Mad Hippo Saloon
Last inspected: Mar 10, 2026
50
Score
The health department has logged 16 inspections at Mad Hippo Saloon, the earliest from 2022. On Mar 10, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “stop sale issued on time/temperature control”, which has been cited five times.
Mad Hippo Saloon's latest score of 50 falls below the Kissimmee average of 78. Taken together, the history suggests a facility that has struggled with consistency.
16
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
50
Sep 23, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
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
Plumbing Maintained; Sewage Disposal
FL-51
47
May 15, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects found 1 small flying insect on cook line 1 small flying insect on men's bathroom **Repeat Violation** **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
35A-02-7
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling tile missing over steam well located in cook line **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Buckets of pickles, water packs, wings, ground beef stored in walk in cooler floor. **Repeat Violation** **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler or reach in cooler . **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign on men's bathroom **Repeat Violation** **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-05-15: **Time Extended**
22-16-4
61
May 14, 2025
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Live, small flying insects found 1 small flying insect on cook line 1 small flying insect on men's bathroom **Repeat Violation** **Warning**
35A-02-7
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in walk in cooler overnight : Philly meat 46F, burger patties 47F, pork belly 46F, pork wings 45F, cooked pasta 50F, ground sausage 45F, shredded cheese 47F, pastrami 45F, mozzarella cheese 45F, ground beef 45F, sliced cheddars 48F, sliced Swiss 48F, turkey 46F, sour cream 47F,heavy cream 47F, coleslaw 46F . Items kept in reach in cooler in cook line overnight: Lettuce 58F,sliced American cheese 59F, coleslaw 58F, shell eggs 60F, cooked pasta 60F, provolone 59F , raw chicken 59F, raw burger 59F, white fish 59F, sour cream 59F, heavy cream 59F , sliced turkey 62F, sliced beef 62F **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stop Sale issued on time/temperature control for safety food due to temperature abuse. All items kept in walk in cooler overnight : Philly meat 46F, burger patties 47F, pork belly 46F, pork wings 45F, cooked pasta 50F, ground sausage 45F, shredded cheese 47F, pastrami 45F, mozzarella cheese 45F, ground beef 45F, sliced cheddars 48F, sliced Swiss 48F, turkey 46F, sour cream 47F,heavy cream 47F, coleslaw 46F . Items kept in reach in cooler in cook line overnight: Lettuce 58F,sliced American cheese 59F, coleslaw 58F, shell eggs 60F, cooked pasta 60F, provolone 59F , raw chicken 59F, raw burger 59F, white fish 59F, sour cream 59F, heavy cream 59F , sliced turkey 62F, sliced beef 62F **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Ceiling tile missing over steam well located in cook line **Warning**
36-36-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in cooler with temperature of 57F, and walk in cooler with temperature of 47F . **Warning**
14-74-7
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook portioning dressings while wearing a watch and bracelet. **Warning**
13-07-4
Basic - Food not stored at least 6 inches off of the floor. Buckets of pickles, water packs, wings, ground beef stored in walk in cooler floor. **Repeat Violation** **Warning**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on chest freezers **Warning**
14-69-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler or reach in cooler . **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash sign on men's bathroom **Repeat Violation** **Warning**
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Debris on reach in cooler **Repeat Violation** **Warning**
22-16-4
39
Dec 2, 2024
Routine - Food
1 critical violation. 9 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
41
Jul 19, 2024
Complaint Partial
No violations found.
100
Jul 16, 2024
Routine - Food
2 critical violations. 4 major violations. 11 minor violations.
