DirtyFLRestaurant Inspection Data

MELAO BAKERY

MELAO BAKERY maintains a 2.1/5 food safety rating based on 7 health department inspections in KISSIMMEE. Recent inspections indicate some food safety concerns.

Last inspection: 2 weeks ago · 7 reports on file

Fortune Road
Kissimmee, Florida, 34744
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.1/5)
Based on 7 health inspection reports

All Inspection Reports

2/23/2026· 2w ago

Visit ID: 13460541

Met Inspection Standards

5 high, 2 basic

  • 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Several on main cookline in kitchen and in front of walk in freezer nearest kitchen entrance Operator has new tiles ordered **Corrective Action Taken**
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags holding bread in walk in freezer in bakery area Operator removed and put into food grade bags Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ham in walk in cooler in bakery prep room Operator moved chicken Raw shrimp over sauce in reach in cooler underneath make table at end of main cookline in kitchen Operator moved shrimp Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer under make table front counter cookline ; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under make table front counter cookline ; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded See stop sale Corrected On-Site
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Degreaser spray bottle on dry storage shelf next to olives and sauces and over canola oil Operator moved to chemical storage Corrected On-Site

7/14/2025· 8mo ago

Visit ID: 10894929

Met Inspection Standards

6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Styrofoam bowls in bulk container of salt in prep area Operator removed Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hot boxes in prep area
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on front cookline make table
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between shelving and cardboard box on front cookline Operator removed Corrected On-Site Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under make table on front cookline
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several on front cookline Operator placed in sanitizer bucket Corrected On-Site

3/18/2025· 11mo ago

Visit ID: 10759186

Met Inspection Standards

1 high

  • 29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink Warning - From follow-up inspection 2025-03-18: **Time Extended**

1/14/2025· 1y 1mo ago

Visit ID: 8889079

Follow-up Inspection Required

3 high, 2 int, 3 basic

  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in reach in cooler directly on shelving. Operator moved Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 72F water at frappe and juice making station.operator discarded water Corrected On-Site Warning
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to spices at prep area next to cooks line. Operator moved bucket Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter at reach in cooler on cooks line Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef patties at front line temping at 46F,per operator item was moved from walk in cooler to frontline less than 2 hours.Operator moved to walk in cooler Sliced cheese at frontline temping at 52F because it was on a plate on top of a container. Operator moved to container **Corrective Action Taken** Warning
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at prep area next to cooks line had hose in sink Hand washing sink at bakery prep area blocked by wet vac Corrected On-Site Warning
  • 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has expanded space by knocking wall down and taking over next door space.facility has also added a walk in cooler in the breezeway linking the new space with the old space Warning

9/13/2024· 1y 6mo ago

Visit ID: 8730680

Met Inspection Standards

1 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained at fenced in area back of facility
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at front line
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to container with cornmeal Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Ice cream in small chest freezer next to dessert display Corrected On-Site
  • 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Heating cabinets stored in fence in area at back of facility
  • 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. Steak made previous day not date marked at reach in cooler on cooks line Corrected On-Site

1/31/2024· 2y 1mo ago

Visit ID: 8480079

Met Inspection Standards

2 high, 1 int, 4 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop chicken base and Sazon. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination.To go containers facing up. Corrected On-Site
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler at front counter. Repeat Violation
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Tomato case stored over ground beef in walk in cooler. Corrected On-Site
  • 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. Ground beef reheating on steam well for more than 2 hrs with temperature of 155F.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole chicken kept on hot box located in cook line for less than 4 hrs with temperature of 112F. Ask operator to reheat to 165F. **Corrective Action Taken**
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Squid been sold as octopus. Item appears on restaurant social media. Corrected On-Site

8/22/2023· 2y 6mo ago

Visit ID: 8351904

Met Inspection Standards

2 high, 7 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pan used to scoop rice Corrected On-Site
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Gaskets small make table in front No handle make table front line Thermometer walk in cooler not working on outside
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. Kitchen Repeat Violation
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Small make table in front
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Powdered sugar Corrected On-Site
  • 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. 0 ppm. Called company will sanitize in triple sink till fixed
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over juices walk in cooler