Citrus Garden
Last inspected: Feb 11, 2026
55
Score
Inspectors have visited Citrus Garden eight times, with records going back to 2022. The most recent visit was on Feb 11, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around 11 violations, down from roughly 16 violations earlier in the record.
Looking across the full record, “food-contact surface soiled with food debris” is the recurring theme, flagged six times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
7
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
55
Jul 8, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
In-Use Utensils Properly Stored
FL-43
Required Records Available; Shellstock Tags/Labels
FL-14
25
Apr 15, 2025
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Food placed in soiled container/equipment. Bulk container and lids heavily soiled with debris.
08B-27-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over sauces in walk-in-cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cuttings boards covered in black mold-like substance throughout kitchen. **Repeat Violation**
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Male restroom.
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Basic - Accumulation of debris in three-compartment sink. **Corrected On-Site** **Repeat Violation**
16-07-4
Basic - Bowl or other container with no handle used to dispense food. Pots and bowls used as scoops in all bulk containers.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All reach-in coolers.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable. On prep table.
14-09-4
Basic - Food stored on floor. Pork Marinating in plastic container on floor. Chicken, Pork, Onions and carrots on the floor of walk-in-freezer. Water stored on the floor next to chest freezer in dining room. **Repeat Violation**
08B-38-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed next to chest freezers. **Repeat Violation**
43-01-4
Basic - Working containers of food removed from original container not identified by common name. Cornstarch no label.
02D-01-5
39
Aug 13, 2024
Complaint Full
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 50F cold holding advised the operator to place in a colder unit .
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.shelled eggs over broccoli
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled **Repeat Violation**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Two clear bins no labels, one rice one sugar **Corrective Action Taken**
02D-02-4
Basic - Accumulation of debris in three-compartment sink. 3 comp sink soiled
16-07-4
Basic - Buildup of food debris/soil residue on equipment door handles.reach in freezer
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in -the kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On the low boy coolers(2)
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.white buckets on the dry storage rack
24-08-4
Basic - Floor soiled/has accumulation of debris.in the kitchen, near equipment
36-73-4
Basic - Food not stored at least 6 inches off of the floor.oil on the floor
08B-47-4
Basic - Food stored on floor. Raw Chicken, raw shrimp, case of broccoli on the floor in the walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled
22-08-4
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Bed in the corner near the reach in freezer
43-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.hood filters soiled , exterior of cooking equipment
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler
22-16-4
33
Jan 4, 2024
Routine - Food
4 critical violations. 2 major violations. 12 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. chicken wings (63F - Cold Holding); fried chicken (83F - Cold Holding)
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Chicken over beef in reach in cooler / freezer
08A-20-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Operator cooked raw beef then handled cooked food that he plated to go
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over open soy sauce containers
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Near mop sink
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in freezer and cooler doors soiled
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Heavily soiled in the kitchen
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Both operators in the kitchen have no hair restraint
13-03-4
Basic - Floor soiled/has accumulation of debris. In the kitchen,
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Shrimp on the floor in the walk in cooler
08B-47-4
Basic - Food stored on floor. Oil stored on the floor in the kitchen
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Heavily soiled
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled ,exterior of the rice cooker, exterior of refrigerators in the kitchen, fryers in the kitchen
23-03-4
Basic - Old food stuck to clean dishware/utensils. Buckets placed above the 3 comp sink
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
36-27-5
Basic - Wiping cloths used for occasional spills on tableware (utensils, plates or bowls served to the consumer) not dry and used just for that purpose. On the prep table
21-01-4
25
Sep 22, 2023
Routine - Food
1 critical violation. 3 major violations. 11 minor violations.
View 15 violations
High Priority - Food preparation sink has soil/old food residue.
22-35-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled, food containers on the rack soiled
22-02-4
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
Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen
22-31-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler door handle soiled
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the entire kitchen
36-34-5
Basic - Floor soiled/has accumulation of debris. Throughout the kitchen
36-73-4
Basic - Hood filters/grease extractors not designed to be easily removable for cleaning. Heavily soiled, grease drippings are hanging from the filters
14-49-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of bulk food storage containers in the kitchen, Rolling rack heavily soiled, near reach in cooler, All Cooking equipment heavily soiled with grease. Prep table and make table shelves soiled
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken in a large bowl in standing water in the 3 comp sink.
06-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the entire kitchen
36-27-5
37
May 16, 2023
Routine - Food
2 critical violations. 3 major violations. 10 minor violations.
View 15 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make line reach in cooler: egg rolls (46F - Cold Holding); chicken (47F - Cold Holding). Advised operator to monitor.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line. Egg roll containers.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
02C-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature, pork. Standing water, shrimp.
06-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Make line units.
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of bulk food storage containers. Rolling rack soiled. Hood filters soiled with grease. Cooking equipment soiled with grease. Prep table and make table shelves soiled. Walk in cooler shelves soiled.
23-03-4
Basic - Food stored on floor. Walk in cooler.
08B-38-4
Basic - Floor soiled/has accumulation of debris. Kitchen under equipment.
36-73-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Clean utensils stored between equipment. Make tables. **Corrected On-Site**
24-14-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
33
Dec 1, 2022
Routine - Food
1 critical violation. 3 major violations. 12 minor violations.
View 16 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Large tote used for pork.
14-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. Micro wave interior soiled with food debris.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Red liquid.
41-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Floor soiled/has accumulation of debris. Kitchen.
36-73-4
Basic - Food stored on floor. Carrots, walk in cooler.
08B-38-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two door reach in cooler.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease. Exterior of food storage container, corn starch. Rolling racks soiled with food debris. Prep table shelves soiled with food debris. Walk in cooler shelves soiled with food debris. Floor fan soiled.
23-03-4
Basic - Reach-in cooler interior/shelves/gaskets have accumulation of soil residues. Multiple cook line units.
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Standing water.
06-01-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Corned starch.
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl.
14-01-5
Basic - Cardboard used to line food-contact shelves. Prep table shelf.
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen.
36-34-5
35
Frequently Asked Questions
When was Citrus Garden last inspected?
The most recent health inspection at Citrus Garden on file is from Feb 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Citrus Garden?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Citrus Garden.
How does Citrus Garden compare to other restaurants in Kissimmee?
Citrus Garden most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Citrus Garden's inspection record improved over time?
Yes. Recent inspections at Citrus Garden have averaged around 11 violations per visit, down from roughly 16 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Citrus Garden 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 Citrus Garden inspected?
Based on the inspection history on file, Citrus Garden is inspected around three times per year on average.
Nearby Restaurants