Teq-A-Bite
Last inspected: Mar 23, 2026
86
Score
The health department has logged nine inspections at Teq-A-Bite, the earliest from 2022. The newest entry in the record is dated Mar 23, 2026. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Across the inspection history, “equipment in poor repair” is the issue that surfaces most often, recorded four times.
That puts the facility ahead of the local pack: the average Kissimmee restaurant scores 78. The full picture is one of consistent compliance.
9
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
86
Jul 18, 2025
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Toxic Substances Properly Identified, Stored, Used
FL-32
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Jan 13, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,shredded lettuce,cheese and ham all temping between 52F-54F per operator items were placed in reach in cooler 2 hours ago.Advised operator to ice down outermost for temperature recovery **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken invidually wrapped in plastic wrap stored in container at reach in cooler at kitchen.operator separated **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink does not have enough water pressure to properly wash hands. Hand washing sink at women's bathroom
27-19-4
Basic - Bowl or other container with no handle used to dispense food. 8 ounce to go cups in sugar container at front counter
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On make table at kitchen
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee water bottle stored in reach in cooler with items that are served to the public
08B-49-4
Basic - Equipment in poor repair. Reach in cooler in kitchen is not keeping TCS food 41F and below and gasket is torn
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by triple sink
35B-01-4
52
Aug 13, 2024
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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 shell eggs at reach in cooler at cooks line **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut tomatoes,cheese, cut cabbage,cut lettuce,cooked burger and cooked chicken all temping between 48F-50F.Per operator they have been in and out of the only tall reach in cooler the facility has,operator also stated that they do a lune check in the mornings and everything was in temp.advised operator move TCS items into freezer for temperature recovery
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee filling pitcher up from hand wash sink next to triple sink
31A-11-4
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken not date marked
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottles on prep table at kitchen
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
35B-01-4
Basic - Food stored in a prohibited area. Glass fridge in dining area has raw shell eggs and Swai fish
08B-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Coffee utensils in standing water at front counter temping at 84F
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At low boy reach in cooler at cooks line
05-09-4
43
Apr 8, 2024
Routine - Food
No violations found.
100
Feb 8, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sour cream , shredded cheese , garlic cilantro sauce kept on small reach in cooler located in cook line all with temperature of 50-52F. Cooked rice kept cooling overnight in reach in cooler at front counter with temperature of 51F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham, lettuce, cabbage kept for less than 4 hrs in small reach in cooler located in cook line with temperature of 50F. Ask employees to place in another reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice cooling overnight in reach in cooler located at front counter with temperature of 51F
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container.Non food grade paper towels use to let fritters dry from oil.
14-86-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator packing meats on reduced oxygen bags and keeping them for over 48Hrs.
03G-50-1
Intermediate - Spray bottle containing toxic substance not labeled.Bottles kept on front counter. **Repeat Violation**
41-17-4
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.Small reach in cooler located in cook line with ambient temperature of 50F.
14-74-7
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.Employee coffee cups stored on top of reach in freezer.
12B-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee eating at front counter in food service area.
12B-02-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination.To go containers kept on cook line and serving trays kept on front counter.
25-09-4
37
Aug 2, 2023
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment in poor repair. Gaskets make table **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Bottom back door
35B-01-4
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. Front counter **Repeat Violation**
02D-03-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Small glass cooler front counter
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets small chest freezer in back
23-03-4
Basic - Working containers of food removed from original container not identified by common name. Flour
02D-01-5
64
Feb 20, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Excess water with soap on ground at back door. Advised to use mop sink only.
28-14-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Hose Bibb located at mens restroom.
29-34-4
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.
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.
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice and spaghetti and meatballs in reach in cooler at front counter.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Heavily stained and soiled black.
22-20-5
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. Cooler at front counter: product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Equipment in poor repair. Ripped gasket at fro t counter under pastry display.
14-11-5
45
Aug 26, 2022
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Packaged food not labeled as specified by law. Desserts in reach in cooler at front counter not labeled. Minimal labeling needed. Name of facility, address and phone number with date of packaging.
02D-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter ice bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, or dustsubstance.ladies restroom exhaust fan.
36-34-5
Basic - Equipment in poor repair. Chest freezer in kitchen with cover in poor repair.
14-11-5
Basic - Ice scoop handle in contact with ice. Front counter under cafe area.
10-08-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
70
Frequently Asked Questions
When was Teq-A-Bite last inspected?
The most recent health inspection at Teq-A-Bite on file is from Mar 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Teq-A-Bite?
Across the inspection record, “equipment in poor repair” has been cited four times, more than any other issue at Teq-A-Bite.
How does Teq-A-Bite compare to other restaurants in Kissimmee?
Teq-A-Bite most recently scored 86 out of 100, which is higher than the Kissimmee average of 78.
Has Teq-A-Bite's inspection record improved over time?
Results have been roughly steady. Inspections at Teq-A-Bite have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Teq-A-Bite means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Teq-A-Bite inspected?
Based on the inspection history on file, Teq-A-Bite is inspected around three times per year on average.
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