EL PUNTO SANDWICH CAFE
3850 SOUTH ORANGE BLOSSOM TRL, Kissimmee FL 34746 · 630-335-2735
Last inspected Jul 28, 2026 · 9 visits since July 2023
DEC 24
MAY 25
SEP 25
JAN 26
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
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. Quesitos and empanadas on front line did not have time mark.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate3 Basic
What the inspector wrote — 7 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut lettuce in reach-in cooler on cook,one. Operator rearranged.
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. Quesitos and empanadas at front counter had no time marking. Per operator placed at 8am. Operator labeled.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink in kitchen. Operator placed napkins.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Per operator, eggs can be served as consumer requests them, including undercooked. Provided consumer advisory and operator posted.
Show the remaining 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents throughout kitchen are dusty.
Equipment in poor repair. Handle on ice cream reach-in freezer broken behind cook line. Gaskets on Glassdoor reach-in cooler closest to triple sink.
Opened employee beverage container in a cold holding unit with food to be served to customers. Two employee drinks in reach-in freezer on cook line.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
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. Quesitos and empanadas on front line did not have time mark.
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/ 5 employees currently working, no certified food manager present.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents dusty, throughout kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on prep table next to triple sink. Operator removed.
Equipment in poor repair. Torn gasket on Glassdoor reach-in cooler by triple sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop in contact with sugar in bulk container. Operator placed upright.
Opened employee beverage container in a cold holding unit with food to be served to customers. 3 employee drinks in small Glassdoor reach-in cooler next to prep table by service window. Operator discarded.
Single-service articles improperly stored. Box of to go containers on floor next to ovens. Operator removed from floor.
Sep 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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. Empanadas and quesitos at front counter. Operator time marked.
No paper towels or mechanical hand drying device provided at handwash sink. Handwashing sink next to triple sink. Operator replaced paper towels.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs in standing water at 91F by steam table. Operator replaced.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on make table cooler at cookline and glass door reach-in cooler on cookline.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sliced ham
Equipment in poor repair. Gasket 2 door glass reach in cooler
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
Single-service articles improperly stored. To go containers not inverted
Dec 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 16, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham,; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips. They are using chlorine to sanitize and need chlorine test strips
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Floor soiled/has accumulation of debris. Around ice machine
Ice scoop handle in contact with ice. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
Working containers of food removed from original container not identified by common name. Sugar
Dec 13, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 1 high priority.
1 High priority3 Intermediate9 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham,; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips. They are using chlorine to sanitize and need chlorine test strips
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date
Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch
Floor soiled/has accumulation of debris. Around ice machine
Ice scoop handle in contact with ice. Operator immediately removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
Single-service articles not stored inverted or protected from contamination. Cutlery from dispenser for customer use is not in dispenser and not protected. Advised operator to protect. Operator removed
Working containers of food removed from original container not identified by common name. Sugar
Dec 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (116F - Hot Holding); empanadas (130F - Hot Holding) operator reheated the product
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Whole milk in the reach in cooler
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/ observed 5 or more employees working, no manager available.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on the prep table
Floor soiled/has accumulation of debris. Near the food equipment in the kitchen
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler
Reach-in cooler interior have accumulation of soil residues. Observed blood from raw meat in the reach in cooler
Wet mop not stored in a manner to allow the mop to dry. On the wall near the exit door
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over sliced pastrami in double door cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (62F - Cold Holding); deli ham (62-64F - Cold Holding) for less than 4 hours. Operator placed items in reach in freezer to bring down temperature to at least 41F.
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 had it however not signed. Completed during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Quesitos in front counter, three mix meat for sandwiches, chopped pastrami for sandwiches and garlic with oil in kitchen. Provided and reviewed form with operator
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. Jonathan employee have been working for 3 months.
Ceiling/ceiling tile shows damage or is in disrepair. Over the mop sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen by the ovens and proofer.
Floor soiled/has accumulation of debris. By the ovens
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water temperature of 95-99F. Operator placed petite container on the heat to keep temperature to at least 135F, new water temperature of 135F.
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. Sweet bread package to be sold on site without any label. Operator removed items.
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.