Venezuela Bakery
Last inspected: Feb 18, 2026
55
Score
Venezuela Bakery has been inspected six times since 2024. The latest inspection on file is from Feb 18, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Recent inspections have found fewer violations than earlier ones, averaging around 10 violations lately and about 18 violations before that.
The pattern that stands out is “dishmachine not washing/rinsing”, which has been cited four times.
Venezuela Bakery's latest score of 55 falls below the Orlando average of 79. The full record sits in fairly typical territory for a working restaurant.
6
Inspections
1
Critical latest
4
Major latest
1
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
View 6 violations
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. tequeno (115F - Hot Holding); recheck in 40 minutes 127F papa queso (125F - Hot Holding) recheck in 40 minutes 131F per operator 1 hour. Turned warmer up higher **Corrective Action Taken** - From follow-up inspection 2026-02-18: **Time Extended**
03B-01-6
Intermediate - - From initial inspection : Intermediate - Packaged food not labeled as specified by law. Breads for guest service lacks proper labeling. **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
02D-02-4
Intermediate - - From initial inspection : Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Front counter employee filling orders - From follow-up inspection 2026-02-18: **Time Extended**
13-06-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing trays in kitchen sink. Operator explained to employee - From follow-up inspection 2026-02-18: **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Light not functioning. One in front counter hot display One in hood in kitchen **Repeat Violation** - From follow-up inspection 2026-02-18: **Time Extended**
36-62-4
55
Feb 9, 2026
Routine - Food
3 critical violations. 5 major violations. 2 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. tequeno (115F - Hot Holding); recheck in 40 minutes 127F papa queso (125F - Hot Holding) recheck in 40 minutes 131F per operator 1 hour. Turned warmer up higher **Corrective Action Taken**
03B-01-6
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. Bags of raw beef over bags of raw pork in 3 door reach in freezer. Tray of raw burgers over papa yuca in 3 door freezer Operator switched **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-49-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Front counter employee filling orders
13-06-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Make table cutting board **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing trays in kitchen sink. Operator explained to employee
31A-11-4
Intermediate - Packaged food not labeled as specified by law. Breads for guest service lacks proper labeling. **Repeat Violation**
02D-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Glass cleaner bottom front counter shelf Operator labeled **Corrected On-Site**
41-17-4
Basic - Light not functioning. One in front counter hot display One in hood in kitchen **Repeat Violation**
36-62-4
Basic - Working containers of food removed from original container not identified by common name. Container of salt on bottom of prep table in kitchen Operator labeled **Corrected On-Site**
02D-01-5
35
Aug 11, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. flans (46F - Cold Holding); tres leche (46F - Cold Holding) Operator put in freezer to rapid chill **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over or with unwashed produce. Raw pork over case of limes in walk in cooler. Operated removed limes
08A-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table **Repeat Violation**
22-02-4
Intermediate - Packaged food not labeled as specified by law. Breads for guest service lacks proper labeling. Ingredients, address where made and date of production.
02D-02-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Maria
53B-14-5
Basic - Ceiling tile missing. By back door over reach in cooler.
36-36-4
Basic - Plumbing system in disrepair. Sprayer hose on 3 compartment sink has tape around it.
29-08-4
Basic - Working containers of food removed from original container not identified by common name. Container of flour and brown sugar in kitchen
02D-01-5
Basic - Light not functioning. One in hood **Repeat Violation**
36-62-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer dining area for frozen treats **Repeat Violation**
14-69-4
Basic - Equipment in poor repair. Dish machine Ice machine
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee put one on **Corrected On-Site** **Repeat Violation**
13-04-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator does not plan on fixing. Explained to operator they must go through plan review and remove dish machine otherwise must fix. **Repeat Violation**
16-55-4
37
Mar 27, 2025
Routine - Food
2 critical violations. 3 major violations. 12 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towel used to line pan with cilantro. Operator removed **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Vegetables stored in to go bags in freezer
14-31-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table in kitchen Can opener
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Has quaternary, needs chlorine
16-32-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Juices in reach in cooler from over 24 hours Pie slices front counter display case Operator marked **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield **Repeat Violation**
22-20-5
Basic - Bathroom facility in disrepair. Toilet seat broke Instructed operator to transfer toilet seat from employee bathroom to guest bathroom
32-05-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator does not plan on fixing. Explained to operator they must go through plan review and remove dish machine otherwise must fix. **Repeat Violation**
16-55-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee stocking display case Employees put on **Corrected On-Site** **Repeat Violation**
13-03-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Gelato freezer front counter
14-69-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Pitcher in ice bin Operator removed **Corrected On-Site**
10-01-5
Basic - Light not functioning. 3 in hood **Repeat Violation**
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Any sinks Provided operator with a copy and they posted **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Open cup with employee drink in it in reach in cooler front counter Operator removed **Corrected On-Site**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Sprayer hose 3 compartment sink
29-11-4
30
Aug 28, 2024
Routine - Food
4 critical violations. 3 major violations. 17 minor violations.
