Fl Bakery
Last inspected: Nov 20, 2025
58
Score
The health department has logged 11 inspections at Fl Bakery, the earliest from 2022. The most recent visit was on Nov 20, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly eight violations before.
The most common issue across all inspections has been “handwash sink not accessible for employee use”, showing up two times.
Compared to other Kissimmee restaurants (averaging 78), there's room to close the gap. The record is unremarkable in either direction.
11
Inspections
1
Critical latest
0
Major latest
5
Minor latest
Inspection History
Nov 20, 2025
Complaint Full
1 critical violation. 5 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
58
Sep 9, 2025
Complaint Full
2 major violations. 1 minor violation.
View 3 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
78
Jul 30, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
70
Feb 26, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
64
Sep 5, 2024
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastrami 55, ham 58, turkey 56, lettuce 51; sliced tomatoes 47; all cut and stocked this morning. Advised small amounts in make table and chill the larger amounts to 41 or colder. No stop sale issued as all items were prepped, cut and made today. - From follow-up inspection 2024-09-05: Buffet line Macaroni salad 52°, potato salad 50-52°, Make table-all TCS foods from yesterday cold held at 39-40f. **Admin Complaint**
03A-02-5
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. Oatmeal 120; grits 120; Ribs 121 beef stew 148, chicken 141; chicken quarters 121; Spanish rice 117-140; no stop sale issued as all items were prepped, sliced and mixed today. - From follow-up inspection 2024-09-05: Chicken stew 121°, potatoes (Bianca) 121°, ribs 168°, beef stew 160°; Spanish rice 165°; white rice 160. **Admin Complaint**
03B-01-6
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.kitchen, adjacent to cook line. **Repeat Violation** - From follow-up inspection 2024-09-05: Vacuum breaker needed. **Time Extended**
29-34-4
Basic - - From initial inspection : Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters at flat top in sandwich making area. - From follow-up inspection 2024-09-05: Filters and hood in poor repair. **Time Extended**
14-42-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2024-09-05: Make table Cutting board grooved. **Time Extended**
14-09-4
58
Sep 4, 2024
Routine - Food
5 critical violations. 1 major violation. 7 minor violations.
View 13 violations
High Priority - Dented/rusted cans present. See stop sale. TOMATOE paste Sysco brand 6.9 lbs x 2
01B-01-4
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm. Advised remix.
22-43-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pastrami 55, ham 58, turkey 56, lettuce 51; sliced tomatoes 47; all cut and stocked this morning. Advised small amounts in make table and chill the larger amounts to 41 or colder. No stop sale issued as all items were prepped, cut and made today.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Oatmeal 120; grits 120; Ribs 121 beef stew 148, chicken 141; chicken quarters 121; Spanish rice 117-140; no stop sale issued as all items were prepped, sliced and mixed today.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.kitchen, adjacent to cook line. **Repeat Violation**
29-34-4
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/ Manager went to bank was gone 15 minutes not on site when inspector showed. **Corrected On-Site**
53A-05-6
Basic - Box containing roll/sheets of aluminum foil/plastic wrap/parchment paper/deli tissues has old food debris/soil residue inside.
25-25-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee eating while preparing food. Food, drinks and personal items stored with single service items at west side of bakery.
12B-01-4
Basic - Food-contact surface not smooth and easily cleanable. Cut bottle, used as scoop.
14-13-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Filters at flat top in sandwich making area.
14-42-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cake decorating area.
22-08-4
Basic - Ripped/worn tin foil used as shelf cover.
14-20-4
30
May 7, 2024
Routine - Food
No violations found.
100
Mar 6, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
41
Sep 26, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. potatoe salad 73f, Mac salad 61f, Advised rapid chill to 41f or colder.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade and holster. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Baking room. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Coffee area. **Corrected On-Site**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. **Repeat Violation**
14-01-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on display case at bakery area.
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 89f, **Corrected On-Site**
10-07-4
Basic - Working containers of food removed from original container not identified by common name.
02D-01-5
52
Feb 23, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Hot water takes too long to reach handwash sink resulting in employees using only cold water to wash their hands. Restroom Bakery area
12A-08-4
Basic - Bowl or other container with no handle used to dispense food. - using foam cup to scoop sugar **Corrected On-Site**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Sandwich prep unit **Repeat Violation**
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee bags in shelves - mixer **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Spray bottle with water **Corrected On-Site**
02D-01-5
70
Oct 28, 2022
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef over ready to eat shredded chicken **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. On the hot line next to employee handsink
29-34-4
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
Intermediate - Handwash sink not accessible for employee use at all times. Blocked with a tray **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bread baking area.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner
41-17-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site**
12B-13-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler.
38-04-4
Basic - Missing drain plug at dumpster.
33-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door small opening on bottom
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gasket walk in cooler soiled -walk in cooler shelf
23-03-4
30
Frequently Asked Questions
When was Fl Bakery last inspected?
The most recent health inspection at Fl Bakery on file is from Nov 20, 2025. The public record contains 11 inspections in total.
What is the most common violation at Fl Bakery?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Fl Bakery.
How does Fl Bakery compare to other restaurants in Kissimmee?
Fl Bakery most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Fl Bakery's inspection record improved over time?
Yes. Recent inspections at Fl Bakery have averaged around four violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Fl Bakery 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 Fl Bakery inspected?
Based on the inspection history on file, Fl Bakery is inspected around four times per year on average.
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