DULCE JESUS MIO
3328 S ORANGE BLOSSOM TRL, Kissimmee FL 34746 · 954-646-2057
Last inspected Jul 31, 2026 · 9 visits since December 2023
DEC 24
MAY 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept cooling overnight in walk in cooler with temperature of 45F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator holding cooked chorizo, blood sausage, and cooked pork rinds at room temperature. Discussed time plan, and provided form and filled out with operator.
Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in storage area, along chute. Operator cleaned during inspection.
Ceiling tile missing. Several ceiling tiles missing at storage area behind walk-in freezer.
Show the remaining 1 finding ▾
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishmachine at bar tested 0ppm. Advised operator to discontinue use and use dishmachine in kitchen, and set up triple sink at bar, until dishmachine is fixed.
Jan 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over sauces in reach-in cooler of make table on cook line. Operator removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of milk in walk-in cooler opened Wednesday per operator, not labeled. Operator labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Metal ice machine next to shelving with dry goods. Operator had employee clean during inspection.
Bowl or other container with no handle used to dispense food. Plastic to-go container in bulk container of beans by dish machine. Operator removed.
Carbon dioxide/helium tanks not adequately secured. CO2 tanks in storage closet by exit door not secured. Operator placed chain.
Ceiling tile missing. Above walk-in cooler, 2 missing.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots outside of walk-in cooler not inverted. Operator had employee rotate.
Food stored on floor. Two syrup boxes stored on floor in storage closet by exit in the back with CO2 tanks. Operator moved off of floor.
No conspicuously located ambient air temperature thermometer in holding unit. In maketable reach-in cooler. Operator placed thermometer.
Jul 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Salmon in walk-in cooler thawed in closed packaged. Educated operator on proper thawing method. Operator discarded fish.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut cabbage salad mix and ground beef temping 48F in maketable cooler across from triple sink. Per operator prepared 3 hours ago, operator moved to walk-in freezer to lower temperature to 41F.
No soap provided at handwash sink. Handwashing sink in kitchen. Operator provided soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Both ice machines in back storage area, by the chute.
Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer in back area of reach-in cooler of maketable. Operator placed in front.
Ceiling tile missing. Above walk-in cooler. Per operator they had some work done on coolers and ceiling tiles not placed back.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler thawed in closed packaged. Educated operator on proper thawing method. Operator discarded fish.
Insect control device installed over food preparation area. Device installed over prep table by back of kitchen near walk-in coolers. Operator removed device and relocated.
May 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate8 Basic
Show 11 findings ▾
Nonfood-grade bags used in direct contact with food. Raw chicken in grocery store bag
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/
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Shrimp ceviche walk in cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Bowl or other container with no handle used to dispense food.cup used to scoop rice
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon vacuum seal not broken. Educated operator
Covered waste receptacle not provided in women's bathroom.
Food stored on floor. Frying oil
In-use tongs stored on equipment door handle between uses.
In-use wet wiping cloth/towel used under cutting board.
Dec 3, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Garbage can located outside has no lid or lid open/broken.
Dec 2, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -grill cooler:; chicken, beef (45-47F - Cold Holding) -prep table cut tomatoes (63F - Cold Holding); garlic butter (63F - Cold Holding) less than 4hrs per operator. Operator immediately moved to cooler -In Reach in cooler less than 4hrs per operator.: Yuca, cheese sticks, ham, coleslaw, sauces,; (45-47F - Cold Holding) operator immediately moved to different cooler for temperature recovery
Current Hotel and Restaurant license not displayed. Operator printed and displayed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep persons wearing Watch and bracelet. Operator removed
Food stored in a prohibited area. Cases of beer stored in employee bathroom. Per operator bathroom is not used by employees. Advised operator that items can't be stored in a bathroom. Operator removed items
Garbage can located outside has no lid or lid open/broken.
Single-service articles improperly stored. Cases of paper towels stored in employee bathroom. Per operator bathroom is not used by employees. Advised operator that items can't be stored in a bathroom. Operator removed items
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate6 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw steak in reach in cooler. Employee switched the chicken to be in the bottom. Observed raw eggs over raw seafood in walk in cooler. Operator moved the eggs to a bottom shelf.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed rice pudding dated that it expires 3/26/24 and 4/4/2024
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Observed rice pudding with date of expiration of 3/26/24 and 4/4/24. 9 each
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked chicharron, pork belly (69F - Cold Holding) for less than an hour, operator put it in the walk in cooler to bring the temperature down to at least 41F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
No paper towels at handwashing sink. Bar area.
No soap provided at handwash sink. Bar area
Carbon dioxide/helium tanks not adequately secured. By the exit door and in the storage room
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table, employee moved it to the bottom shelf
Light not functioning. 2 lights out from hood
No handwashing sign provided at a hand sink used by food employees. Bar area, emailed and operator printed.
Wet wiping cloth not stored in sanitizing solution between uses. Observed 3 wet wiping cloth on prep table. Employee removed them.
Working containers of food removed from original container not identified by common name. Sugar container from bar area without label. Operator labeled.
Feb 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Light shield damaged/in disrepair.Missing light shield overcook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill.
Dec 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority5 Intermediate5 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork belly kept cooling on walk in cooler overnight with temperature of 45F.
Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef on walk in cooler.Raw eggs stored over precooked chicken and beef kebab. Raw beef stored over cooked beans.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept cooling overnight in walk in cooler with temperature of 45F
Manager or person in charge lacking proof of food manager certification.
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/
No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar.
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs.
Cutting board has cut marks and is no longer cleanable.
Exterior door has a gap at the threshold that opens to the outside.
In-use wet wiping cloth/towel used under cutting board.
Light shield damaged/in disrepair.Missing light shield overcook line
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill.
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.