Bakery and Pupuseria Torogoz
Last inspected: Mar 3, 2026
64
Score
Inspectors have visited Bakery and Pupuseria Torogoz eight times, with records going back to 2022. The most recent visit was on Mar 3, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Inspection results have stayed in a similar range over the last few visits, averaging around five violations each.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing three times across the record.
Restaurants in Kissimmee average 78, so Bakery and Pupuseria Torogoz trails the local norm. The inspection history reads as standard for a restaurant of this size.
8
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Sep 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Toxic Substances Properly Identified, Stored, Used
FL-32
Non-Food Contact Surfaces Clean
FL-23
74
May 1, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Frozen raw beef stored in thank you bags at reach in freezer
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over condiments at reach in cooler in kitchen **Corrected On-Site**
08A-05-6
Basic - Bowl or other container with no handle used to dispense food. Bowl in container of flour at dry storage
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On make table at kitchen
14-09-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in direct contact with flour **Corrected On-Site**
10-01-5
64
Sep 10, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork and raw beef stored over sauces at reach in cooler next to kitchen door at frontline Raw shell eggs and raw bacon stored over condiments at reach in cooler next to hot well
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Heavy whipping cream temping at 53F,per operator it was on counter while being used as an ingredient,less than 2 hours ago
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos at display case in frontline. Printed time plan for operator **Corrective Action Taken**
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom door
32-04-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tank outside at back of facility not chained
51-11-4
Basic - Food stored in a prohibited area. Reach in freezer stored in dining area
08B-37-4
58
Apr 9, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
82
Aug 28, 2023
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Sanitizer Contact Time and Concentration
FL-33
55
Mar 1, 2023
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw marinated chicken over cooked and prepped zucchini. **Corrected On-Site**
08A-05-6
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Must have kit by July 1, 2023
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee drained vegetables at handwash sink in kitchen. **Corrected On-Site**
31A-11-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Must have proof of employee health acknowledgment by July 1 2023.
11-26-1
Basic - Bowl or other container with no handle used to dispense food.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Hood and hood filters moderately soiled
23-24-4
Basic - Equipment in poor repair. Gaskets in several units including upright double door in kitchen.
14-11-5
Basic - Hole in or other damage to wall. Restroom wall in poor repair. Splash area behind hand-wash sink. **Repeat Violation**
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Temped at 77f.
10-07-4
Basic - Open dumpster lid.
33-16-4
47
Nov 29, 2022
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.milk at front counter area. **Corrected On-Site**
02C-03-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-05-5
Basic - Bowl or other container with no handle used to dispense food. 2 oz solo used as scoops.
14-01-5
Basic - Equipment in poor repair. Double door reach in cooler not working and not used.
14-11-5
Basic - Hole in or other damage to wall. Wall in restroom in poor repair. Wall board exposed and splash guard in poor repair.
36-24-5
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Various desserts including tres leche, horchata, and flan as well as other TCS desserts in clear plastic containers.
02D-03-4
67
Frequently Asked Questions
When was Bakery and Pupuseria Torogoz last inspected?
The most recent health inspection at Bakery and Pupuseria Torogoz on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Bakery and Pupuseria Torogoz?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Bakery and Pupuseria Torogoz.
How does Bakery and Pupuseria Torogoz compare to other restaurants in Kissimmee?
Bakery and Pupuseria Torogoz most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has Bakery and Pupuseria Torogoz's inspection record improved over time?
Results have been roughly steady. Inspections at Bakery and Pupuseria Torogoz have averaged around five violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Bakery and Pupuseria Torogoz means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Bakery and Pupuseria Torogoz inspected?
Based on the inspection history on file, Bakery and Pupuseria Torogoz is inspected around two times per year on average.
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