Tainos Bakery Kissimmee
Last inspected: Feb 12, 2026
58
Score
Tainos Bakery Kissimmee appears in inspection records 10 times, starting in 2022. The most recent visit was on Feb 12, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have been trending down, averaging around six violations across recent inspections versus roughly 10 violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited four times.
Tainos Bakery Kissimmee's latest score of 58 falls below the Kissimmee average of 78. Nothing in the record is alarming, but there's room to improve.
10
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Insects, Rodents, and Animals Not Present
FL-38
58
Sep 26, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's room in lobby - From follow-up inspection 2025-09-26: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Food storage container/container lid cracked or broken. Several cracked lids on dry storage containers near kitchen entrance - From follow-up inspection 2025-09-26: **Time Extended**
14-38-4
Basic - - From initial inspection : Basic - Old labels stuck to food containers after cleaning. On clean dish rack next to three compartment sink - From follow-up inspection 2025-09-26: **Time Extended**
16-46-4
86
Sep 25, 2025
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
41
Jun 6, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door **Repeat Violation** - From follow-up inspection 2025-06-06: **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table soiled. - From follow-up inspection 2025-06-06: **Time Extended**
36-27-5
90
May 28, 2025
Routine - Food
6 critical violations. 3 major violations. 9 minor violations.
View 18 violations
High Priority - Live, small flying insects found One flying insect on wall above ice machine.
35A-02-7
High Priority - Raw animal food stored over or with unwashed produce. Raw beef over unwashed tomatoes in walk in cooler. Operator removed. **Corrected On-Site**
08A-04-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cook at cook line picked up slice of cheese from floor then proceeded to cook without changing gloves. Spoke with Cooke and he changed gloves. **Corrected On-Site**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator less than 4 hours. Operator moved to freezer for quick cooling. Raw Shell eggs (60F - Cold Holding) Raw beef (51F-Cold Holding) rechecked 42F **Repeat Violation**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Per operator less than 4 hours. Operator turned up warmer. Cooked sausage (118F - Hot Holding); Potato Ball (89F - Hot Holding) **Corrective Action Taken**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Bottle of bleach on the side of ice machine. Bottle of spic and span on shelf with box sodas. Operator removed. Operator removed. **Corrected On-Site**
41-10-4
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. 1 female employee at front counter employed less than two months. Form emailed to operator.
11-26-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink in dry storage. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with clear liquid on prep table. Operator removed. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine at front counter soiled.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door **Repeat Violation**
32-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on prep table. Operator removed. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Reach in freezer missing two handles.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign at front counter hand washing sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen soiled.
23-03-4
Basic - Plumbing system in disrepair. One handwashing sink outside walk in cooler is leaking and second hand sink in the corner of the kitchen has no hot nor cold running water. One hand washing sink at front counter is working. **Warning**
29-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in the kitchen Reach in coolers and freezer in the kitchen soiled.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by steam table soiled.
36-27-5
19
Sep 6, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over margarine at reach in cooler at cooks line
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk on cooks line on counter top. Per operator less than 2 hours. Advised operator to move milk to reach in cooler **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on make table at cooks line and green square cutting board
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink by triple sink was blocked by speed racks Hand wash sink by walk in cooler had knife in sink and a pickle **Corrected On-Site**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Faculty has their pastries on a time but no written plan. Emailed operator time plan **Corrective Action Taken**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Clear chemical in clear container with no label by walk in cooler
41-17-4
Basic - Ceiling tile missing. Over entrance of front counter
36-36-4
Basic - Working containers of food removed from original container not identified by common name. Salt in clear container not labeled at prep table next to swinging doors **Corrected On-Site**
02D-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's and men's bathroom door
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Sugar and flour have mini cups in the containers
14-01-5
41
Feb 16, 2024
Routine - Food
2 critical violations. 2 major violations. 6 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. Sausage kept in fryer for less than 4 hrs with temperature of 124F. Oatmeal kept in front counter for less than 4 hrs with 120F. inspector advise operator to reheat oatmeal and operator discard the sausage. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Eggs kept on cook line for less than 4 hrs with temperature of 66F. Cabbage kept on reach in cooler for less than 4 hrs with temperature of 51F. Milk kept on front counter for less than 4 hrs with temperature of 56F. . Inspector advices operator to add items to time control form. And to place in cooler at this time. **Corrective Action Taken**
03A-02-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. **Corrected On-Site**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ham prepared on Monday and brought from comissary with no date marked.
02C-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Door in kitchen has a gap beside it.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor.Oil stored directly on floor by reach in freezer.
08B-47-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters . Operator has appointments for cleaning.
23-03-4
Basic - Outer openings not protected with self-closing doors. Door that leads to mop sink.
35B-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust.Walls in cook line.
36-27-5
45
Aug 3, 2023
Routine - Food
2 minor violations.
View 2 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
82
Feb 9, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 fly in kitchen
35A-02-6
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restrooms
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Cutting board has cut marks and is no longer cleanable. Green and white cutting boards
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen door.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - walk-in cooler fan cover
23-03-4
61
Aug 4, 2022
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employees scooping hot cereals at bakery area. No hand wash available at that end of bakery. Advised to move hot holding pots to another end of line by handwash sink.
12A-07-5
High Priority - Food placed in soiled container/equipment. Oranges, used for per manager, oranges have been washed but placed back into dirty crate.
08B-27-4
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. Milk, sour cream etc.
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Shelf over grill area heavily soiled and flat of eggs, some cracked some whole, dripping onto shelf.
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. JOSE SANCHEZ, VICTOR RODRIGUEZ, STEPHANIE BRIETTO.
53B-01-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Mens and womens.
32-04-4
Basic - Employee beverage container, water bottle between items in reach in freezer.
12B-07-4
Basic - Food stored on floor. Two crates of oranges stored on floor in bakery area.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
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. Desserts at front counter, grab n go items in pre packaged containers need name, address phone number and date packaged.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooling racks throughout facility heavily soiled.
23-03-4
39
Frequently Asked Questions
When was Tainos Bakery Kissimmee last inspected?
The most recent health inspection at Tainos Bakery Kissimmee on file is from Feb 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tainos Bakery Kissimmee?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at Tainos Bakery Kissimmee.
How does Tainos Bakery Kissimmee compare to other restaurants in Kissimmee?
Tainos Bakery Kissimmee most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Tainos Bakery Kissimmee's inspection record improved over time?
Yes. Recent inspections at Tainos Bakery Kissimmee have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Tainos Bakery Kissimmee 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 Tainos Bakery Kissimmee inspected?
Based on the inspection history on file, Tainos Bakery Kissimmee is inspected around three times per year on average.
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