KISSIMMEE BAKERY & RESTAURANT
1111 E VINE ST
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 10/25/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam cup in container with salt
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with flour and sugar Corrected On-Site
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Pork bones used for soup stored in to go plastic at reach in freezer
Food safety inspection conducted on 10/25/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 5/7/2024
High Priority
5
Intermediate
0
Basic
0
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Cooked tamales stored in a plastic to go bag at reach in cooler in kitchen by triple sink
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over bucket of cabbage at reach in cooler next to triple sink Raw chicken stored over corn at glass reach in fridge at front counter
- 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 in ziploc stored over cooked frozen foods at reach in freezer in kitchen next to bread warmer
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken and sliced ham temping at 45F at glass sliding door at front counter. Per operator they have been in and out of fridge during the morning. Advised operator to move bulky items that might be blocking air flow
Food safety inspection conducted on 5/7/2024 revealed 5 total violations (5 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/8/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/7/2023
High Priority
0
Intermediate
4
Basic
3
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Gaskets white upright freezer
- 14-72-4:Basic - Exhaust system operated with filters removed. No means to capture grease and/or condensation to prevent dripping. Operator had washed filters but did not replace them yet and was using stove
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in single door reach in cooler Corrected On-Site
- 02C-03-5: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. Milk in 2 door reach in cooler
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sanitizer bucket in sink Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked beef. 2 door reach in cooler Rice , rice and beans. Single door reach in cooler
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Steve, Nelson, Miriam and Adriana. All expired Warning
Food safety inspection conducted on 9/7/2023 revealed 7 total violations (0 high priority, 4 intermediate, 3 basic).