Nipa Hut
Last inspected: Feb 3, 2026
52
Score
The health department has logged nine inspections at Nipa Hut, the earliest from 2022. The newest entry in the record is dated Feb 3, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near 11 violations per visit.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded four times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
52
Oct 7, 2025
Routine - Food
9 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
58
Jun 17, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
14
Dec 2, 2024
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
37
Mar 12, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Employee with infected sore/cut/burn/wound on hand, finger or wrist without a single-use glove over an impermeable cover such as a bandage, finger cot or stall covering the wound is handling food, clean equipment or utensils, or unwrapped single-service items. -cook with bandaged finger not wearing single use gloves on hand with bandage. Manager instructed employee to cover with glove **Corrected On-Site**
11-13-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw pork stored above sauces inside walk in cooler **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -some accumulated stains/soil/debris on cutting board on makeline cooler across from stive
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. **Corrected On-Site**
31A-09-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -winnona
53B-14-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food stored on floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle resting inside rice/grains
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Restrooms
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks
23-03-4
Basic - Water leaking from pipe and/or faucet/handle. -pipe underneath hand sink, operator stated plumber coming ti repair
29-11-4
Basic - Wood food-contact surface not properly sealed. -damaged wood plates used for food contact. Advised to go through wood food contact surfaces and remove the plates that cannot be adequately cleaned and sanitized.
14-06-4
27
Oct 19, 2023
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over squash in the walk in cooler **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board soiled
22-02-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Food not stored at least 6 inches off of the floor. Beef on the floor in the walk in freezer **Corrected On-Site**
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the fryers, clean dish rack
23-03-4
Basic - Observed Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Observed Accumulation of white debris inside warewashing machine.
16-03-4
Basic - Old food stuck to clean dishware/utensils. On the clean dish rack
16-48-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. In the kitchen
36-27-5
52
Jun 19, 2023
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
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
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
37
Mar 30, 2023
Routine - Food
3 critical violations. 10 major violations. 12 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered establishment and began touching equipment handles and moving food containers without washing hands
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler. Raw shelled eggs over packaged nuts
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In tub on cook line. cut cabbage (56F - Cold Holding) ; pork skewers (66F - Cold Holding) **Repeat Violation**
03A-02-5
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. New hire has been working for a week
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Intermediate - Basic - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination different than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Operator is hot smoking Galunggong(fish). Packaging for cold holding self service. After 7 days. Product is rehydrated, skinned, and then used as seasoning on multiple dishes
03G-50-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk from Tuesday is not dated
02C-03-5
Intermediate - Equipment drain line draining into handwash sink. Water filtration device has drain line in hand wash sink on service aisle
31A-10-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Unable to provide proof of written procedures
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Thawing fish in well at room temperature **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Test strips are damaged and unusable
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/ **Repeat Violation** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Multiple hand wash sinks
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. In cut onions in walk in cooler
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. In women's employee restroom
32-12-5
Basic - Employee eating in a food preparation or other restricted area. Employee food on prep surface in kitchen
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook and prep
13-03-4
Basic - Food stored on floor. Multiple cases of food items stored on the floor in walk in freezer. Cooking oil on the floor in walk in cooler used as dry storage
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Along door frame of walk in freezer
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of equipment. operator moved **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoops on service aisle in standing water at 72°F **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods and surrounding surfaces have a buildup of grease **Repeat Violation**
23-03-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Walk in freezer light nonfunctional
38-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing multiple foods throughout kitchen at room temperature. Thawing fish in bucket of standing water
06-01-5
Basic - Bathroom door left open other than during cleaning or maintenance. Women's restroom
32-02-4
13
Jul 8, 2022
Routine - Food
3 major violations. 1 minor violation.
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/. Julieta Battung, expired 10/26/2021. **Warning** - From follow-up inspection 2022-05-06: **Time Extended** - From follow-up inspection 2022-07-08: Manager certificate not completed **Admin Complaint**
53A-03-7
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained. Make line. **Warning** - From follow-up inspection 2022-05-06: **Time Extended** - From follow-up inspection 2022-07-08: **Time Extended**
22-02-4
Intermediate - - From initial inspection : 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/. Six employee working at time of inspection. **Warning** - From follow-up inspection 2022-05-06: **Time Extended** - From follow-up inspection 2022-07-08: Manager certificate not completed. **Admin Complaint**
53A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dishwasher racks soiled. Walk in cooler shelves soiled. **Warning** - From follow-up inspection 2022-05-06: **Time Extended** - From follow-up inspection 2022-07-08: **Time Extended**
23-03-4
70
Frequently Asked Questions
When was Nipa Hut last inspected?
The most recent health inspection at Nipa Hut on file is from Feb 3, 2026. The public record contains nine inspections in total.
What is the most common violation at Nipa Hut?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Nipa Hut.
How does Nipa Hut compare to other restaurants in Kissimmee?
Nipa Hut most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has Nipa Hut's inspection record improved over time?
Results have been roughly steady. Inspections at Nipa Hut have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nipa Hut 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 Nipa Hut inspected?
Based on the inspection history on file, Nipa Hut is inspected around three times per year on average.
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