Villa Canton
Last inspected: Jan 28, 2026
50
Score
Villa Canton has been inspected 11 times since 2022. The latest inspection on file is from Jan 28, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
The picture has improved over the last few visits: recent inspections have averaged around five violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited four times.
By comparison, the average Kissimmee facility scores 78, putting Villa Canton on the weaker side. There are enough flags in the record to merit a second thought.
11
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Sep 18, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
May 8, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F. **Warning** - From follow-up inspection 2025-05-08: Milk 50F, whipped cream 56F **Time Extended**
01B-02-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
14-69-4
Basic - - From initial inspection : 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 located in cook line with temperature of 50 F . Reach in cooler located at front counter with temperature of 50F . **Warning** - From follow-up inspection 2025-05-08: Cooler at front counter with temperature of 50F **Time Extended*operator will buy new cooler **Time Extended**
14-74-7
78
May 7, 2025
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Milk kept overnight in reach in cooler located in front counter with temperature of 50F. Whipped cream kept overnight in reach in cooler located in front counter with temperature of 58F. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cracked shell eggs stored over ready to eat mushrooms in reach in cooler located in cook line . **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked chicken in walk in freezer. Raw pork stored over wonton wrappers and noodles in reach in freezer . **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked ribs kept in walk in cooler with temperature of 46F , tofu 46F, raw shrimp 44F , sprouts 44F, cabbage 44F . Per operator they received order earlier . Garlic oil kept on cook line for less than 4 hrs with temperature of 72F . Cooked pork kept in reach cooler make table located in cook line. Kept for 3 hrs with temperature of 49F, sliced ham kept in reach in cooler make table in cook line , kept for 3 hrs with temperature of 49F, cracked shell eggs kept in reach in cooler make table for 3 hrs with temperature of 48F . Noodles kept in reach in cooler make table for 3.5 hrs with temperature of 45F. Cooked pork kept on make table cooler located in cook line for 3.5 hrs with temperature of 50F. Operator added ice for rapid cooling . Milk kept overnight on cooler located at front counter with temperature of 50F . Whipped cream kept on cooler located at front counter with temperature of 58F . Racked shell eggs stored in prep area for 2 hrs with temperature of 72F . Place in coolerRechecked all temperatures from 19 to 34F on make table **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in hand sink located in dish area **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ribs , rice made on Monday with no date marked. **Corrected On-Site** **Warning**
02C-02-5
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 located in cook line with temperature of 50 F . Reach in cooler located at front counter with temperature of 50F . **Warning**
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sever wearing bracelet and watch . **Warning**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water bottles and Gatorade kept in reach in cooler in cook line . **Corrected On-Site** **Warning**
12B-13-4
Basic - Reuse of single-service or single-use articles. Operator reusing cases of chicken and beef to ad prepared food spring rolls and cooked chicken . Food must be 165F. Operator change to trays . . **Corrected On-Site** **Repeat Violation** **Warning**
25-32-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers kept in cook line and to go area facing up. **Corrected On-Site** **Warning**
25-06-4
33
Dec 19, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 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. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control **Corrective Action Taken** - From follow-up inspection 2024-12-19: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer - From follow-up inspection 2024-12-19: **Time Extended**
14-31-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line - From follow-up inspection 2024-12-19: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer - From follow-up inspection 2024-12-19: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler - From follow-up inspection 2024-12-19: **Time Extended**
25-32-4
61
Dec 13, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chicken in takeout bag in reach in freezer
14-31-5
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. Chlorine 00ppm. Operator will set up manual Wash, rinse and sanitize station **Warning**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sweet and sour chicken 95F and ribs 102F. Per operator less than 1 hour. Provided operator with time as public health control **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken over ice cream in reach in freezer **Corrected On-Site**
08A-02-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. In cook line
03F-10-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in reach in freezer
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board. In prep station **Corrected On-Site**
21-04-4
Basic - Reuse of single-service or single-use articles. Reuse of chicken cardboard box to store RTE food. In walk in cooler
25-32-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing pork ambient temperature. Operator moved to walk in cooler **Corrected On-Site**
06-01-5
41
May 10, 2024
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before **Warning** - From follow-up inspection 2024-05-10: Cut cabbage above reach in cooler on cookline 59F. Rice in bus tubs next to reach in cooler out for lunch per employee 62F. advised to use time as a public health control **Time Extended**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning** - From follow-up inspection 2024-05-10: **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator **Warning** - From follow-up inspection 2024-05-10: Rice 49-63F made yesterday per operator stored in stacked bustubs, walk in cooler **Admin Complaint**
03D-02-5
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-05-10: **Time Extended**
11-27-4
58
Mar 11, 2024
Routine - Food
4 critical violations. 5 major violations. 6 minor violations.
