Sabores a TU Mesa
4459 W Vine St, Kissimmee, FL 34746 · Permanent Food Service · License 5911754
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 Jul 23 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate, 8 basic-20
- Safety score80
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 23, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Cooked rice temping 60°F in rice cooker at prep table by entrance to kitchen. Per operator, in rice cooker less than 4 hours. Advised to move to walk-in cooler for temperature recovery. Discussed including in time plan, or holding rice at 41°F or below, or 135°F or higher.
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 eggs over cooked soups and beans in walk-in cooler.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Raw chicken over raw beef in reach-in maketable cooler on cook line. Operator rearranged items in reach-in cooler.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One employee in kitchen, per operator working more than 60 days.
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Empanadas and other cooked items on speed racks in walk-in freezer.
Food stored on floor.
Case of oil by dry storage on floor. Cases of food for pick up orders on floor of walk-in freezer.
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Two water bottles in direct contact with ice inside ice machine, operator discarded.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Sides and splash guard of ice machine.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Fan on top of prep table has dust. Gaskets of maketable cooler next to ice machine.
Code 25, Single-service items: Single-service articles improperly stored.
Case of pastry containers on floor at dry storage area.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Vents over prep area in kitchen and by ice machine have accumulation of dust and extend to the walls.
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.
Employee purse and coffee bottle on top of pot lid under prep table behind cook line.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.