La Fuente Restaurant, Bakery & Cafe
Last inspected: Jan 20, 2026
14
Score
La Fuente Restaurant, Bakery & Cafe has been inspected 10 times since 2023. Inspectors last stopped by on Jan 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around 15 violations per visit lately, up from roughly nine violations before.
When inspectors have written things up, “green cutting board has cut marks and is no longer cleanable” has been the most frequent reason, cited five times.
That's lower than the typical Kissimmee restaurant, which scores around 78. The pattern in the record is worth a careful look.
10
Inspections
5
Critical latest
3
Major latest
19
Minor latest
Inspection History
Jan 20, 2026
Routine - Food
5 critical violations. 3 major violations. 19 minor violations.
View 27 violations
High Priority - Nonfood-grade bags used in direct contact with food. Thank you bags in the reach in freezer
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining raw shell eggs in reach in cooler on cooks line, operator removed paper towels. **Corrected On-Site**
14-86-1
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
12A-29-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then handle clean spatula. Then took cooked arepa off flat top grill on cooks line.
12A-27-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow chemical bottle under blender
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Salamander on cooks line soiled with grease Both mixers in kitchen soiled with old food debris on shields and at base to attach attachments. Meat slicer, vegetable slicers
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinsing out blenders in hand sink next to smoothie station
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield in ice machine next to blenders
22-20-5
Basic - Bowl or other container with no handle used to dispense food.soufflé cup for scooping msg **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes and damaged ceiling tiled throughout kitchen area
36-32-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils store handles down **Corrected On-Site**
24-07-4
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. Multiple cups stored above on shelves throughout cook line next to spices. Cell phone stored on rack with spices on prep side **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Gaskets on the reach in cooler
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. At back door **Repeat Violation**
35B-01-4
Basic - Green Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. On door frame of walk in freezer On fan cover in reach in freezer next to blenders
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. On the front counter **Corrected On-Site**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup used as a scoop in rice on cooks line, operator removed measuring cup. **Corrected On-Site**
10-01-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front counter. **Repeat Violation**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to smoothie station **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover, four door reach in cooler gaskets on the cook line
23-03-4
Basic - Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels on drying rack in prep area.
16-46-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on spice rack at prep table. **Repeat Violation**
21-44-1
Basic - Single-service articles not stored inverted or protected from contamination. To go containers on shelf on cooks line not inverted
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At prep table
21-12-4
14
Jul 16, 2025
Routine - Food
6 critical violations. 3 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, half and half between 49°-50°. Per operator it has been in reach in cooler 2 hours ago. Advised operator to move to walk in cooler for temperature recovery. 70 single use butter pads 47°-50° over 4 hours in reach in cooler at front counter.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 single use butter packs 47°-50° over 4 hours in reach in cooler at front counter
01B-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored in same container as raw chicken. Raw beef stored in container over raw sausage all in walk in cooler
08A-20-5
High Priority - Nonfood-grade bags used in direct contact with food. Clear trash bags covering raw dough on prep line and covering multiple items in walk in freezer.
14-31-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel under cooked sweet plantains on prep table.
14-86-1
High Priority - Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Facility only has scented bleach for laundry on hand for sanitizer. Operator got sanitizer bleach. **Corrective Action Taken**
22-48-5
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. Half In half in reach in cooler at front counter. Per operator item was open over 24 hours.
02C-03-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink at back smoothy prep area
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time plan for cheese pastries and cheese bread.Emailed operator time plan. **Corrective Action Taken**
03F-10-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
35B-01-4
Basic - Food storage container/container lid cracked or broken. Food grade container in dish drying area cracked.
14-38-4
Basic - Insect control device installed over food preparation area. Sticky trap stored next to dry food storage shelf **Corrected On-Site**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in front area
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at smoothy prep area
31B-04-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf of dry food storage
21-44-1
Basic - Cleaned and sanitized equipment or utensils not properly stored. Spoons next to coffee machine not inverted.
24-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table
14-09-4
20
May 16, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline **Repeat Violation** - From follow-up inspection 2025-05-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink - From follow-up inspection 2025-05-16: **Time Extended**
36-27-5
90
Apr 23, 2025
Routine - Food
3 critical violations. 1 major violation. 6 minor violations.
