EL PRIMO LA CASA DE LAS ALCAPURRIAS
1618 PLEASANT HILL RD, Kissimmee FL 34746 · 407 785 1856
Last inspected Aug 13, 2026 · 10 visits since September 2023
SEP 24
MAY 25
SEP 25
JAN 26
AUG 26
— STEADY
5 inspections within 13 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found. 1 live small flying insects at front counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
What the inspector wrote — 8 findingsThe state's own report →
Live, small flying insects found. 1 live small flying insects at front counter.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over cooked pork in reach-in freezer in back of kitchen.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in reach-in maketable cooler at cookline. Operator rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw pork temping 58F, in cooler overnight per operator. Operator discarded.
Show the remaining 4 findings ▾
Handwash sink used for purposes other than handwashing. Handwashing sink at front counter had cleaning brush inside and food debris.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
Ice scoop handle in contact with ice. At front counter, inside blue cooler. Operator placed upright.
Single-service articles not stored inverted or protected from contamination. Plastic cup lids at front counter. Operator rotated.
Mar 6, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Floor tiles missing and/or in disrepair. Some cracked tiles on cook line.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach-in freezer in back of kitchen, along the fans.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at both maketables on cook line. Hood filters greasy.
Jan 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Blood sausage temping 128F on hot holding well, operator reheated to 180F and placed back on hot holding well.
Manager or person in charge lacking proof of food manager certification. All certified manager certificates expired. Eduardo expired 2022 Luz expired 12/2025, operator currently completing course.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in bathroom.
Bowl or other container with no handle used to dispense food. Plastic container in raw beef in make table cooler. Operator removed.
Floor tiles missing and/or in disrepair. Some cracked tiles on cook line.
Food stored on floor. Case of oil on floor at cook line. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Inside reach-in freezer in back of kitchen, along the fans.
In-use knife/knives stored in cracks between pieces of equipment. Three small knives stored between wall and wall covering at prep table diagonal to triple sink. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets at both maketables on cook line. Hood filters greasy.
Sep 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in maketable to left of cookline. Raw beef over cooked beef in reach-in cooler in back of kitchen. Operator rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seafood mix and cooked shrimp temping between 47F-50F at front counter, per operator placed less than 1 hour ago. Operator moved to cooler to cool down to 41F.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink by front counter. Operator placed paper towels.
Bowl or other container with no handle used to dispense food. In flour by shelving in kitchen with seasonings, operator removed.
Food stored on floor. Container with food and case of oil of kitchen by cookline. 3 cases of water by front counter storage area. Operator removed.
In-use tongs stored on equipment door handle between uses. Tongs and ladle on oven door handle. Operator removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Throughout kitchen, in containers of food in reach-in cooler in back of kitchen, in ground beef container in maketable, scoop handle in flour. Operator removed.
Light not functioning. One light burned out under hood.
No handwashing sign provided at a hand sink used by food employees. In employee bathroom.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets throughout kitchen.
Single-service articles not stored inverted or protected from contamination. Lids for cups at front counter not inverted.
May 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate11 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of fries at the reach-in freezer. Operator switch it.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. (114F - Hot Holding); sweet plantain (114F - Hot Holding). food been out for less than one hour operator forget to turn on the hot table and he reheat the food to 165f.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 3 compartment Quat sanitizer 500+++ Operator added water second check 400 ppm.
Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop on the beef bottom of make table.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout establishment.
Equipment in poor repair. Make table door top park fall out when I opened the table.
Floor soiled/has accumulation of debris. Throughout establishment soiled and sticky.
Floor tiles missing and/or in disrepair. Cracking in multiple area throughout kitchen.
Food stored on floor. Sugar stored on floor next to make table.
In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table back area.
Light not functioning. One out by the hoods.
Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment.
Standing water in bottom of reach-in-cooler. Reach-in cooler back area the one have the ground beef.
Working containers of food removed from original container not identified by common name. Sugar no label.
Sep 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Food preparation sink has soil/old food residue.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. beef (121F - Hot Holding) cheese empanada (119F - Hot Holding); shrimp empanadas (109F - Hot Holding), advised the operator to reheat all food product to the proper temperature
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting boards
Non-pitting surface rust on food-contact equipment. Prep table
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.in the kitchen
Equipment in poor repair. Vent hanging off of the two two reach in freezer.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Heavily soiled
Floor soiled/has accumulation of debris.throughout the kitchen, under equipment
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.reach in cooler, freezer soiled
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in two door cooler soiled
Wall soiled with accumulated grease, food debris, and/or dust.throughout the kitchen
Mar 5, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
Show 13 findings ▾
Nonfood-grade bags used in direct contact with food. Cabbage stored in the reach in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.raw chicken over raw pork in the reach in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pizza empanadas (103F - Hot Holding); reheated to 165F( hot holding )beef empanadas (121F - Hot Holding)reheated to [174 Hot holding)
Food-contact surface soiled with food debris, mold-like substance or slime.cutting board heavily soiled
Non-pitting surface rust on food-contact equipment. Prep table in the kitchen.
Buildup of food debris/soil residue on equipment door handles. Reach in cooler doors soiled.
Floor soiled/has accumulation of debris. Throughout the kitchen
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Heavily soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bottom of the reach in cooler soiled
Reach-in cooler interior/shelves have accumulation of soil residues. 2 door cooler in the kitchen
Single-service articles not stored inverted or protected from contamination.coffee filters on the microwave
Unwashed fruits/vegetables stored with ready-to-eat food. Boxed tomatoes over peppers in the reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
Sep 22, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the reach in cooler, raw chicken over raw ground beef in the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezersb
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dripping a orange like substance
Equipment in poor repair. Reach in cooler door broken. ( inside)
Floor soiled/has accumulation of debris. In the kitchen, by the reach in cooler and freezers
Floor tiles missing and/or in disrepair. Tile missing by the fryer
Food stored on floor. Plantains placed on the floor in the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled, hood filters soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle In the reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
Sep 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw eggs over raw pork in the reach in cooler, raw chicken over raw ground beef in the reach in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding)
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork (72-77F - Cold Holding); shredded crab (62F - Cold Holding); raw chicken (59F - Cold Holding); lettuce (57F - Cold Holding); beef (63F - Cold Holding); shrimp (61F - Cold Holding); tomatoes (47F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board heavily soiled
Non-pitting surface rust on food-contact equipment. Prep tables in the kitchen
Buildup of food debris/soil residue on equipment door handles. Reach in coolers and freezersb
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dripping a orange like substance
Equipment in poor repair. Reach in cooler door broken. ( inside)
Floor soiled/has accumulation of debris. In the kitchen, by the reach in cooler and freezers
Floor tiles missing and/or in disrepair. Tile missing by the fryer
Food stored on floor. Plantains placed on the floor in the kitchen
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled, hood filters soiled
Opened employee beverage container in a cold holding unit with food to be served to customers. Open bottle In the reach in cooler.
Reach-in cooler interior/shelves have accumulation of soil residues.
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.