View 15 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice 42-49F, noodles 43-45F, rice 46-55F, chicken 46-54F. Cooling overnight per operator **Warning**
03D-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside back door with gloves on, came back in, and began cooking on the line. **Warning**
12A-16-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Cut cabbage 63F on top of reach in cooler approximately 2 hours. Left out until cooked to order per operator. Moved to reach in cooler - egg rolls in reach in cooler 47F and 58F. Per operator, came in on truck approximately 1 hour before **Warning**
03A-02-5
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 not accessible for employee use at all times. Kitchen handsink covered in foil, with cardboard on top of basin and fan sitting on top of it. **Warning**
31A-09-4
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/ 3 front of house 5 or 6 back of house **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Adding waitstation with ice machine **Warning**
51-16-7
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. New employees with no em **Warning**
11-26-1
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Either in kitchen **Warning**
31B-04-4
Basic - Food stored on floor. Container of oil next to back door **Warning**
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In freezer and reach in cooler **Warning**
08B-49-4
Basic - Damage to the wall and door frame around back door and back door itself rusted out and in disrepair . **Warning**
36-24-5
Basic - Bowl or other container with no handle used to dispense food. In soy sauce, salt, msg **Corrective Action Taken** **Warning**
14-01-5
25
Nov 3, 2023
Routine - Food
2 critical violations. 4 major violations. 8 minor violations.
View 14 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cooked noodles in the walk in cooler
08A-05-6
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in the bar area
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.can opener soiled , cutting board heavily soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Buckets placed in the handwashing sink
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hanging above make line
36-32-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on the make line, cell phone on the dry storage rack
40-06-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled
36-68-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Stored food not covered. Food placed in a box on the shelf near the fryer not covered not protection , no one currently working with the product. ( sweat and sour chicken )
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Box of broccoli over tomatoes in the walk in cooler .
08B-17-4
Basic - Walls heavily soiled with accumulated grease, food debris, and/or dust in the kitchen
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Boiler room
42-01-4
33
Jun 15, 2023
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
23
Dec 8, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Cookline make table Container of pool eggs stored on top of container of soybeans . **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen floor Box of shell eggs 72F -cold holding , delivered 3 hours ago. Operator placed in cold holding unit. Container of cooked beef 44F in cook line make-line stored on top of container. Operator placed in walk in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cookline maketable Cooked chicken wings prepared two days ago. Operator updated. **Corrected On-Site**
02C-02-5
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at bathroom employee handwash sink. Scheduled to be repaired.
27-16-4
Basic - Ice buildup in kitchen reach-in freezer.
14-69-4
Basic - Food employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood is laden with grease.
23-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. **Corrected On-Site**
35B-08-4
Basic - Equipment in poor repair. Walk in freezer gasket broken.
14-11-5
43
Frequently Asked Questions
When was Villa Canton last inspected?
The most recent health inspection at Villa Canton on file is from Jan 28, 2026. The public record contains 11 inspections in total.
What is the most common violation at Villa Canton?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Villa Canton.
How does Villa Canton compare to other restaurants in Kissimmee?
Villa Canton most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Villa Canton's inspection record improved over time?
Yes. Recent inspections at Villa Canton have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Villa Canton 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 Villa Canton inspected?
Based on the inspection history on file, Villa Canton is inspected around four times per year on average.
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