El Punto Sandwich Cafe
Last inspected: Jan 22, 2026
58
Score
The health department has logged 11 inspections at El Punto Sandwich Cafe, the earliest from 2022. El Punto Sandwich Cafe was last inspected on Jan 22, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
“Single-service articles improperly stored” accounts for the largest share of issues, appearing three times across the record.
The city-wide average sits at 78, which El Punto Sandwich Cafe's 58 doesn't quite reach. The inspection history reads as standard for a restaurant of this size.
11
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
58
Sep 16, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
70
May 13, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over sliced ham **Corrected On-Site**
08A-05-6
Basic - Single-service articles improperly stored. To go containers not inverted **Corrected On-Site**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Equipment in poor repair. Gasket 2 door glass reach in cooler
14-11-5
74
Dec 17, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-16: **Time Extended** - From follow-up inspection 2024-12-17: **Time Extended**
53B-13-5
90
Dec 16, 2024
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham, ; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week. **Warning** - From follow-up inspection 2024-12-16: Cut tomatoes and lettuce 42-52F 30 minutes. Operator had on insufficient ice bath. Advised to put on sufficient ice bath. **Time Extended** **Corrective Action Taken**
03A-02-5
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips . They are using chlorine to sanitize and need chlorine test strips - From follow-up inspection 2024-12-16: **Time Extended**
16-37-1
Intermediate - - From initial inspection : 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. - From follow-up inspection 2024-12-16: **Time Extended**
53B-13-5
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date - From follow-up inspection 2024-12-16: **Time Extended**
02C-02-5
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table . Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-16: **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site** - From follow-up inspection 2024-12-16: **Time Extended**
13-07-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Around ice machine - From follow-up inspection 2024-12-16: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-16: **Time Extended**
10-08-5
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F. **Corrected On-Site** - From follow-up inspection 2024-12-16: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens - From follow-up inspection 2024-12-16: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar - From follow-up inspection 2024-12-16: **Time Extended**
02D-01-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed **Corrected On-Site** - From follow-up inspection 2024-12-16: **Time Extended**
14-01-5
43
Dec 13, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Prep cooler: cut tomatoes, cut lettuce, pastrami, ham, ; (44-62F - Cold Holding). Less than 4hrs Per operator the cooler isn't working and is on schedule to be replaced next week. **Warning**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator has quit test strips . They are using chlorine to sanitize and need chlorine test strips
16-37-1
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.
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Tomatoe sauce dated 12/4. Operator states that it was the incorrect date and it was prepared on 12/11. Advised to put correct date
02C-02-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of both ovens
22-08-4
Basic - Single-service articles not stored inverted or protected from contamination. Cutlery from dispenser for customer use is not in dispenser and not protected . Advised operator to protect. Operator removed **Corrected On-Site**
25-06-4
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop sugar. Operator immediately removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drinks and phone on shelf above prep table . Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Prep person wearing watch **Corrected On-Site**
13-07-4
Basic - Floor soiled/has accumulation of debris. Around ice machine
36-73-4
Basic - Ice scoop handle in contact with ice. Operator immediately removed **Corrected On-Site**
10-08-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 119F. Advised to put in water of 135F. Operator replaced with 172F. **Corrected On-Site**
10-07-4
41
Dec 7, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wings (116F - Hot Holding); empanadas (130F - Hot Holding) operator reheated the product
03B-01-6
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/ observed 5 or more employees working , no manager available.
53A-05-6
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. Whole milk in the reach in cooler
02C-03-5
Basic - Reach-in cooler interior have accumulation of soil residues. Observed blood from raw meat in the reach in cooler
22-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of the reach in cooler
23-03-4
Basic - Floor soiled/has accumulation of debris. Near the food equipment in the kitchen
36-73-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys on the prep table
40-06-5
Basic - Wet mop not stored in a manner to allow the mop to dry. On the wall near the exit door
42-01-4
47
Jul 19, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw ground beef over sliced pastrami in double door cooler **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pastrami (62F - Cold Holding); deli ham (62-64F - Cold Holding) for less than 4 hours. Operator placed items in reach in freezer to bring down temperature to at least 41F. **Corrective Action Taken**
03A-02-5
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. Operator had it however not signed. Completed during inspection. **Corrected On-Site**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Quesitos in front counter, three mix meat for sandwiches, chopped pastrami for sandwiches and garlic with oil in kitchen. Provided and reviewed form with operator **Corrective Action Taken**
03F-10-5
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. Jonathan employee have been working for 3 months.
