Los Cabos Cuban and Mexican Grill

2252 E Bronson Memorial Hwy, Kissimmee, FL 34744 · Permanent Food Service · License 5900987

Official report

out of 100

Grade F

Safety score 38 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · 19 other violations

How the score was calculated

Starting score100
Violations at the Jul 28 routine inspection
4 high priority (2 fixed on the spot), 5 intermediate (2 fixed on the spot), 11 basic
-42
Complaint after follow-up on Sep 28
Counts in full until a follow-up finds the problems fixed
-20
Safety score38

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

Inspection history

1 inspection · 3 visits

Jul282026

Routine inspection

20 violations found · Inspector came back 2 times

2nd follow-up visitSep 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.
12 violations still not corrected:
- 5 Intermediate
- 7 Basic
What was still cited
Intermediate5
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At bar still does not work but expo line and cookline fixed
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Operator was unable to provide proof of updated employee training during callback inspection
  Administrative complaint
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitJul 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.
14 violations still not corrected:
- 2 High priority
- 5 Intermediate
- 7 Basic
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  More time given
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  More time given
Intermediate5
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  More time given
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  More time given
  No paper towels or mechanical hand drying device provided at handwash sink.
  More time given
  No soap provided at handwash sink.
  More time given
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  More time given
Basic7
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  More time given
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  More time given
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  More time given
  Hole in or other damage to wall.
  More time given
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
20 violations found:
- 4 High priority
- 5 Intermediate
- 11 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  steamwell on expo line; shredded chicken (120°F - Hot Holding); sauce (120°F - Hot Holding) Items cooked 2 hours prior per operator
- Code 08, Food protection and cross-contamination: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw beef over raw fish in walk in cooler Operator switched order
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm) both in kitchen and at bar
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bottle of bleach on dry storage shelf near expo line on top of sleeve of plastic cups Operator moved bleach bottle
  Fixed on the spot
Intermediate5
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  Hot water handles at handwashing sinks on expo line, on cookline, and at bar do not work
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cup and spoon inside of handwashing sink in server area Bucket of peppers inside handwashing sink at bar - operator removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  At handwashing sinks on cookline and in prep area near walk in cooler Operator stocked
  Fixed on the spot
  No soap provided at handwash sink.
  At handwashing sink in server area
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All expired as of 3-20-26
Basic11
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Several inside of steamwell foods on cookline Operator removed
  Fixed on the spot
  Ice buildup in reach-in freezer and/or walk-in freezer.
  In walk in freezer on fan unit
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk in cooler air curtains
  Buildup of food debris/soil residue on equipment door handles.
  On cookline microwave Operator cleaned
  Fixed on the spot
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Several pans on clean dish shelf next to mop sink room
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Handwashing sink near dish machine broken
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Back door near employee restroom
- Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
  Several missing and damaged tiles throughout kitchen
  Hole in or other damage to wall.
  Hole in baseboard near dish machine
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Several ceiling vents throughout 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.
  Personal bag on dry storage shelf near expo line next to lemon cake mix and napkins Stuffed animal on dry storage shelf near walk in cooler on top of bags of tortillas
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.
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.