LA FUENTE RESTAURANT, BAKERY & CAFE

Name: LA FUENTE RESTAURANT, BAKERY & CAFE
Address: 8687 W IRLO BRONSON MEM HWY # 103, KISSIMMEE, FL, 34747, US
Rating: 17.9

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

License #5814223

☕ Café/Breakfast ℹ️

17.9 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 11 findings · 3 critical

Routine - Food

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Quick take

LA FUENTE RESTAURANT, BAKERY & CAFE in KISSIMMEE currently holds an InspectFL Health Score of 17.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 85 total violations — 22 critical, 10 major, 53 minor.

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Record snapshot

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The latest inspection on September 28, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

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Inspector notes

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LA FUENTE RESTAURANT, BAKERY & 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

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Official DBPR inspection report ↗

Disposition: Warning Issued
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Beef broth made over 24 hours per operator.Operator put date on container
[25-05-4] Single-service articles improperly stored. Case of to go bags on stored on floor at front counter
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All of managers certificate expired on 8/26
[02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Chicken broth dated 9/17 in walk in cooler
[08B-47-4] Food not stored at least 6 inches off of the floor. Bucket of cream filling stored on floor by storage in prep area.Operator moved off the floor
[14-31-5] Nonfood-grade bags used in direct contact with food. Raw,frozen chicken stored in thank you bags at walk in freezer
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored in glass reach in cooler at front counter.Operator placed yogurt in container
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink at prep area.Printed operator hand washing sign and mens ADA stall
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exit door at back of kitchen
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Chicken broth made in house on 9/17
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag in bus tub at back of kitchen next to exit door Employee bag on top of canned goods by exit door Employee bag on top case of plastic to go bags

Disposition: Met Inspection Standards
[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
[14-01-5] Bowl or other container with no handle used to dispense food.soufflé cup for scooping msg
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Holes and damaged ceiling tiled throughout kitchen area
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Cooking utensils store handles down
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[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
[14-11-5] Equipment in poor repair. Gaskets on the reach in cooler
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. At back door
[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
[10-20-4] In-use tongs stored on equipment door handle between uses. On the front counter
[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.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At reach in cooler at front counter.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At handwashing sink next to smoothie station
[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
[16-46-4] Old labels stuck to food containers after cleaning. Multiple plastic containers with old labels on drying rack in prep area.
[21-44-1] Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Stored on spice rack at prep table.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers on shelf on cooks line not inverted
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At prep table
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[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-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.
[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.
[14-31-5] Nonfood-grade bags used in direct contact with food. Thank you bags in the reach in freezer
[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
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinsing out blenders in hand sink next to smoothie station
[41-17-4] Spray bottle containing toxic substance not labeled. Yellow chemical bottle under blender

Disposition: Met Inspection Standards
[24-07-4] Cleaned and sanitized equipment or utensils not properly stored. Spoons next to coffee machine not inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Green cutting board at prep table
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back door of kitchen
[14-38-4] Food storage container/container lid cracked or broken. Food grade container in dish drying area cracked.
[35B-02-4] Insect control device installed over food preparation area. Sticky trap stored next to dry food storage shelf
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Reach in cooler in front area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign at smoothy prep area
[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
[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.
[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.
[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.
[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
[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
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink at back smoothy prep area
[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.