La Boom Cafe

3260 Margaritaville Blvd, Kissimmee, FL 34747 · Permanent Food Service · License 5911728

Official report

out of 100

Grade F

Safety score 29 of 100

Latest visit: Nov 6, 2026 (yesterday)

What drove the grade

Live, small flying insects found.High priority · not yet fixed · 31 other violations

How the score was calculated

Starting score100
Violations at the Oct 27 routine inspection
4 high priority (1 fixed on the spot), 10 intermediate (4 fixed on the spot), 18 basic (1 repeat); intermediate violations cost 18 at most; basic violations cost 12 at most
-51
Complaint after follow-up on Oct 28, now extension granted
Counts in full until a follow-up finds the problems fixed
-20
Safety score29

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

Inspection history

1 inspection · 4 visits

Oct272026

Routine inspection

32 violations found · Inspector came back 3 times

3rd follow-up visitNov 6, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
5 violations still not corrected:
- 2 Intermediate
- 3 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Plans sent in 11/4/26. Plan review contacted and confirmed waiting assignment.
  More time given
Basic3
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Food-contact surface not smooth and easily cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
Official report, on the Florida DBPR website
2nd follow-up visitOct 29, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
15 violations still not corrected:
- 1 High priority
- 4 Intermediate
- 10 Basic
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  More time given
Intermediate4
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  More time given
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic10
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Food-contact surface not smooth and easily cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitOct 28, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
19 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 12 Basic
What was still cited
High priority2
- Code 08, Food protection and cross-contamination: Displayed food not properly protected from contamination.
  More time given
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 5 flying insects by bathrooms Approximately 5 small flying insects by dish area Approximately 3 small flying insects near walk-in-cooler Approximately 2 small flying insects at front counter
  Administrative complaint
Intermediate5
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  More time given
- 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.
  More time given
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  operator says they've ordered
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  More time given
Basic12
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  More time given
  Food-contact surface not smooth and easily cleanable.
  More time given
  Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  More time given
  Old labels stuck to food containers after cleaning.
  observed stainless steel pans with labels, pan holding utensils has a food label
  More time given
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  More time given
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  More time given
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  More time given
Official report, on the Florida DBPR website
First visitOct 27, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
32 violations found:
- 4 High priority
- 10 Intermediate
- 18 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Per operator: all items were either cooked and cooled in the morning or placed in the cooler and in their respective units approximately 3 hours. Operator discarded heavy whipping cream. All other items were placed in walk-in-freezer. Front counter - heavy whipping cream (48°F - Cold Holding) cream cheese (46°F - Cold Holding) Next to steam-well - butter (71°F - Cold Holding) Lowboy reach-in-cooler in kitchen- turkey bacon (53°F - Cold Holding); pooled egg (49°F - Cold Holding); cooked mushrooms (45°F - Cold Holding); feta cheese (46°F - Cold Holding); poached eggs (48°F - Cold Holding); cream cheese (48°F - Cold Holding); guacamole w/ tomato (45°F ); Turkish sausage (46°F - Cold Holding)
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over cooked mushrooms in kitchen reach-in-cooler. Operator put raw shell eggs below mushrooms.
  Fixed on the spot
  Displayed food not properly protected from contamination.
  Bakery items and focaccia breads intended to serve directly to customers has no overhead protection with exposed ceiling
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Approximately 3 small flying insects near walk-in-cooler Approximately 2 small flying insects near bathrooms Approximately 6 small flying insects in dish area Approximately 3 small flying insects at front counter
Intermediate10
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Loaded salmon sandwich does not indicate the smoked salmon is raw.
- Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
  Operator states some items are thrown away after 4 hours but did not specify. No time marking was observed on any items. Provided operator with blank TPHC form and explained the process.
  Fixed on the spot
- Code 05, Thermometers provided and accurate: Probe thermometer not used to ensure proper food temperatures.
  Operator referred to ambient thermometer on reach-in-cooler and did not provide probe thermometer.
- 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.
  Operator did not have proof of reporting acknowledgement or training for newest employee of 2 weeks. Provided operator with form.
  Fixed on the spot
  Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  Provided poster to operator.
  Fixed on the spot
- Code 16, Dishwashing facilities and test kits: Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine.
  Operator only has quaternary test strips and has a chlorine sanitizing dish machine,
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Countertop can opener
- Code 31, Handwash sinks and supplies: Handwash sink removed from food preparation/dishwashing area.
  Must be reinstalled in the same location where removed. Plans show 2nd handwashing sink on front counter by reach-in-freezer and display case, two-compartment sink currently in place.
  Handwash sink used for purposes other than handwashing.
  As evidenced by container in dish area handwashing sink. Employee removed container.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Neither front counter nor dish handwashing sinks have paper towels. Operator provided paper towels. *Corrected On-Site Corrected On-Site Repeat Violation
Basic18
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Sugar in container by steam-well Sugar and salt on front counter shelf
- Code 05, Thermometers provided and accurate: Ambient air thermometer not located in the coolest part of the hot holding unit.
  Front counter reach-in-cooler.
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  2 energy drinks on kitchen counter next to steam-well Employee water bottle on front counter.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
  Multiple cutting boards throughout kitchen and front counter.
  Food-contact surface not smooth and easily cleanable.
  Marble-like counter next to two-compartment sink on front counter has large chunk missing in corner.
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Outside of kitchen reach-in-cooler contact-paper peeling and has build up of grease and food debris.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Front counter reach-in-freezer
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Old labels stuck to food containers after cleaning.
  Container in front of kitchen area has "cocoa" label, but has old food debris (lettuce) Multiple squeeze bottles drying in kitchen
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Front counter next to ovens.
- 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 dish area.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Food equipment dried with a towel/cloth.
  Observed employee drying stainless steel pans after removing from the dishwasher. Operator instructed employee to discontinue.
  Fixed on the spot
- Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
  One working, unisex bathroom in establishment.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected during operation and vermin and/or environmental cross contamination present.
  Back door is propped open. Flying insects present throughout establishment.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.