El Primito Alcapurrias y Mas INC
2371 N Orange Blossom Trail, Kissimmee, FL 34744 · Permanent Food Service · License 5911732
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 Oct 23 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot, 2 repeats), 5 basic (1 repeat)-18
- Safety score82
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 23, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw pork roast over cooked seafood salad in reach in cooler nearest three compartment sink Operator switched order
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee rinsing off dishes at three compartment sink, using wiping cloth to wipe down prep counter and then pan food to bring to the front counter steamwell without changing gloves or washing hands between tasks Operator spoke to employee regarding glove changes and handwashing
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
Closest to kitchen entrance Operator stocked
Fixed on the spotRepeat violation
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/ For Jerry issued 2020 Recertification has been scheduled
Fixed on the spotRepeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Crab meat containers thawing in standing water in prep sink Operator started running water over them
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Water bottle in chest freezer at end of front counter Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves in reach in cooler closest to three compartment sink
Code 24, Clean equipment storage and air drying: Silverware/utensils stored upright with the food-contact surface up.
Spoons at front counter drink station Operator inverted
Fixed on the spotRepeat violation
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.
Cell phone on prep counter at end of cookline next to handwashing sink Operator removed
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.