EL MOLINO BAKERY
With 6 inspections documented, EL MOLINO BAKERY maintains a 1.7/5 food safety rating in KISSIMMEE. Recent inspections indicate some food safety concerns.
Last inspection: 1 months ago · 6 reports on file
3501 W VINE ST STE 119
Overall Food Safety Rating
★½☆☆☆ (1.7/5)
Based on 6 health inspection reports
All Inspection Reports
1/15/2026· 1mo ago
Visit ID: 13462459
Met Inspection Standards1 high, 2 int, 6 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents soiled throughout .
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Outside of chest freezer. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven soiled.
- 25-05-4:Basic - Single-service articles improperly stored. Drink holders stored on floor at front counter. Repeat Violation
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Inoperable ice-machine at back of kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, salt and powdered sugar bulk container without label. Operator Labeled. Corrected On-Site
- 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 over raw shelled eggs in reach-in cooler on cooks line. -Raw chicken over pork in reach-in freezer. Operator rearranged. Corrected On-Site Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained white cutting board on cooks line and shelf at triple sink. Repeat Violation
- 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. One new hire not informed of reporting responsibility. Filled form during inspection. Corrected On-Site
7/15/2025· 8mo ago
Visit ID: 10896379
Met Inspection Standards1 int, 4 basic
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Outside of chest freezer. Repeat Violation
- 36-24-5:Basic - Hole in or other damage to wall. Hole at exit door.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Chest Freezer.
- 25-05-4:Basic - Single-service articles improperly stored. Snack trays stored on the floor at front counter. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Two white cutting boards on cooks line. Repeat Violation
1/24/2025· 1y 1mo ago
Visit ID: 8846260
Met Inspection Standards1 high, 4 int, 8 basic
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents grease buildup.
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Knifes stored behind 3 compartment sink. Corrected On-Site
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. Outside of chest freezer.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored in produce under counter. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with old food debris.
- 25-05-4:Basic - Single-service articles improperly stored. To-go containers stored on the floor under prep table. Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature.Pork in standing water.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw Bacon over Empanadas.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on make table.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Near Front-Line. Corrected On-Site
- 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. Provided operator forms. Forms filled out during the inspection. Corrected On-Site Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink. Multiple Handwashing sinks with soap. Corrected On-Site
7/31/2024· 1y 7mo ago
Visit ID: 8761042
Met Inspection Standards3 high, 4 int, 3 basic
- 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped ay 77f.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Cooler in dining room not protected from customers.
- 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 chicken over cooked beef.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Beef soup holding at 119. Advised rapid reheat or rapid cool. Manager is real eating.
- 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. Sent and printed. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Restroom-ladies room.. Corrected On-Site
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Hernan, Belkey and Eduardo all new,less than 30 days.
- 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. All employees are new. Operator had to make a trip out of the country and hired quickly to fill staff.
1/12/2024· 2y 2mo ago
Visit ID: 8441918
Met Inspection Standards1 high, 6 basic
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook.
- 36-11-4:Basic - Floors not maintained smooth and durable. Area in buffet/serving area.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bag of in use flour on floor at cookline.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board and on various food prep surfaces.
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in dining room not protected as it is not visible to employees.
- 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 over raw pork.
7/11/2023· 2y 8mo ago
Visit ID: 8389632
Met Inspection Standards3 high, 2 int, 5 basic
- 22-20-5:Basic - A light Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 75f.
- 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. Various desserts
- 08B-63-4:Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in dining room. Not within eyeshot of employees.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef/steak.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops and baked chicken 126-130. Advised rapid reheat to 165f. Also advised to use deep pants and increase water level in steam table.
- 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.
- 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.