View 24 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Display case; pastelito cheese (124F - Hot Holding); beef pastelito (129F - Hot Holding) per operator for 1.5 hours. Turned unit higher
03B-01-6
High Priority - Time/temperature control for safety food re-served to customers. Squeeze bottles of cilantro and Sitting on counter in dining room for customers self service. Operator removed and discarded **Corrected On-Site**
07-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. white milk (56F - Cold Holding) sitting on front counter for less than 2 hours. Operator put back in refrigerator **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped down counter and coffee machine and did not remove gloves and wash hands before preparing guests coffee
12A-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Sponge inside of sink by cookline
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Soups in walk in cooler.
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield **Repeat Violation**
22-20-5
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Front counter area
36-37-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen **Repeat Violation**
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Pots and pans on dish rack in kitchen
24-05-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. **Repeat Violation**
16-55-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottle of water on make table cutting board in kitchen **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. For several of kitchen and front counter employees
13-03-4
Basic - Equipment in poor repair. Ice machine door to condenser held on by duct tape. Door to ice bin broken Gasket to reach in freezer by ice machine **Repeat Violation**
14-11-5
Basic - Food storage container/container lid cracked or broken. Garlic mayo pitcher lid broken in walk in cooler . Operator discarded**Corrected On-Site** **Corrected On-Site**
14-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Oven in kitchen
22-08-4
Basic - Light not functioning. 2 in hood
36-62-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cookline and by reach in freezers Printed copy for operator and they posted **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of flat top grill Vents in hood
23-03-4
Basic - Stored food not covered. Prepped burgers in freezer in kitchen
08B-12-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed celery and leafy produce over sauces in walk in cooler Case of tomatoes over bucket of prepped pumpkin
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Front counter
21-12-4
17
Feb 2, 2024
Food-Licensing Inspection
2 critical violations. 5 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and beef over gallons of milk in walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tomatoes (48F - Cold Holding); chopped lettuce (48F - Cold Holding. Operator said they cut within the hour.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mixer in back not in use at time dirty.
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Back of kitchen.
31B-02-4
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. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Back of kitchen
31B-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Ceiling tile missing. Throughout kitchen
36-36-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - No handwashing sign provided at a hand sink used by food employees. Entrance to kitchen and back of kitchen. Emailed operator a copy.
31B-04-4
Basic - Equipment in poor repair. Ice machine door falls off. Dishmachine currently not working.
14-11-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
16-55-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
36-34-5
32
Frequently Asked Questions
When was Venezuela Bakery last inspected?
The most recent health inspection at Venezuela Bakery on file is from Feb 18, 2026. The public record contains six inspections in total.
What is the most common violation at Venezuela Bakery?
Across the inspection record, “dishmachine not washing/rinsing” has been cited four times, more than any other issue at Venezuela Bakery.
How does Venezuela Bakery compare to other restaurants in Orlando?
Venezuela Bakery most recently scored 55 out of 100, which is lower than the Orlando average of 79.
Has Venezuela Bakery's inspection record improved over time?
Yes. Recent inspections at Venezuela Bakery have averaged around 10 violations per visit, down from roughly 18 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Venezuela 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 Venezuela Bakery inspected?
Based on the inspection history on file, Venezuela Bakery is inspected around three times per year on average.
Nearby Restaurants