Melao Bakery
1912 Fortune Rd, Kissimmee, FL 34744 · Permanent Food Service · License 5911189
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 complaint inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Complaint inspection
- First visitSep 14, 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.
4 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, other than whole meat roast, hot held at less than 135°F.
chicken ( 122°F - Hot Holding); pork ribs (107°F - Hot Holding) items in hot boxes less than 4 hours per operator Items moved into ovens to reheat
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 pork over deli ham in walk in cooler
Basic2
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Bakery walk in freezer Operator has order in for replacement heat strip
Fixed on the spotRepeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Several throughout facility
Earlier inspections 1
B88Routine inspection8 violations, 1 high priority No follow-up needed
- First visitSep 1, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
rice (120°F - Hot Holding); chicken (128°F - Hot Holding) Both items in hot boxes near cookline in kitchen 1 hour per operator sorullo de maiz (124°F - Hot Holding) in hot ho,ding display case at front counter less than 1 hour per operator
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwashing sink next to ice machine in bakery area blocked by rolling racks Operator removed
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup scoop inside container of sugar on bakery prep counter Operator removed
Fixed on the spot
Ice buildup in reach-in freezer and/or walk-in freezer.
Bakery walk in freezer around door frame Kitchen cookline walk in freezer on fan
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Several pans on shelf over three compartment sink on cookline
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Pipe underneath 3 compartment sink in bakery area Operator placed work order during inspection
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
Exit door near bakery walk in cooler
Code 36, Floors, walls, ceilings and ventilation: Floor tiles missing and/or in disrepair.
Several cracked tiles throughout facility
Repeat violation
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Exit door near proofers blocked by rolling racks Operator moved racks
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.