DirtyFLRestaurant Inspection Data

LA FUENTE RESTAURANT, BAKERY & CAFE

With 7 inspections documented, LA FUENTE RESTAURANT, BAKERY & CAFE maintains a 2.2/5 food safety rating in KISSIMMEE. Food safety practices have remained consistent.

Last inspection: 1 months ago · 7 reports on file

8687 W IRLO BRONSON MEM HWY # 103

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

1/20/2026· 1mo ago

Visit ID: 13463842

Met Inspection Standards

5 high, 3 int, 19 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield in ice machine next to blenders
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.soufflé cup for scooping msg Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes and damaged ceiling tiled throughout kitchen area
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils store handles down Corrected On-Site
  • 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. Multiple cups stored above on shelves throughout cook line next to spices. Cell phone stored on rack with spices on prep side Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on the reach in cooler
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door Repeat Violation
  • 14-09-4:Basic - Green Cutting board has cut marks and is no longer cleanable.
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On door frame of walk in freezer On fan cover in reach in freezer next to blenders
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On the front counter Corrected On-Site
  • 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. Measuring cup used as a scoop in rice on cooks line, operator removed measuring cup. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front counter. Repeat Violation
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to smoothie station Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover, four door reach in cooler gaskets on the cook line
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels on drying rack in prep area.
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on spice rack at prep table. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf on cooks line not inverted
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then handle clean spatula. Then took cooked arepa off flat top grill on cooks line.
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining raw shell eggs in reach in cooler on cooks line, operator removed paper towels. Corrected On-Site
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in the reach in freezer
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander on cooks line soiled with grease Both mixers in kitchen soiled with old food debris on shields and at base to attach attachments. Meat slicer, vegetable slicers
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out blenders in hand sink next to smoothie station
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle under blender

7/16/2025· 7mo ago

Visit ID: 10893639

Met Inspection Standards

6 high, 3 int, 8 basic

  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons next to coffee machine not inverted.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table
  • 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Food grade container in dish drying area cracked.
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Sticky trap stored next to dry food storage shelf Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in front area
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at smoothy prep area
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf of dry food storage
  • 22-48-5:High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Facility only has scented bleach for laundry on hand for sanitizer. Operator got sanitizer bleach. **Corrective Action Taken**
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel under cooked sweet plantains on prep table.
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Clear trash bags covering raw dough on prep line and covering multiple items in walk in freezer.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored in same container as raw chicken. Raw beef stored in container over raw sausage all in walk in cooler
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 single use butter packs 47°-50° over 4 hours in reach in cooler at front counter
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, half and half between 49°-50°. Per operator it has been in reach in cooler 2 hours ago. Advised operator to move to walk in cooler for temperature recovery. 70 single use butter pads 47°-50° over 4 hours in reach in cooler at front counter.
  • 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. Half In half in reach in cooler at front counter. Per operator item was open over 24 hours.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at back smoothy prep area
  • 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. No time plan for cheese pastries and cheese bread.Emailed operator time plan. **Corrective Action Taken**

5/16/2025· 10mo ago

Visit ID: 10825672

Met Inspection Standards

2 basic

  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation - From follow-up inspection 2025-05-16: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink - From follow-up inspection 2025-05-16: **Time Extended**

4/23/2025· 10mo ago

Visit ID: 10744467

Follow-up Inspection Required

3 high, 1 int, 6 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Women's bathroom vent Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. In expo area Operator replaced and discarded Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Several equipment gaskets in kitchen torn
  • 36-62-4:Basic - Light not functioning. 1 in hood over cookline
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink
  • 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. 0ppm Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags holding bread in reach in cooler under make table Repeat Violation
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling personal phone with gloves on and then engaging in food prep without changing gloves
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwashing sink blocked by bussing tray Operator removed Corrected On-Site

12/16/2024· 1y 2mo ago

Visit ID: 8737957

Met Inspection Standards

4 high, 1 int, 5 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -dust/debris on ceiling tiles inside expediting area
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. -cups/glasses/coffee equipment placed next to hand sink in expediting area that does not contain a splash guard.
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee prepping food in back prep area while wearing wristwatch. Advised to remove watch when handling food.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. -hand sink in front expediting area
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets to walk in cooler
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -to go bags used for direct contact with bread
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. -chicken, marked 12/6
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -chicken, 2 pans marked 12/06
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. -oven cleaner on bottom shelf next to bottles of lime juice in expediting area 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. -flan, not date marked

2/6/2024· 2y 1mo ago

Visit ID: 8441847

Met Inspection Standards

1 high, 7 basic

  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1 tile in warewashing area.
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License verified active.
  • 16-24-4:Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Data plate specifies chlorine sanitizer, operator utilizing quaternary sanitizer operator provided chlorine sanitizer. Corrected On-Site
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Onions in dry storage stored in basket on floor. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk-in freezer.
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in Walk-in freezer
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. White rice in rice cooker 130F at approximately 9:45am. Hot holding less than 2 hrs per cook. Instructed operator to stir rice and reheat. Rice re-temped at 10:50am to 167F Corrected On-Site

7/11/2023· 2y 8mo ago

Visit ID: 8359103

Met Inspection Standards

3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front area grooved Repeat Violation
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on clean prep surface Operator removed cellphone Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker on cook line no label