Puro Dulzor
1354 Vine St, Kissimmee, FL 34744 · Permanent Food Service · License 5901067
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 Aug 3 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot, 1 repeat), 3 intermediate (3 repeats), 3 basic (1 repeat)-24
- Safety score76
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 visitAug 3, 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 priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Shelled eggs over milk in stainless steel reach in cooler at front counter
Repeat violation
Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
Expired as of April 1st 2026 Operator renewed during inspection
Fixed on the spot
Intermediate3
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.
For scrambled eggs, sliced cheese on cookline and pastries in front counter display case Emailed operator time plan form
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee rinsing cup in handwashing sink at front counter
Repeat violation
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Only have employee names
Repeat violation
Basic3
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Juices and cakes in front counter self service reach in coolers have no labeling
Repeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Several out on cookline
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Kitchen handwashing sink
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.