Woodsbys Cafe
Last inspected: Feb 26, 2026
70
Score
Going back to 2022, Woodsbys Cafe has 10 inspections in the public record. The most recent visit was on Feb 26, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
The trend has been favorable: violation counts have eased from around eight violations to closer to six violations per visit over the last few inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Restaurants in Kissimmee average 78, so Woodsbys Cafe trails the local norm. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 26, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
70
Sep 24, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Warewashing Facilities Maintained and Used
FL-24
67
May 13, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1st 2025 Renew license ASAP Operator renewed license during inspection **Corrected On-Site**
50-17-3
High Priority - Stop Sale issued due to adulteration of food product. 2 pieces salmon. Vacuum seal not broken. Educated
01B-03-5
Intermediate - Identity of food or food product misrepresented. Menu has catfish. Fish is from Vietnam and listed as pangasius not American catfish Operator is not serving the catfish. Will order American catfish instead of product from Vietnam. Will use pangasius for fish fry nite Corrective Action Taken** **Corrective Action Taken**
52-01-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tuna salad **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Equipment in poor repair. Gasket small make table Gasket walk in cooler
14-11-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon Operator discarded Corrected On-Site** **Corrected On-Site** **Repeat Violation**
06-09-1
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
52
Dec 13, 2024
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. green beans 1.5hrs (139F - Cooling); sausage gravy 1.5hrs (99F - Cooling). Advise operator to immediately put on ice bath and into freezer for temperature recovery **Corrective Action Taken**
03D-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped coffee in hand 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
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle In hash brown and corn beef. Operator immediately removed **Corrected On-Site**
10-06-5
Basic - Water leaking from pipe and/or faucet/handle. Water heater leaking onto floor by ice machine
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Sugar container. **Corrected On-Site**
02D-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon. Operator removed from packaging **Corrected On-Site**
06-09-1
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
50
Feb 13, 2024
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 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.tested at 0 ppm
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled .csn openor soiled
22-02-4
Basic - Floor tiles missing and/or in disrepair. On the wall by the grill in the kitchen.
36-17-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. By the reach in freezers
36-34-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.interior of the reach in freezer .
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled
22-08-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
61
Oct 5, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw ground beef In the walk in cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoes (57F - Cold Holding)
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. potatoes (57F - Cold Holding)
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.slicer soiled
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in the kitchen
36-34-5
Basic - Floor tiles missing and/or in disrepair. By the walk in cooler, currently renovating.
36-17-5
50
Jun 21, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
43
Feb 13, 2023
Routine - Food
7 critical violations. 3 major violations. 19 minor violations.
View 29 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (55F - Cold Holding) **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse potatoes in kitchen ric **Repeat Violation**
01B-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Flats held on cook line at room temp. Operator states eggs out less than 1hour will place on tc
03A-03-5
High Priority - Raw animal food stored over or with unwashed produce steak over potatoes in walk in **Corrected On-Site**
08A-04-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.raw beef over union rings **Corrected On-Site**
08A-02-6
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.operator coached dish washer on proper hand washing. **Corrected On-Site**
12A-13-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Potatoes in RIC in kitchen **Repeat Violation**
03D-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employees washed hands in triple sink. Operator coached employee on proper hand washing. **Corrected On-Site**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Hot Potatoes placed in 5 gallon bucket not properly cooled in RIC
03D-15-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Turkey , operator states prepared over 24 hours.
02C-02-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors customer bathrooms
32-04-4
Basic - Ceiling tile missing in kitchen.
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen
36-32-5
Basic - Clean utensils or equipment stored in dirty drawer or rack.utensils at dish station
24-06-4
Basic - Cove molding at floor/wall juncture broken/missing.under dish machine , mop sink.
36-03-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.drink on drink rack
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple purses and coats on dry storage shelf.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting.above hand washing sink
24-08-4
Basic - Equipment in poor repair. Ice machine interior coming apart.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door near dish area
35B-01-4
Basic - Floor soiled by hand washing sink behind bar
36-73-4
Basic - In-use tongs stored on equipment door handle between uses on stove in kitchen **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.interior of reach in freezer in kitchen
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues . RIC in kitchen
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Standing water in bottom of reach-in-cooler in bar area
29-49-6
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
10
Aug 22, 2022
Complaint Partial
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked potatoes (46-47F - Cooling) cooling from Sunday cooked line
01B-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 potatoes (46-47F - Cooling) cooling from Sunday cooked line
03D-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw burgers (54F - Cold Holding); cooked sausage (50F) cook line
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times./ speed cart in front of employee Hand sink
31A-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board./ cook line
21-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Water leaking from pipe and/or faucet/handle./ faucet constantly dripping water , bar area .
29-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ cook line
12B-07-4
43
Aug 1, 2022
Complaint Full
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Vacuum breaker wrong at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./ butter (70F - Cold Holding)from 1 hour , operator rapid chill to bring it down to 41f **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink./ observed employee washing hands at 3 compartment sink
12A-03-4
Basic - Cove molding at floor/wall juncture broken/missing./ dish machine area
36-03-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils./ cook line **Corrected On-Site**
12B-07-4
Basic - Moderate Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Corrected On-Site**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees./ cook line
31B-04-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust./ dish machine area
36-27-5
45
Frequently Asked Questions
When was Woodsbys Cafe last inspected?
The most recent health inspection at Woodsbys Cafe on file is from Feb 26, 2026. The public record contains 10 inspections in total.
What is the most common violation at Woodsbys Cafe?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Woodsbys Cafe.
How does Woodsbys Cafe compare to other restaurants in Kissimmee?
Woodsbys Cafe most recently scored 70 out of 100, which is lower than the Kissimmee average of 78.
Has Woodsbys Cafe's inspection record improved over time?
Yes. Recent inspections at Woodsbys Cafe have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Woodsbys Cafe means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Woodsbys Cafe inspected?
Based on the inspection history on file, Woodsbys Cafe is inspected around three times per year on average.
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