PANADERIA EL CAFETAL 192
7424 W IRLO BRONSON MEMORIAL HWY, Kissimmee FL 34747 · 689-266-9946
Last inspected Aug 12, 2026 · 6 visits since November 2024
NOV 24
MAR 25
AUG 25
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing in container under prep sink 50-58F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks at on table at cooks line and prep area. Operator moved cups and placed in a non food prep area
Ice scoop handle in contact with ice. Scoop handles at ice bin at front counter and in ice machine.operator removed handles off the ice
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to frying pans at cooks line. Operator moved sanitizer buckets to rolling cart
Working containers of food removed from original container not identified by common name. Sugar in white bin at prep area with no label
Mar 13, 2026Inspection 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 ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils on cook line stored in water at 80°, operator turn stove top heat on higher. 142°
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken (125F - Hot Holding 2nd 180F), per operator been in hot box for 1 hour. Advised operator to put items back in oven for temperature recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Deli slicer in kitchen soiled with old food debris behind blade. Operator had employee clean deli slicer.
Carbon dioxide/helium tanks not adequately secured. 2 small tanks not secured. Operator secured tanks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee beverage and cell phone stored on shelf above cutting boards and cut bell peppers on cooks line. Operator removed beverages and cell phone.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on cooks line soiled with old food debris, operator had employee clean microwave.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and grill on cooks line soiled with grease like substance.
Aug 25, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. whole chicken Steak 45°, raw chicken breast 45°, whole milk 50° operator states prepared less then 4 hours. Advised operator to ice down items for temperature recovery.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken in hot warmer in kitchen at 117°, 165°2nd per operator been in warmer for 1 hour. Advised operator to put back in over for temperature recovery.
Food-contact surface soiled with food debris, mold-like substance or slime. Bottom of reach in cooler in kitchen next to ice machine
No paper towels or mechanical hand drying device provided at handwash sink. In back prep area
Cutting board has cut marks and is no longer cleanable. Green and red cutting boards in kitchen prep area
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed 1 coffee cup next to handwashing sink in front Employee beverages in reach in cooler on front stored. Operator moved employee beverages
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs on second cold case in front stored on top of pastries, operator moved tongs
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer buckets stored next to clean pans on cook line
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Operator remade sanitizer bucket and tested at 200ppm
Mar 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 14 lbs raw chicken 50-58F thawing in container of water under prep sink at room temperature for 5 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing in container under prep sink 50-58F
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Utilizing written time plan for front counter but also had several items in reach in cooler under make table at end of cookline on time control without written procedure - operator added to existing time plan
Cutting board has cut marks and is no longer cleanable. On make table at end of cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal salad in reach in cooler across from cookline not separated from food to be served to the public Personal cell phones on counters in several food preparation areas
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in reach in cooler under make table at end of cookline
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container of standing water under prep sink
Mar 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef on speed rack in walk in cooler Operator moved
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Approximately 14 lbs raw chicken 50-58F thawing in container of water under prep sink at room temperature for 5 hours
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken thawing in container under prep sink 50-58F
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot box by cookline: ribs cooked less than 2 hours prior per operator (125F - Hot Holding) recheck 200F; steak cooked less than 2 hours prior per operator (119F - Hot Holding) recheck 203F Front counter steamwell: Ribs at top of pan 98F - cooked less than 2 hours prior per operator, recheck 198F
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer and can opener on prep table by dry storage shelves Operator cleaned
Handwash sink used for purposes other than handwashing. Knives in handwashing sink in back prep area Operator removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Utilizing written time plan for front counter but also had several items in reach in cooler under make table at end of cookline on time control without written procedure - operator added to existing time plan
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Salsa in reach in cooler across from cookline prepped 2 days prior, not date mark Operator added date marking
Carbon dioxide/helium tanks not adequately secured. Co2 tanks not chained - chain is present but hanging on shelf and not around tanks Operator chained
Cutting board has cut marks and is no longer cleanable. On make table at end of cookline
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal salad in reach in cooler across from cookline not separated from food to be served to the public Personal cell phones on counters in several food preparation areas
Food not stored at least 6 inches off of the floor. Bacon packages in walk in freezer Operator moved onto shelf
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee Gatorade in reach in cooler under make table at end of cookline
Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing in container of standing water under prep sink
Working containers of food removed from original container not identified by common name. Container of flour on dry storage shelf Operator labeled
Nov 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.