Sol de Borinquen Bakery

2510 Michigan Ave, Kissimmee, FL 34744 · Permanent Food Service · License 5910815

Official report

out of 100

Grade F

Safety score 44 of 100

Latest visit: Oct 5, 2026 (5 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · no follow-up needed · 32 other violations

How the score was calculated

Starting score100
Violations at the Oct 5 complaint inspection
8 high priority (5 no follow-up needed, 3 fixed on the spot, 1 repeat), 7 intermediate (3 fixed on the spot, 2 repeats), 18 basic (8 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-56
Safety score44

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

Inspection history

1 inspection · 1 visit

Oct52026

Complaint inspection

33 violations found

First visitOct 5, 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.
33 violations found:
- 8 High priority
- 7 Intermediate
- 18 Basic
What the inspector cited
High priority8
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Reach in cooler under front counter make table ; ham (48°F - Cold Holding); cooked beef (45°F - Cold Holding); sliced cheese (46°F - Cold Holding) Items in cooler less than 4 hours Operator moved items to walk in cooler for temperature recovery
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  pork (86°F - Hot Holding); plantains (107°F - Hot Holding) items on rack on cookline 30 minutes per operator soup (127°F - Hot Holding) on stove 30 minutes per operator Operator voluntarily discarded all items
  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 chicken over plantains in walk in cooler
  Repeat violation
  Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
  Raw chicken over beef in walk in cooler
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed employee sweeping floor with gloves on and then starting to prepare food without changing gloves
  Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee wiping face and then going to serve food from buffet line without washing hands
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Cleaning chemical spray bottles at front counter stored on shelf next to plastic lids Operator moved chemicals to chemical shelf
  Fixed on the spot
Intermediate7
- 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 make table at front counter Items out for less than 4 hours per operator
- Code 13, Clean clothes, hair restraints, jewelry: Employee with artificial nails/nail polish working with exposed food without wearing intact gloves.
  Employee at front counter with artificial nails serving food from buffet line wearing glove only on one hand Employee put gloves on both hands
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Cutting boards on cookline
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Cleaning supplies inside of handwashing sinks next to three compartment sink and brooms in front of it
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at handwashing sinks at front counter, next to three compartment sink and near back door Operator stocked
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  No soap at handwashing sinks at front counter, next to three compartment sink and by back door Operator stocked
  Fixed on the spotRepeat violation
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Expired for all but 2 employees
Basic18
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Several pans of food in walk in freezer and cooler
  Unwashed fruits/vegetables stored with ready-to-eat food.
  Unwashed peppers over cooked plantains in walk in cooler
  Food stored on floor.
  Carrots on floor in bucket on cookline Yuca, whipped topping and several other items in walk in freezer and cooler
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Several employees with jewelry items
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Hot box with melted gaskets at end of cookline Several torn gaskets on other equipment pieces throughout
  Repeat violation
  Cold holding equipment not maintained in good repair.
  Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach in coolers on cookline and next to mixer - currently being used as dry storage Reach in cooler underneath frontline make table
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Two on cookline
  Repeat violation
  Wet wiping cloth not stored in sanitizing solution between uses.
  Several throughout facility
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Roast oven at end of cookline Oven on cookline
  Repeat violation
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Reach in cooler on cookline being used as dry storage soiled interior Walk in cooler shelving and floors
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Air curtains in walk in cooler Fan covers in walk in cooler Dry ingredient bulk container exteriors throughout kitchen Grease trap outside
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Several clean pans on clean dish rack at beginning of cookline
- Code 25, Single-service items: Single-service articles improperly stored.
  Boxes of plasticware on floor in upstairs storage room
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Inside exterior walk in cooler in front of entrance
  Wall soiled with accumulated grease, food debris, and/or dust.
  Several places throughout facility
  Repeat violation
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Several vents throughout facility
  Objectionable odors in bathroom or other areas of the establishment.
  Near back door in kitchen
  Floor soiled/has accumulation of debris.
  Several places throughout facility Walk in cooler under shelving
  Repeat violation
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.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.