EL REY DE LOS POLLOS

Name: EL REY DE LOS POLLOS
Address: 917 N JOHN YOUNG PKWY, KISSIMMEE, FL, 34741, US
Rating: 71

917 N JOHN YOUNG PKWY, KISSIMMEE, FL 34741

License #5903252

🍗 Wings/Chicken ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

71 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL REY DE LOS POLLOS in KISSIMMEE currently holds an InspectFL Health Score of 71 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 48 total violations — 6 critical, 7 major, 35 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 29, 2026 shows 26 observation rows: 3 critical, 3 major, and 20 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken liver thawing in standing water in bowl near prep sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on oven handle.
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. In all reach-in coolers except one below coffee machine at front counter.
[02D-03-4] 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. Arroz con Dulce,Habichuela con Dulce and cakes not labeled in glass reach-in cooler.
[24-14-4] Clean utensils stored between equipment and wall. Spatulas between wall and triple sink.
[29-11-4] Water leaking from pipe and/or faucet/handle. Leaking pipe at handwashing sink on cooks line.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Walls throughout.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Spoons and fork at front counter.
[14-11-5] Equipment in poor repair. Torn gaskets on reach-in cooler on cooks line.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizing solution on cooks line tested 200PPM. Advised operator to change solution.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Several bottles on prep table on cooks line.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of two ovens on cooks line heavily soiled.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line.
[08B-12-5] Stored food not covered. Several pans of meat and other items uncovered in reach-in coolers.
[14-75-7] Hot holding unit not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Hot holding unit adjacent to triple sink inoperable. Advised operator to move all food stored inside to a working holding unit.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance identified by operator as degreaser near triple sink.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top on microwave on cooks line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Meat stored in shopping bags in walk-freezer.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No sign at handwashing sinks at front counter, at ware-washing area and both restrooms.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On cooks line.
[08B-54-4] Uncovered food stored near sink exposed to splash. Produce, sliced plantains and pork stored next to handwashing sink on cooks line.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed ice dumped in handwashing sink at bar.
[08B-47-4] Food not stored at least 6 inches off of the floor. Sheet pans used to store cases of chicken in walk-in cooler not measuring the 6 inch requirement.
[31B-03-4] No soap provided at handwash sink. At handwashing sink on cooks line.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and Pernil and Chicharron held on buffet line between 90F-116F. Operator turned hot holding unit on.

Disposition: Inspection Completed - No Further Action
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Chicken liver and fish thawing in standing water in prep sink.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong on oven handle.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach-in cooler on cooks line and adjacent to dish machine soiled.
[02D-03-4] 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. Arroz con Dulce and cakes not labeled in glass reach-in cooler .
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Several tiles throughout kitchen in disrepair.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door.
[08B-38-4] Food stored on floor. Ground beef and pork stored on floor of walk-in freezer. Buckets of peeled green bananas and chicken stored on floor in walk-in cooler. Two bottles of cooking oil stored on floor on cooks line.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing pink substance identified by operator as degreaser outside near mop sink and spray bottle containing clear chemical at front counter identified as all-purpose cleaner not labeled at front counter.
[31B-03-4] No soap provided at handwash sink. Handwashing sink on cooks line and near prep sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bottles and purse on top on cooler in bar.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs stored on top on microwave on cooks line.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Gaps in hood filters on cooks line at back of kitchen and over flat top at front counter.
[08B-47-4] Food not stored at least 6 inches off of the floor. Sheet pans used to store cases of chicken in walk-in cooler not measuring the 6 inch requirement.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over produce in walk-in cooler. Raw shell eggs over dressing at cooler at buffet line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Female restroom and handwashing sink near prep sink.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front counter and on cooks line temping between 80F-94F. Operator moved utensils to stove top to increase water temperature.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink on buffet line used to fill bowl and handwashing sink on cooks line used to rinse pan.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in front of buffet line and in kitchen soiled with dust.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken and Pernil and Chicharron held on buffet line between 90F-110F. Operator increased temperature of warmer.
[14-01-5] Bowl or other container with no handle used to dispense food. Glass used as scoop in sugar bulk container at bar.

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