UNIDOS RESTAURANT

Name: UNIDOS RESTAURANT
Address: 367 CYPRESS PKWY, KISSIMMEE, FL, 34759, US
Rating: 36.9

367 CYPRESS PKWY, KISSIMMEE, FL 34759

License #5911520

36.9 Grade F / 100

Failing Health Score

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Latest inspection

May 19, 2026 · 11 findings · 2 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

UNIDOS RESTAURANT in KISSIMMEE currently holds an InspectFL Health Score of 36.9 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 May 19, 2026. Across those visits, inspectors documented 87 total violations — 14 critical, 23 major, 50 minor.

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Record snapshot

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The latest inspection on May 19, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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UNIDOS RESTAURANT 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
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice-machine soiled with black substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee handbag and water on cases of rice at front counter.
[16-16-4] Equipment and utensils not rinsed between washing and sanitizing. Observed employee washing and rinsing dishes in water before air-dying. Advised operator. Sink was set up properly and chlorine tested 100PPM
[08B-38-4] Food stored on floor. -Buckets of sauce and bowl of onions on floor in walk-in cooler. -Bottled water and cases of soda stored on floor below front counter.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Make table at front counter Pastry cooler at front counter
[25-05-4] Single-service articles improperly stored. Drink holders stored on floor below front counter.
[02D-01-5] Working containers of food removed from original container not identified by common name. White sugar bulk container no label at front counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -Raw eggs over pollock in walk-in cooler. -Raw Chicken over cooked ground beef in walk-in cooler.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Discussed proper disposal of cracked eggs.
[31A-09-4] Handwash sink not accessible for employee use at all times. Both handwashing sinks blocked by bowls.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. In kitchen.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Make table at front counter
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Bowls stored under stereo at front counter. Operator moved bowls and stereo
[36-03-4] Cove molding at floor/wall juncture broken/missing. Around walk in cooler
[50-09-4] Current Hotel and Restaurant license not displayed.
[36-24-5] Dining room and unisex bathroom walls in disrepair.
[29-18-4] Drain cover(s) missing. At mop sink
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone next to clean bowls on rack at front counter Water bottle on prep table next to deli slicer. Operator moved items
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Screen door at back door.
[36-73-4] Floor soiled/has accumulation of debris. Behind reach in cooler at front counter. In walk in cooler
[36-17-5] Floor tiles missing and/or in disrepair. At water drain next to ovens in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. Potatoes and onion stored on floor in kitchen Bottle water and Gatorade stored on floor at front counter. Operator put items onto shelf.
[14-38-4] Food storage container/container lid cracked or broken. Cracked container and lid holding bread at front counter
[08B-38-4] Food stored on floor. Buckets of meat stored on floor in walk in cooler
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between triple sink and wall
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler of make table at front counter.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of deli press is soiled.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface. Make table at front counter Pastry cooler at front counter
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. Discussed proper disposal of cracked eggs. Operator discard egg shells and left 2 whole eggs.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked ribs (130F - Hot Holding); chicken stew (130F - Hot Holding) Per operator in hot holding unit less than 4 hours. Operator put items into oven to bring back to temperature Fried chicken front counter 98°, second temp 198° less than 4 hours, operator put items into oven to bring back to temperature.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle over straws and paper goods for customer.
[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. Provided operator with handout
[31A-09-4] Handwash sink not accessible for employee use at all times. Plastic pitcher in hand sink on cooks line. Operator removed pitcher
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. On cooks line, Operator put towels next to hand sink and in unisex bathroom
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. 2 spray bottles without labels.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottles at front counter. operator removed.
[08B-38-4] Food stored on floor. Bag of onions and box of sweet potatoes, stored on kitchen floor.
[51-13-4] No Heimlich maneuver/choking sign posted.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over beef stew , in walk in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler raw chicken (49F - Cold Holding); cooked chicken (49F - Cold Holding)/ less than 2 hours. Operator lowered thermostat. Recent delivery . Front counter green salad (50F - Cold Holding)/4 hours . Operator instructed to discard. Front counter display cheese desserts (73F - Cold Holding); cream dessert (73F - Cold Holding)/ more than 4 hours. Operator instructed to discard.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice (125F - Hot Holding)/; cooked beef (100F - Hot Holding)/2 hours Operator instructed to reheat.
[31A-09-4] Handwash sink not accessible for employee use at all times. Plates stored in front counter hand wash sink. Operator removed plates.
[31B-02-4] No paper towels or mechanical hand drying device provided at employee bathroom handwash sink. Operator replaced.
[02B-02-5] Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Operator upon request serves sunny side eggs,. Provided Consumer Advisory and it was posted,