Perkins Restaurant & Bakery #1133
Last inspected: Jan 14, 2026
33
Score
Inspectors have visited Perkins Restaurant & Bakery #1133 10 times, with records going back to 2023. The most recent report on file is from Jan 14, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around eight violations to closer to 11 violations per visit.
The pattern that stands out is “food storage container/container lid cracked or broken”, which has been cited three times.
Perkins Restaurant & Bakery #1133's latest score of 33 falls below the Kissimmee average of 78. There are enough flags in the record to merit a second thought.
10
Inspections
1
Critical latest
1
Major latest
9
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
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
Hot and Cold Water Available; Adequate Pressure
FL-25
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
Aug 11, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Jan 21, 2025
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Polish spray bottle stored with wine bottles Operator removed **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw burgers stored over ready to eat fried pickles in reach in freezer on cookline Raw shrimp and burgers stored over ready to eat corn salsa in reach in freezer in prep area Operator moved **Corrected On-Site**
08A-05-6
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Filters by ice machine not changed since 2022, instructions state that they need to be changed every 12 months
29-28-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's bathroom
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag and employee drinks on food prep counter in server area
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Several on clean dish rack
24-08-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Both exterior doors
35B-01-4
Basic - Food storage container/container lid cracked or broken. Several on clean dish rack **Repeat Violation**
14-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Butter scoop stored in water at 120F Operator removed**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados with stickers still on in make table for use, operator stated that avocados were previously washed
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lemons and tomatoes stored over ready to eat salad mix bags in walk in cooler Operator moved **Corrected On-Site**
08B-17-4
45
Oct 23, 2024
Complaint Full
1 major violation. 11 minor violations.
View 12 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Liquid pasteurized eggs whites opened yesterday 8 am no date mark Operator date it . **Corrected On-Site**
02C-02-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Rusted through out establishments.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed the cook wearing bracelets.
13-07-4
Basic - Floor soiled/has accumulation of debris.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Dishwasher area .
36-17-5
Basic - Food storage container/container lid cracked or broken. In use container stored cut fruits at the walk-in cooler broken . Operator removed it . **Corrected On-Site** **Repeat Violation**
14-38-4
Basic - Food stored on floor. Coffee boxes stored on floor at the storage area at the back. Operator removed it . **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Fryer scrappers stored in between 2 cutting board at the 2 grills. Operator removed it . **Corrected On-Site**
10-17-4
Basic - Objectionable odors in bathroom or other areas of the establishment. By the back door area smell odors .
36-64-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen.
22-16-4
52
Jan 17, 2024
Complaint Full
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook on cookline changed gloves after handling shell eggs without handwashing operator reminded cook to wash hands between glove changes **Corrective Action Taken**
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes 50F cold holding , leaf lettuce 50F cold holding, placed on maketable less than 2 Hours per operator **Corrective Action Taken**
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose in kitchen, hose at mop sink hose at mop sink was moved to faucet with vacuum breaker **Corrected On-Site**
29-34-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of dishmachine soiled
16-21-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Shelf Above 3-compartment sink soiled with old food debris and dust
24-06-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cutting board on cookline. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Cook on cookline
13-03-4
Basic - Food storage container/container lid cracked or broken. Plastic bins
14-38-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. 1 light missing cover In Walk-in freezer
38-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Bottled water in reach-in freezer **Corrected On-Site**
12B-13-4
45
Dec 12, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cookline Wall soiled with accumulated grease, food debris, and/or dust. - From follow-up inspection 2023-12-12: **Time Extended**
36-27-5
95
Oct 11, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline French toast mix 47F ; 10 minutes, recently returned to unit. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline sausage gravy (130F - Hot Holding)/1 hour . Operator instructed to reheat . **Corrected On-Site**
03B-01-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. completed plan **Corrected On-Site**
03F-10-5
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
Basic - Cookline Wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server handling food wearing a watch. **Corrected On-Site**
13-07-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment, over juice dispenser at front line. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Standing water or very slow draining water in mop sink. **Corrected On-Site**
29-20-5
Basic - Storage area and washware area Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Water leaking from pipe and/or faucet/handle, from three compartment sink, **Repeat Violation**
29-11-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. 200 ppm. **Corrected On-Site**
21-08-4
43
May 15, 2023
Routine - Food
12 critical violations. 4 major violations. 25 minor violations.
