El Buen Sabor Restaurant & Bakery
Last inspected: Mar 23, 2026
50
Score
Public records show eight inspections at El Buen Sabor Restaurant & Bakery stretching back to 2022. The newest entry in the record is dated Mar 23, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “working containers of food removed” has been the most frequent reason, cited three times.
The city-wide average sits at 78, which El Buen Sabor Restaurant & Bakery's 50 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
1
Major latest
8
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
50
Jul 18, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
Jan 13, 2025
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs of cheese at glass reach in fridge at front line Raw chicken over raw beef at reach in cooler at entrance to kitchen **Corrected On-Site**
08A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos at front counter.Printed operator time plan
03F-10-5
Basic - Working containers of food removed from original container not identified by common name. Pancake mix in clear container with no label. Operator labeled **Corrected On-Site**
02D-01-5
Basic - Floor tiles missing and/or in disrepair. Flooring at back of kitchen by exit door
36-17-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
14-09-4
Basic - Standing water in bottom of reach-in-cooler. Glass reach in cooler at front line
29-49-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both men and women's bathroom
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in 85F standing water at entrance to kitchen
10-07-4
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Grease receptacle is stored off the cement on sand to right of back door
33-23-4
Basic - Ambient air thermometer not located in the warmest part of the cold holding unit. Ambient thermometer placed front of glass display of pastry case at front line
05-11-4
52
Aug 15, 2024
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler by reach in freezer Raw sausage stored over cut plantains at reach in cooler by freezer Emailed operator safe food storage
08A-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Empanadas stored on flat pan lined with paper towel by fryers
14-86-1
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage out of case stored over pulp fruit at reach in freezer
08A-17-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the quesitos in display case at front line. Emailed operator time plan **Corrective Action Taken**
03F-10-5
Basic - Equipment in poor repair. Gaskets torn at reach in cooler by back door
14-11-5
Basic - Floor tiles missing and/or in disrepair. Part of tiles missing by reach in fridge by back door
36-17-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
32-04-4
Basic - Cutting board has cut marks and is no longer cleanable. Small cutting board at front line Large cutting board on make table at kitchen
14-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front line stored in standing water temping at 70F Knife stored in standing water temping at 105F
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to reach in freezers
05-09-4
Basic - Working containers of food removed from original container not identified by common name. Sugar and flour in clear containers not labeled in kitchen area
02D-01-5
41
Feb 8, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.Raw chicken stored over raw beef. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over or with unwashed produce.Cracked shell eggs stored over unwashed beets in reach in cooler. **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chorizo kept at front counter with temperature of 115F. Reheat to 165F **Corrective Action Taken**
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. She'll eggs kept on cook line for 20 minutes with temperature of 69F.
03A-03-5
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.For new employees
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. **Corrected On-Site**
06-01-5
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.Pan de bono kept at front counter.
02D-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
41
Aug 2, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Shell eggs over banana. Make table **Corrected On-Site**
08A-04-5
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/ Manager returned during inspection **Corrected On-Site**
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. Liliana **Repeat Violation**
53B-13-5
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons whisk **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. Current
50-09-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets make table Gaskets reach in chest freezer **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap at bottom back door
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
50
Jan 20, 2023
Routine - Food
1 critical violation. 4 major violations. 4 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
45
Jul 25, 2022
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Several locations. **Corrected On-Site**
31B-02-4
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. Isabella, Valentino-new.
53B-13-5
Basic - Time/temperature control for safety food thawed in an improper manner. Thawed at room temperature
06-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Glasses, dirty aprons and wallet with phone over make table.
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 85f, **Corrected On-Site**
10-07-4
Basic - No copy of latest inspection report available.
51-18-6
64
Frequently Asked Questions
When was El Buen Sabor Restaurant & Bakery last inspected?
The most recent health inspection at El Buen Sabor Restaurant & Bakery on file is from Mar 23, 2026. The public record contains eight inspections in total.
What is the most common violation at El Buen Sabor Restaurant & Bakery?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at El Buen Sabor Restaurant & Bakery.
How does El Buen Sabor Restaurant & Bakery compare to other restaurants in Kissimmee?
El Buen Sabor Restaurant & Bakery most recently scored 50 out of 100, which is lower than the Kissimmee average of 78.
Has El Buen Sabor Restaurant & Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at El Buen Sabor Restaurant & Bakery have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Buen Sabor Restaurant & Bakery 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 El Buen Sabor Restaurant & Bakery inspected?
Based on the inspection history on file, El Buen Sabor Restaurant & Bakery is inspected around two times per year on average.
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