Arepas EL Cacao
1990 E Osceola Pkwy, Kissimmee, FL 34743 · Permanent Food Service · License 5909699
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Jul 29 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate, 5 basic (3 repeats)-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 visitJul 29, 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 priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
beans (121°F - Hot Holding); shredded pork (124°F - Hot Holding); shredded beef (128°F - Hot Holding); shredded chicken (120°F - Hot Holding) All items in steam table 1 hour per operator Operator raised temperature on steam table to reheat items
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork over green onion case in reach in cooler in prep area Operator changed order
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Grocery bag with raw meat inside in reach in freezer closest to back door
Intermediate2
Code 31, Handwash sinks and supplies: Paper towel dispenser at handwash sink not working/unable to dispense paper towels.
At handwashing sink next to three compartment sink
Soap dispenser at handwash sink not working/unable to dispense soap.
At handwashing sink next to three compartment sink
Basic5
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Several torn equipment gaskets throughout
Repeat violation
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Several on clean dish shelf in prep area
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine next to front counter handwashing sink
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Handwashing sink next to three compartment sink
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Throughout facility
Repeat violation
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.