DirtyFLRestaurant Inspection Data

SOL DE BORINQUEN BAKERY

Food safety records indicate SOL DE BORINQUEN BAKERY in KISSIMMEE has 6 inspections with a 1.0/5 overall rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

2510 Michigan Avenue
Kissimmee, Florida, 34744
Osceola County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 6 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13617241

Met Inspection Standards

2 high, 2 int, 13 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine near back door
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Can inside of bulk container of beans across from cookline equipment in kitchen
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Several throughout
  • 14-11-5:Basic - Equipment in poor repair. Torn gaskets on front counter and kitchen hot boxes
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Underneath equipment throughout Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Case of potatoes underneath dry storage shelf next to walk in freezer Several food cases in walk in freezer - operator moved off of floor **Corrective Action Taken** Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer Repeat Violation
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. One on prep counter across from cookline equipment in kitchen
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot boxes in kitchen and at front counter
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over kitchen cookline Equipment exteriors throughout Shelving units throughout Repeat Violation
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Several throughout
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. In several places throughout the
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Pipe not lined up correctly underneath handwashing sink next to three compartment sink - water is leaking onto floor
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lasagna in walk in cooler Operator moved beef Corrected On-Site
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Whole roast pork (125F - Hot Holding) in front counter steamwell 1 hour per operator Operator put into oven to reheat **Corrective Action Taken**
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near ice machine at back door and handwashing sink at front counter near steamwell Operator stocked front counter handwashing sink **Corrective Action Taken** Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At handwashing sink near ice machine at back door and handwashing sinks at front counter Operator stocked front counter handwashing sinks **Corrective Action Taken** Repeat Violation

7/14/2025· 8mo ago

Visit ID: 10933585

Met Inspection Standards

1 high, 5 int, 8 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep counter across from cookline in kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. In dry storage upstairs
  • 08B-38-4:Basic - Food stored on floor. Potatoes in walk in cooler, several boxes in walk in freezer Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall. Near back door in kitchen
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer on floor Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers walk in cooler Equipment gaskets throughout
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee water bottle in drink cooler at front counter
  • 22-16-4:Basic - Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves Several reach in cooler interiors
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Bucket originally used to contain floor resurfacer used to store cut potatoes in walk in cooler
  • 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 gallon opened with no date mark, operator could not determine when it was opened Operator voluntarily discarded Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Blocked by pans and dishes stacked in front of it in ware-washing area Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front counter
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At front counter Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple sanitizer Operator labeled Corrected On-Site

1/27/2025· 1y 1mo ago

Visit ID: 10702564

Met Inspection Standards

1 high, 6 int, 5 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By the back door
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee meals and drinks stored in reach in coolers at front counter Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Walk in freezer located inside has frozen turkeys stored on floor
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer located outside has ice build up on floor
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at kitchen area
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top of macaroni salad at walk in cooler Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Medium white cutting board at cooks line
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink had spray bottle and silver scrubber in the sink. The hand washing sink is also had to access because of large fire extinguisher
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For bleach that is used for sanitizing in triple sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand washing sink at front counter and at 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. For the quesitos at front counter.Printed operator 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. Octopus and macaroni salad made over 24 hours per operator

10/23/2024· 1y 4mo ago

Visit ID: 8730875

Met Inspection Standards

3 high, 3 int, 10 basic

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils used for steam table
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup stored on dry storage shelf
  • 12B-01-4:Basic - Employee eating while preparing food. Observed employee eat a piece of bread and then handle a loaf of bread at front counter 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. Purse stored on bottom shelf next to squeeze bottles across from flat top grill
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair. At triple sink
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Container of soup and bucket of filling stored directly on floor at walk in cooler
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Several lids throughout facility
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves at facility
  • 21-11-4:Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer compartment at triple sink. Operator cleaned sink and refilled Corrected On-Site
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen empanadas stored in plastic to go bags at reach in freezer at front counter
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator items were put in reach in cooler less than two hours.Operator iced down items for temperature recovery **Corrective Action Taken**
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Cleaner stored next to sanitized containers and empanadas. Operator moved. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at font counter
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at four of the five hand washing sinks. 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. For questitos. For the mailed operator time plan

5/7/2024· 1y 10mo ago

Visit ID: 8476010

Met Inspection Standards

2 high, 4 int, 3 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave at front line across from flat top grill Interior of microwave on prep table next to dough mixer at prep area
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front line across from flat top grill and reach in cooler by steam tables at front line
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and flour at prep area not labeled
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef and raw chicken stored over cooked bacon at front line Raw chicken stored over cut onions at walk in cooler Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink located in hallway with restrooms
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on make table at front line
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Both hand wash sinks at front line had no soap at front line Hand wash sink at front line by steam tables had no paper towel 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. For quesitos at glass case and empanadas at front line. Emailed operator 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. No date mark on shrimp and octopus salad at reach in cooler at front line. Per operator it was made yesterday. Corrected On-Site

8/17/2023· 2y 6mo ago

Visit ID: 8352124

Met Inspection Standards

2 high, 3 int, 12 basic

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Kitchen Repeat Violation
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
  • 16-13-5:Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Educated and set up correctly Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Milk walk in cooler Water dry storage Corrected On-Site Repeat Violation
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets throughout kitchen Repeat Violation
  • 25-05-4:Basic - Single-service articles improperly stored. To go containers on floor upstairs storage Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Cooked potatoes walk in cooler Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour Corrected On-Site
  • 29-37-4:High Priority - Spray hose at mop sink lower than flood rim of sink. Corrected On-Site
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark for salad bar. Just set up 30 minutes ago Operator added times Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board both in kitchen and make table
  • 41-21-4:Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Corrected On-Site Repeat Violation
  • 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 chicken, potatoes and rice. Walk in cooler Corrected On-Site