El Rey De Los Pollos
Last inspected: Jan 29, 2026
17
Score
El Rey De Los Pollos has been inspected 11 times since 2022. The latest inspection on file is from Jan 29, 2026. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 17 violations per visit lately, up from roughly 10 violations before.
The pattern that stands out is “wet wiping cloth not stored”, which has been cited four times.
That's lower than the typical Kissimmee restaurant, which scores around 78. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
13
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food Contact Surfaces Clean and Sanitized
FL-22
17
Sep 12, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
20
Apr 3, 2025
Routine - Food
4 critical violations. 6 major violations. 12 minor violations.
View 22 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed Raw pork over cilantro in walk-in cooler. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
08A-04-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer. - From follow-up inspection 2025-04-03: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm. **Corrective Action Taken** - From follow-up inspection 2025-04-03: **Time Extended**
22-49-4
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds. - From follow-up inspection 2025-04-03: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips. - From follow-up inspection 2025-04-03: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep sink. - From follow-up inspection 2025-04-03: **Time Extended**
31B-02-4
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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
11-26-1
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At handwashing sink next to prep sink. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any food prepared on site in cold holding units. - From follow-up inspection 2025-04-03: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line. - From follow-up inspection 2025-04-03: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
25-09-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator. **Corrective Action Taken** - From follow-up inspection 2025-04-03: **Time Extended**
06-01-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels. - From follow-up inspection 2025-04-03: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. - From follow-up inspection 2025-04-03: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair. - From follow-up inspection 2025-04-03: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler. - From follow-up inspection 2025-04-03: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones stored on shelf with clean dishes. **Corrected On-Site** - From follow-up inspection 2025-04-03: **Time Extended**
40-06-5
17
Mar 24, 2025
Routine - Food
4 critical violations. 7 major violations. 12 minor violations.
View 23 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over pork in walk-in cooler. Raw chicken over beef in reach-in cooler on cooks line. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed Raw pork over cilantro in walk-in cooler. **Corrected On-Site**
08A-04-5
High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store meat in reach-in freezer.
14-31-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish-machine with chlorine sanitizing at 0ppm. Sanitizer solution bottle filled with water. Operator changed solution after and machine sanitize at 50ppm. **Corrective Action Taken**
22-49-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink on cooks line used as source for water for cooking. Handwashing sink at front counter has coffee grounds.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Expired test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink next to prep sink.
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. At least 3 employees working over 6 months without food handlers certificate per operator. **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. Employees employed over 6 months without food handlers certificate has not been informed of employee health reporting. Provided operator with employee health reporting for. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. At handwashing sink next to prep sink. **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. No date marking for any food prepared on site in cold holding units.
02C-02-5
Basic - Food stored on floor. Boxes of plantains stored on floor next to walk-in cooler. Empanadas stored on floor of walk-in freezer. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils in standing water temping at 65F on cooks line.
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee water in cooler in pan with lettuce. **Corrected On-Site**
12B-13-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single-service utensils not inverted at front counter. **Corrected On-Site**
25-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Liver thawing at room temperature in the prep sink. Advised operator. **Corrective Action Taken**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Bulk containers containing sugar, salt, flour on prep table adjacent to cooks line with no label. Bulk containers containing rice and beans on cooks line without labels.
02D-01-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Cut bottle used as scoop in chicken base. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles through kitchen in disrepair.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fans soiled with dust in walk-in cooler.
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottles on prep table throughout kitchen. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags and cellphones stored on shelf with clean dishes. **Corrected On-Site**
40-06-5
15
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. octopus salad (49-50F - Cold Holding); shrimp salad (49-50F - Cold Holding); Cole slaw (49-50F - Cold Holding) advised rapid chill to 41f or colder. advised to chill vegetables etc at night to cut from cold. **Warning**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw fish over washed and cut vegetables. Raw prepped chicken over pork and beef. **Corrected On-Site**
08A-20-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Cookline.
31B-05-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Oversized purse over prep table. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Paper towel dispenser on cookline.