View 10 violations
High Priority - Nonfood-grade bags used in direct contact with food. Grocery bags holding bread in reach in cooler under make table **Repeat Violation**
14-31-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee observed handling personal phone with gloves on and then engaging in food prep without changing gloves
12A-09-4
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. 0ppm **Warning**
22-41-4
Intermediate - Handwash sink not accessible for employee use at all times. Front counter handwashing sink blocked by bussing tray Operator removed **Corrected On-Site**
31A-09-4
Basic - Light not functioning. 1 in hood over cookline
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. By three compartment sink
36-27-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen Women's bathroom vent **Repeat Violation**
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. In expo area Operator replaced and discarded **Corrected On-Site**
14-09-4
Basic - Equipment in poor repair. Several equipment gaskets in kitchen torn
14-11-5
43
Dec 16, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Supervisor/Person in Charge Present
FL-01
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 6, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. White rice in rice cooker 130F at approximately 9:45am. Hot holding less than 2 hrs per cook. Instructed operator to stir rice and reheat. Rice re-temped at 10:50am to 167F **Corrected On-Site**
03B-15-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. 1 tile in warewashing area.
36-37-5
Basic - Current Hotel and Restaurant license not displayed. License verified active.
50-09-4
Basic - Data plate/operating specifications provided on dishmachine do not match type of sanitizer method in use. Data plate specifies chlorine sanitizer, operator utilizing quaternary sanitizer operator provided chlorine sanitizer. **Corrected On-Site**
16-24-4
Basic - Food not stored at least 6 inches off of the floor. Onions in dry storage stored in basket on floor. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Door of walk-in freezer.
14-69-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light in Walk-in freezer
38-07-4
Basic - No copy of latest inspection report available.
51-18-6
61
Jul 11, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board in front area grooved **Repeat Violation**
14-09-4
Basic - Working containers of food removed from original container not identified by common name. White powdery substance in shaker on cook line no label
02D-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone on clean prep surface Operator removed cellphone **Corrected On-Site** **Repeat Violation**
40-06-5
86
Jun 6, 2023
Complaint Full
4 minor violations.
View 4 violations
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Above dish area and bakery prep area vent dirty
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. On cook line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Speaker above prep table and ready to eat foods on cook line
40-06-5
Basic - Food stored on floor. Bag of ice on floor in freezer **Repeat Violation**
08B-38-4
82
Apr 12, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
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. Send operator copy of clean up for biohazard events **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Wash dishes in front area
31A-11-4
Basic - Old labels stuck to food containers after cleaning. Plastic Cambro containers in storage
16-46-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front area
31B-04-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop touching flour operator removed **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Food stored on floor. Water bottles on floor in drink storage area
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting plastic lid containers above 3 comp sink
24-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water cup on prep table **Repeat Violation**
12B-07-4
52
Jan 4, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Food Temperature Measuring Devices Provided and Accurate
FL-46
Lighting Adequate; Required Shields in Place
FL-36
Required Records Available; Shellstock Tags/Labels
FL-14
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Frequently Asked Questions
When was La Fuente Restaurant, Bakery & Cafe last inspected?
The most recent health inspection at La Fuente Restaurant, Bakery & Cafe on file is from Jan 20, 2026. The public record contains 10 inspections in total.
What is the most common violation at La Fuente Restaurant, Bakery & Cafe?
Across the inspection record, “green cutting board has cut marks and is no longer cleanable” has been cited five times, more than any other issue at La Fuente Restaurant, Bakery & Cafe.
How does La Fuente Restaurant, Bakery & Cafe compare to other restaurants in Kissimmee?
La Fuente Restaurant, Bakery & Cafe most recently scored 14 out of 100, which is lower than the Kissimmee average of 78.
Has La Fuente Restaurant, Bakery & Cafe's inspection record improved over time?
No. Recent inspections at La Fuente Restaurant, Bakery & Cafe have averaged around 15 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at La Fuente Restaurant, Bakery & Cafe 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 La Fuente Restaurant, Bakery & Cafe inspected?
Based on the inspection history on file, La Fuente Restaurant, Bakery & Cafe is inspected around three times per year on average.
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