Eskina Restaurant & Bar
Last inspected: Feb 24, 2026
32
Score
The health department has logged 11 inspections at Eskina Restaurant & Bar, the earliest from 2023. On Feb 24, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 15 violations before.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged four times.
The city-wide average sits at 78, which Eskina Restaurant & Bar's 32 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Feb 24, 2026
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
32
Oct 14, 2025
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Apr 29, 2025
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At cook line, grill station and dish area - From follow-up inspection 2025-04-29: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher - From follow-up inspection 2025-04-29: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area - From follow-up inspection 2025-04-29: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen - From follow-up inspection 2025-04-29: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer - From follow-up inspection 2025-04-29: **Time Extended**
36-17-5
Basic - - From initial inspection : Basic - Ceiling tile missing. At dry storage - From follow-up inspection 2025-04-29: **Time Extended**
36-36-4
67
Apr 28, 2025
Routine - Food
3 critical violations. 4 major violations. 10 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Potato salad, cut lettuce, cut tomatoes, shredded cheese (48-51F - Cold Holding) per operator less than 2 hours. Recommend ice bath for temperature recovery. Beef at 70F in prep table for 3 hours. Recommend operator to place in cooler for temperature recovery **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw chicken over RTE broccoli in walk in cooler **Corrected On-Site**
08A-14-5
High Priority - Roach activity present as evidenced by live roaches found. 2 live roaches behind reach in cooler at cook line. **Warning**
35A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips for dishwasher
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee cleaning utensils in hand wash sink at server station
31A-11-4
Intermediate - No soap provided at handwash sink. At cook line, grill station and dish area
31B-03-4
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. Deli container used to scoop sugar and flour at dry storage
14-01-5
Basic - Ceiling tile missing. At dry storage
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles showing water damage at dish area
36-32-5
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. White fish at cook line
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Cook line and behind equipment in kitchen
36-03-4
Basic - Dead roaches on premises. 5 dead roaches in sticky trap at cook line 1 dead roach on floor Operator discarded **Warning**
35A-03-4
Basic - Equipment in poor repair. Reach in cooler at prep station Internal temperature 52F
14-11-5
Basic - Floor tiles missing and/or in disrepair. Missing floor tiles entrance of walk in freezer
36-17-5
Basic - Food stored on floor. Case of dehydrated limes on server station **Corrected On-Site**
08B-38-4
26
Dec 12, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
14-86-1
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
08A-05-6
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 beef over raw pork in walk in cooler, operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
08A-20-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2024-12-12: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade - From follow-up inspection 2024-12-12: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
14-01-5
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 drink on prep table while prep person cuts onions. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-12: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill. - From follow-up inspection 2024-12-12: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers - From follow-up inspection 2024-12-12: **Time Extended**
23-03-4
37
Dec 10, 2024
Routine - Food
5 critical violations. 5 major violations. 6 minor violations.
