Tainos Bakery

9161 Narcoossee Rd Ste 106-B, Orlando, FL 32827 · Permanent Food Service · License 5812240

Official report

out of 100

Grade B

Safety score 83 of 100

Latest visit: Jul 17, 2026

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Jul 17 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Jul 16 routine inspection
2 high priority (fixed by the Jul 17 follow-up), 2 intermediate (1 fixed on the spot), 6 basic
-17
Safety score83

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul162026

Routine inspection

10 violations found · Inspector came back once

Follow-up visitJul 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
5 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 4 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Cold holding equipment not maintained in good repair.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
Official report, on the Florida DBPR website
First visitJul 16, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 2 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority2
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Ham,roast beef,pork,diced tomatoes all temping between 48°F-54°F per operator items were in reach in cooler overnight
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Ham,roast beef,pork,cheese and diced tomatoes all temping between 48°F-54°F per operator items were in reach in cooler overnight Ham and cheese temping between 48°F-50°F per operator items were bought from glass reach in cooler to make table less than 2 hours. Advised operator to move to glass reach in cooler
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Stained cutting board on make table across from fryers on cooks line
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed employee filling small metal pitcher from hand washing sink at front counter Observed dishes in hand washing sink by triple sink. Operator moved dishes to triple sink
  Fixed on the spot
Basic6
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the warmest part of the cold holding unit.
  Ambient thermometer stored in the back of reach in cooler across from flat top grill
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  Case of oranges,case of plantains and cooking oil stored on floor in kitchen and storage area
- Code 14, Food-contact surfaces designed and maintained: 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. Reach in cooler located across from flat top grill
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  Old labels on sanitized containers at dry dish storage
- Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
  Hand washing sink located by triple sink is leaking from the pipe when in use
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Exit door located in hallway
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.