Dulce Jesus Mio
Last inspected: Jan 9, 2026
55
Score
Going back to 2022, Dulce Jesus Mio has 10 inspections in the public record. The most recent visit was on Jan 9, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have ticked up lately, averaging around nine violations per visit versus roughly six violations earlier in the record.
Looking across the full record, “in-use wet wiping cloth/towel used under cutting board” is the recurring theme, flagged three times.
By comparison, the average Kissimmee facility scores 78, putting Dulce Jesus Mio on the weaker side. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
6
Minor latest
Inspection History
Jan 9, 2026
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
55
Jul 17, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
52
May 12, 2025
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. Raw chicken in grocery store bag **Corrected On-Site**
14-31-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked Shrimp ceviche walk in cooler **Corrected On-Site**
02C-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Corrected On-Site**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Corrected On-Site**
16-21-4
Basic - Bowl or other container with no handle used to dispense food.cup used to scoop rice **Corrected On-Site**
14-01-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon vacuum seal not broken. Educated operator **Corrected On-Site**
06-09-1
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-6
Basic - Food stored on floor. Frying oil **Corrected On-Site**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site**
21-04-4
47
Dec 3, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Garbage can located outside has no lid or lid open/broken. - From follow-up inspection 2024-12-03: **Time Extended**
33-15-4
95
Dec 2, 2024
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Hot and Cold Water Available; Adequate Pressure
FL-25
Proper Sanitizer Contact Time and Concentration
FL-33
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
64
Apr 9, 2024
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
29
Feb 5, 2024
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
31B-02-4
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
03G-50-1
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
21-04-4
Basic - - From initial inspection : Basic - Light shield damaged/in disrepair.Missing light shield overcook line **Corrected On-Site** **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
38-01-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. **Warning** - From follow-up inspection 2024-02-05: **Time Extended**
23-03-4
64
Dec 5, 2023
Routine - Food
3 critical violations. 5 major violations. 5 minor violations.
View 13 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.Pork belly kept cooling on walk in cooler overnight with temperature of 45F. **Warning**
03D-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.Raw chicken stored over cooked beef on walk in cooler.Raw eggs stored over precooked chicken and beef kebab. Raw beef stored over cooked beans. **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.Pork belly kept cooling overnight in walk in cooler with temperature of 45F **Warning**
01B-02-5
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site** **Warning**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.on hand sink at bar. **Warning**
31B-02-4
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. **Repeat Violation** **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants.Operator doing ROP of meats and keeping it for more than 48 hrs. **Warning**
03G-50-1
Intermediate - Manager or person in charge lacking proof of food manager certification. **Warning**
53A-01-7
Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
14-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - In-use wet wiping cloth/towel used under cutting board. **Corrected On-Site** **Warning**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.Hood filters over grill. **Warning**
23-03-4
Basic - Light shield damaged/in disrepair.Missing light shield overcook line **Corrected On-Site** **Warning**
38-01-4
30
Jun 5, 2023
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Obtained from Approved Sources
FL-11
39
Dec 20, 2022
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Dulce Jesus Mio last inspected?
The most recent health inspection at Dulce Jesus Mio on file is from Jan 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Dulce Jesus Mio?
Across the inspection record, “in-use wet wiping cloth/towel used under cutting board” has been cited three times, more than any other issue at Dulce Jesus Mio.
How does Dulce Jesus Mio compare to other restaurants in Kissimmee?
Dulce Jesus Mio most recently scored 55 out of 100, which is lower than the Kissimmee average of 78.
Has Dulce Jesus Mio's inspection record improved over time?
No. Recent inspections at Dulce Jesus Mio have averaged around nine violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Dulce Jesus Mio 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 Dulce Jesus Mio inspected?
Based on the inspection history on file, Dulce Jesus Mio is inspected around three times per year on average.
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