View 17 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning** - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: raw beef (50F - Cold Holding); raw beef(48F - Cold Holding); raw chicken overnight (52F - Cold Holding); raw steak(47F - Cold Holding); sausage links (50F - Cold Holding) **Admin Complaint** - From follow-up inspection 2024-07-16: raw beef (50F - Cold Holding); raw beef(49F - Cold Holding); raw chicken overnight (46F - Cold Holding); raw pork belly(48F - Cold Holding); sausage links (49F - Cold Holding) **Admin Complaint**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning** - From follow-up inspection 2024-05-07: raw chicken ( 46 F Cold holding 24 hours ) Hot dogs (49F - Cold Holding) Sunday label Raw beef (46F - Cold Holding) Sunday label Raw Pork (46F - Cold Holding) Sunday label chicken breast Sunday (53F - Cold Holding) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the walk in cooler **Admin Complaint** - From follow-up inspection 2024-07-11: raw beef (50F - Cold Holding); raw beef(48F - Cold Holding); raw chicken overnight (52F - Cold Holding); raw steak(47F - Cold Holding); sausage links (50F - Cold Holding) **Admin Complaint** - From follow-up inspection 2024-07-16: raw beef (50F - Cold Holding); raw beef(49F - Cold Holding); raw chicken overnight (46F - Cold Holding); raw pork belly(48F - Cold Holding); sausage links (49F - Cold Holding) **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on lowboy soiled - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
22-02-4
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 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar . - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen. - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen and storage area . - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler. - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing - From follow-up inspection 2024-05-07: **Time Extended** - From follow-up inspection 2024-07-11: **Time Extended** - From follow-up inspection 2024-07-16: **Time Extended**
36-36-4
29
Jul 11, 2024
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
22
May 7, 2024
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license.4/1/23 **Admin Complaint** - From follow-up inspection 2024-05-07: **Time Extended**
50-17-3
High Priority - - From initial inspection : High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the lowboy ( 2) - From follow-up inspection 2024-05-07: **Time Extended**
01B-14-4
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning** - From follow-up inspection 2024-05-07: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning** - From follow-up inspection 2024-05-07: raw chicken ( 46 F Cold holding 24 hours ) Hot dogs (49F - Cold Holding) Sunday label Raw beef (46F - Cold Holding) Sunday label Raw Pork (46F - Cold Holding) Sunday label chicken breast Sunday (53F - Cold Holding) Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit in the walk in cooler **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on lowboy soiled - From follow-up inspection 2024-05-07: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning** - From follow-up inspection 2024-05-07: 60 day callback, original inspection on 5/3/2024 **Time Extended**
53A-01-7
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 2024-05-07: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar . - From follow-up inspection 2024-05-07: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. - From follow-up inspection 2024-05-07: **Time Extended**
05-08-4
Intermediate - - From initial inspection : 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** - From follow-up inspection 2024-05-07: 60 day callback, original inspection on 5/3/2024 **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. - From follow-up inspection 2024-05-07: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing - From follow-up inspection 2024-05-07: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen. - From follow-up inspection 2024-05-07: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak - From follow-up inspection 2024-05-07: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler. - From follow-up inspection 2024-05-07: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler - From follow-up inspection 2024-05-07: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler - From follow-up inspection 2024-05-07: **Time Extended**
36-24-5
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled - From follow-up inspection 2024-05-07: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled - From follow-up inspection 2024-05-07: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. - From follow-up inspection 2024-05-07: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen and storage area . - From follow-up inspection 2024-05-07: **Time Extended**
36-27-5
17
May 3, 2024
Routine - Food
4 critical violations. 6 major violations. 11 minor violations.
View 21 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.4/1/23 **Admin Complaint**
50-17-3
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the lowboy ( 2)
01B-14-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef labeled Wednesday (51F - Cold Holding); raw beef labels Thursday (51F - Cold Holding); raw meatballs overnight (51F - Cold Holding); raw chicken overnight (49F - Cold Holding); cooked noodles (52F - Cold Holding) chicken breast overnight (53F - Cold Holding); cheese blend overnight (53F - Cold Holding); sausage links (50F - Cold Holding); marinara sauce (49F - Cold Holding)**Warning** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on lowboy soiled
22-02-4
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.by the bar .
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. **Warning**
53B-01-5
Basic - Ceiling tile missing. By the make table In The kitchen , to the left . Tile missing
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen.
36-34-5
Basic - Equipment in poor repair. Walk in cooler not cooler food properly, currently has an active leak
14-11-5
Basic - Floor soiled/has accumulation of debris. Pipes heavily soiled near the fryer, wall near the storage room and walk in cooler.
36-73-4
Basic - Food stored on floor. Boxes of chicken stored on the floor in the walk in cooler
08B-38-4
Basic - Hole in or other damage to wall. Holes in the wall by the walk in. cooler
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood Filters soiled
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen and storage area .
