Bongo’S Restaurant & Bar
Last inspected: Sep 15, 2025
47
Score
Across the available record, Bongo’S Restaurant & Bar has eight inspections on file, the first dated 2022. The most recent visit was on Sep 15, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Things are looking better lately, with recent visits averaging around six violations compared to roughly 10 violations earlier on.
The most common issue across all inspections has been “raw/undercooked animal food offered”, showing up two times.
Bongo’S Restaurant & Bar's latest score of 47 falls below the Kissimmee average of 78. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Sep 15, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Jul 29, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-07-14: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended** - From follow-up inspection 2025-07-29: **Time Extended**
14-69-4
78
Jul 14, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2025-07-14: Per operator, previous manager left. Manager has scheduled exam for this week. **Time Extended**
53A-01-7
Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended**
41-17-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. - From follow-up inspection 2025-07-14: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site** - From follow-up inspection 2025-07-14: **Time Extended**
14-01-5
70
May 14, 2025
Routine - Food
2 critical violations. 8 major violations. 5 minor violations.
View 15 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Called supplier sent copy of parasite destruction **Corrected On-Site**
01D-01-5
High Priority - Spray hose at mop sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Swai served raw in ceviche. Not noted on menu **Warning**
02B-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. Gave operator copy **Corrective Action Taken**
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Sent operator copy and had posted **Corrected On-Site**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. **Corrected On-Site**
41-17-4
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 opened yesterday **Corrected On-Site**
02C-03-5
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. Gave operator copy **Corrected On-Site**
11-27-4
Intermediate - Identity of food or food product misrepresented. Swai served raw in ceviche not marked on menu **Warning**
52-01-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Beef stored on floor **Corrected On-Site**
08B-38-4
Basic - Ice bucket/shovel stored not inverted **Corrected On-Site**
10-14-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer **Corrected On-Site**
14-69-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
26
Apr 19, 2024
Complaint Full
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over ready-to-eat items in walk-in cooler. Operator moved to bottom shelf in walk-in cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice left in front counter overnight per operator, observed before establishment opened. Operator discarded. **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of Lysol cleaner on sushi bar.
41-10-4
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/ More than 4 employees present at time of inspection.
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.Provided operator with TPHC plan. Operator completed during inspection.**Corrected On-Site** **Corrected On-Site**
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Silverware/utensils stored upright with the food-contact surface up. In sushi bar area.
24-18-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used in bulk container. **Corrected On-Site**
14-01-5
Basic - Cardboard used to line food-contact shelves.hroughout walk-in cooler and dry storage.
14-05-4
Basic - Faucet/handle missing at plumbing fixture. Hot water handle not working on handwash sink next to warewashing area.
29-09-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven has food debris.
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink next to prep area.
31B-04-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Mops stored in mop sink basin.
42-01-4
30
Sep 21, 2023
Food-Licensing Inspection
No violations found.
100
May 16, 2023
Routine - Food
5 critical violations. 6 major violations. 6 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken in walk in cooker stored over cooked tripe. - shell eggs in kitchen makeline unit over vegetables. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen steam table plantains (95F - Hot Holding)/2 hours pork (136F - Hot Holding); oatmeal (120F - Hot Holding)/ 5 hours . Operator instructed to discard. **Corrective Action Taken** **Warning**
03B-01-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 2- rodent droppings under food storage shelves, on floor, 3- rodent droppings behind ice machine at front counter. Operator cleaned and sanitized area. **Corrected On-Site** **Warning**
35A-04-4
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. Front counter milk (44F - Cold Holding)/recently returned to unit. **Warning**
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. Front counter glass display Desserts from 24 hours ago not datemarked. Cooked tripe in walk in cooler prepared 24 hours ago **Warning**
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-05-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at food preparation area employee handwash sink. **Warning**
27-16-4
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 - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site** **Warning**
02B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - No handwashing sign provided at washware area hand sink used by food employees. **Warning**
31B-04-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
19
Aug 3, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-2
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. eggs in cookline container with other eggs.
01B-14-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Yucca and mangu 120°F in steam table hot holding, recommended to turn more high temperature in that line to maintain 135° or above Corrective Action Taken** **Corrective Action Taken**
03B-01-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts
02C-02-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3/2/19
53B-05-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date in water filter
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Current Hotel and Restaurant license not displayed. 4/21 **Repeat Violation**
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Food prep employee
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. **Corrected On-Site**
24-08-4
39
Frequently Asked Questions
When was Bongo’S Restaurant & Bar last inspected?
The most recent health inspection at Bongo’S Restaurant & Bar on file is from Sep 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Bongo’S Restaurant & Bar?
Across the inspection record, “raw/undercooked animal food offered” has been cited two times, more than any other issue at Bongo’S Restaurant & Bar.
How does Bongo’S Restaurant & Bar compare to other restaurants in Kissimmee?
Bongo’S Restaurant & Bar most recently scored 47 out of 100, which is lower than the Kissimmee average of 78.
Has Bongo’S Restaurant & Bar's inspection record improved over time?
Yes. Recent inspections at Bongo’S Restaurant & Bar have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Bongo’S Restaurant & Bar 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 Bongo’S Restaurant & Bar inspected?
Based on the inspection history on file, Bongo’S Restaurant & Bar is inspected around three times per year on average.
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