DirtyFLRestaurant Inspection Data

PANADERIA EL CAFETAL 192

With 4 documented inspections, PANADERIA EL CAFETAL 192 in KISSIMMEE has achieved a 2.0/5 food safety rating. Food safety practices have remained consistent.

West Irlo Bronson Memorial Highway
Kissimmee, Florida, 34746
Osceola County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 8/25/2025

Inspection #: Visit ID: 10917102

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Green and red cutting boards in kitchen prep area
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 1 coffee cup next to handwashing sink in front Employee beverages in reach in cooler on front stored. Operator moved employee beverages 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. Tongs on second cold case in front stored on top of pastries, operator moved tongs Corrected On-Site
  • 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored next to clean pans on cook line
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade sanitizer bucket and tested at 200ppmCorrected On-Site Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole chicken Steak 45°, raw chicken breast 45°, whole milk 50° operator states prepared less then 4 hours. Advised operator to ice down items for temperature recovery. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot warmer in kitchen at 117°, 165°2nd per operator been in warmer for 1 hour. Advised operator to put back in over for temperature recovery. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler in kitchen next to ice machine
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In back prep area Corrected On-Site

Inspection Date: 3/5/2025

Inspection #: Visit ID: 10791917

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table at end of cookline - From follow-up inspection 2025-03-05: **Time Extended**
  • 40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal salad in reach in cooler across from cookline not separated from food to be served to the public Personal cell phones on counters in several food preparation areas - From follow-up inspection 2025-03-05: **Time Extended**
  • 12B-13-4:Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in reach in cooler under make table at end of cookline - From follow-up inspection 2025-03-05: **Time Extended**
  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container of standing water under prep sink - From follow-up inspection 2025-03-05: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 14 lbs raw chicken 50-58F thawing in container of water under prep sink at room temperature for 5 hours - From follow-up inspection 2025-03-05: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing in container under prep sink 50-58F - From follow-up inspection 2025-03-05: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Utilizing written time plan for front counter but also had several items in reach in cooler under make table at end of cookline on time control without written procedure - operator added to existing time plan **Corrective Action Taken** - From follow-up inspection 2025-03-05: **Time Extended**

Inspection Date: 3/4/2025

Inspection #: Visit ID: 10715948

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tanks not chained - chain is present but hanging on shelf and not around tanks Operator chained Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table at end of cookline
  • 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 personal salad in reach in cooler across from cookline not separated from food to be served to the public Personal cell phones on counters in several food preparation areas
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Bacon packages in walk in freezer Operator moved onto shelf Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in reach in cooler under make table at end of cookline
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container of standing water under prep sink
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Container of flour on dry storage shelf 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 stored over raw beef on speed rack in walk in cooler Operator moved Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 14 lbs raw chicken 50-58F thawing in container of water under prep sink at room temperature for 5 hours
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing in container under prep sink 50-58F
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by cookline: ribs cooked less than 2 hours prior per operator (125F - Hot Holding) recheck 200F; steak cooked less than 2 hours prior per operator (119F - Hot Holding) recheck 203F Front counter steamwell: Ribs at top of pan 98F - cooked less than 2 hours prior per operator, recheck 198F Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener on prep table by dry storage shelves Operator cleaned Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Knives in handwashing sink in back prep area Operator removed Corrected On-Site
  • 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. Utilizing written time plan for front counter but also had several items in reach in cooler under make table at end of cookline on time control without written procedure - operator added to existing time plan **Corrective Action Taken**
  • 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. Salsa in reach in cooler across from cookline prepped 2 days prior, not date mark Operator added date marking Corrected On-Site

Inspection Date: 11/7/2024

Inspection #: Visit ID: 10713332

  • N/A:No Violations Were Observed