53B-13-5
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. Sweet bread package to be sold on site without any label. Operator removed items. **Corrected On-Site**
02D-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed tongs in water temperature of 95-99F. Operator placed petite container on the heat to keep temperature to at least 135F, new water temperature of 135F.**Corrected On-Site** **Corrected On-Site**
10-07-4
Basic - Floor soiled/has accumulation of debris. By the ovens
36-73-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen by the ovens and proofer.
36-34-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Over the mop sink.
36-32-5
43
Feb 6, 2023
Routine - Food
6 critical violations. 7 minor violations.
View 13 violations
High Priority - - From initial inspection : 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 beef over ready to eat items - From follow-up inspection 2023-02-06: **Time Extended**
08A-17-6
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork loin in glass door cooler - From follow-up inspection 2023-02-06: **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Rolls in reach in cooler - From follow-up inspection 2023-02-06: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 200++, operator diluted to proper ppm **Corrected On-Site** - From follow-up inspection 2023-02-06: **Time Extended**
22-42-4
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (117F - Hot Holding) at front counter. Operator states in unit less then four hours, will reheat to proper temperature **Corrective Action Taken** - From follow-up inspection 2023-02-06: **Time Extended**
03B-01-6
High Priority - - From initial inspection : High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking shell eggs. Coached employee on proper glove usage **Corrected On-Site** - From follow-up inspection 2023-02-06: **Time Extended**
12A-09-4
Basic - - From initial inspection : Basic - Food stored on floor. Case of oil in kitchen, jugs of water - From follow-up inspection 2023-02-06: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F tongs at steam cart - From follow-up inspection 2023-02-06: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in two door cooler - From follow-up inspection 2023-02-06: **Time Extended**
12B-13-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen - From follow-up inspection 2023-02-06: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Single-service articles improperly stored.cases of to go items on floor behind front counter - From follow-up inspection 2023-02-06: **Time Extended**
25-05-4
Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Two door glass cooler in kitchen - From follow-up inspection 2023-02-06: **Time Extended**
29-49-6
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons behind front counter - From follow-up inspection 2023-02-06: **Time Extended**
25-02-4
29
Jan 30, 2023
Routine - Food
7 critical violations. 7 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Rolls in reach in cooler
14-31-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 200++, operator diluted to proper ppm **Corrected On-Site**
22-42-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. chicken wing (117F - Hot Holding) at front counter. Operator states in unit less then four hours, will reheat to proper temperature **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sliced ham (45-51F - Cold Holding); sliced cheese (45F - Cold Holding); mortadella (46F - Cold Holding); sliced tomatoes (46F - Cold Holding) top of make table. Operator states in unit less then four hours. Will exchange for cold product and place less in containers. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. After cracking shell eggs. Coached employee on proper glove usage **Corrected On-Site**
12A-09-4
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 beef over ready to eat items
08A-17-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Ground beef over pork loin in glass door cooler
08A-20-5
Basic - Food stored on floor. Case of oil in kitchen, jugs of water
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 76F tongs at steam cart
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open water bottle in two door cooler
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. In kitchen
22-16-4
Basic - Single-service articles improperly stored.cases of to go items on floor behind front counter
25-05-4
Basic - Standing water in bottom of reach-in-cooler. Two door glass cooler in kitchen
29-49-6
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Spoons behind front counter
25-02-4
25
Sep 27, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was El Punto Sandwich Cafe last inspected?
The most recent health inspection at El Punto Sandwich Cafe on file is from Jan 22, 2026. The public record contains 11 inspections in total.
What is the most common violation at El Punto Sandwich Cafe?
Across the inspection record, “single-service articles improperly stored” has been cited three times, more than any other issue at El Punto Sandwich Cafe.
How does El Punto Sandwich Cafe compare to other restaurants in Kissimmee?
El Punto Sandwich Cafe most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has El Punto Sandwich Cafe's inspection record improved over time?
Yes. Recent inspections at El Punto Sandwich Cafe have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Punto Sandwich Cafe 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 Punto Sandwich Cafe inspected?
Based on the inspection history on file, El Punto Sandwich Cafe is inspected around three times per year on average.
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