Wreckers Sports Bar / Ird
Last inspected: Apr 21, 2026
52
Score
Wreckers Sports Bar / Ird appears in inspection records nine times, starting in 2022. The most recent visit was on Apr 21, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly seven violations before.
“Handwash sink not accessible for employee use” comes up most often, recorded three times in the inspection record.
Restaurants in Kissimmee average 78, so Wreckers Sports Bar / Ird trails the local norm. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Apr 21, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottles with blue liquid stored on prep table next to soda machine in kitchen and at bar by napkins. Operator moved. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over sliced cheese in reach in cooler at cook line by prep area. Operator moved. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked by bulk containers or seasoning in prep area. Operator moved containers. **Corrected On-Site**
31A-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over sliced cheese and pastries in reach-in cooler at cook line. Operator rearranged. **Corrected On-Site**
08B-17-4
Basic - Equipment in poor repair. Torn gaskets on reach-in cooler at cook line on prep area side.
14-11-5
Basic - Food storage container/container lid cracked or broken. Container with cut tomatoes in walk-in cooler had cracked lid.
14-38-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach-in cooler on cook line by prep area side.
14-33-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. At prep area, several on bottom shelf of prep tables next to plastic wrap or food equipment. Operator moved. **Corrected On-Site**
21-44-1
52
Nov 3, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
70
May 7, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Wreckers back line make table - From follow-up inspection 2025-05-07: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Light not functioning. Hood fan - From follow-up inspection 2025-05-07: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. - From follow-up inspection 2025-05-07: **Time Extended**
51-11-4
86
Nov 22, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
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
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 16, 2024
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Grill station: raw salmon 53, raw shrimp 53 cooked pasta 51-56 mushroom 52 cooked beans 55 cooked asparagus 60. In unit less 1 hour. Moving to rapid chill. . Recheck 1 hour raw salmon 40 raw shrimp 40beans 36 asparagus 38 pasta 40 mushrooms 43 Corrective Action Taken** **Corrected On-Site** **Repeat Violation**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked mushrooms in cookline cooler. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - hose at dish sink lower than flood rim of sink. Mop sink. **Corrected On-Site**
29-37-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee Rinsed utensil in hand wash sink.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee pasta salad in cooler. **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Dishmachine waiting on a part. All wares are being taken to banquets kitchen. No warning issued, will verify at that account.
14-11-5
Basic - Single-service articles not stored inverted or protected from contamination. Spoons. **Corrected On-Site**
25-06-4
Basic - Trash receptacles not provided where needed in establishment. By hand wash sink **Corrected On-Site**
33-06-4
43
Dec 11, 2023
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
67
Apr 26, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued due to adulteration of food product tomatoes sauce, hummus - From follow-up inspection 2023-04-26: **Time Extended**
01B-03-5
High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. - From follow-up inspection 2023-04-26: **Time Extended**
01B-01-4
High Priority - - From initial inspection : High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, in bar area - From follow-up inspection 2023-04-26: **Time Extended**
22-41-4
Intermediate - - From initial inspection : 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. - From follow-up inspection 2023-04-26: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times perforated pan inside of hws at the bar area - From follow-up inspection 2023-04-26: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink water reached 77 degrees - From follow-up inspection 2023-04-26: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system gaps throughout hood - From follow-up inspection 2023-04-26: **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Equipment and utensils not properly air-dried - wet nesting stacked cups in bar area - From follow-up inspection 2023-04-26: **Time Extended**
24-08-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable in kitchen on prep table - From follow-up inspection 2023-04-26: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish room - From follow-up inspection 2023-04-26: **Time Extended**
24-05-4
Basic - - From initial inspection : Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked short ribs - From follow-up inspection 2023-04-26: **Time Extended**
03G-54-1
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** - From follow-up inspection 2023-04-26: **Time Extended**
10-07-4
35
Apr 17, 2023
Routine - Food
4 critical violations. 3 major violations. 6 minor violations.
View 13 violations
High Priority - Stop Sale issued due to adulteration of food product tomatoes sauce, hummus
01B-03-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly, in bar area
22-41-4
High Priority - Dented/rusted cans present. See stop sale.
01B-01-4
High Priority - 4 Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. **Warning**
35A-02-6
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.
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times perforated pan inside of hws at the bar area
31A-09-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink water reached 77 degrees
27-16-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner in dish room
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable in kitchen on prep table
14-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting stacked cups in bar area
24-08-4
Basic - Hood filter missing from automatic fire suppression/exhaust system gaps throughout hood
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. Cooked short ribs
03G-54-1
30
Dec 16, 2022
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (52F - Cold Holding); cut tomatoes (49F - Cold Holding); chicken (49F - Cold Holding) less than 4 hours. **Corrective Action Taken** **Warning**
03A-02-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Manager moved equipment. **Corrected On-Site**
21-44-1
Basic - Old labels stuck to food containers after cleaning. Added to wash **Corrective Action Taken**
16-46-4
Basic - Food storage container/container lid cracked or broken.
14-38-4
Basic - Ceiling tile missing. Throughout kitchen
36-36-4
Basic - Bowl or other container with no handle used to dispense food. In noodles.manager removed **Corrected On-Site**
14-01-5
67
Frequently Asked Questions
When was Wreckers Sports Bar / Ird last inspected?
The most recent health inspection at Wreckers Sports Bar / Ird on file is from Apr 21, 2026. The public record contains nine inspections in total.
What is the most common violation at Wreckers Sports Bar / Ird?
Across the inspection record, “handwash sink not accessible for employee use” has been cited three times, more than any other issue at Wreckers Sports Bar / Ird.
How does Wreckers Sports Bar / Ird compare to other restaurants in Kissimmee?
Wreckers Sports Bar / Ird most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has Wreckers Sports Bar / Ird's inspection record improved over time?
Yes. Recent inspections at Wreckers Sports Bar / Ird have averaged around five violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Wreckers Sports Bar / Ird 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 Wreckers Sports Bar / Ird inspected?
Based on the inspection history on file, Wreckers Sports Bar / Ird is inspected around three times per year on average.
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