El Molino Bakery
Last inspected: Jan 15, 2026
52
Score
Public records show eight inspections at El Molino Bakery stretching back to 2022. The latest inspection on file is from Jan 15, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
The pattern that stands out is “handwash sink not accessible for employee use”, which has been cited two times.
By comparison, the average Kissimmee facility scores 78, putting El Molino Bakery on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
52
Jul 15, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
74
Jan 24, 2025
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw Bacon over Empanadas.
08A-13-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled cutting board on make table.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Near Front-Line. **Corrected On-Site**
31A-09-4
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. Provided operator forms. Forms filled out during the inspection. **Corrected On-Site** **Repeat Violation**
11-26-1
Intermediate - No soap provided at handwash sink. Multiple Handwashing sinks with soap. **Corrected On-Site**
31B-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Hood vents grease buildup.
36-34-5
Basic - Clean utensils stored between equipment and wall. Knifes stored behind 3 compartment sink. **Corrected On-Site**
24-14-4
Basic - Duct tape used to repair nonfood-contact surface. Outside of chest freezer.
14-71-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bags stored in produce under counter. **Corrected On-Site**
40-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave soiled with old food debris.
22-08-4
Basic - Single-service articles improperly stored. To-go containers stored on the floor under prep table. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Plantains thawing at room temperature.Pork in standing water.
06-01-5
39
Jul 31, 2024
Routine - Food
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Washing Fruits and Vegetables
FL-42
37
Jan 12, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork.
08A-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters heavily soiled.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Watch on cook.
13-07-4
Basic - Floors not maintained smooth and durable. Area in buffet/serving area.
36-11-4
Basic - Food not stored at least 6 inches off of the floor. Bag of in use flour on floor at cookline.
08B-47-4
Basic - In-use wet wiping cloth/towel used under cutting board and on various food prep surfaces.
21-04-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in dining room not protected as it is not visible to employees.
08B-63-4
64
Jul 11, 2023
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork chops and baked chicken 126-130. Advised rapid reheat to 165f. Also advised to use deep pants and increase water level in steam table.
03B-01-6
High Priority - Operating with an expired Division of Hotels and Restaurants license. This license expired on April 1, 2023 and is more than 90 days past due. **Corrected On-Site**
50-17-3
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shell eggs over raw beef/steak.
08A-20-5
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.
11-27-4
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 - A light Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 75f.
10-07-4
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. Various desserts
02D-03-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Reach in cooler in dining room. Not within eyeshot of employees.
08B-63-4
41
Mar 16, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands.
12A-08-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets reach in cooler
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In floor
42-01-4
Basic - Current Hotel and Restaurant license not displayed. **Corrected On-Site**
50-09-4
67
Jul 18, 2022
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times./containers inside employee hand sink cook line **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
31A-09-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface./ cook line **Warning** - From follow-up inspection 2022-07-18: **Time Extended**
14-33-4
86
Frequently Asked Questions
When was El Molino Bakery last inspected?
The most recent health inspection at El Molino Bakery on file is from Jan 15, 2026. The public record contains eight inspections in total.
What is the most common violation at El Molino Bakery?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at El Molino Bakery.
How does El Molino Bakery compare to other restaurants in Kissimmee?
El Molino Bakery most recently scored 52 out of 100, which is lower than the Kissimmee average of 78.
Has El Molino Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at El Molino Bakery have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at El Molino 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 Molino Bakery inspected?
Based on the inspection history on file, El Molino Bakery is inspected around two times per year on average.
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