Operator removed.
[14-11-5] Equipment in poor repair. Hood vent baffle damaged. Walk in freezer gasket torn.
[14-69-4] Ice buildup in walk-in freezer.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Banquet area ice machine and employee break room soda dispenser ice chute soiled with mold-like substance. Operator began cleaning as inspection concluded.
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates at omelet station not inverted, clean plates stored in bulk caddy uncovered, clean scoops and ladles with finished cook old contact surface side facing up.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple throughout kitchen.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Coffee cup on prep table next to green onions. operator discarded.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave in employee dining area soiled.
[36-62-4] Light not functioning. 1 light burnt out in back prep area hood vent.
[51-13-4] No Heimlich maneuver/choking sign posted. Provided operator with poster.
[25-05-4] Single-service articles improperly stored. Single service cups and items, for Starbucks per operator, stored on floor.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Coffee filters uncovered by coffee station. Operator discarded filters.
[12A-13-4] Employee handled soiled dishes and then handled clean equipment without changing gloves and washing hands. Operator coached employee to wash hands between tasks.
[31A-07-4] Handwash sink missing in warewashing or food preparation area. Omelet station set up with maketable and sneeze-guard protected cooking equipment in dining room is set up with TCS items and pasteurized liquid eggs, per operator, employees walk through pass door into kitchen to the nearest handwash sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink next to ice machine in front exposed area.
[51-14-7] No plan review submitted and approved - customizable omelet station added in dining room area. 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/.