Borinquen Restaurant & Pizzeria
Last inspected: Nov 3, 2025
30
Score
Going back to 2023, Borinquen Restaurant & Pizzeria has six inspections in the public record. Inspectors last stopped by on Nov 3, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Inspection results have stayed in a similar range over the last few visits, averaging around 14 violations each.
Looking across the full record, “bowl or other container with no handle used to dispense food” is the recurring theme, flagged three times.
The city-wide average sits at 78, which Borinquen Restaurant & Pizzeria's 30 doesn't quite reach. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
1
Critical latest
4
Major latest
6
Minor latest
Inspection History
Nov 3, 2025
Food-Licensing Inspection
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
30
May 27, 2025
Routine - Food
4 critical violations. 5 major violations. 7 minor violations.
View 16 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored above cooked beans. Operator moved **Corrected On-Site**
08A-05-6
High Priority - Hose at dish sink lower than flood rim of sink. Blue and red hoses at sink in dish area hang below flood rim of sink are not protected with back flow preventer.
29-37-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. No vacuum breaker installed at hose bibs for sink between handwashing sink and dish machine
29-34-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In flip top of reach in cooler beneath service window deli ham (47F - Cold Holding); sliced cheese (47F - Cold Holding). Food items stocked above fill line of unit
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Used as dump sink to the right of dish area. Grease residue lining well **Repeat Violation**
31A-11-4
Intermediate - 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/
53A-05-6
Intermediate - 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. Only able to provide for front of house staff and 1 kitchen employee (Dom).
53B-13-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date of last service for ice machine filter
29-28-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At front counter
27-16-4
Basic - Floor area(s) covered with standing water. In dish area and in walk in cooler
36-22-4
Basic - No handwashing sign provided at a hand sink used by food employees. Men's restroom
31B-04-4
Basic - Self-closing device on bathroom door disconnected/broken. Men's bathroom
32-17-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl used as scoop for rice. Operator discarded **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles over dish areas have an accumulation of water dripping
36-32-5
23
Dec 13, 2024
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk open for more than 24 hours not date marked
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee washed wiping cloth in hand wash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle in dish area with no label
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Bowl with no handle in flour container in pizza station
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Both reach in cooler next to pizza station
23-24-4
Basic - Ceiling vents missing around kitchen
36-36-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tile in disrepair above dish area
36-32-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Floor soiled/has accumulation of debris. Floor around cook line and dish area with food debris
36-73-4
Basic - Food stored on floor. Buckets of food on floor in walk in cooler
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave with food debris
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with accumulation of grease
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line reach in cooler with food debris
22-16-4
45
Apr 3, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
27
Nov 16, 2023
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employeear steam table,scooping meals.
12A-07-5
High Priority - High temp dishwasher thermometer not used to check temperature of utensils and other ware washing.
22-57-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - 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.
11-26-1
Basic - 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. Identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
02D-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 90f. Advised 135 or hotter. Several areas.
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse/back pack on prep table.
40-06-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Area over steam table.
36-37-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
39
Apr 12, 2023
Food-Licensing Inspection
1 critical violation. 4 major violations. 14 minor violations.
View 19 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - mixer bowl - containers with sauce, seasoning,
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No soap provided at handwash sink. Kitchen **Corrected On-Site**
31B-03-4
Basic - Bathroom facility in disrepair. Employee restroom inside kitchen.
32-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Above dishwasher area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Pizza station reach in cooler.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Hole in or other damage to wall. Several walls at kitchen with holes or disrepair.
36-24-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. - stove oven
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of flat top, fryers, pizza oven - dry storage shelves and pizza area shelves - exterior of the mixer - reach in cooler gaskets - under pizza station cutting board
23-03-4
Basic - Self-closing device on bathroom door disconnected/broken. Men restroom.
32-17-4
Basic - Standing water in bottom of reach-in-cooler. Next to cook line
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout the kitchen
36-27-5
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
29
Frequently Asked Questions
When was Borinquen Restaurant & Pizzeria last inspected?
The most recent health inspection at Borinquen Restaurant & Pizzeria on file is from Nov 3, 2025. The public record contains six inspections in total.
What is the most common violation at Borinquen Restaurant & Pizzeria?
Across the inspection record, “bowl or other container with no handle used to dispense food” has been cited three times, more than any other issue at Borinquen Restaurant & Pizzeria.
How does Borinquen Restaurant & Pizzeria compare to other restaurants in Kissimmee?
Borinquen Restaurant & Pizzeria most recently scored 30 out of 100, which is lower than the Kissimmee average of 78.
Has Borinquen Restaurant & Pizzeria's inspection record improved over time?
Results have been roughly steady. Inspections at Borinquen Restaurant & Pizzeria have averaged around 14 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Borinquen Restaurant & Pizzeria means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Borinquen Restaurant & Pizzeria inspected?
Based on the inspection history on file, Borinquen Restaurant & Pizzeria is inspected around two times per year on average.
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