Cowboy Chicken
Last inspected: Jan 20, 2026
70
Score
Cowboy Chicken has been inspected 10 times since 2023. On Jan 20, 2026, the health department conducted the most recent visit. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly nine violations before.
Across the inspection history, “live” is the issue that surfaces most often, recorded four times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
6 minor violations.
View 6 violations
Required Records Available; Shellstock Tags/Labels
FL-14
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, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
70
Aug 27, 2025
Complaint Full
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Jan 21, 2025
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (126F - Hot Holding) held in hot box for less than 4 hours per operator Operator reheated in oven - recheck 169F **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flour dip held in coldwell less than 4 hours per operator (48F - Cooling) Operator put in freezer to rapid cool **Corrective Action Taken** **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken per operator, chicken is cooked for 20 minutes without checking temperate and is then cooled, held cold until needed for serving and then recooked to 165F Provided operator with non-continuous cooking guide and written procedure form - From follow-up inspection 2025-01-21: **Time Extended**
03C-89-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop shield - From follow-up inspection 2025-01-21: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One in lobby - From follow-up inspection 2025-01-21: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop in flour bin on bottom shelf of table near entrance to kitchen Operator removed **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation** - From follow-up inspection 2025-01-21: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted Operator inverted **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in bathroom. Both family restroom do not have covered receptacle for feminine products. - From follow-up inspection 2025-01-21: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-01-21: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame and condenser - From follow-up inspection 2025-01-21: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on steamwell - water temp 118F Operator removed utensils **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Several on clean dish storage rack - From follow-up inspection 2025-01-21: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Breading station - From follow-up inspection 2025-01-21: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Bin of flour stored without a lid on bottom shelf of table near entrance to kitchen Operator put a lid on it **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink between walk in cooler and cookline - From follow-up inspection 2025-01-21: **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board on make table Operator removed **Corrected On-Site** - From follow-up inspection 2025-01-21: **Time Extended**
21-12-4
32
Jan 17, 2025
Routine - Food
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 10-15 throughout prep, ware washing and mop sink area **Repeat Violation** **Warning**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flour dip held in coldwell less than 4 hours per operator (48F - Cooling) Operator put in freezer to rapid cool **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked sweet potatoes (126F - Hot Holding) held in hot box for less than 4 hours per operator Operator reheated in oven - recheck 169F **Corrected On-Site**
03B-01-6
Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Establishment par cooks chicken per operator, chicken is cooked for 20 minutes without checking temperate and is then cooled, held cold until needed for serving and then recooked to 165F Provided operator with non-continuous cooking guide and written procedure form
03C-89-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine drop shield
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl being used as scoop in flour bin on bottom shelf of table near entrance to kitchen Operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not stored inverted Operator inverted **Corrected On-Site**
24-05-4
Basic - Covered waste receptacle not provided in bathroom. Both family restroom do not have covered receptacle for feminine products.
32-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in container of water on steamwell - water temp 118F Operator removed utensils **Corrected On-Site**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Several on clean dish storage rack
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Breading station
22-16-4
Basic - Stored food not covered. Bin of flour stored without a lid on bottom shelf of table near entrance to kitchen Operator put a lid on it **Corrected On-Site**
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Handwashing sink between walk in cooler and cookline
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth left on cutting board on make table Operator removed **Corrected On-Site**
21-12-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer around door frame and condenser
14-69-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. One in lobby
32-04-4
27
Sep 19, 2024
Routine - Food
No violations found.
