DirtyFLRestaurant Inspection Data

TAINOS BAKERY

TAINOS BAKERY has 7 health inspections on file for its ORLANDO location, with an overall rating of 1.9/5. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 7 reports on file

1351 N GOLDENROD RD STE 1-3

Overall Food Safety Rating

★½☆☆☆ (1.9/5)
Based on 7 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13652235

Met Inspection Standards

3 int, 2 basic

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On prep coolers - From follow-up inspection 2026-03-17: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. -Gasket torn in pepsi cooler in kitchen - From follow-up inspection 2026-03-17: **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Liza P. 5/27/25 - From follow-up inspection 2026-03-17: **Time Extended**
  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2026-03-17: **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. Provided operstor with time plan in spanish - From follow-up inspection 2026-03-17: **Time Extended**

3/16/2026· 1mo ago

Visit ID: 13466221

Follow-up Inspection Required

4 high, 4 int, 3 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On prep coolers
  • 14-11-5:Basic - Equipment in poor repair. -Gasket torn in pepsi cooler in kitchen
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Tomatoes over cut lettuce in cooler . Operator removed Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Plaintains, yuca; (47F - Cold Holding). In first prep cooler overnight per operator. Operator discarded. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Plaintains, yuca; (47F - Cold Holding). In first prep cooler overnight per operator. Operator discarded. -drawer cooler: pork, pastrami, ham (52-57F - Cold Holding); less than 4hrs per operator. Operator put in ice for temperature recovery **Corrective Action Taken** Warning
  • 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. Cream and pancakes batter. Less than 4hrs per operator . Operator put time mark Corrected On-Site
  • 03B-04-5:High Priority - Whole meat roast hot held at less than 130 degrees Fahrenheit. Cream 129F hot holding, on counter less than 4hrs per operator. Operator moved to stove to be reheated to 165F for temperature recovery **Corrective Action Taken** Warning
  • 05-05-4:Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. On dairy walk in cooler reading 0F
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Liza P. 5/27/25
  • 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/
  • 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. Provided operstor with time plan in spanish

7/18/2025· 9mo ago

Visit ID: 10926715

Met Inspection Standards

1 int, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used to scoop inside sugar container Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee coffee on cook line table 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. Employee Cellphone and bag on shelf at cook line Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pastry walk in cooler vents soiled with dust
  • 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Slow draining water in mop sink
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Leaking pipe in hand wash sink at front counter and hand wash sink next to cook line
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Purple degreaser spray bottle with no label Corrected On-Site

1/13/2025· 1y 3mo ago

Visit ID: 8879840

Met Inspection Standards

1 high, 1 int, 4 basic

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Make table cut boards grooved
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven soiled
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in make table cooling lettuce and tomatoes
  • 33-16-4:Basic - Open dumpster lid.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cream of wheat per operator held on line less than 1 hour. Operator took items to reheat to minimum 165. (139F - Hot Holding)
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quat test kit expired 6-21

9/4/2024· 1y 7mo ago

Visit ID: 8733468

Met Inspection Standards

1 high, 2 int, 6 basic

  • 16-07-4:Basic - Accumulation of debris in three-compartment sink. Accumulation of grease in 3 compartment sink
  • 36-36-4:Basic - Ceiling tile missing. Ceiling tile missing in kitchen
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled in kitchen
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor in kitchen soiled with food debris
  • 08B-38-4:Basic - Food stored on floor. Bucket of plantains on walk in cooler floor Operator moved on top of rack Corrected On-Site
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted. Provided operator with form Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Splitter at mop sink no vacuum breaker on hose connection side
  • 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. Operator unable to find form. Provided form in Spanish 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/ Operator new manager. Has 4 other employees working during inspection. No food manager present

3/21/2024· 2y ago

Visit ID: 8505895

Met Inspection Standards

4 high, 2 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen Ceiling tiles also missing and coming apart Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
  • 08B-38-4:Basic - Food stored on floor. Cases of tomatoes stored on floor of walk-in-cooler
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of ice machine
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in-cooler vents and condenser unit build up of debris
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Single service fry boats on cook line not inverted Aluminum pans on storage shelf not inverted Operator inverted items Corrected On-Site Repeat Violation
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Triple bin of oats, flour, corn meal not labeled
  • 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 bare handed then grabbed utensil to cook without hand wash. Advised hand needs to be wash after cracking eggs. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sandwich make table Raw bacon over jug milk and sauces Operator moved bacon Corrected On-Site
  • 41-23-4:High Priority - Rodent bait not contained in a covered, tamper-resistant bait station. Rodent bait in paper single service fry boats on floor next to ice machine and floor next to dry storage shelving. Operator removed and threw out. 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 with splitter no vacuum breaker
  • 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/ Current manager is new unable to provide proof of food manager certificate. Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles with unknown chemical not labeled next to ware wash

9/21/2023· 2y 6mo ago

Visit ID: 8355026

Met Inspection Standards

1 high, 1 int, 7 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents in kitchen soiled.
  • 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Pestle for mortar stored on pipes. Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on to shelf above make station that has sweet plantains 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. Apron on shelf on cook line. Above microwave and small griddle Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. Wall and ceiling in small storage area has hole
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Sandwich boats on cook line not inverted. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. Bin of rice not covered Corrected On-Site
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 2 cans of evaporated milk badly dented. Operator removed. **Corrective Action Taken**
  • 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/ Establishment has 7 employees with no certified food manager present. Manager on duty no proof of certification.