TAINOS BAKERY KISSIMMEE Inspection – February 12, 2026

High Priority 1

#7High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. sausage (110F – Hot Holding) under heat lamp on cookline for 1 hour per operator Operator placed closer to heat bulb to reheat **Corrective Action Taken**

Corrective Action Taken

Intermediate 1

#8Intermediate31B-03-4

Intermediate – No soap provided at handwash sink. At handwashing sink near walk in freezer

Basic 6

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Handles on glass door reach in cooler near walk in freezer

#2Basic14-09-4

Basic – Cutting board has cut marks and is no longer cleanable. Cutting board on make table next to grill on cookline

#3Basic14-38-4

Basic – Food storage container/container lid cracked or broken. On bulk dry storage containers near kitchen entrance **Repeat Violation**

Repeat Violation

#4Basic21-04-4

Basic – In-use wet wiping cloth/towel used under cutting board. One on cookline

#5Basic38-07-4

Basic – Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Throughout kitchen

#6Basic16-46-4

Basic – Old labels stuck to food containers after cleaning. Label left on one pan on clean dish shelf Operator removed label and placed dish in sink to be cleaned **Corrected On-Site** **Repeat Violation**

Corrected On-SiteRepeat Violation

Florida Food Watch