100
Sep 17, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. ranch and chipotle ranch (45F-46F - Cold Holding); whipped butter pat and blue cheese (67F - Cold Holding) held in containers with ice at room temperature at front counter. Operator unable to determine amount of time. Banana pudding on counter at room temperature in kitchen 70F. Less than 2 hours per employee. Advised to place back in cold holding unit. **Repeat Violation** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ranch and chipotle ranch(45F-46F - Cold Holding); whipped butter pat and blue cheese (67F - Cold Holding) **Warning** **Warning**
01B-02-5
High Priority - Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose stored in mop sink basin. **Corrected On-Site**
29-44-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 8 flying insects throughout kitchen. **Warning**
35A-02-6
Intermediate - Food manager certification expired. Filmon Yohannes 3/11/2019 *expired* no other CFM for establishment. 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-03-7
Basic - Bowl or other container with no handle used to dispense food. Cup used for chicken seasoning in back prep area.
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust accumulation on vents near walk-in cooler
36-34-5
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter handwash sink.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Flour like substance on cookline unlabeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
41
Feb 26, 2024
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4 throughout kitchen. **Repeat Violation**
35A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 56F, Ranch cup 65F kept on countertop at room temperature less than 2 hours per operator. Provided operator with TPHC for butter, operator placed ranch cups in walk-in cooler. **Corrected On-Site** **Repeat Violation**
03A-02-5
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. Operator provided 4 certificates. 15 employees on roster per operator.
53B-13-5
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the dishmachine. Operator has Quaternary test strips for 3-compartment sink but no chlorine strips for dishmachine
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline handwash sink **Corrected On-Site**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Grease receptacle lid open. **Corrected On-Site**
33-29-4
Basic - No Heimlich maneuver/choking sign posted. Provided operator with copy. **Corrected On-Site**
51-13-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce stored over prepped sauces. Operator relocated sauces **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. Flour under cookline and on breading table. **Corrected On-Site**
02D-01-5
35
Aug 2, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) less then 4 hours Advised operator about time as a public health control plan **Corrective Action Taken** - From follow-up inspection 2023-08-02: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder dirty - From follow-up inspection 2023-08-02: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line bracelets - From follow-up inspection 2023-08-02: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans back prep area - From follow-up inspection 2023-08-02: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of soda machine in front - From follow-up inspection 2023-08-02: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage - From follow-up inspection 2023-08-02: **Time Extended**
16-46-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee creamers in reach in cooler In front area - From follow-up inspection 2023-08-02: **Time Extended**
12B-13-4
61
Aug 1, 2023
Routine - Food
6 critical violations. 5 major violations. 8 minor violations.
View 19 violations
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. Dishwasher (Chlorine 00ppm) operator changed chlorine now reading at 100ppm **Corrected On-Site**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee on cook line Employee put raw chicken on grill then removed dirty gloves then put on clean gloves no hand washing Operator coached employee about washing hands **Corrective Action Taken** **Warning**
12A-07-5
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touch glasses with gloves did not take off gloves/ hand wash **Warning**
12A-28-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 8 small flying insects in mop sink area **Warning**
35A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee went to put new glove on no hand wash and dirty glove on left hand Operator coached employee to always wash hands before putting new gloves on **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter (78F - Cold Holding) less then 4 hours Advised operator about time as a public health control plan **Corrective Action Taken**
03A-02-5
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener holder dirty
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. As dump sink front area hand sink
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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. **Warning**
53B-01-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic pans back prep area
24-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of soda machine in front
23-03-4
Basic - Old labels stuck to food containers after cleaning. Plastic containers in storage
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee coffee creamers in reach in cooler In front area
12B-13-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line bracelets
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone charging on prep table
40-06-5
17
Feb 21, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Cowboy Chicken last inspected?
The most recent health inspection at Cowboy Chicken on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cowboy Chicken?
Across the inspection record, “live” has been cited four times, more than any other issue at Cowboy Chicken.
How does Cowboy Chicken compare to other restaurants in Kissimmee?
Cowboy Chicken most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Cowboy Chicken's inspection record improved over time?
No. Recent inspections at Cowboy Chicken have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Cowboy Chicken 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 Cowboy Chicken inspected?
Based on the inspection history on file, Cowboy Chicken is inspected around three times per year on average.
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