EL BUEN SABOR RESTAURANT & BAKERY

Name: EL BUEN SABOR RESTAURANT & BAKERY
Address: 1314 E VINE ST, KISSIMMEE, FL, 34744, US
Rating: 38

1314 E VINE ST, KISSIMMEE, FL 34744

License #5900952

☕ Café/Breakfast ℹ️

38 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 10 findings · 3 critical

Routine - Food

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Critical

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Major

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Minor

Usually lower-risk context.

Quick take

EL BUEN SABOR RESTAURANT & BAKERY in KISSIMMEE currently holds an InspectFL Health Score of 38 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 63 total violations — 13 critical, 8 major, 42 minor.

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Record snapshot

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The latest inspection on September 30, 2026 shows 10 observation rows: 3 critical, 3 major, and 4 minor.

Official recordInspection data quality

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Inspector notes

Coverage note

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Community reaction

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Community pulse

Would you eat here?

EL BUEN SABOR RESTAURANT & BAKERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Torn gasket on reach in freezer next to make table
[29-49-6] Standing water in bottom of reach-in-cooler. Glass door reach in cooler at front counter
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Expired as of April 1st 2026 Observed facility open and operating serving guests Operator renewed during inspection
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Diego Ospina issued 7-22-21 No other certified food managers for establishment
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Womens restroom
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee carrying finished sandwich to cookline make table and wrapping it with bare hands Operator discarded
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in cup of water 79F next to make table Operator removed knife to be cleaned and dumped water
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cut onions in walk in cooler Operator moved onions to correct order
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Operator has expanded and added a prep area, walk in cooler and freezer and extra dining room space. Only prep area and walk ins are currently being used, operator has extra dining room space tarped off and is using it for dry storage currently

Disposition: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
[14-09-4] Cutting board has cut marks and is no longer cleanable. Small cutting board at front line Large cutting board on make table at kitchen
[14-11-5] Equipment in poor repair. Gaskets torn at reach in cooler by back door
[36-17-5] Floor tiles missing and/or in disrepair. Part of tiles missing by reach in fridge by back door
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils at front line stored in standing water temping at 70F Knife stored in standing water temping at 105F
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler next to reach in freezers
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar and flour in clear containers not labeled in kitchen area
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Empanadas stored on flat pan lined with paper towel by fryers
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw beef at reach in cooler by reach in freezer Raw sausage stored over cut plantains at reach in cooler by freezer Emailed operator safe food storage
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw sausage out of case stored over pulp fruit at reach in freezer
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For the quesitos in display case at front line. Emailed operator time plan