EL BUEN SABOR RESTAURANT & BAKERY
1314 East Vine Street
Kissimmee, Florida, 34744
Osceola County County
Overall Food Safety Rating
★☆☆☆☆ (1.1/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/13/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 05-11-4:Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer placed front of glass display of pastry case at front line
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Flooring at back of kitchen by exit door
- 33-23-4:Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is stored off the cement on sand to right of back door
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 85F standing water at entrance to kitchen
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Glass reach in cooler at front line
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Pancake mix in clear container with no label. Operator labeled Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs of cheese at glass reach in fridge at front line Raw chicken over raw beef at reach in cooler at entrance to kitchen Corrected On-Site
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos at front counter.Printed operator time plan
Food safety inspection conducted on 1/13/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 8/15/2024
High Priority
3
Intermediate
1
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board at front line Large cutting board on make table at kitchen
- 14-11-5:Basic - Equipment in poor repair. Gaskets torn at reach in cooler by back door
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Part of tiles missing by reach in fridge by back door
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front line stored in standing water temping at 70F Knife stored in standing water temping at 105F
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to reach in freezers
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in clear containers not labeled in kitchen area
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Empanadas stored on flat pan lined with paper towel by fryers
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler by reach in freezer Raw sausage stored over cut plantains at reach in cooler by freezer Emailed operator safe food storage
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage out of case stored over pulp fruit at reach in freezer
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the quesitos in display case at front line. Emailed operator time plan **Corrective Action Taken**
Food safety inspection conducted on 8/15/2024 revealed 11 total violations (3 high priority, 1 intermediate, 7 basic).
Inspection on 2/8/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.Pan de bono kept at front counter.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce.Cracked shell eggs stored over unwashed beets in reach in cooler. Repeat Violation
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef. Corrected On-Site
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs kept on cook line for 20 minutes with temperature of 69F.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chorizo kept at front counter with temperature of 115F. Reheat to 165F **Corrective Action Taken**
- 11-26-1: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.For new employees
Food safety inspection conducted on 2/8/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 8/2/2023
High Priority
1
Intermediate
2
Basic
7
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons whisk Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 14-11-5:Basic - Equipment in poor repair. Gaskets make table Gaskets reach in chest freezer Repeat Violation
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom back door
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over banana. Make table Corrected On-Site
- 53A-05-6: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/ Manager returned during inspection Corrected On-Site
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Liliana Repeat Violation
Food safety inspection conducted on 8/2/2023 revealed 10 total violations (1 high priority, 2 intermediate, 7 basic).