American Kitchen
Last inspected: Jan 15, 2026
39
Score
Inspectors have visited American Kitchen nine times, with records going back to 2022. The most recent visit was on Jan 15, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 10 violations each, up from closer to five violations before.
Across the inspection history, “heat strip failed to turn black” is the issue that surfaces most often, recorded four times.
That's lower than the typical Lake Buena Vista restaurant, which scores around 87. Diners may want to weigh the inspection history when deciding to visit.
9
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Displayed food not properly protected from contamination. Observed cream cheese not properly protected underneath sneeze guard. **Corrected On-Site**
08B-02-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly final rinse not reaching 160°f spoke to Chef must set up three compartment sink to wash, rinse sanitize.Rechecked final rinse 160°f Recommend daily log to be checked spoke to Director of Food and Beverage. **Corrected On-Site** **Repeat Violation**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of raw chicken wings 48°f stored inside walk in cooler less than 4 hours per Chef recommend quick chill product. **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels for hand wash sink located in the back area.
31B-02-4
Intermediate - No soap provided at handwash sink. Observed no soap provided at hand wash sink located in the back area. Observed no soap provided for hand wash sink located in the bar area. **Corrected On-Site**
31B-03-4
Basic - Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. Observed bowls on the buffet line used for cereals not properly protected Chef inverted at time of inspection.
24-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee cup stored in the server area.
12B-07-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Observed two dish machine gauges cracked on the dish machine wash and pre washed, not working accurately recommend to change notify dish machine company. **Repeat Violation**
16-38-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed spoons stored upright on the counter in the expo line. **Corrected On-Site**
24-18-4
Basic - Water draining onto floor surface. Observed water draining on the floor near the ice machine. Engineering notify at time of inspection **Repeat Violation**
29-03-4
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe on the dish machine near drain board. Engineering notify at time of inspection **Corrective Action Taken**
29-11-4
39
Jul 15, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Checked sausage temperature 133°f stored inside oven recommend to reheat the product. Chef reheated sausage rechecked temperature 200°f **Corrected On-Site**
03B-01-6
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dish machine not sanitizing properly at time of inspection final rinse only reaching 150°f wash cycle 120°f Spoke to Engineering Manager notify dish machine company, recommend to use three compartment sink wash, rinse and sanitize, until dish machine is repaired. Rechecked dish machine final rinse reaching 160°f **Corrected On-Site**
22-57-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Observed paper towels unable to dispense at hand wash sink located back prep kitchen. **Corrected On-Site**
31B-05-4
Intermediate - Water pressure lacking at fixtures that require the use of water. Checked hand wash sink lacks water pressure (smoke room)
27-17-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. Observed five water filters attached to ice machine has no inspection date label.
29-28-4
Basic - Inaccurate/damaged temperature and/or pressure gauge(s) on dishmachine. Checked dishmachine gauges not working accurately pre rinse and wash cycle, recommend Engineering Manager to have gauges to replace.
16-38-5
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand wash sink located in the prep kitchen. **Corrected On-Site** **Repeat Violation**
33-38-4
Basic - Water draining onto floor surface. Observed water draining onto floor surface the floor in the kitchen per Food Beverage Manager plumbing company notify. **Corrective Action Taken**
29-03-4
47
Jan 16, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
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. Observed deli ham not date marked stored inside walk in cooler, Chef date marked at time of inspection. **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed three brown cutting boards soiled on the cook line, spoke to Executive Chef will have cutting boards replaced or resurface. **Repeat Violation**
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle hanging on the server table not labeled, found out liquid inside sanitizer. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior panel of the ice machine has dust accumulation top edge on the ice machine door panel.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air filter attached to ice machine has dust accumulation.
36-34-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet containers stacked on the storage shelves in the dish machine room.
24-08-4
Basic - Floor soiled/has accumulation of debris. Observed trash and debris on floor behind the fryer. **Repeat Violation**
36-73-4
Basic - No copy of latest inspection report available. Observed no copy of last inspection report
51-18-6
Basic - No waste receptacle installed at handwash sink provided with disposable towels. Observed no trash can provided for hand sink located in the prep kitchen. **Corrected On-Site**
33-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed plastic plates stored on counter not inverted on the expo line. **Corrected On-Site**
25-06-4
Basic - Soiled dry wiping cloth in use. Observed soiled wiping cloths stored on the counter top, Chef removed at time of inspection. **Corrected On-Site**
21-10-4
50
Jul 24, 2024
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Jul 22, 2024
Routine - Food
2 critical violations. 4 major violations. 2 minor violations.
