How many health inspections has EAT IN CHIPS had?

EAT IN CHIPS has had 26 inspections according to Florida DBPR records.

Has EAT IN CHIPS ever been shut down?

No, EAT IN CHIPS has no emergency closures on record.

What are the most common violations at EAT IN CHIPS?

The most frequently cited violations at EAT IN CHIPS are: Proper ventilation, Consumer advisory, Clean multi-use utensils.

What does Florida violation V02 (Employee health policy) mean?

DISEASE TRANSMISSION: Without a written employee health policy, sick food workers transmit Norovirus (20 million US cases/year), Hepatitis A (causes liver failure), Salmonella, Shigella, and E. coli O157:H7. CDC estimates 40% of restaurant outbreaks involve ill food workers. A single infected employee can contaminate food for thousands of customers. Maintain written employee health policy addressing: reporting of symptoms (vomiting, diarrhea, jaundice, sore throat with fever), diagnosed illnesses (Norovirus, Hepatitis A, Salmonella, Shigella, E. coli), exclusion and restriction criteria, and return-to-work requirements. Train all employees on policy at hiring and annually.

What does Florida violation V12 (Shell stock requirements) mean?

SHELLFISH TRACEABILITY: Shellfish (oysters, clams, mussels) are high-risk foods consumed raw or lightly cooked. Without proper identification tags, contaminated shellfish cannot be traced during outbreaks. Vibrio vulnificus from Gulf shellfish has a 50% fatality rate in at-risk populations. Norovirus in shellfish causes 50% of shellfish-related illnesses. Proper tags enable rapid recall during outbreaks. Maintain shellfish tags for 90 days from date of sale/service. Tags must include: harvester name and certification number, harvest date and location, quantity, dealer information. Store shellfish in original tagged container until empty. Record date on each container when last shell is removed. Never commingle shellfish from different lots.

What does Florida violation V14 (Food contact surfaces) mean?

CROSS-CONTAMINATION: Improperly cleaned food contact surfaces are a primary vehicle for bacterial transfer. Cutting boards can harbor 200x more fecal bacteria than a toilet seat. Biofilms form on surfaces within 24 hours, protecting Listeria, Salmonella, and E. coli from routine cleaning. One contaminated surface can transfer pathogens to dozens of food items throughout the day. Clean and sanitize ALL food contact surfaces: after each use, between different food types (especially raw meat to ready-to-eat), every 4 hours during continuous use, and when contaminated. Use proper sanitizer concentration: chlorine 50-100 ppm, quaternary ammonium 200-400 ppm. Air dry — do not towel dry. Test sanitizer concentration every 2 hours.

EAT IN CHIPS

4153 W VINE ST STE 102, Kissimmee, FL 34746

Osceola County · Permanent Food Service · Owner: EAT IN CHIPS CORP · License: SEA5911374

EAT IN CHIPS in Kissimmee, FL has 26 inspections on record with 162 total violations (6.2 per inspection) and 0 emergency closures.

26Inspections

162Violations

0Closures

Data current as of May 7, 2025

Inspection History (26)

May 7, 2025 — Routine - Food· 5 violations (1 high priority)· Inspection Completed - No Further Action

High Priority Violations

V02 Employee health policy

EAT IN CHIPS

Inspection History (26)

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How Does This Facility Compare?

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