Cypress Cove Pool Bar
Last inspected: Feb 12, 2026
78
Score
Public records show 10 inspections at Cypress Cove Pool Bar stretching back to 2022. Cypress Cove Pool Bar was last inspected on Feb 12, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
Recent visits have produced comparable findings, with counts hovering near four violations per visit.
“Time/temperature control for safety food cold held” accounts for the largest share of issues, appearing four times across the record.
Among Kissimmee restaurants, this is a fairly standard result. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
78
Oct 28, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
43
May 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda Gunn nozzle at bar
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets reach in cooler
23-03-4
Basic - Equipment in poor repair. Gasket walk in cooler
14-11-5
82
Aug 9, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut melon from yesterday. Garlic butter 70f out for 1 hour cinnamon butter 89 out one hour. Put on a time plan due to wanting to keep it out. **Corrected On-Site**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut melon 55 from yesterday
01B-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on food storage shelf **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Lower freezer across from triple sink, not in use.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
64
Feb 21, 2024
Routine - Food
5 critical violations. 1 major violation. 2 minor violations.
View 8 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. Chicken cook says was ready to serve found at 150-154f placed back on grill, recheck 167f finished cooked
03C-44-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Sliced turkey from 2/12, today is 2/21 **Repeat Violation**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Turkey from 2/12 today is 2/21 **Repeat Violation**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 57f cinnamon butter 56f sitting out on counter out for less than 2 hours. Sour cream operator discarded before offering to chill. Suggested Time as a Public Health Control.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink by ice machine on patio. **Corrected On-Site**
31B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook.
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on dry storage shelf with food, **Corrected On-Site**
40-06-5
39
Oct 16, 2023
Routine - Food
No violations found.
100
Aug 16, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Food Obtained from Approved Sources
FL-11
Toilet Rooms Maintained
FL-53
43
Jun 14, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Food Obtained from Approved Sources
FL-11
Lighting Adequate; Required Shields in Place
FL-36
Non-Food Contact Surfaces Clean
FL-23
67
Mar 10, 2023
Complaint Full
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized tested at 50ppm. operator states they will empty refill and test to insure proper ppm **Corrective Action Taken** - From follow-up inspection 2023-03-10: **Time Extended**
22-43-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. herb butter (64F - Cold Holding) pepper jack cheese (58F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced turkey (58F - Cold Holding); cut lettuce (58F - Cold Holding); diced tomatoes (48F - Cold Holding); roast beef (54F - Cold Holding); chicken breast (52F - Cold Holding); shredded cheese (52F - Cold Holding) **Warning** - From follow-up inspection 2023-03-10: Chicken breast 52F, pepper jack cheese 49F, sausage 52, shredded cheese 49F, cheddar cheese 49 . In make table on cook line all items cold holding Admin Complaint** **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. pepper jack cheese (58F - Cold Holding); cut tomatoes (58F - Cold Holding); sliced turkey (58F - Cold Holding); cut lettuce (58F - Cold Holding); diced tomatoes (48F - Cold Holding); roast beef (54F - Cold Holding); chicken breast (52F - Cold Holding); shredded cheese (52F - Cold Holding) herb butter (64F - Cold Holding) **Warning** - From follow-up inspection 2023-03-10: **Time Extended**
01B-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than hand washing rinsing thermometer in HWS operator coached employee on proper hand washing process **Corrected On-Site** - From follow-up inspection 2023-03-10: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles RIF - From follow-up inspection 2023-03-10: **Time Extended**
23-24-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured by water heater - From follow-up inspection 2023-03-10: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Cardboard used to line food-contact shelves in RIC - From follow-up inspection 2023-03-10: **Time Extended**
14-05-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner Ice bucket above soda rack - From follow-up inspection 2023-03-10: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers . Personal water bottle inside of 3 pan in RIF - From follow-up inspection 2023-03-10: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry outside placed below AC - From follow-up inspection 2023-03-10: **Time Extended**
42-01-4
43
Dec 1, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep area: diced ham (70F - Cold Holding); cut tomatoes (70F - Cold Holding). Items placed on ice. **Corrective Action Taken**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary strips needed. **Corrected On-Site**
16-37-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained. Make line.
22-02-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Floor. **Corrected On-Site**
21-44-1
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Clean utensils stored between equipment and table. Knife.
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable. Make line.
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. **Corrected On-Site**
40-06-5
Basic - In-use ice scoop stored on soiled surface between uses. Top of ice machine. **Corrected On-Site**
10-12-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Make line reach in cooler. **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ice machine exterior soiled.
23-03-4
47
Frequently Asked Questions
When was Cypress Cove Pool Bar last inspected?
The most recent health inspection at Cypress Cove Pool Bar on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Cypress Cove Pool Bar?
Across the inspection record, “time/temperature control for safety food cold held” has been cited four times, more than any other issue at Cypress Cove Pool Bar.
How does Cypress Cove Pool Bar compare to other restaurants in Kissimmee?
Cypress Cove Pool Bar most recently scored 78 out of 100, which is about the same as the Kissimmee average of 78.
Has Cypress Cove Pool Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Cypress Cove Pool Bar have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cypress Cove Pool Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cypress Cove Pool Bar inspected?
Based on the inspection history on file, Cypress Cove Pool Bar is inspected around three times per year on average.
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