EL IMPORTADO SABOR ORIGINAL

Name: EL IMPORTADO SABOR ORIGINAL
Address: 1371 E OSCEOLA PKWY, KISSIMMEE, FL, 34744, US
Rating: 84.3

1371 E OSCEOLA PKWY, KISSIMMEE, FL 34744

License #5911471

🌮 Mexican/Latin ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

84.3 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

EL IMPORTADO SABOR ORIGINAL in KISSIMMEE currently holds an InspectFL Health Score of 84.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 21, 2026. Across those visits, DBPR recorded 27 total findings; InspectFL has imported detailed violation rows for 20 of them so far.

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 21, 2026 included 3 critical violations, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes linked where available

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

What you’ll see here

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

Location + actions

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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
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door near restrooms
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Eggs on bottom shelf of prep cart next to cookline out for 1 hour per operator
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Between make table and steamwell
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at handwashing sink next to three compartment sink turned off due to leaking faucet Operator turned on
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice cream freezer with open ice cream buckets in lobby
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced cheese (48F - Cold Holding) in make table across from grill for 2 days per operator Operator discarded
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall at three compartment sink
[14-31-5] Nonfood-grade bags used in direct contact with food. Grocery bag used to cover bowl of dough in glass door reach in cooler in prep area - direct contact with the dough

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. sliced cheese in make table overnight per operator (49F - Cold Holding) shelled eggs left on shelf next to cookline equipment overnight per operator (ambient 75F - Cold Holding)
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Slicer on shelf under prep table near entrance to kitchen
[36-24-5] Hole in or other damage to wall. Hole in wall under cookline handwashing sink
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents over cookline
[08B-63-4] Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Ice cream reach in freezer with open buckets of ice cream in lobby
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Container of salsa prepped 2 days prior per operator
[14-05-4] Cardboard used to line food-contact shelves. In glass door reach in cooler in kitchen
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On cookline make table Operator removed
[14-31-5] Nonfood-grade bags used in direct contact with food. To-go bag holding plantains in glass door reach in cooler in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At front counter handwashing sink Operator stocked
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. shelled eggs left on shelf next to cookline equipment overnight per operator (ambient 75F - Cold Holding) Operator discarded, see stop sale Provided operator time plan and went over requirements for time controls

Community reaction

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Community pulse