View 8 violations
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine 3 times not sanitizing properly Recommend operator to notify dishmachine company immediately,recommend to use 3 compartment wash, rinse and sanitize air dry dishes utensils. **Warning**
22-57-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Check temperatures of diced tomatoes 51°f, mozzarella cheese 53°f cheddar cheese 47°f, sliced pork 58°f, diced tomatoes 53°f stored on the top panel reach in cooler., per cook has not been 4 hours started 6am -11am, recommend to quick chill all products kitchen using ice bath to keep for proper temperature for cold holding. **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Juan sous chef asked Big 6 Foodborne illnesses did not have no knowledge, recommend training. **Warning**
11-07-5
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. Observed no copy of written procedures for **Warning**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed red, blue and brown cutting boards has white residue left on the surface soiled stored in the rack underneath the counter on main cook line. **Warning**
22-02-4
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. Observed employees preparing food can not provide proof of food handling training. Per General Manager employee has taken food handling training can not provide proof. **Warning**
53B-13-5
Basic - Floor soiled/has accumulation of debris. Observed trash and debris underneath the expo line on the main cook line. **Warning**
36-73-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no thermometer provided for both reach in coolers on the main cook line. **Warning**
05-09-4
45
Mar 8, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
61
Jul 7, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of pico 47°f, heavy cream 45°f stored on the top panel of reach in cooler less than 4 hour recommend to quick chill. Rechecked temperatures 40°f **Corrective Action Taken**
03A-02-5
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Checked dishmachine four times not sanitizing properly only reaching 140°f, final rinse rechecked with the Chef readjusted the dishmachine working correctly at the end of inspection. **Corrected On-Site**
22-57-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed two white cutting boards has yellow stains left on the surface (Cook line) **Repeat Violation**
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Observed no test strips or measuring device for the dish machine.
16-62-1
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. Observed heavy whipping cream not date marked stored inside reach in cooler on the cook line. **Corrected On-Site** **Repeat Violation**
02C-03-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaking pipe underneath the hand wash sink located in the prep area ( American kitchen)
29-11-4
Basic - Worn, torn and/or soiled floors/carpeting. Observed trash and debris on the floors in between the Cook line.
36-10-4
Basic - Floor soiled/has accumulation of debris. Observed blood drip on the floor inside walk in cooler used for meats. **Repeat Violation**
36-73-4
47
Feb 23, 2023
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
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. Observed packages of Swiss and provolone not date marked stored inside walk in cooler. **Repeat Violation**
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container stored inside hand wash sink Located in the front service area, employee removed. **Corrected On-Site**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed bottle water stored on the shelve on the cook line.
12B-07-4
Basic - Floor soiled/has accumulation of debris. Observed liquid spilled on the floor in walk in cooler used for meat. **Corrected On-Site**
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice build up in the reach in freezer used for French fries.(cook line)
14-69-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the stove and interior oven has grease accumulation on the cook line.
22-08-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed three lights missing light shields in the dishmachine area, above storage shelve where plastic containers are stacked.
38-07-4
64
Sep 2, 2022
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Checked temperature of liquid eggs 48°f French toast 47°f stored on the top panel reach in cooler on the cook line per Employee placed 6am less than 4 hours recommend quick chill eggs. **Corrective Action Taken**
03A-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in unclean water, has food particles flowing inside pan.( cook line ) Employee changed the water at time of inspection. **Corrected On-Site** **Repeat Violation**
10-05-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed black beans not date mark stored inside walk in cooler overnight per Chef David. Employee date mark at time of inspection **Corrected On-Site**
02C-02-5
Basic - Cutting board has cut marks and is no longer cleanable. Observed six cutting boards has deep cut marks on the surface located in American Kitchen cook line.
14-09-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Observed two missing light shields located in the kitchen, above the storage shelves with plastic containers.
38-07-4
61
Frequently Asked Questions
When was American Kitchen last inspected?
The most recent health inspection at American Kitchen on file is from Jan 15, 2026. The public record contains nine inspections in total.
What is the most common violation at American Kitchen?
Across the inspection record, “heat strip failed to turn black” has been cited four times, more than any other issue at American Kitchen.
How does American Kitchen compare to other restaurants in Lake Buena Vista?
American Kitchen most recently scored 39 out of 100, which is lower than the Lake Buena Vista average of 87.
Has American Kitchen's inspection record improved over time?
No. Recent inspections at American Kitchen have averaged around 10 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at American Kitchen 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 American Kitchen inspected?
Based on the inspection history on file, American Kitchen is inspected around three times per year on average.
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