A Lot Fried Rice
Last inspected: Jan 20, 2026
58
Score
Public records show nine inspections at A Lot Fried Rice stretching back to 2022. A Lot Fried Rice was last inspected on Jan 20, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around six violations each.
“Equipment and utensils not properly air-dried - wet nesting” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Kissimmee average 78, so A Lot Fried Rice trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
0
Critical latest
3
Major latest
4
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Sep 12, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table at front counter closest to entrance: white rice (56F - Cold Holding); noodles (54F - Cold Holding) Stocked 2 hours prior per operator Ice bath not surrounding pans Operator put in more ice **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handles broken at handwashing sinks near 3 compartment sink and across from dry storage **Repeat Violation** **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. On make table at end of cookline nearest to front entrance **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice shield **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Shelving **Warning** - From follow-up inspection 2025-09-12: **Time Extended**
22-16-4
67
Jul 9, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
May 19, 2025
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice on front line held cold with ice bath. Ice bath not surrounding pans. white rice (50F - Cold Holding); brown rice (48F - Cold Holding), operator filled with ice. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided for operator for boba pearls.
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink next to triple sink, hot water faucet does not work. **Repeat Violation**
27-16-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice scoop, and scoops for boba flavors, and mixer head.
10-07-4
52
Nov 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Sewage and Wastewater Properly Disposed
FL-27
Plumbing Maintained; Sewage Disposal
FL-51
58
Mar 19, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
61
Jul 24, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over ready to eat sauces in walk in cooler
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator says they use chlorine had test strips for quaternary
16-37-1
Intermediate - 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. Ming Lee Zheng
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Inspector sent copy of license **Corrected On-Site**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook
13-04-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Soda syrup
08B-38-4
Basic - Light not functioning. Under hood fan
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Water damage in dining room **Repeat Violation**
36-32-5
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop salt and sugar **Corrected On-Site**
14-01-5
47
Mar 20, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
Intermediate - 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.
11-27-4
Intermediate - 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.
11-26-1
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several wet tiles and dusty in particular in front of Teppanyaki area. **Repeat Violation**
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
55
Dec 6, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink.
16-32-5
Intermediate - 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. No proof for Alex, working on the hibachi grill today.
53B-13-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Front counter handwash sink as well as kitchen handwash sink by 3 bin sink.**Repeat Violation** **Repeat Violation**
33-38-4
Basic - No copy of latest inspection report available. Manager printed out report when asked. This inspection report must be kept on site and available upon request. **Corrected On-Site**
51-18-6
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling tiles over hibachi type cookline.
36-37-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately fuzzy. Curtain/doorway between kitchen and front counter heavily soiled
23-24-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
61
Frequently Asked Questions
When was A Lot Fried Rice last inspected?
The most recent health inspection at A Lot Fried Rice on file is from Jan 20, 2026. The public record contains nine inspections in total.
What is the most common violation at A Lot Fried Rice?
Across the inspection record, “equipment and utensils not properly air-dried - wet nesting” has been cited two times, more than any other issue at A Lot Fried Rice.
How does A Lot Fried Rice compare to other restaurants in Kissimmee?
A Lot Fried Rice most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has A Lot Fried Rice's inspection record improved over time?
Results have been roughly steady. Inspections at A Lot Fried Rice have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at A Lot Fried Rice means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is A Lot Fried Rice inspected?
Based on the inspection history on file, A Lot Fried Rice is inspected around three times per year on average.
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