View 41 violations
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 in open bag above ready to eat toppings in reach in freezer
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach in back room on jacket
35A-05-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork sausage (123F - Hot Holding)
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Next to oven
29-34-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee failed to wash hands after changing clothes
12A-07-5
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee cracked raw shelled eggs them touched ready to eat toast for order
12A-12-4
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cracked raw shelled eggs on cook line the. Touched ready to eat bacon
09-01-4
High Priority - Food contaminated by employees/consumers and operator continued to serve food. See stop sale. Employee bare hand contact with toast after cracking raw shelled eggs for order on cook line
01B-12-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insect In server area 3 small flying insects in back prep area
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Flour stored in clear trash bag
14-31-5
High Priority - Presence of insects, rodents, or other pests. Multiple ants at handsink area Multiple ants at table
35A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Food slicer dirty in back prep table
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. In server area on in spray bottles
41-17-4
Intermediate - Test kit for measuring the concentration of the sanitizing solution not used in accordance with the manufacturer's instructions or employee unaware of proper use Test stripes are expired
16-43-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Unable to answer big 6 food borne illnesses
53A-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On lexan container **Repeat Violation**
16-46-4
Basic - Open dumpster lid.
33-16-4
Basic - Plumbing system in disrepair. Hand wash petal barley working on server area right side handsink barley able to produce water
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Underneath grill on right side of cook line
22-16-4
Basic - Single-service articles improperly stored. To go ramekins on floor in dry storage
25-05-4
Basic - Standing water in bottom of reach-in-cooler. On cook line
29-49-6
Basic - Unnecessary items stored in garbage enclosure. Old equipment
33-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. On cook line
36-27-5
Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker no label
02D-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Back ice machine
22-20-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Dead flys accumulated on sticky traps in server areas Operator removed sticky traps and threw away **Corrected On-Site**
35A-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling titles in back area
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket on ice machine
24-05-4
Basic - Cove molding at floor/wall juncture broken/missing. Behind ice machine in back kitchen
36-03-4
Basic - Cutting board has cut marks and is no longer cleanable. On cook line **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee and snack on cook line cutting board **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Plastic containers above 3 comp sink
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Server area above ready to use bowman
35B-08-4
Basic - Food stored on floor. Ice on floor in freezer Ice picked up by operator **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. On cook line bench knife used for scrambled eggs
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. On cook line **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Server area Utensils I'm standing water (110F)
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cook side left side
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. On server area handsinkn
31B-04-4
3
Mar 8, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 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. Reading at 00ppm second reading at 100 ppm **Corrected On-Site**
22-41-4
Basic - Cutting board has cut marks and is no longer cleanable. Underneath prep table On cook line **Repeat Violation**
14-09-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer door
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on cook line dirty
23-03-4
Basic - Old labels stuck to food containers after cleaning. Above 3 comp sinks **Repeat Violation**
16-46-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda cup on clean prep surface Operator threw away **Corrected On-Site** **Repeat Violation**
12B-07-4
67
Jan 4, 2023
Routine - Food
5 minor violations.
View 5 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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
70
Frequently Asked Questions
When was Perkins Restaurant & Bakery #1133 last inspected?
The most recent health inspection at Perkins Restaurant & Bakery #1133 on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Perkins Restaurant & Bakery #1133?
Across the inspection record, “food storage container/container lid cracked or broken” has been cited three times, more than any other issue at Perkins Restaurant & Bakery #1133.
How does Perkins Restaurant & Bakery #1133 compare to other restaurants in Kissimmee?
Perkins Restaurant & Bakery #1133 most recently scored 33 out of 100, which is lower than the Kissimmee average of 78.
Has Perkins Restaurant & Bakery #1133's inspection record improved over time?
No. Recent inspections at Perkins Restaurant & Bakery #1133 have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Perkins Restaurant & Bakery #1133 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 Perkins Restaurant & Bakery #1133 inspected?
Based on the inspection history on file, Perkins Restaurant & Bakery #1133 is inspected around three times per year on average.
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