Tainos Bakery
10725 E Colonial Dr, Orlando, FL 32817 · Permanent Food Service · License 5811654
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 12 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot), 3 intermediate (1 repeat), 3 basic-25
- Safety score75
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 visitAug 12, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced turkey (59°F - Cold Holding); sliced Swiss (49°F - Cold Holding) kept in reach in cooler make table for 2hrs . Employee moved to other cooker.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked onions 116°F Beans 123°F Kept in steam well on cook line for 1hr ask employee to reheat to 165°F. Employee reheated Corrected On-Site Corrected On-Site
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
French toast batter made with cracked shell eggs stored over peeked vegetables in reach in cooler in cook line
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
1live flying insects on dinning room 2live flying insects in cook line
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Grooved and stained cutting board in make table located in cook line
Repeat violation
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels in men's bathrooms .
Employee place a paper roll
Code 53, Manager certification and employee training: 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/ , manager showed up. Corrected On-Site Corrected On-Site
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee making prep with a bracelet.
Code 33, Garbage and refuse: Grease on the ground and/or pad around grease receptacle.
Multiple bags and cases under garbage can.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Water damage on ceiling tiles in dinning room.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.