Kabayan Grill
Last inspected: Jan 20, 2026
39
Score
Kabayan Grill appears in inspection records 10 times, starting in 2022. Inspectors last stopped by on Jan 20, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Establishment has no written procedures for employees” accounts for the largest share of issues, appearing three times across the record.
Kabayan Grill's latest score of 39 falls below the Kissimmee average of 78. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Jul 30, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Mar 26, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square blue cutting board with grooved marks on cooks line. - From follow-up inspection 2025-03-26: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical without label on the floor on cooks line. - From follow-up inspection 2025-03-26: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tile in storage room. - From follow-up inspection 2025-03-26: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engage in food prep with a hat on but hair was loose and on his shoulders. - From follow-up inspection 2025-03-26: **Time Extended**
13-02-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing cornstarch and flour with no label on cooks line. - From follow-up inspection 2025-03-26: **Time Extended**
02D-01-5
70
Mar 25, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and Pork temping between 47F-53F. Per operator items were in cooler overnight. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken and Pork temping between 47F-53F. Per operator items were in cooler overnight.
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork over egg rolls in reach in freezer next to kitchen exit door.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Square blue cutting board with grooved marks on cooks line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing clear chemical without label on the floor on cooks line.
41-17-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling tile in storage room.
36-32-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plates on front counter not inverted.
24-05-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler by entrance door of kitchen not keeping TCS foods 41F and below.
14-74-7
Basic - Employee with ineffective hair restraint while engaging in food preparation. Observed employee engage in food prep with a hat on but hair was loose and on his shoulders.
13-02-4
Basic - Food stored on floor. Box of spices stored on the floor on cooks line.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in rice and flour bulk containers. **Corrected On-Site**
10-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing cornstarch and flour with no label on cooks line.
02D-01-5
37
Sep 4, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
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. Sent info to comply
11-27-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Kare kare oxtail.. operator immediately put into reheat.
03D-15-4
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. Sent information to comply.
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Equipment in poor repair. One up right double door cooler not in good repair.
14-11-5
Basic - Time/temperature control for safety food thawed in an improper manner. Ambient air.
06-01-5
64
Feb 5, 2024
Complaint Full
No violations found.
100
Feb 1, 2024
Complaint Full
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Roach activity present as evidenced by live roaches found. 2 live found on wall at 3 bin sink. **Admin Complaint**
35A-05-4
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken at back of cooler drawer with cooked shrimp in front. Advised raw in front as to not drip into cooked shrimp.
08A-14-5
High Priority - Food/ice received from unapproved source/no invoice provided to verify source. See Stop Sale. 12 quarter pans of flan. Invoice has no information. 13 PANDESAL 4 chicharon 8 LECHE FLAN.
01A-05-4
High Priority - Roach excrement and/or droppings present. Droppings on paper towel holder, on posters on wall, on soap and paper towel holders, and inside fuse box.
35A-23-4
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. Sent form
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.sent form
11-26-1
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
25-25-4
Basic - Buildup of food debris/soil residue on equipment door handles.hood and hood filters moderately soiled.
23-24-4
Basic - Dead roaches on premises. 1 dead at handwash sink, and 2 dead on floor at 3 bin sink.
35A-03-4
Basic - Interior of microwaves have accumulation of food debris.
22-08-4
37
Jul 20, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over produce and prepped foods. Advised to move to bottom shelf. **Repeat Violation**
08A-20-5
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 - 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
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled. Top of chest freezer heavily soiled, Shelving near cookline heavily soiled.
23-24-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues-several units throughout. **Repeat Violation**
22-16-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Various reach in coolers and freezers with gaskets dirty and ripped.
14-10-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling over displayed foods at counter. And areas of moisture like restroom.
36-37-5
52
Feb 16, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - shell eggs over vegetables **Corrected On-Site**
08A-05-6
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-03-7
Intermediate - Handwash sink used for purposes other than handwashing. Front counter employee washing utensils
31A-11-4
Basic - Floor soiled/has accumulation of debris. - behind black cooler in kitchen
36-73-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Hole in or other damage to wall. Wall in disrepair under AC unit at kitchen
36-24-5
Basic - Light not functioning. Hoods Light bulbs
36-62-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach in freezer
22-16-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
52
Sep 22, 2022
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
70
Frequently Asked Questions
When was Kabayan Grill last inspected?
The most recent health inspection at Kabayan Grill on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at Kabayan Grill?
Across the inspection record, “establishment has no written procedures for employees” has been cited three times, more than any other issue at Kabayan Grill.
How does Kabayan Grill compare to other restaurants in Kissimmee?
Kabayan Grill most recently scored 39 out of 100, which is lower than the Kissimmee average of 78.
Has Kabayan Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Kabayan Grill have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kabayan Grill means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kabayan Grill inspected?
Based on the inspection history on file, Kabayan Grill is inspected around three times per year on average.
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