SOL DE BORINQUEN BAKERY

Name: SOL DE BORINQUEN BAKERY
Address: 2510 MICHIGAN AVE, KISSIMMEE, FL, 34744, US
Rating: 0

2510 MICHIGAN AVE, KISSIMMEE, FL 34744

License #5910815

☕ Café/Breakfast ℹ️

0 Grade F / 100

Failing Health Score

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Latest inspection

October 5, 2026 · 33 findings · 8 critical

Complaint Full

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Quick take

SOL DE BORINQUEN BAKERY 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 6 times from Florida DBPR, with the most recent inspection on October 5, 2026. Across those visits, inspectors documented 101 total violations — 17 critical, 27 major, 57 minor.

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The latest inspection on October 5, 2026 shows 33 observation rows: 8 critical, 7 major, and 18 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

101

Coverage note

Inspector notes linked where available

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SOL DE BORINQUEN 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: Inspection Completed - No Further Action
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. pork (86F - Hot Holding); plantains (107F - Hot Holding) items on rack on cookline 30 minutes per operator soup (127F - Hot Holding) on stove 30 minutes per operator Operator voluntarily discarded all items
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over plantains in walk in cooler
[08A-20-5] 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
[08B-38-4] Food stored on floor. Carrots on floor in bucket on cookline Yuca, whipped topping and several other items in walk in freezer and cooler
[08B-12-5] Stored food not covered. Several pans of food in walk in freezer and cooler
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Several employees with jewelry items
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Several throughout facility
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cookline
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Several clean pans on clean dish rack at beginning of cookline
[25-05-4] Single-service articles improperly stored. Boxes of plasticware on floor in upstairs storage room
[31B-02-4] 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
[36-22-4] Floor area(s) covered with standing water. Inside exterior walk in cooler in front of entrance
[36-73-4] Floor soiled/has accumulation of debris. Several places throughout facility Walk in cooler under shelving
[36-64-5] Objectionable odors in bathroom or other areas of the establishment. Near back door in kitchen
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Several places throughout facility
[41-10-4] 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
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Roast oven at end of cookline Oven on cookline
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Several vents throughout facility
[14-74-7] 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
[23-03-4] 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
[31B-03-4] 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
[22-16-4] 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
[14-11-5] Equipment in poor repair. Hot box with melted gaskets at end of cookline Several torn gaskets on other equipment pieces throughout
[12A-10-4] 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
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under front counter make table ; ham (48F - Cold Holding); cooked beef (45F - Cold Holding); sliced cheese (46F - Cold Holding) Items in cooler less than 4 hours Operator moved items to walk in cooler for temperature recovery
[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 make table at front counter Items out for less than 4 hours per operator
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Two on cookline
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers over cooked plantains in walk in cooler
[12A-09-4] 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
[13-06-4] 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
[31A-09-4] 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
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Expired for all but 2 employees

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Inside of ice machine near back door
[14-01-5] Bowl or other container with no handle used to dispense food. Can inside of bulk container of beans across from cookline equipment in kitchen
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Several throughout
[14-11-5] Equipment in poor repair. Torn gaskets on front counter and kitchen hot boxes
[36-73-4] Floor soiled/has accumulation of debris. Underneath equipment throughout
[08B-38-4] Food stored on floor. Case of potatoes underneath dry storage shelf next to walk in freezer Several food cases in walk in freezer - operator moved off of floor
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. On floor in walk in freezer
[21-04-4] In-use wet wiping cloth/towel used under cutting board. One on prep counter across from cookline equipment in kitchen
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Hot boxes in kitchen and at front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over kitchen cookline Equipment exteriors throughout Shelving units throughout
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Several throughout
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. In several places throughout the
[29-11-4] Water leaking from pipe and/or faucet/handle. Pipe not lined up correctly underneath handwashing sink next to three compartment sink - water is leaking onto floor
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked lasagna in walk in cooler Operator moved beef
[03B-04-5] Whole meat roast hot held at less than 130 degrees Fahrenheit. Whole roast pork (125F - Hot Holding) in front counter steamwell 1 hour per operator Operator put into oven to reheat
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At handwashing sink near ice machine at back door and handwashing sink at front counter near steamwell Operator stocked front counter handwashing sink
[31B-03-4] No soap provided at handwash sink. At handwashing sink near ice machine at back door and handwashing sinks at front counter Operator stocked front counter handwashing sinks

Disposition: Met Inspection Standards
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Utensils used for steam table
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee cup stored on dry storage shelf
[12B-01-4] Employee eating while preparing food. Observed employee eat a piece of bread and then handle a loaf of bread at front counter
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purse stored on bottom shelf next to squeeze bottles across from flat top grill
[36-17-5] Floor tiles missing and/or in disrepair. At triple sink
[08B-47-4] Food not stored at least 6 inches off of the floor. Container of soup and bucket of filling stored directly on floor at walk in cooler
[14-38-4] Food storage container/container lid cracked or broken. Several lids throughout facility
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwaves at facility
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Sanitizer compartment at triple sink. Operator cleaned sink and refilled
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. Frozen empanadas stored in plastic to go bags at reach in freezer at front counter
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. per operator items were put in reach in cooler less than two hours.Operator iced down items for temperature recovery
[41-10-4] Toxic substance/chemical improperly stored. Cleaner stored next to sanitized containers and empanadas. Operator moved.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at font counter
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at four of the five hand washing sinks.
[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 questitos. For the mailed operator time plan