View 16 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish and shrimp in containers laying on blue sanitizer towels. Operator immediately removed. Advised to use deli paper or coffee filters as food lining **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shell eggs over cheese in prep cooler. -raw beef and raw pork over greens in walk in cooler. Operator immediately removed **Corrected On-Site**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw pork in walk in cooler, operator immediately removed **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler on cookline: ; Cooler: raw beef, raw chicken, eggs, sausage, shrimp, fish, mozzarella, cream (52F - Cold Holding). Less than 4hrs per operator. Advised operator to put on sufficient ice bath or move items to other cooler for immediate temperature recovery. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At grill : onions 73F hot holding less than 4hrs per operator. Advised to reheat to 165F for temperature recovery **Corrective Action Taken**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container of pineapple and greens in hand sink at end of grill area. Operator immediately removed **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
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. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl used for scoop in sugar container. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee drink on prep table while prep person cuts onions. Operator immediately removed **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing watch. Immediately removed **Corrected On-Site**
13-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave under grill.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers
23-03-4
Basic - Single-service articles improperly stored. Multiple cases of single service items on floor in upstairs storage area
25-05-4
21
Apr 25, 2024
Routine - Food
1 major violation. 10 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit - From follow-up inspection 2024-04-25: **Time Extended**
16-37-1
Basic - - From initial inspection : Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen - From follow-up inspection 2024-04-25: **Time Extended**
36-37-5
Basic - - From initial inspection : Basic - Ceiling tile missing. - in upstairs storage area - From follow-up inspection 2024-04-25: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack - From follow-up inspection 2024-04-25: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - side door - back door - From follow-up inspection 2024-04-25: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen - From follow-up inspection 2024-04-25: **Time Extended**
36-08-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. - below hand wash sink at cook line - From follow-up inspection 2024-04-25: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance - From follow-up inspection 2024-04-25: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Outer openings not protected with self-closing doors. - back door - From follow-up inspection 2024-04-25: **Time Extended**
35B-03-4
Basic - - From initial inspection : Basic - Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off - From follow-up inspection 2024-04-25: Hot water supply line cut. No hot water to hand wash sink. Two other hand wash sink nearby. **Time Extended**
29-08-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. - dessert cooler - From follow-up inspection 2024-04-25: **Time Extended**
29-49-6
55
Apr 17, 2024
Routine - Food
4 critical violations. 4 major violations. 14 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - cooked black beans overnight (52f-58f - Cooling) Observed in covered pot in reach in cooler
03D-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw steak over cheese empanadas in reach in cooler at cook line
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - chlorine test kit
16-37-1
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/
53A-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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. - hand wash sink next to triple sink storing plunger and chemical
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine. - top dishmachine
16-21-4
Basic - Bowl or other container with no handle used to dispense food. - bulk flour
14-01-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
36-37-5
Basic - Ceiling tile missing. - in upstairs storage area
36-36-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. - clean plates on storage rack
24-05-4
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. - white fish
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. - side door - back door
35B-01-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. - at various areas in kitchen
36-08-4
Basic - Hole in or other damage to wall. - below hand wash sink at cook line
36-24-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - walk in cooler shelves - walls behind walk in cooler heavy build up of mold like substance
23-03-4
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
Basic - Plumbing system in disrepair. - hand wash sink at cook line both hot and cold water turned off
29-08-4
Basic - Standing water in bottom of reach-in-cooler. - dessert cooler
29-49-6
18
Oct 10, 2023
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over shredded cheese in the walk in cooler
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled
22-02-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket
24-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Hole in the ceiling by the exit door
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Clean utensils stored between equipment and wall. Knife in between the wall and 3 comp sink
24-14-4
Basic - Equipment in poor repair. Reach in freezer bottom completely broken
14-11-5
Basic - Floors not maintained smooth and durable. Walk in freezer
36-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets, fryer exterior soiled, hood filters
23-03-4
Basic - Old labels stuck to food containers after cleaning. Dry storage rack, plastic containers
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. In the process of remodeling in the kitchen . Across from the fryers
36-30-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By the 3 comp sink, dm, prep area
36-27-5
45
Jun 5, 2023
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
30
Jan 5, 2023
Routine - Food
3 critical violations. 7 major violations. 13 minor violations.
View 23 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Warewashing Facilities Maintained and Used
FL-24
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
3
Frequently Asked Questions
When was Eskina Restaurant & Bar last inspected?
The most recent health inspection at Eskina Restaurant & Bar on file is from Feb 24, 2026. The public record contains 11 inspections in total.
What is the most common violation at Eskina Restaurant & Bar?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited four times, more than any other issue at Eskina Restaurant & Bar.
How does Eskina Restaurant & Bar compare to other restaurants in Kissimmee?
Eskina Restaurant & Bar most recently scored 32 out of 100, which is lower than the Kissimmee average of 78.
Has Eskina Restaurant & Bar's inspection record improved over time?
Yes. Recent inspections at Eskina Restaurant & Bar have averaged around seven violations per visit, down from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Eskina 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 Eskina Restaurant & Bar inspected?
Based on the inspection history on file, Eskina Restaurant & Bar is inspected around four times per year on average.
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