El Punto Sandwich Cafe
3850 South Orange Blossom Trl, Kissimmee, FL 34746 · Permanent Food Service · License 5911791
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
How the score was calculated
- Starting score100
- Violations at the Jul 28 routine inspection2 high priority (fixed on the spot), 2 intermediate (fixed on the spot), 3 basic-13
- Safety score87
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 28, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
Quesitos and empanadas at front counter had no time marking. Per operator placed at 8am. Operator labeled.
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 shell eggs over cut lettuce in reach-in cooler on cook,one. Operator rearranged.
Fixed on the spot
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Per operator, eggs can be served as consumer requests them, including undercooked. Provided consumer advisory and operator posted.
Fixed on the spot
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Handwashing sink in kitchen. Operator placed napkins.
Fixed on the spot
Basic3
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Two employee drinks in reach-in freezer on cook line.
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Handle on ice cream reach-in freezer broken behind cook line. Gaskets on Glassdoor reach-in cooler closest to triple sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents throughout kitchen are dusty.
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.