2 Brothers Steak House & Bistro
Last inspected: Apr 16, 2026
47
Score
Public records show 11 inspections at 2 Brothers Steak House & Bistro stretching back to 2022. The latest inspection on file is from Apr 16, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 14 violations to closer to nine violations per visit.
“Equipment in poor repair” comes up most often, recorded seven times in the inspection record.
By comparison, the average Kissimmee facility scores 78, putting 2 Brothers Steak House & Bistro on the weaker side. This restaurant has more on its record than most do.
11
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 16, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw ground chicken over burger buns in reach-in cooler. -Raw shell eggs over desserts in dessert cooler. Operator rearranged **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 6 Snapper Fillets and 2 Salmon not thawed per package recommendations.
01B-13-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Pans of chicken, ribs and rice in reach-in cooler on cooks line. Per operators items were prepared 04/14. **Corrected On-Site**
02C-02-5
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. 6 Snapper Fillets and 2 Salmon not thawed per package recommendations.
06-09-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator uses triple sink.
16-55-4
Basic - Equipment in poor repair. Torn gasket on glass reach-in cooler on cooks line.
14-11-5
Basic - Food stored on floor. Oil stored on floor at back of kitchen. **Repeat Violation**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall at entrance to kitchen. **Repeat Violation**
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach-in coolers on cooks line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of deep fryer soiled with grease.
23-03-4
47
Dec 4, 2025
Routine - Food
2 major violations. 9 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
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
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Washing Fruits and Vegetables
FL-42
Plumbing Maintained; Sewage Disposal
FL-51
32
Sep 4, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times. **Warning** - From follow-up inspection 2025-06-13: Tested dish machine 5 times. Reading 0PPM **Admin Complaint** - From follow-up inspection 2025-09-04: **Admin Complaint**
22-47-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill. **Warning** - From follow-up inspection 2025-06-13: **Time Extended** - From follow-up inspection 2025-09-04: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at kitchen entrance. **Warning** - From follow-up inspection 2025-06-13: **Time Extended** - From follow-up inspection 2025-09-04: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shield broken over ice machine. **Warning** - From follow-up inspection 2025-06-13: **Time Extended** - From follow-up inspection 2025-09-04: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink. **Warning** - From follow-up inspection 2025-06-13: **Time Extended** - From follow-up inspection 2025-09-04: **Time Extended**
36-27-5
70
Jun 13, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - - From initial inspection : High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times. **Warning** - From follow-up inspection 2025-06-13: Tested dish machine 5 times. Reading 0PPM **Admin Complaint**
22-47-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
53B-01-5
Intermediate - - From initial inspection : 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. **Repeat Violation** **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured at back of kitchen. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Hole in wall at kitchen entrance. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at back of kitchen. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair. Light shield broken over ice machine. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink. **Warning** - From follow-up inspection 2025-06-13: **Time Extended**
36-27-5
52
Jun 4, 2025
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine sanitizing at 0PPM. Tested 3 times. **Warning**
22-47-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee return from break and moved bowl with beef to reach-in cooler before washing hands. **Warning**
12A-16-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee return from break and proceeded to put on gloves before washing hands. **Warning**
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken breast over cooked chicken and beef in reach in cooler next to deep fryer. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use handwashing sink at kitchen entrance for dumping water. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. **Warning**
31B-02-4
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. **Warning**
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Two spray bottles one at the bar and one next to triple sink containing purple substance without label. Per operator the item is fabuloso. **Corrected On-Site** **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. One tank not secured at back of kitchen. **Warning**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks not inverted on prep table near triple sink. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple bottles of water on prep tables throughout kitchen. **Warning**
12B-07-4
Basic - Equipment in poor repair. Gaskets on reach-in cooler adjacent to grill. **Warning**
14-11-5
Basic - Food stored on floor. Dressing bottles on floor in front of reach-in cooler on cooks line. Bottles of oil on floor at back of kitchen. **Warning**
08B-38-4
Basic - Hole in or other damage to wall. Hole in wall at kitchen entrance. **Warning**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. White reach-in freezer at back of kitchen. **Warning**
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between wall and knife holder at triple sink. **Warning**
10-17-4
Basic - Light shield damaged/in disrepair. Light shield broken over ice machine. **Warning**
38-01-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Multiple drinks in cooler with desserts next to handwashing sink. **Warning**
12B-13-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls soiled with black substance at triple sink. **Warning**
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Mop stored on the floor and in bucket at triple sink. **Repeat Violation** **Warning**
42-01-4
17
Aug 28, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink.