36-27-5
17
Dec 28, 2023
Complaint Full
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
29
Sep 14, 2023
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - - From initial inspection : High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint** - From follow-up inspection 2023-09-14: License currently delinquent **Admin Complaint**
50-17-3
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Prep table in the kitchen - From follow-up inspection 2023-09-14: **Time Extended**
22-31-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-09-14: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Behind the bar - From follow-up inspection 2023-09-14: **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. - From follow-up inspection 2023-09-14: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents heavily soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen - From follow-up inspection 2023-09-14: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. - From follow-up inspection 2023-09-14: **Time Extended**
36-63-4
Basic - - From initial inspection : Basic - Floor area(s) covered with standing water. By the prep table - From follow-up inspection 2023-09-14: **Time Extended**
36-22-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout the entire kitchen walk in cooler - From follow-up inspection 2023-09-14: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food not stored at least 6 inches off of the floor. Chicken box on the floor in the walk in cooler - From follow-up inspection 2023-09-14: **Time Extended**
08B-47-4
Basic - - From initial inspection : Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. - From follow-up inspection 2023-09-14: **Time Extended**
36-68-5
Basic - - From initial inspection : Basic - Interior of oven has accumulation of black substance/grease/food debris. - From follow-up inspection 2023-09-14: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - From follow-up inspection 2023-09-14: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen area - From follow-up inspection 2023-09-14: **Time Extended**
36-27-5
37
Sep 8, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
23
Apr 11, 2023
Routine - Food
No violations found.
100
Dec 6, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Warning** - From follow-up inspection 2022-12-06: **Time Extended**
53A-03-7
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning** - From follow-up inspection 2022-12-06: **Time Extended**
51-11-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2022-12-06: **Time Extended**
32-12-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. License is not on site **Warning** - From follow-up inspection 2022-12-06: **Time Extended**
50-09-4
78
Aug 23, 2022
Routine - Food
7 critical violations. 5 major violations. 17 minor violations.
View 29 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 pasta from yesterday (45F - Cooling), pasta inside walking cooler, individually wrapped per order.
03D-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect inside the kitchen area and 2 in the bar area.
35A-02-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. License expired April 1, 2022. **Admin Complaint**
50-17-2
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish and raw shrimp over RTE shredded cheese and sour cream, rich in cooler in cook line
08A-05-6
High Priority - Refrigerated time/temperature control for safety food received at greater than 41 degrees Fahrenheit. raw chicken wings receiving (52F - Cold Holding) sitting out received from an hour ago. Operator moved inside walking cooler to bring temp down to 41F. **Corrective Action Taken**
03A-21-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked pasta from yesterday (45F - Cooling), pasta inside walking cooler, individually wrapped per order.
01B-02-5
High Priority - Vacuum breaker wrong spot at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice bucket on the hand washing sink, inside the utility closet.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar hand washing sink without paper towels.
31B-02-4
Intermediate - No quaternary chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Probe thermometer not within the intended measuring range of use. Asked but none was found.
05-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Employee restroom hand sink water temperature 87F.
27-16-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors and hood,
23-24-4
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook wearing a watch.
13-07-4
Basic - Floor soiled/has accumulation of debris. Observed heavy build up underneath heavy equipment cook line and around pvc pipes inside the kitchen area.
36-73-4
Basic - Heavily accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Hanging from oven door. **Repeat Violation**
10-20-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Cook line area.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler cook line.
05-09-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing on any of the hand washing sinks. Check All.
31B-04-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen cook line cold holding reach in cooler.
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in mop sink area.
38-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bar area.
21-38-4
Basic - Wood food-contact surface not properly sealed./ dry storage
14-06-4
9
Frequently Asked Questions
When was Mad Hippo Saloon last inspected?
The most recent health inspection at Mad Hippo Saloon on file is from Mar 10, 2026. The public record contains 16 inspections in total.
What is the most common violation at Mad Hippo Saloon?
Across the inspection record, “stop sale issued on time/temperature control” has been cited five times, more than any other issue at Mad Hippo Saloon.
How does Mad Hippo Saloon compare to other restaurants in Kissimmee?
Mad Hippo Saloon most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has Mad Hippo Saloon's inspection record improved over time?
Results have been roughly steady. Inspections at Mad Hippo Saloon have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Mad Hippo Saloon 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 Mad Hippo Saloon inspected?
Based on the inspection history on file, Mad Hippo Saloon is inspected around five times per year on average.
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