El Cilantrillo Cafe & Restaurant
Last inspected: Jan 15, 2026
64
Score
Across the available record, El Cilantrillo Cafe & Restaurant has 11 inspections on file, the first dated 2022. El Cilantrillo Cafe & Restaurant was last inspected on Jan 15, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around six violations each.
“Equipment in poor repair” comes up most often, recorded three times in the inspection record.
El Cilantrillo Cafe & Restaurant's latest score of 64 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
6 minor violations.
View 6 violations
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
64
Jul 30, 2025
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Proper Sanitizer Contact Time and Concentration
FL-33
Personal Cleanliness
FL-40
55
Feb 18, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling tile missing. 1 in kitchen. - From follow-up inspection 2025-02-18: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2025-02-18: **Time Extended**
35B-01-4
90
Feb 17, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Food Received at Proper Temperature
FL-12
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
Sep 11, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Tested at 500 ppm. Advised remix.
41-18-4
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled.
23-24-4
Basic - Equipment in poor repair. Gaskets on several units in poor repair: upright freezer and cold hold table at cookline.
14-11-5
Basic - Floor area(s) covered with standing water. 3 bin sink area.
36-22-4
Basic - Opened employee beverage container and other personal foods in upright freezer in kitchen.in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing in standing water. Advised to move under running water.
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
64
Jun 20, 2024
Routine - Food
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. **Corrected On-Site**
22-40-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. **Corrected On-Site**
22-43-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Employee prepping raw onions on same table as employee prepping/slicing raw steak and dropping it into large bin for marinating.
08A-05-6
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. PASTELITOS 132f, advised reheat to 165 or hotter and hold at 135° or hotter.
03E-02-5
Basic - Bowl or other container with no handle used to dispense food. Measuring portion with ramekins **Corrected On-Site**
14-01-5
Basic - Floor area(s) covered with standing water. Floor area at 3 bin sink/dishwasher area.
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
47
Nov 17, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Cook handled raw chicken with gloves on, wiped gloved hands on towel, through towel on cutting boards and continued working. Advised to wash hands, reglosere and Someone sanitize cutting boards.**Corrected On-Site** **Corrected On-Site**
12A-07-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled black, possibly from fire.
23-24-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Gasket on upright stainless unit in kitchen. **Repeat Violation**
14-10-4
Basic - Food being prepared outside. Peeling plantains in outdoor area.
08B-32-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 105f advised 135 or hotter.
10-07-4
70
Jul 31, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
29-37-4
Basic - - From initial inspection : Basic - Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area. **Warning** - From follow-up inspection 2023-07-31: **Time Extended**
14-10-4
82
Jul 27, 2023
Routine - Food
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
High Priority - 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. Ran 3 times. 3 rd time corrected on site. **Corrected On-Site** **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. **Warning**
12A-07-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Warning**
29-37-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce 45f, cut tomatoes 47f, shrimp salad 47f advised rapid chill as these items are not included on the time plan. **Warning**
03A-02-5
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. **Warning**
11-27-4
Basic - Equipment in poor repair. Salad cooler in kitchen not maintaining 41f or colder. **Warning**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Broken gasket in Waite staff area. **Warning**
14-10-4
45
Feb 20, 2023
Routine - Food
2 major violations. 8 minor violations.
View 10 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Basic - Equipment in poor repair. Reach in freezer door handle
14-11-5
Basic - Floor soiled/has accumulation of debris. Walk-in freezer under shelves. Kitchen floor wet.
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler shelves
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. - reach- in freezer
22-16-4
Basic - Standing water in bottom of reach-in-cooler. At cookline
29-49-6
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Behind 3 bay sink
36-27-5
Basic - Wood food-contact surface not properly sealed. Mortal/ pilon
14-06-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Repeat Violation**
36-34-5
55
Sep 26, 2022
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
55
Frequently Asked Questions
When was El Cilantrillo Cafe & Restaurant last inspected?
The most recent health inspection at El Cilantrillo Cafe & Restaurant on file is from Jan 15, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Cilantrillo Cafe & Restaurant?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at El Cilantrillo Cafe & Restaurant.
How does El Cilantrillo Cafe & Restaurant compare to other restaurants in Kissimmee?
El Cilantrillo Cafe & Restaurant most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has El Cilantrillo Cafe & Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at El Cilantrillo Cafe & Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at El Cilantrillo Cafe & Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is El Cilantrillo Cafe & Restaurant inspected?
Based on the inspection history on file, El Cilantrillo Cafe & Restaurant is inspected around three times per year on average.
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