29-37-4
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Shelving at cookline heavily soiled.
22-11-5
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.
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. NO PROOF FOR JOHN.
53B-13-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and holster heavily soiled.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating in a food preparation or other restricted area. Drink on cookline.
12B-02-4
Basic - Equipment in poor repair. Bottom gasket of low cooler at cookline, tall unit adjacent to dish machine, and others.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Kitchen.
29-09-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
37
Feb 13, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
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. - From follow-up inspection 2024-02-13: Kit to clean up bodily fluids.Time extended **Time Extended**
11-27-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-02-13: Needs employee training completed **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket-Low boy cooler by handwash sink Gasket-double door unit, end of cookline. - From follow-up inspection 2024-02-13: On Order **Time Extended**
14-11-5
78
Feb 8, 2024
Routine - Food
1 critical violation. 5 major violations. 7 minor violations.
View 13 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. Ecolab on site and waiting for repair. **Warning**
22-41-4
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 - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade heavily encrusted.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Facility had napkins in holder. **Corrected On-Site**
31B-02-4
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 - 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 - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters lightly soiled.
23-24-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
Basic - Equipment in poor repair. Gasket-Low boy cooler by handwash sink Gasket-double door unit, end of cookline.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Handwash sink in kitchen.
29-09-4
Basic - No copy of latest inspection report available. Manager came to restaurant who had the report in her email. **Corrected On-Site**
51-18-6
Basic - Cardboard used to line nonfood-contact shelves. Top of stove.
14-45-4
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
25-25-4
37
Jul 14, 2023
Routine - Food
1 critical violation. 6 major violations. 6 minor violations.
View 13 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 3 times at 0 ppm. Advised to set up 3 bin sink for sanitizing.
22-41-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Facility has no chlorine test strips for chlorine dish machine.
16-37-1
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 - 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. No proof for server JOY.
53B-13-5
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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade moderately soiled. Can opener holster moderately soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Bar handwash sink with dishes in basin. Kitchen handwash sink used as dump sink.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Moderately soiled.
22-20-5
Basic - Bar glasses and cups not washed, rinsed and sanitized using three distinct steps. Bartender washing in dump sink using handwash sink to rinse.
16-29-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured at cookline.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender with watch. **Repeat Violation**
13-07-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Old labels stuck to food containers after cleaning.
16-46-4
35
May 10, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Food stored in ice used for drinks. See stop sale. Bag of mints leaves inside ice machine ice.
08B-56-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Ice scoop handle in contact with ice. Inside ice in ice machine
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Buildup of food debris/soil residue on exterior of drawers reach in cooler under grill
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. **Repeat Violation**
24-18-4
70
Dec 22, 2022
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food.
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand wash sink with a food strainer. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine. Top of the machine
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Bartender prepped limes. **Corrected On-Site**
13-07-4
Basic - Light not functioning. Hood
36-62-4
Basic - Silverware/utensils stored upright with the food-contact surface up. - spoons - clean utensils in rack above ice machine
24-18-4
Basic - Water leaking from pipe and/or faucet/handle. Mop sink
29-11-4
58
Frequently Asked Questions
When was 2 Brothers Steak House & Bistro last inspected?
The most recent health inspection at 2 Brothers Steak House & Bistro on file is from Apr 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at 2 Brothers Steak House & Bistro?
Across the inspection record, “equipment in poor repair” has been cited seven times, more than any other issue at 2 Brothers Steak House & Bistro.
How does 2 Brothers Steak House & Bistro compare to other restaurants in Kissimmee?
2 Brothers Steak House & Bistro most recently scored 47 out of 100, which is lower than the Kissimmee average of 78.
Has 2 Brothers Steak House & Bistro's inspection record improved over time?
Yes. Recent inspections at 2 Brothers Steak House & Bistro have averaged around nine violations per visit, down from roughly 14 earlier in the record.
What does a high risk rating mean?
A high risk rating at 2 Brothers Steak House & Bistro 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 2 Brothers Steak House & Bistro inspected?
Based on the inspection history on file, 2 Brothers Steak House & Bistro is inspected around three times per year on average.
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