Cow Restaurant
Last inspected: Jan 22, 2026
58
Score
Across the available record, Cow Restaurant has 12 inspections on file, the first dated 2023. The most recent report on file is from Jan 22, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around nine violations, down from roughly 12 violations earlier in the record.
When inspectors have written things up, “operating with an expired division of hotels” has been the most frequent reason, cited two times.
Cow Restaurant's latest score of 58 falls below the Kissimmee average of 78. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
1
Critical latest
2
Major latest
4
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over corn dough in reach in cooler drawers under grill - operator moved eggs Raw chicken over peppers in lo boy reach in cooler next to white reach in freezer - operator changed order Raw chicken over tomatoes and other produce in stainless steel reach in cooler **Corrective Action Taken** - From follow-up inspection 2026-01-22: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine for dish machine and three compartment sink **Repeat Violation** - From follow-up inspection 2026-01-22: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At bar and at end of cookline **Repeat Violation** - From follow-up inspection 2026-01-22: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Food stored on floor. Shortening case on floor next to white reach in freezer in kitchen **Repeat Violation** - From follow-up inspection 2026-01-22: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer at bar **Repeat Violation** - From follow-up inspection 2026-01-22: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Ripped/worn tin foil used as shelf cover. On shelf with dishware on cookline next to grill drawers - From follow-up inspection 2026-01-22: **Time Extended**
14-20-4
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Berries in original containers over whipped cream cans in lo boy reach in cooler on expo side of cookline - From follow-up inspection 2026-01-22: **Time Extended**
08B-17-4
58
Jan 14, 2026
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
22
Jul 30, 2025
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Approved Thawing Methods Used
FL-31
Potentially Hazardous Food Held at Proper Temperature
FL-16
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
32
May 21, 2025
Routine - Food
1 critical violation. 5 major violations. 3 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
29-42-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
53A-05-6
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer **Corrected On-Site** **Warning** - From follow-up inspection 2025-05-21: **Time Extended**
08B-38-4
45
Apr 25, 2025
Routine - Food
5 critical violations. 7 major violations. 6 minor violations.
View 18 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Warning**
29-42-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine sanitizing 0ppm **Warning**
22-49-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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 beef at tall reach in cooler in kitchen **Warning**
08A-20-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Frozen raw beef stored over bread at reach in freezer in kitchen **Warning**
08A-17-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink at cooks line blocked with miscellaneous items **Corrected On-Site** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink by drink station also has a faucet attached on the side for drinking water **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strip for dish machine **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink and cooks line **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at bar hand washing sink and women's bathroom hand washing sink **Corrected On-Site** **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Chemicals in clear spray bottles with no label at bar and triple sink **Warning**
41-17-4
Basic - Ice scoop handle in contact with ice. Ice bin by soda station **Corrected On-Site** **Warning**
10-08-5
Basic - Food stored on floor. Raw animal products in bus tubs stored directly on floor in front of reach in freezer **Corrected On-Site** **Warning**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone stored on not in use warmer **Warning**
40-06-5
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Bowl or other container with no handle used to dispense food. Bowls in sugar and panko containers **Warning**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 80F water at prep table **Warning**
10-07-4
17
Aug 9, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jun 26, 2024
Routine - Food
No violations found.
100
Apr 23, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish. - From follow-up inspection 2024-04-23: HIDDEN RAW INGREDIENTS **Time Extended**
02B-04-5
90
Apr 19, 2024
Routine - Food
4 critical violations. 5 major violations. 4 minor violations.
View 13 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired on April 1 and is 3 plus weeks past due. Please remit as soon as possible.
50-17-3
High Priority - 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. Tested at 0 ppm x 2.
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dirty rice and white rice both holding at 48-50f
03A-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork.
08A-17-6
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. When asked about temperature of child's menu, server replied it can be done to any temperature.
53B-15-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. COW CEVICHE, served with raw white fish.
02B-04-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ at least 5 employees working with no certified food manager present.
53A-05-6
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-01-5
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 - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
27
Nov 8, 2023
Routine - Food
No violations found.
100
Nov 2, 2023
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.Pork Sausage cooked yesterday cold holding at 50f. Advised to discard
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausage cooked day before, cooled and holding at 50 F.
01B-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. **Warning**
01D-01-5
High Priority - 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. Tested 3 times 0 ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Beef cooked, cooled. Advised rapid chill to 70 using ice bath and freezer.
03D-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar. **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Water spigot for drinks is attached to hand wash sink.
31A-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. salmon.
06-09-1
37
Jun 14, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toxic Substances Properly Identified, Stored, Used
FL-32
90
Frequently Asked Questions
When was Cow Restaurant last inspected?
The most recent health inspection at Cow Restaurant on file is from Jan 22, 2026. The public record contains 12 inspections in total.
What is the most common violation at Cow Restaurant?
Across the inspection record, “operating with an expired division of hotels” has been cited two times, more than any other issue at Cow Restaurant.
How does Cow Restaurant compare to other restaurants in Kissimmee?
Cow Restaurant most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Cow Restaurant's inspection record improved over time?
Yes. Recent inspections at Cow Restaurant have averaged around nine violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cow Restaurant 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 Cow Restaurant inspected?
Based on the inspection history on file, Cow Restaurant is inspected around five times per year on average.
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