LA FUENTE RESTAURANT, BAKERY & CAFE

Name: LA FUENTE RESTAURANT, BAKERY & CAFE
Address: 8687 W IRLO BRONSON MEM HWY # 103, KISSIMMEE, FL, 34747, US
Rating: 68

8687 W IRLO BRONSON MEM HWY # 103, KISSIMMEE, FL 34747

License #5814223

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

68 Grade F / 100

Failing Health Score

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Quick take

LA FUENTE RESTAURANT, BAKERY & CAFE in KISSIMMEE currently holds an InspectFL Health Score of 68 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 44 total violations — 11 critical, 6 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 20, 2026 shows 27 observation rows: 5 critical, 3 major, and 19 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*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: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. On the front counter
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on spice rack at prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover, four door reach in cooler gaskets on the cook line
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils store handles down
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on shelf on cooks line not inverted
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Drop shield in ice machine next to blenders
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front counter.
[16-46-4] Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels on drying rack in prep area.
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow chemical bottle under blender
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinsing out blenders in hand sink next to smoothie station
[14-11-5] Equipment in poor repair. Gaskets on the reach in cooler
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes and damaged ceiling tiled throughout kitchen area
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags in the reach in freezer
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple cups stored above on shelves throughout cook line next to spices. Cell phone stored on rack with spices on prep side
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack eggs then handle clean spatula. Then took cooked arepa off flat top grill on cooks line.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-09-4] Green Cutting board has cut marks and is no longer cleanable.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On door frame of walk in freezer On fan cover in reach in freezer next to blenders
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[14-01-5] Bowl or other container with no handle used to dispense food.soufflé cup for scooping msg
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to smoothie station
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep table
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Salamander on cooks line soiled with grease Both mixers in kitchen soiled with old food debris on shields and at base to attach attachments. Meat slicer, vegetable slicers
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Brown paper towels lining raw shell eggs in reach in cooler on cooks line, operator removed paper towels.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup used as a scoop in rice on cooks line, operator removed measuring cup.

Disposition: Inspection Completed - No Further Action
[14-38-4] Food storage container/container lid cracked or broken. Food grade container in dish drying area cracked.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw sausage stored in same container as raw chicken. Raw beef stored in container over raw sausage all in walk in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in front area
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Spoons next to coffee machine not inverted.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. 70 single use butter packs 47°-50° over 4 hours in reach in cooler at front counter
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on shelf of dry food storage
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half In half in reach in cooler at front counter. Per operator item was open over 24 hours.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time plan for cheese pastries and cheese bread.Emailed operator time plan.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Facility only has scented bleach for laundry on hand for sanitizer. Operator got sanitizer bleach.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at smoothy prep area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Milk, half and half between 49°-50°. Per operator it has been in reach in cooler 2 hours ago. Advised operator to move to walk in cooler for temperature recovery. 70 single use butter pads 47°-50° over 4 hours in reach in cooler at front counter.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at back smoothy prep area
[35B-02-4] Insect control device installed over food preparation area. Sticky trap stored next to dry food storage shelf
[14-31-5] Nonfood-grade bags used in direct contact with food. Clear trash bags covering raw dough on prep line and covering multiple items in walk in freezer.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel under cooked sweet plantains on prep table.

Community reaction

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