EL CILANTRILLO CAFE & RESTAURANT
3628 West Vine Street
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tile missing. 1 in kitchen. - From follow-up inspection 2025-02-18: **Time Extended**
- 35B-01-4:Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-18: **Time Extended**
Food safety inspection conducted on 2/18/2025 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 2/17/2025
High Priority
3
Intermediate
1
Basic
2
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. 1 in kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp and Chicken Stock temping at 58F. In cooler overnight per operator. Warning
- 12A-11-4:High Priority - Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. No soap in the bathroom. One employee observed using the restroom.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp and Chicken Stock temping at 58F. In cooler overnight per operator. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. Male restroom. Corrected On-Site
Food safety inspection conducted on 2/17/2025 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 9/11/2024
High Priority
1
Intermediate
0
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
- 14-11-5:Basic - Equipment in poor repair. Gaskets on several units in poor repair: upright freezer and cold hold table at cookline.
- 36-22-4:Basic - Floor area(s) covered with standing water. 3 bin sink area.
- 12B-13-4:Basic - Opened employee beverage container and other personal foods in upright freezer in kitchen.in a cold holding unit with food to be served to customers. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Advised to move under running water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 41-18-4:High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 500 ppm. Advised remix.
Food safety inspection conducted on 9/11/2024 revealed 7 total violations (1 high priority, 0 intermediate, 6 basic).
Inspection on 6/20/2024
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Measuring portion with ramekins Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Floor area at 3 bin sink/dishwasher area.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
- 22-40-4:High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Corrected On-Site
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee prepping raw onions on same table as employee prepping/slicing raw steak and dropping it into large bin for marinating.
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PASTELITOS 132f, advised reheat to 165 or hotter and hold at 135° or hotter.
Food safety inspection conducted on 6/20/2024 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 11/17/2023
High Priority
1
Intermediate
0
Basic
4
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled black, possibly from fire.
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket on upright stainless unit in kitchen. Repeat Violation
- 08B-32-4:Basic - Food being prepared outside. Peeling plantains in outdoor area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105f advised 135 or hotter.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloves on, wiped gloved hands on towel, through towel on cutting boards and continued working. Advised to wash hands, reglosere and Someone sanitize cutting boards.Corrected On-Site Corrected On-Site
Food safety inspection conducted on 11/17/2023 revealed 5 total violations (1 high priority, 0 intermediate, 4 basic).
Inspection on 7/31/2023
High Priority
1
Intermediate
0
Basic
1
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-10-4:Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area. Warning - From follow-up inspection 2023-07-31: **Time Extended**
- 29-37-4:High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. Warning - From follow-up inspection 2023-07-31: **Time Extended**
Food safety inspection conducted on 7/31/2023 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).
Inspection on 7/27/2023
High Priority
4
Intermediate
1
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Salad cooler in kitchen not maintaining 41f or colder. Warning
- 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area. Warning
- 22-41-4: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. Ran 3 times. 3 rd time corrected on site. Corrected On-Site Warning
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Warning
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45f, cut tomatoes 47f, shrimp salad 47f advised rapid chill as these items are not included on the time plan. Warning
- 11-27-4: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. Warning
Food safety inspection conducted on 7/27/2023 revealed 7 total violations (4 high priority, 1 intermediate, 2 basic).