Tainos Bakery Kissimmee
139 Buenaventura Blvd, Kissimmee, FL 34743 · Permanent Food Service · License 5911186
What drove the grade
Stop Sale issued on time/temperature control for safety food due to time/temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 25 routine inspection3 high priority (no follow-up needed), 4 basic-13
- Safety score87
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 visitSep 25, 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.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to time/temperature abuse.
Whipped cream and cheese pastries at front counter time marked to be discarded 30 minutes prior on 4 hour time controls but were not discarded sliced cheese (54°F - Cold Holding) in reach in cooler underneath cookline make table. Cheese was out of refrigeration for over 4 hours prior to being put in cooler per operator
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
sliced cheese (54°F - Cold Holding) in reach in cooler underneath cookline make table Cheese was out of refrigeration for over 4 hours prior to being put in cooler per operator - see stop sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period.
See stop sale. Whipped cream and cheese pastries at front counter time marked to be discarded 30 minutes prior on 4 hour time control plan
Basic4
Code 08, Food protection and cross-contamination: Food stored on floor.
Container of panko near kitchen entrance
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Reach in cooler door under second cookline make table unable to close completely
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
At front counter
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
In reach in cooler under first cookline make table
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.
- Stop sale
- An order that the food can’t be sold or served.