EL BUEN SABOR RESTAURANT & BAKERY

Name: EL BUEN SABOR RESTAURANT & BAKERY
Address: 1314 E VINE ST, KISSIMMEE, FL, 34744, US
Rating: 72.2

1314 E VINE ST, KISSIMMEE, FL 34744

License #5900952

☕ Café/Breakfast ℹ️

72.2 Grade C / 100

Mixed Health Record

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Latest inspection

March 23, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

EL BUEN SABOR RESTAURANT & BAKERY in KISSIMMEE currently holds an InspectFL Health Score of 72.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 23, 2026. Across those visits, inspectors documented 53 total violations — 10 critical, 5 major, 38 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

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The latest inspection on March 23, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

EL BUEN SABOR RESTAURANT & BAKERY has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both womens and mens restrooms
[50-09-4] Current Hotel and Restaurant license not displayed.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on slicer on prep counter across from make table near kitchen entrance Operator removed
[14-11-5] Equipment in poor repair. Torn gaskets on reach in cooler under make table next to kitchen entrance and on holding unit inside walk in cooler
[08B-38-4] Food stored on floor. Water bottles on floor at front counter Sauce buckets and plantains in walk in cooler on floor Several food cases in walk in freezer on floor
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in water 101F next to make table at kitchen entrance
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At front counter handwashing sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
[29-49-6] Standing water in bottom of reach-in-cooler. Glass door reach in cooler at front counter Sauce buckets
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over block cheeses in walk 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. For cheese bread in front counter display case - bread out for 1 hour per operator Provided operator with time plan paperwork and went over how to fill it out

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