MELAO BAKERY
1912 FORTUNE RD, Kissimmee FL 34744 · 407.348.1777
Last inspected Feb 23, 2026 · 7 visits since August 2023
JAN 24
SEP 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ground beef reheating on steam well for more than 2 hrs with temperature of 155F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2018044138 | Jun 29, 2018 | Sep 21, 2018 | $400 |
Inspection history
7 visits, newest first
Feb 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate2 Basic
What the inspector wrote — 7 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Thank you bags holding bread in walk in freezer in bakery area Operator removed and put into food grade bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over ham in walk in cooler in bakery prep room Operator moved chicken Raw shrimp over sauce in reach in cooler underneath make table at end of main cookline in kitchen Operator moved shrimp
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach in cooler drawer under make table front counter cookline; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler drawer under make table front counter cookline; burger patties (53F - Cold Holding) Burgers in drawer at least 4 hours per operator Operator discarded See stop sale
Show the remaining 3 findings ▾
Toxic substance/chemical improperly stored. Degreaser spray bottle on dry storage shelf next to olives and sauces and over canola oil Operator moved to chemical storage
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's restroom
Floor tiles missing and/or in disrepair. Several on main cookline in kitchen and in front of walk in freezer nearest kitchen entrance Operator has new tiles ordered
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
Show 6 findings ▾
Bowl or other container with no handle used to dispense food. Styrofoam bowls in bulk container of salt in prep area Operator removed
Buildup of food debris/soil residue on equipment door handles. Hot boxes in prep area
Cutting board has cut marks and is no longer cleanable. Cutting board on front cookline make table
In-use knife/knives stored in cracks between pieces of equipment. Between shelving and cardboard box on front cookline Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler under make table on front cookline
Wet wiping cloth not stored in sanitizing solution between uses. Several on front cookline Operator placed in sanitizer bucket
Mar 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink
Jan 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter at reach in cooler on cooks line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef patties at front line temping at 46F,per operator item was moved from walk in cooler to frontline less than 2 hours.Operator moved to walk in cooler Sliced cheese at frontline temping at 52F because it was on a plate on top of a container. Operator moved to container
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink
Handwash sink not accessible for employee use at all times. Hand wash sink at prep area next to cooks line had hose in sink Hand washing sink at bakery prep area blocked by wet vac
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has expanded space by knocking wall down and taking over next door space.facility has also added a walk in cooler in the breezeway linking the new space with the old space
In-use knife/knives stored in cracks between pieces of equipment. Knives stored in reach in cooler directly on shelving. Operator moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 72F water at frappe and juice making station.operator discarded water
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to spices at prep area next to cooks line. Operator moved bucket
Sep 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak made previous day not date marked at reach in cooler on cooks line
Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained at fenced in area back of facility
Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at front line
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to container with cornmeal
Stored food not covered. Ice cream in small chest freezer next to dessert display
Unnecessary items/unused equipment on the premises. Heating cabinets stored in fence in area at back of facility
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ground beef reheating on steam well for more than 2 hrs with temperature of 155F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole chicken kept on hot box located in cook line for less than 4 hrs with temperature of 112F. Ask operator to reheat to 165F.
Identity of food or food product misrepresented. Squid been sold as octopus. Item appears on restaurant social media.
Bowl or other container with no handle used to dispense food.Bowl use to scoop chicken base and Sazon.
Single-service articles not stored inverted or protected from contamination.To go containers facing up.
Standing water in bottom of reach-in-cooler at front counter.
Unwashed fruits/vegetables stored with ready-to-eat food.Tomato case stored over ground beef in walk in cooler.
Aug 22, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 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. 0 ppm. Called company will sanitize in triple sink till fixed
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over juices walk in cooler
Bowl or other container with no handle used to dispense food. Pan used to scoop rice
Ceiling/ceiling tile shows damage or is in disrepair.
Equipment and utensils not properly air-dried - wet nesting.
Equipment in poor repair. Gaskets small make table in front No handle make table front line Thermometer walk in cooler not working on outside
Floor tiles missing and/or in disrepair. Kitchen
Standing water in bottom of reach-in-cooler. Small make table in front
Working containers of food removed from original container not identified by common name. Powdered sugar
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.