Casa del Verde Latin Fusion Restaurant
3501 W Vine St Ste 131, Kissimmee, FL 34741 · Permanent Food Service · License 5911982
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection4 high priority (3 no follow-up needed, 1 fixed on the spot, 2 repeats), 5 intermediate (1 fixed on the spot, 3 repeats), 6 basic (2 repeats)-41
- Safety score59
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 visitOct 13, 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.
15 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw shell eggs over shredded cheese and mayonnaise in glass reach-I'm cooler at front counter. Operator rearranged
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shopping bags used to cover bowls of food in make-table cooler.
Repeat violation
Non-food grade paper/paper towel used as liner for food container.
Paper towel used to line bowls of cilantro and other vegetables in top half of make-table cooler.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Two way splitter added no vacuum breaker on water hose line.
Repeat violation
Intermediate5
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.
-Several containers of food to include in reach in freezer at back of kitchen per operator some date back 10/10, without date marking. - Milk in glass reach-in freezer at front counter.
Code 11, Employee health: 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.
Two employees who state they've been employed temporarily both for 3 days not informed of their reporting responsibility. Provided form.
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink at front counter blocked by tea cup and handwashing sink at back of kitchen blocked by blender and table.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink at back of kitchen.
Repeat violation
No soap provided at handwash sink.
Handwashing sink at back of kitchen.
Repeat violation
Basic6
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed salmon being thawed at room temperature in three compartment sink.
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil on floor at back of kitchen.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Chest freezer at front counter and reach-in freezer at back of kitchen.
Repeat violation
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by employees.
Both handwashing sinks. Provided signs.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
Walls soiled with food debris 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.
Cellphone on cutting board on cooks line.
Fixed on the spot
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.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.