LA BOOM CAFE
3260 MARGARITAVILLE BLVD, Kissimmee FL 34747
Last inspected May 8, 2026 · 8 visits since August 2023
APR 24
SEP 24
JAN 25
JUL 25
FEB 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 8, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 4, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Items with poached eggs, not identified on menu.
No paper towels or mechanical hand drying device provided at handwash sink. At front counter, operator placed roll of paper towels at hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Next to dish machine in prep area
Exterior door has a gap at the threshold that opens to the outside. At back door
Food stored on floor. Box of frozen spinach stored on floor in walk in freezer Bag of flower stored on floor in dry storage area
Hole in or other damage to wall. Holes in wall across from hot holding unit in kitchen prep area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin in dry storage area
Silverware/utensils stored upright with the food-contact surface up. Spoons and knives at front counter not inverted. Operator put gloves on and inverted items.
Single-service articles not stored inverted or protected from contamination. Plastic soufflé cups at front counter not inverted.
Unnecessary items/unused equipment on the premises. Reach in freezer at front counter not being used and plans on removing reach in freezer.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate11 Basic
Show 15 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towel under microgreens, spinach, and leaf greens
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Blueberry cheese cake at 46° in refrigerated display case for 3 hours. Advise operator to move back into walk-in cooler for temperature recovery.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Rice in steam table at 133° over 2 hours. Advised operator they must reheat to minimum of 165°.
Water treatment device has not been inspected or serviced according to manufacturer's instructions. Water filter is expired after 1 year. 6/24
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine in prep area
Employee personal food not properly identified and segregated from food to be served to the public in walk in cooler.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employees wearing watches
Food storage container/container lid cracked or broken. Broken lid on container in reach in cooler.
Ice buildup in reach-in freezer and/or walk-in freezer on front line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle touching chicken salad. Operator removed scoop.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in freezer on front line gaskets are soiled.
Old labels stuck to food containers after cleaning. Labels on metal pan in dish area
Silverware/utensils dried with a towel/cloth. Observed employee using dry towel to dry quarter pan.
Single-service articles improperly stored. Single use items stored on floor in dry storage area.
Stored food not covered. Macarons in walk in freezer not covered
Jan 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch. Hose in bottom of mop sink Operator removed
Raw animal food stored over or with unwashed produce. Raw salmon stored over bananas in walk in cooler Operator moved
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cheese danish out for 2.5 hours per operator (64F - Cold Holding) blueberry cheesecake in display cooler for less than 4 hours per operator (46F - Cold Holding) Provided operator time plan for display items, filled out on site
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/ Manager came during inspection
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.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket not inverted
Equipment in poor repair. Gasket torn on reach in cooler at front counter Lift doors for reach in freezer at front counter
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop and ice pick handles in frozen banana chips in chest freezer at front counter Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handwashing sink at front counter Gasket in reach in cooler at front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed strawberries and blueberries over individual bottles of orange juice in walk in cooler Unwashed strawberries and blueberries over containers of milks in reach in cooler at front counter Operator moved
Sep 10, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate1 Basic
Show 9 findings ▾
Air gap between water supply inlet and flood rim of equipment/sink is less than one inch.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Various danish containing cream cheese sitting at room temperature on the front counter 52F since 7am, per operator. Suggested Time as a Public Control for those items. Various baked goods, including cheesecake, cream cheese carrot cake, and macarons in display case on front counter 45F-50F, stored in case overnight per operator.
No color/concentration comparison chart available for chemical test kit used to check sanitizer. Quaternary sanitizer.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Thermometer was reading various temperatures.
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. Some employees are trained through ServSafe not contracted with SafeStaff.
Soap dispenser at handwash sink not working/unable to dispense soap. Front line handwash sink, operator provided bottle of soap.
Spray bottle containing toxic substance not labeled. Purple liquid and blue liquid in spray bottles unlabeled.
Cutting board has cut marks and is no longer cleanable. 2 On front counter line.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate13 Basic
Show 19 findings ▾
Establishment conducts non-continuous cooking of raw animal foods without properly cooking the food to the temperature and time specified in the Food Code for that animal food prior to service. Establishment cooks eggs to "soft-boiled" without monitoring initial cook temperature of at least 155F, then cools and cold holding 41F, then reheats eggs without monitoring final temperature of at least 155F. Provided operator with Non-Continuos Cooking procedure plan and discussed action plan to maintain compliance in the future.
Toxic substance/chemical improperly stored. Sanitizer bucket on top of prep table where produce is being cut. Bleach stored in cabinet with cans of Dijon mustard and single-service items,
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary strips available, dishmachine is chlorine.
No color/concentration comparison chart available for quaternary test kit used to check sanitizer.
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/. Person-in-charge in role approximately 60 days. 4 total employees present at start of inspection.
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. Observed 3 certificates.
Accumulation of debris on exterior of warewashing machine. Top of dishmachine cleaned by operator.
Accumulation of lime scale on the inside of the dishmachine.
Bowl or other container with no handle used to dispense food.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Scoops in front counter stored not inverted.
Cutting board has cut marks and is no longer cleanable. In use in back prep area.
Dishmachine has no data plate/operating specifications.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup on top of ice machine next to scoops
Employee lockers located in a food preparation, food storage or warewashing area. In dry storage room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on top of coffee and bag on top of water in dry storage.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs stored on top of clipboard with papers, next to keys.
Open dumpster lid. Lid broken.
Single-service articles improperly stored.
Working containers of food removed from original container not identified by common name. Salt per operator. Operator labeled.
Aug 2, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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/
Dishmachine has no data plate/operating specifications.
Employee with no hair restraint while engaging in food preparation. Employee preparing food
Aug 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 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.
Operating with an expired Division of Hotels and Restaurants license. Operator paid license during inspection
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/
Bowl or other container with no handle used to dispense food. Plastic ramekin in pepper in storage Plastic ramekin in salt in storage
Dishmachine has no data plate/operating specifications.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food wearing bracelet
Employee with no hair restraint while engaging in food preparation. Employee preparing food
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 00ppm Operator changed bucket at 150ppm
Working containers of food removed from original container not identified by common name. White powdery substance in shaker
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.