LA BOOM CAFE

Name: LA BOOM CAFE
Address: 3260 MARGARITAVILLE BLVD, KISSIMMEE, FL, 34747, US
Rating: 0

3260 MARGARITAVILLE BLVD, KISSIMMEE, FL 34747

License #5911728

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 29, 2026 · 15 findings · 1 critical

Routine - Food (follow-up)

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

LA BOOM CAFE in KISSIMMEE currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on October 29, 2026. Across those visits, inspectors documented 76 total violations — 7 critical, 21 major, 48 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 8, 2026

The latest inspection on October 29, 2026 shows 15 observation rows: 1 critical, 4 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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LA BOOM CAFE 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.

Disposition: Call Back - Extension given, pending
[08B-02-4] Displayed food not properly protected from contamination. Bakery items and focaccia breads intended to serve directly to customers has no overhead protection with exposed ceiling
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout kitchen and front counter.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Front counter reach-in-freezer
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary test strips and has a chlorine sanitizing dish machine,
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[32-12-6] Covered waste receptacle not provided in womens bathroom. One working, unisex bathroom in establishment.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 energy drinks on kitchen counter next to steam-well Employee water bottle on front counter.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is propped open. Flying insects present throughout establishment.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Front counter next to ovens.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in container by steam-well Sugar and salt on front counter shelf
[16-46-4] Old labels stuck to food containers after cleaning. Container in front of kitchen area has "cocoa" label, but has old food debris (lettuce) Multiple squeeze bottles drying in kitchen
[14-13-4] Food-contact surface not smooth and easily cleanable. Marble-like counter next to two-compartment sink on front counter has large chunk missing in corner.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans show 2nd handwashing sink on front counter by reach-in-freezer and display case, two-compartment sink currently in place.
[22-31-4] Non-pitting surface rust on food-contact equipment. Countertop can opener
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states some items are thrown away after 4 hours but did not specify. No time marking was observed on any items. Provided operator with blank TPHC form and explained the process.

Disposition: Call Back - Admin. complaint recommended
[08B-02-4] Displayed food not properly protected from contamination. Bakery items and focaccia breads intended to serve directly to customers has no overhead protection with exposed ceiling
[14-13-4] Food-contact surface not smooth and easily cleanable. Marble-like counter next to two-compartment sink on front counter has large chunk missing in corner.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Front counter next to ovens.
[22-31-4] Non-pitting surface rust on food-contact equipment. Countertop can opener
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans show 2nd handwashing sink on front counter by reach-in-freezer and display case, two-compartment sink currently in place.
[32-12-6] Covered waste receptacle not provided in womens bathroom. One working, unisex bathroom in establishment.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 energy drinks on kitchen counter next to steam-well Employee water bottle on front counter.
[16-46-4] Old labels stuck to food containers after cleaning. Container in front of kitchen area has "cocoa" label, but has old food debris (lettuce) Multiple squeeze bottles drying in kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states some items are thrown away after 4 hours but did not specify. No time marking was observed on any items. Provided operator with blank TPHC form and explained the process.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to dish area.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout kitchen and front counter.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in container by steam-well Sugar and salt on front counter shelf
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Front counter reach-in-freezer
[35A-02-8] Approximately 5 flying insects by bathrooms Approximately 5 small flying insects by dish area Approximately 3 small flying insects near walk-in-cooler Approximately 2 small flying insects at front counter
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is propped open. Flying insects present throughout establishment.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary test strips and has a chlorine sanitizing dish machine,
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator did not have proof of reporting acknowledgement or training for newest employee of 2 weeks. Provided operator with form.

Disposition: Warning Issued
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Loaded salmon sandwich does not indicate the smoked salmon is raw.
[08B-02-4] Displayed food not properly protected from contamination. Bakery items and focaccia breads intended to serve directly to customers has no overhead protection with exposed ceiling
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided poster to operator.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Multiple cutting boards throughout kitchen and front counter.
[14-13-4] Food-contact surface not smooth and easily cleanable. Marble-like counter next to two-compartment sink on front counter has large chunk missing in corner.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Front counter reach-in-freezer
[05-04-4] Ambient air thermometer not located in the coolest part of the hot holding unit. Front counter reach-in-cooler.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator states some items are thrown away after 4 hours but did not specify. No time marking was observed on any items. Provided operator with blank TPHC form and explained the process.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Front counter next to ovens.
[22-31-4] Non-pitting surface rust on food-contact equipment. Countertop can opener
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[31A-04-4] Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Plans show 2nd handwashing sink on front counter by reach-in-freezer and display case, two-compartment sink currently in place.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Neither front counter nor dish handwashing sinks have paper towels. Operator provided paper towels.
[32-12-6] Covered waste receptacle not provided in womens bathroom. One working, unisex bathroom in establishment.
[36-01-4] Floor not cleaned when the least amount of food is exposed.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[16-46-4] Old labels stuck to food containers after cleaning. Container in front of kitchen area has "cocoa" label, but has old food debris (lettuce) Multiple squeeze bottles drying in kitchen
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine next to dish area.
[24-17-4] Food equipment dried with a towel/cloth. Observed employee drying stainless steel pans after removing from the dishwasher. Operator instructed employee to discontinue.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 energy drinks on kitchen counter next to steam-well Employee water bottle on front counter.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Outside of kitchen reach-in-cooler contact-paper peeling and has build up of grease and food debris.
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar in container by steam-well Sugar and salt on front counter shelf
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cooked mushrooms in kitchen reach-in-cooler. Operator put raw shell eggs below mushrooms.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator only has quaternary test strips and has a chlorine sanitizing dish machine,
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-05-4] Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back door is propped open. Flying insects present throughout establishment.
[35A-02-8] Live, small flying insects found. Approximately 3 small flying insects near walk-in-cooler Approximately 2 small flying insects near bathrooms Approximately 6 small flying insects in dish area Approximately 3 small flying insects at front counter
[05-10-4] Probe thermometer not used to ensure proper food temperatures. Operator referred to ambient thermometer on reach-in-cooler and did not provide probe thermometer.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Per operator: all items were either cooked and cooled in the morning or placed in the cooler and in their respective units approximately 3 hours. Operator discarded heavy whipping cream. All other items were placed in walk-in-freezer. Front counter - heavy whipping cream (48°F - Cold Holding) cream cheese (46°F - Cold Holding) Next to steam-well - butter (71°F - Cold Holding) Lowboy reach-in-cooler in kitchen- turkey bacon (53°F - Cold Holding); pooled egg (49°F - Cold Holding); cooked mushrooms (45°F - Cold Holding); feta cheese (46°F - Cold Holding); poached eggs (48°F - Cold Holding); cream cheese (48 F - Cold Holding); guacamole w/ tomato (45°F ); Turkish sausage (46°F - Cold Holding)
[31A-11-4] Handwash sink used for purposes other than handwashing. As evidenced by container in dish area handwashing sink. Employee removed container.
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator did not have proof of reporting acknowledgement or training for newest employee of 2 weeks. Provided operator with form.