La Fuente Restaurant, Bakery & Cafe
8687 W Irlo Bronson Mem Hwy # 103, Kissimmee, FL 34747 · Permanent Food Service · License 5814223
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection3 high priority, 2 intermediate (1 fixed on the spot), 6 basic-29
- Safety score71
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Chicken broth made in house on 9/17
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Chicken broth dated 9/17 in walk in cooler
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Raw,frozen chicken stored in thank you bags at walk in freezer
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Beef broth made over 24 hours per operator.Operator put date on container
Fixed on the spot
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All of managers certificate expired on 8/26
Basic6
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Bucket of cream filling stored on floor by storage in prep area.Operator moved off the floor
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
Employee food stored in glass reach in cooler at front counter.Operator placed yogurt in container
Fixed on the spot
Code 25, Single-service items: Single-service articles improperly stored.
Case of to go bags on stored on floor at front counter
Fixed on the spot
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Hand washing sink at prep area.Printed operator hand washing sign and men's ADA stall
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door at back of kitchen
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag in bus tub at back of kitchen next to exit door Employee bag on top of canned goods by exit door Employee bag on top case of plastic to go bags
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.