Viktor Pollo
Last inspected: Jan 22, 2026
41
Score
The health department has logged 10 inspections at Viktor Pollo, the earliest from 2022. The most recent report on file is from Jan 22, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Things have been moving the wrong way, with the rolling count rising from around six violations to closer to nine violations per visit.
Across the inspection history, “no proof provided that food employees are informed” is the issue that surfaces most often, recorded three times.
Viktor Pollo's latest score of 41 falls below the Kissimmee average of 78. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
1
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Toxic Substances Properly Identified, Stored, Used
FL-32
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
Toilet Rooms Maintained
FL-53
Non-Food Contact Surfaces Clean
FL-23
41
Sep 4, 2025
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
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
61
Mar 4, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
33
Aug 2, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
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. Advised manager to sign as permit holder. **Corrected On-Site**
11-26-1
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cookline per manager tin foil and cardboard all changed daily. **Corrected On-Site**
36-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Floor area(s) covered with standing water-backprep area.
36-22-4
Basic - Ripped/worn tin foil used as shelf cover. Shelf covering at steam table and other areas. Per manager, changed daily. **Corrected On-Site**
14-20-4
70
May 1, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. - From follow-up inspection 2024-05-01: Not set up at cb. **Time Extended**
22-43-4
86
Feb 1, 2024
Routine - Food
1 critical violation. 5 major violations. 6 minor violations.
View 12 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm.
22-43-4
Intermediate - Manager or person in charge lacking proof of food manager certification. 5 employees working, no manager. **Corrected On-Site**
53A-01-7
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/ isalia came in when called. **Corrected On-Site**
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. New employee 2 weeks ULIVE AND CARLOS.
53B-01-5
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. **Corrected On-Site**
11-26-1
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
Basic - Wash/Rinse/Sanitizing solution not maintained clean. All three bins with greasy film and floaters. Temp at 3 bin sink in santitizerat 131f. Per instructions, room temp mixing temperature.
16-05-4
Basic - Label on a food item prepared and packaged onsite for customer 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, Flan, rice pudding and Mac salad. include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Front counter, Flan, rice pudding and Mac salad and Cole slaw.
02D-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket, back pack and other personal items on shelf with dry goods and food wrapping foil.
40-06-5
Basic - Cove molding at floor/wall juncture broken/missing. 3 bin sink area.
36-03-4
Basic - Chest freezer lid rusted and pitted the surface.
14-17-4
Basic - Accumulation of debris in three-compartment sink.
16-07-4
39
Oct 5, 2023
Routine - Food
No violations found.
100
Aug 2, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked yucca holding at 120f. Advised rapid reheat or discard. **Warning**
03B-01-6
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. **Warning**
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers in sink basin. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 3 bin sink area. **Repeat Violation** **Warning**
31B-02-4
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. **Warning**
53B-13-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. **Warning**
13-07-4
Basic - Employee dumping mop water or other wastewater in flower beds outside. **Warning**
28-04-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwash sink at 3 bin sink moderatelysoiled. **Warning**
23-03-4
Basic - No copy of latest inspection report available. **Warning**
51-18-6
43
Jan 24, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 19, 2022
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 cold held at greater than 41 degrees Fahrenheit. raw chicken 47-53 chicken in prep area (6 cases) walk-in cooler (4 containers)and walk-in freezer( 6 cases)Employees allege the chicken was received earlier today and they are going to season and put in the stick it and then cooling. Warning** **Warning** - From follow-up inspection 2022-07-19: On 7/19/22 observed: -Cases of raw chicken in walk-in freezer 43-44° F employees said they were seasoning in the morning 6am. -4 cases of raw chicken 50-53° in walk-in cooler employees said they take it out from walk-in freezer to walking cooler in the morning. Returned to walk-in freezer to cool down 41° or below. * 114 whole raw chicken sticks in walk-in cooler since yesterday 47-55° F See Stop sale of this chickens. Walk-in cooler ambient temperature 55° **Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flies at cook line area. Observed 3 flies prep area back area **Warning** - From follow-up inspection 2022-07-19: On 7/19/22 Observed 2 flies and 2 fruit flies at the prep area. Back door always open have curtains but not enough to prevent the entry of insects.**Admin Complaint** **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Test strips are new in package never use. - From follow-up inspection 2022-07-19: **Time Extended**
16-33-4
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. At prep area - From follow-up inspection 2022-07-19: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Cook line wall next to hand wash sink - From follow-up inspection 2022-07-19: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. In floor - From follow-up inspection 2022-07-19: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloths on top of prep tables at cook line - From follow-up inspection 2022-07-19: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Tiles are not smooth. - From follow-up inspection 2022-07-19: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen - From follow-up inspection 2022-07-19: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2022-07-19: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. - From follow-up inspection 2022-07-19: **Time Extended**
12B-02-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Steam table have holes, are rusted. - From follow-up inspection 2022-07-19: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored under dripping water in walk-in cooler. -whole chicken cover with wet aluminum. - From follow-up inspection 2022-07-19: Observed on 7/19/22, walk-in cooler continue dripping from the fan **Time Extended**
08B-52-4
Basic - - From initial inspection : Basic - Light not functioning. Hood lightbulb - From follow-up inspection 2022-07-19: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters - From follow-up inspection 2022-07-19: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. Hand wash sink cook line - From follow-up inspection 2022-07-19: Hand wash sink next to cook line an hand wash sink at front counter are in disrepair. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Unused equipment on the premises. Back area - From follow-up inspection 2022-07-19: **Time Extended**
33-31-5
32
Frequently Asked Questions
When was Viktor Pollo last inspected?
The most recent health inspection at Viktor Pollo on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Viktor Pollo?
Across the inspection record, “no proof provided that food employees are informed” has been cited three times, more than any other issue at Viktor Pollo.
How does Viktor Pollo compare to other restaurants in Kissimmee?
Viktor Pollo most recently scored 41 out of 100, which is lower than the Kissimmee average of 78.
Has Viktor Pollo's inspection record improved over time?
No. Recent inspections at Viktor Pollo have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Viktor Pollo 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 Viktor Pollo inspected?
Based on the inspection history on file, Viktor Pollo is inspected around three times per year on average.
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