SUSANA'S CAFE
18 South Orlando Avenue
Kissimmee, Florida, 34741
Osceola County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/18/2025
High Priority
1
Intermediate
3
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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 purse and phones stored on and below slicer at storage area near mop sink. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Flour stored on floor next to deep fryer. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Both microwaves on the cooks line and front counter soiled with old food debris. Corrected On-Site
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Meat stored over ready to eat items in freezer next to coffee station. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sink at coffee station used for rinsing cups.
- 02B-04-5:Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator marked Cesar dressing on all menu. Corrected On-Site
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 2/18/2025 revealed 7 total violations (1 high priority, 3 intermediate, 3 basic).
Inspection on 8/15/2024
High Priority
0
Intermediate
1
Basic
2
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water. At 3 bin sink.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Food safety inspection conducted on 8/15/2024 revealed 3 total violations (0 high priority, 1 intermediate, 2 basic).
Inspection on 2/19/2024
High Priority
1
Intermediate
4
Basic
3
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in women's bathroom. Employee restroom. Corrected On-Site
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting.
- 16-05-4:Basic - Sanitizing solution not maintained clean. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna salad holding at 48f. Advised rapid chill to 41f or colder.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Sent cleanup info via email. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Corrected On-Site
Food safety inspection conducted on 2/19/2024 revealed 8 total violations (1 high priority, 4 intermediate, 3 basic).
Inspection on 7/18/2023
High Priority
3
Intermediate
7
Basic
5
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Hood moderately soiled.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Barista making coffee and serving guests.
- 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.
- 14-11-5:Basic - Equipment in poor repair. Up right stainless refer in kitchen with ripped gasket.
- 08B-02-4:High Priority - Displayed food not properly protected from contamination. Samples of various foods offered at check out counter. Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs over produce. 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 ground beef and raw chicken over shredded pork. Corrected On-Site
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in 3 bin sink. Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used as a dump sink-full of ice. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Kitchen.
- 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. Cut fruit for various smoothies cut and frozen, used only as needed, one bag at a time.
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Corrected On-Site
Food safety inspection conducted on 7/18/2023 revealed 15 total violations (3 high priority, 7 intermediate, 5 basic).