BORINQUEN RESTAURANT AND PIZZERIA
888 CYPRESS PKWY, Kissimmee FL 34759 · 4079335555
Last inspected Nov 3, 2025 · 7 visits since November 2023
NOV 23
APR 24
DEC 24
MAY 25
NOV 25
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024030352 | Apr 10, 2024 | Jul 8, 2024 | $200 |
Inspection history
7 visits, newest first
Nov 3, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate8 Basic
What the inspector wrote — 15 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pinto beans and black beans 98° less than 4 hours in walk in cooler, operator removed items and placed on ice for immediate temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pinto beans 110°, pork shoulder 95°, and beef stew, held less than 4 hours, operator reheated items up.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table soiled. Cutting boards on line cook are stained Foods debris on mixer next to pizza oven
Handwash sink not accessible for employee use at all times. Pans in hand sink next to dish machine area. Operator removed pans.
Show the remaining 11 findings ▾
Handwash sink used for purposes other than handwashing, employee filled sanitizer bucket at hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Portion of lasagna in reach in cooler from previous day not date marked.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust throughout kitchen
Equipment in poor repair. Pizza station reach in cooler right side door falls off when opened and top lids are not connected.
Exterior door has a gap at the threshold that opens to the outside.
No handwashing sign provided at a hand sink used by food employees. In both men and women bathrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Top of pizza oven Hoods on cook line Fans
Old labels stuck to food containers after cleaning. Multiple pans on drying racks
Opened employee beverage container in a cold holding unit with food to be served to customers.
Single-service articles not stored inverted or protected from contamination. Togo containers next to pizza oven not inverted.
May 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Hose at dish sink lower than flood rim of sink. Blue and red hoses at sink in dish area hang below flood rim of sink are not protected with back flow preventer.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above cooked beans. Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler beneath service window deli ham (47F - Cold Holding); sliced cheese (47F - Cold Holding). Food items stocked above fill line of unit
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bibs for sink between handwashing sink and dish machine
Handwash sink used for purposes other than handwashing. Used as dump sink to the right of dish area. Grease residue lining well
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/
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only able to provide for front of house staff and 1 kitchen employee (Dom).
Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service for ice machine filter
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator discarded
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over dish areas have an accumulation of water dripping
Floor area(s) covered with standing water. In dish area and in walk in cooler
No handwashing sign provided at a hand sink used by food employees. Men's restroom
Self-closing device on bathroom door disconnected/broken. Men's bathroom
Dec 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate10 Basic
Show 13 findings ▾
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 open for more than 24 hours not date marked
Handwash sink used for purposes other than handwashing. Employee washed wiping cloth in hand wash sink.
Spray bottle containing toxic substance not labeled. Spray bottle in dish area with no label
Bowl or other container with no handle used to dispense food. Bowl with no handle in flour container in pizza station
Buildup of food debris/soil residue on equipment door handles. Both reach in cooler next to pizza station
Ceiling vents missing around kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above dish area
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floor around cook line and dish area with food debris
Food stored on floor. Buckets of food on floor in walk in cooler
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with food debris
Apr 10, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza station sliced sausage (50F - Cold Holding)2 hours. Operator placed inside units -Cookline make table sliced ham (50F - Cold Holding)/2 hours., operator relocated to another cold holding unit. - front counter shrimp (50F - Cold Holding); meat50F - Cold Holding); pasta salad (57F - Cold Holding). Placed mitre than 4 hours, operator instructed to discard,
Floor soiled/has accumulation of debris, by pizza station area, by pizza oven.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Pizza station area wall soiled with accumulated grease, food debris, and/or dust, behind mixer.
Apr 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority3 Intermediate8 Basic
Show 15 findings ▾
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server placed soiled glasses at washware area and returned to dining room area without washing hands. Educated operator
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza station sliced sausage (50F - Cold Holding)2 hours. Operator placed inside units -Cookline make table sliced ham (50F - Cold Holding)/2 hours., operator relocated to another cold holding unit. - front counter shrimp (50F - Cold Holding); meat50F - Cold Holding); pasta salad (57F - Cold Holding). Placed mitre than 4 hours, operator instructed to discard,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table rice (125F - Hot Holding); beans (125F - Hot Holding); pork (131F - Hot Holding)/2 hours, operator instructed to reheat.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Front counter Cheese cake opened 24 hours ago,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting Board soiled with food denris.
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. Provided form.
Floor soiled/has accumulation of debris, by pizza station area, by pizza oven.
Food stored on floor. Flour container stored on kitchen floor.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Salt lid soled with dirt.
Opened employee beverage container in a cold holding unit with food to be served to customers. 3- opened water bottles in pizza station cold holding unit,.
Pizza station area wall soiled with accumulated grease, food debris, and/or dust, behind mixer.
Jan 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
High temp dishwasher thermometer not used to check temperature of utensils and other ware washing.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over steam table.
Nov 16, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employeear steam table,scooping meals.
High temp dishwasher thermometer not used to check temperature of utensils and other ware washing.
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.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Accumulation of debris on exterior of warewashing machine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over steam table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse/back pack on prep table.
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 90f. Advised 135 or hotter. Several areas.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.