EL CILANTRILLO CAFE & RESTAURANT
3628 W VINE ST, Kissimmee FL 34741 · 407.201.4505
Last inspected Jul 20, 2026 · 10 visits since July 2023
SEP 24
FEB 25
JUL 25
JAN 26
JUL 26
— STEADY
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
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 →
Inspection history
10 visits, newest first
Jul 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
What the inspector wrote — 5 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soup in walk-in cooler. Operator rearranged.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator washes in dish machine and sanitizes in triple sink.
Floor tiles missing and/or in disrepair. Several floor tiles cracked throughout.
No conspicuously located ambient air temperature thermometer in holding unit. In several reach-in coolers throughout.
Show the remaining 1 finding ▾
Single-service articles improperly stored. Containers stored on floor in storage room.
Jan 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate9 Basic
Show 9 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in flour bulk container. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling soiled with black substance in kitchen.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Chlorine Dishmachine not rinsing properly. Advised over or to use triple sink.
Floor tiles missing and/or in disrepair. Several floor tiles cracked throughout.
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water temping 77F. Operator move to stove top to increase water temperature.
Standing water in bottom of reach-in-cooler. Reach-in cooler at waitstaff area.
Unnecessary items/unused equipment on the premises. Inoperable deep fryer at back of storage unit outside.
Jul 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Pork temping 51F. Per operator item was in reach in cooler overnight.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pork temping 51F. Per operator item was in reach in cooler overnight.
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. 2 Pieces of Salmon and Red Snapper Fillet.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Several drink cups and bottles on prep tables.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on prep table on cooks line.
Food stored on floor. Cooking oil stored on floor at back of kitchen.
Garbage can located outside has no lid or lid open/broken. Green dumpster Lid Broken.
Open dumpster lid.
Feb 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling tile missing. 1 in kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Feb 17, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Shrimp and Chicken Stock temping at 58F. In cooler overnight per operator.
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. No soap in the bathroom. One employee observed using the restroom.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Shrimp and Chicken Stock temping at 58F. In cooler overnight per operator.
No soap provided at handwash sink. Male restroom.
Ceiling tile missing. 1 in kitchen.
Exterior door has a gap at the threshold that opens to the outside.
Sep 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 500 ppm. Advised remix.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
Equipment in poor repair. Gaskets on several units in poor repair: upright freezer and cold hold table at cookline.
Floor area(s) covered with standing water. 3 bin sink area.
Opened employee beverage container and other personal foods in upright freezer in kitchen.in a cold holding unit with food to be served to customers.
Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Advised to move under running water.
Wet wiping cloth not stored in sanitizing solution between uses.
Jun 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate3 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer in spray bottle not at proper minimum strength.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. Employee prepping raw onions on same table as employee prepping/slicing raw steak and dropping it into large bin for marinating.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PASTELITOS 132f, advised reheat to 165 or hotter and hold at 135° or hotter.
Bowl or other container with no handle used to dispense food. Measuring portion with ramekins
Floor area(s) covered with standing water. Floor area at 3 bin sink/dishwasher area.
In-use wet wiping cloth/towel used under cutting board.
Nov 17, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloves on, wiped gloved hands on towel, through towel on cutting boards and continued working. Advised to wash hands, reglosere and Someone sanitize cutting boards.
Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled black, possibly from fire.
Equipment or utensils not designed or constructed in a durable manner. Gasket on upright stainless unit in kitchen.
Food being prepared outside. Peeling plantains in outdoor area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105f advised 135 or hotter.
Jul 31, 2023□ 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 ▾
Spray hose at dish sink lower than flood rim of sink.
Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area.
Jul 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 4 high priority.
4 High priority1 Intermediate2 Basic
Show 7 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Ran 3 times. 3 rd time corrected on site.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45f, cut tomatoes 47f, shrimp salad 47f advised rapid chill as these items are not included on the time plan.
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.
Equipment in poor repair. Salad cooler in kitchen not maintaining 41f or colder.
Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area.
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.