TAINOS BAKERY
4401 S ORANGE AVE SUITE 100, Orlando FL 32806 · 4074822404
Last inspected Jul 24, 2025 · 5 visits since October 2023
OCT 23
MAR 24
AUG 24
JUL 25
≈ ERRATIC
4 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with toast. Corrective action taken
★ 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--2015006616 | Feb 9, 2015 | Feb 26, 2015 | $400 |
Inspection history
5 visits, newest first
Jul 24, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
What the inspector wrote — 2 findings
Soap dispenser at handwash sink not working/unable to dispense soap. Hand wash sink next to cook line
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom next to dish area
Aug 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm chlorine.
Employee switched from working with raw food to ready-to-eat food without washing hands. Crack shelled eggs on griddle and touch toast without washing hands and using gloves. corrective action taken
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bare hand contact with toast. Corrective action taken
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener Slicer
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in employee restroom
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Alexis Pilgrim employees for 2 years
No soap provided at handwash sink. No soap hand sink at server area
Current Hotel and Restaurant license not displayed.
Floor soiled/has accumulation of debris. Floor at cook line has food and grease build up
Food stored on floor. Box of oil on floor at cook line
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer at server area
Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwaves at cook line and in server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in 2 door stand up cooler at cook line Shelves in 1 door cooler across from 3 bay sink Debris build up
Old labels stuck to food containers after cleaning. Old labels not removed from containers Tuna salad had label 7/23 per cook tuna salad made on 8/5/24.
Wet mop not stored in a manner to allow the mop to dry.
Mar 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
7 High priority3 Intermediate3 Basic
Show 13 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 0ppm for 3 bay sink
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken on sheet pans over ground beef in stand up freezer in back prep area
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Mash potatoes 2/26 Meat sauce 3/13
Stop Sale issued due to food not being in a wholesome, sound condition. Mash potatoes made 2/26 Meat sauce made 3/13 Items never frozen
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shredded cheese at cook line at 62f, per cook product out for 20 minutes. Corrective action taken to place back in cooler to cool to 41f or below
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Grits at 89f. Date marked 3/24. Per chef and manager, product was made on 3/24 and held at room temperature over 4 hours. Then placed in fridge for over night and placed at table for service. Stop sale product held over 4 hours not at correct temperature
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area
Spray bottle containing toxic substance not labeled. Chemical bottle not labeled
Bowl or other container with no handle used to dispense food. Plastic cup used as scoop in sugar container
Food not stored at least 6 inches off of the floor. Boxes of oil on floor in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up in chest freezer at cook line and in ice cream freezer for baked goods in server area
Feb 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority6 Intermediate3 Basic
Show 11 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. Chlorine 00ppm at 3 compartment sink
Stop Sale issued due to food originating from an unapproved source. Per owner, Chocolate chip cookies at front counter for grab and go for customers where made at the owners house
Food-contact surface soiled with food debris, mold-like substance or slime. Slicer
Handwash sink used for purposes other than handwashing. Wiping cloth stored in basin of hand sink at ware wash area
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at server area
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
No soap provided at handwash sink.hand sink at server area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For shelled eggs, sausage gravy held at cook line at room temperature. Out for 2 hours per owner and corrective action taken to place items back in cooler
Ceiling tile missing. Ceiling tile missing at cook line Ceiling still broken and missing piece in back prep area
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up in chest freezer for ice cream
Wet mop not stored in a manner to allow the mop to dry.
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.