23-03-4
58
Jun 18, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window. **Warning** - From follow-up inspection 2024-06-18: **Time Extended**
14-11-5
95
Apr 18, 2024
Routine - Food
2 critical violations. 6 major violations. 4 minor violations.
View 12 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw pork in cookline cooler. **Warning**
08A-05-6
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. EMAILED TEAR SHEET FOR COMPLIANCE **Corrected On-Site** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink near walk in coolers full of scrubbies. Handwash sink at front buffet line used to fill water pitcher. **Warning**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
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/ ANGELA ADAMEZ on duty with no proof of certification. **Repeat Violation** **Warning**
53A-05-6
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. Emailed tear sheet to print and sign by each employee. **Corrected On-Site** **Warning**
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. PIC could only find one certificate at this inspection. All others need proof. **Repeat Violation** **Warning**
53B-13-5
Basic - Cutting board has cut marks and is no longer cleanable. Brown board at prep table heavily grooved and discolored. **Warning**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Lunch bag in cooler adjacent to dishwasher. **Corrected On-Site** **Warning**
08B-49-4
Basic - Equipment in poor repair. Cookline cooler gasket ripped. Cookline warming box with cracked window. **Warning**
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Cloth left on prep surface at cookline. **Warning**
21-12-4
33
Oct 2, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
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. See stop sale. 2 flats of shell eggs sitting in ambient kitchen air. Employee states he is using them and have been out for less than 2 hours. Advised rapid cool to 41 or colder.
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 flats of Shell eggs holding in ambient air. Advised rapid chill to avoid discarding in another hour plus.
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose at least 6 inches into 3 bin sink.
29-37-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran and tested 2 times at 0 ppm. Advised discontinue use of dishmachine for sanitizing and set up manual sanitization. Manager took action to set up sanitizer and call for service.
22-49-4
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 - 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 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/ NATALIA MENDEZ NOT ON SITE WITH AT LEAST 8 people working.
53A-05-6
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. At least 6 employees working at this time only 4 certificates available.
53B-13-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 71f. Advised to set metal pan holding utensils, on burners at 135f or hotter. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Over microwave at 3 bin sink area. **Repeat Violation**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
30
Jan 27, 2023
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over cooked food in walk-in cooler **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In prep area
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms
27-16-4
Basic - Current Hotel and Restaurant license not displayed. 4/20 **Repeat Violation**
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Lunch bag in reach in cooler **Corrected On-Site**
40-06-5
Basic - Food not stored at least 6 inches off of the floor. Cases and trays with beef in walk-in cooler and freezer
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 84° **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk-in cooler shelves - stove, fryers side - hoods front area - reach in freezer front counter
23-03-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler front of dishwasher
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Kitchen next to cook area/ dishwasher Front counter behind flat top
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Repeat Violation**
21-12-4
47
Sep 6, 2022
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Waiter put gloves to start doing breakfast with out washing hands. **Warning** - From follow-up inspection 2022-09-06: Not observed **Time Extended**
12A-07-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Front counter next to prep table **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Front of dishwasher **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. 4/20 **Warning** - From follow-up inspection 2022-09-06: **Time Extended**
50-09-4
70
Frequently Asked Questions
When was El Rey De Los Pollos last inspected?
The most recent health inspection at El Rey De Los Pollos on file is from Jan 29, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Rey De Los Pollos?
Across the inspection record, “wet wiping cloth not stored” has been cited four times, more than any other issue at El Rey De Los Pollos.
How does El Rey De Los Pollos compare to other restaurants in Kissimmee?
El Rey De Los Pollos most recently scored 17 out of 100, which is lower than the Kissimmee average of 78.
Has El Rey De Los Pollos' inspection record improved over time?
No. Recent inspections at El Rey De Los Pollos have averaged around 17 violations per visit, up from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at El Rey De Los Pollos 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 El Rey De Los Pollos inspected?
Based on the inspection history on file, El Rey De Los Pollos is inspected around three times per year on average.
Nearby Restaurants