Tainos Bakery
Last inspected: Dec 30, 2025
10
Score
The health department has logged seven inspections at Tainos Bakery, the earliest from 2023. The most recent report on file is from Dec 30, 2025. The high risk label is a heads-up that the most recent visit didn't go well.
Performance has remained roughly level over recent inspections, averaging near 10 violations each time.
When inspectors have written things up, “nonfood-contact surface soiled with grease” has been the most frequent reason, cited three times.
Tainos Bakery's latest score of 10 falls below the Orlando average of 79. Taken together, the history suggests a facility that has struggled with consistency.
7
Inspections
8
Critical latest
6
Major latest
10
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
8 critical violations. 6 major violations. 10 minor violations.
View 24 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure.Employee cutting bread with no gloves. Inspector ask employee to wash hands , put gloves and reheat the bread.
09-01-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Home made Whipped cream with date of 12-12-2025
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cheese danishes ( quesitos ) left at room temperature since Saturday with temperature of 66F.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cheese danishes pastries ( quesitos ) left at front counter since sSaturday with temperature of 66F
03A-02-5
High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Sliced Swiss cheese with no date marked and manager not able to determine when it was sliced. Sliced mozzarella cheese with no date marked and operator unable to determine when it was sliced. Sliced provolone cheese with no date marked and operator unable to determine date prepared .
01B-17-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sausage links kept on cook line for 20 minutes with temperature of 80F. Sausage patties with temperature of 112F Hash browns with temperature of 128F Ask manager to reheat to 165F
03B-01-6
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Employee cracked shell eggs then reached for a slice of cheese. Inspector ask employee to change gloves and wash hands. Employee wash hands Corrected On-Site** **Corrected On-Site**
12A-27-4
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched glasses and proceeded to continue working. Inspector ask to wash hands . Employee washed hands
12A-25-4
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Ham removed from freezer and no date changed.
02C-08-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sliced Swiss cheese cheese with no label and manager not able to determine when it was sliced. Sliced mozzarella cheese with no date market and operator not able to determine when it was sliced. Sliced provolone cheese with no date marked. Operator not able to determine when it was sliced.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle with blue chemical no name
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener has debris Lettuce chopper has debris
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink blocked by boxes on prep area . Removed Corrected On-Site** **Corrected On-Site**
31A-09-4
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/
53A-05-6
Basic - Food stored in undrained ice. Food stored on freezer under area in where freezer leaks and water falls on food. Ice crystals and build up formed on top of food. **Warning**
08B-31-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walk in freezer , freezer condensation leaks into food creating ice on top of food. **Warning**
14-69-4
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. Cheese danishes and guava pastries placed in front counter for grab and go with no label.
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. Old labels on Swiss cheese, mozzarella,
16-46-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cooler in cook line that has raw meat has debris.
22-16-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Walls on prep area have dust
36-27-5
Basic - Building components, attachments or fixtures in poor repair. Walk in freezer leaks and condensation water in falling into frozen foods . At time of inspection items are in plastic. **Warning**
36-51-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling tiles in front counter.
36-34-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make tables in cook line **Repeat Violation**
14-09-4
10
Dec 5, 2025
Food-Licensing Inspection
No violations found.
100
Aug 19, 2025
Complaint Full
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk kept on counter for less than 4 hrs with temperature of 76F operator placed back in cooler , sliced turkey 47F Diced ham 51, liquid eggs 52F , ham 57F cooling for 2 hrs , Swiss 50F cooling 2 hrs Inspector ask employee to place in other cooler. Shredded lettuce 47F, sliced tomatoes 45F kept in cooler across from flat tops for one hour. Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee dumped water in hand sink located by coffee grinder . **Warning**
31A-11-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 47F Make table located next to flat tops in cook line with temperature of 62F **Repeat Violation** **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. On make table across from fryers . **Repeat Violation** **Warning**
14-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food while wearing a watch. **Warning**
13-07-4
Basic - Garbage on the ground and/or pad around dumpster. **Warning**
33-19-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. **Warning**
23-03-4
61
Feb 10, 2025
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over sliced cheese in cooling drawers under flat top. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink used for purposes other than handwashing. Trays inside hand sink located in dish area. **Corrected On-Site**
31A-11-4
Intermediate - No hot running water at three-compartment sink. **Warning**
27-06-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles kept in dinning room with no label. **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. **Warning**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Walk in cooler with temperature of 53F and with ceiling paint coming off. **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on make table located in cook line .
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup and water bottle stored over reach in cooler located in cook line. **Corrected On-Site**
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Packs of water bottles stored on floor. **Corrected On-Site**
08B-47-4
Basic - No hot running water at mop sink. **Warning**
27-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over the grill have debris.
23-03-4
Basic - Open dumpster lid. **Corrected On-Site**
33-16-4
41
Sep 24, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing towel to wipe down coffee station. Employee dumped ice in hand wash sink.
31A-11-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. 2 spray bottles on service counter no label. Operator placed label on bottles and removed from service counter. **Corrected On-Site**
41-21-4
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. Provided formed to operate she posted it by WIC. **Corrected On-Site**
11-27-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee soda cup on prep reach in table. Operator discarded. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. To go containers on the floor on cooked line. Operator removed. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Sugar, flour and salt in rolling cart by 3 compartment sink. **Repeat Violation**
02D-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. 7 ceiling tiles, and 6 ac vents throughout facility.
36-34-5
61
Apr 11, 2024
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 small flying insects in dishwashing area next to 3 compartment sink 1 small flying insect in dining area next to soda machine
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork over donuts in walk in freezer **Corrected On-Site**
08A-02-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with food debris located in prep table in kitchen
22-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees lunch next to sauce containers in prep reach in cooler **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors in walk in cooler with food debris
36-73-4
Basic - Food stored on floor. Water bottles, mayonnaise boxes, oil gallons and single use containers on floor in dry storage
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. 1 hood filters missing located under grill
14-42-4
Basic - Unnecessary items/unused equipment on the premises. Cooling racks and enclosed sheet rack in back of building per operator those equipment aren't being used.
33-31-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth in prep table next to hand wash sink **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Container with flour, sugar, salt located next to WIC not labeled
02D-01-5
45
Nov 8, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Tainos Bakery last inspected?
The most recent health inspection at Tainos Bakery on file is from Dec 30, 2025. The public record contains seven inspections in total.
What is the most common violation at Tainos Bakery?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Tainos Bakery.
How does Tainos Bakery compare to other restaurants in Orlando?
Tainos Bakery most recently scored 10 out of 100, which is lower than the Orlando average of 79.
Has Tainos Bakery's inspection record improved over time?
Results have been roughly steady. Inspections at Tainos Bakery have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tainos 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 Tainos Bakery inspected?
Based on the inspection history on file, Tainos Bakery is inspected around three times per year on average.
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