Cayo Azul
Last inspected: Nov 7, 2025
100
Score
Inspectors have visited Cayo Azul seven times, with records going back to 2022. Cayo Azul was last inspected on Nov 7, 2025. Low risk means the most recent visit produced few or no significant findings.
Recent visits have produced comparable findings, with counts hovering near seven violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Restaurants in Kissimmee average 78, so Cayo Azul is doing better than most peers. There isn't much in the file that would give a customer pause.
7
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Nov 7, 2025
Food-Licensing Inspection
No violations found.
100
Oct 29, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Eco lab came and fixed during inspection **Corrected On-Site**
22-49-4
High Priority - Food with mold-like growth. See stop sale. Majado with mold at reach in cooler
01B-07-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. majado,shrimp sauce,pasta,pork,chicken temping 45F-46F. Per operator operator was in and out of walk in with the door propped open less than an hour. Operator turned down temperature of walk in cooler for temperature recovery Octopus salad,chicken soup and seafood sauce temping between 46F-50F.Per operator in reach in cooler overnight. Stop sale issued
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at bar hand washing sink No soap at cooks line hand washing sink **Corrected On-Site**
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks in walk in freezer that is converted to storage
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board on cooks line
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board of make table **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on right side door of glass reach in fridge Left side door of reach in fridge across from glass reach in fridge does not seal shut Left side door of reach in freezer falls off when opened
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in between make tables Ice scoop handle in direct contact with ice at bar ice machine **Corrected On-Site**
10-17-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. For glass reach in fridge on cooks line
05-09-4
Basic - Water leaking from pipe and/or faucet/handle. Hand washing sink at dish wash area Triple sink by dish machine
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Flour in yellow container not labeled
02D-01-5
30
Mar 26, 2024
Complaint Partial
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
64
Mar 7, 2024
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
47
Aug 15, 2023
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
52
Mar 22, 2023
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. **Corrected On-Site**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic and oil 61° , heavy cream 60°, per employee food less than 4 hours recommended to return to cooler to rapid chill. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over seafood
08A-20-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand wash sink cook line **Repeat Violation**
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Restroom
27-16-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Light not functioning. Lamp at dishwasher.
36-62-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. - dusted at th kitchen entrance near fire extinguisher
36-27-5
41
Oct 18, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
74
Frequently Asked Questions
When was Cayo Azul last inspected?
The most recent health inspection at Cayo Azul on file is from Nov 7, 2025. The public record contains seven inspections in total.
What is the most common violation at Cayo Azul?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Cayo Azul.
How does Cayo Azul compare to other restaurants in Kissimmee?
Cayo Azul most recently scored 100 out of 100, which is higher than the Kissimmee average of 78.
Has Cayo Azul's inspection record improved over time?
Results have been roughly steady. Inspections at Cayo Azul have averaged around seven violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Cayo Azul means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Cayo Azul inspected?
Based on the inspection history on file, Cayo Azul is inspected around two times per year on average.
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