El Primito Alcapurrias Y Mas
Last inspected: Apr 6, 2026
64
Score
Inspectors have visited El Primito Alcapurrias Y Mas eight times, with records going back to 2022. El Primito Alcapurrias Y Mas was last inspected on Apr 6, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly nine violations earlier in the record.
“Nonfood-contact surface soiled with grease” comes up most often, recorded four times in the inspection record.
El Primito Alcapurrias Y Mas' latest score of 64 falls below the Kissimmee average of 78. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
8
Inspections
0
Critical latest
2
Major latest
5
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
2 major violations. 5 minor violations.
View 7 violations
Intermediate - No soap provided at handwash sink. At either handwashing sink in kitchen Operator stocked **Corrected On-Site**
31B-03-4
Intermediate - 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/ One expired for Jerry B issued 11-9-20
53A-03-7
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on reach in cooler closest to back door in kitchen
23-24-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near restrooms **Repeat Violation**
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans inside of reach in cooler closest to front counter entrance Exterior of hotbox in kitchen **Repeat Violation**
23-03-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons next to drink station at front counter by handwashing sink near second
24-18-4
Basic - Standing water in bottom of reach-in-cooler. Reach in cooler underneath make table on cookline **Repeat Violation**
29-49-6
64
Jul 17, 2025
Routine - Food
2 critical violations. 8 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
45
Mar 3, 2025
Routine - Food
5 critical violations. 1 major violation. 11 minor violations.
View 17 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
14
Aug 12, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Assortment of foods in display case lined with paper napkins at front counter.Operator switched out with food grade paper **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over margarine at reach in cooler at cooks line **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts at frontline dessert station have no date marks
02C-02-5
Basic - Working containers of food removed from original container not identified by common name. Flour and salt with no labels at kitchen **Corrected On-Site**
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Throughout kitchen
14-09-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Ice scoop handle in direct contact with ice in cooler at front counter **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water temping at 106F at cooks line
10-07-4
Basic - Stored food not covered. Chicken,pork and beef in reach in coolers at kitchen are have no lids
08B-12-5
52
Mar 22, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
55
Oct 3, 2023
Routine - Food
1 critical violation. 3 major violations. 10 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over tortillas make table reach in cooler **Corrected On-Site**
08A-05-6
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 **Corrected On-Site**
02C-03-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary
16-37-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Educated operator. Inspector provided one Claim they will cook steak rare if requested **Corrected On-Site** **Repeat Violation**
02B-02-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Educated drink in front glass cooler **Corrected On-Site**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Food stored on floor. Frying oil dry storage
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
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. Flan **Repeat Violation**
02D-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Standing water in bottom of reach-in-cooler. Make table
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing frozen beef in still water. Educated **Corrected On-Site**
06-01-5
39
May 15, 2023
Routine - Food
2 major violations. 10 minor violations.
View 12 violations
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.
11-26-1
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. eggs served with undercooked yoke. **Corrected On-Site**
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Cooler doors, door handles and shelving heavily soiled. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents in restrooms and in kitchen.
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook.
13-07-4
Basic - Food-contact surface not smooth and easily cleanable. Facility reusing gallon milk type jugs and other containers with indentations and hard to clean areas.
14-13-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water temped at 110f,
10-07-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Broken and dirty gaskets in hall cooler.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Repeat Violation**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All units. **Repeat Violation**
22-16-4
Basic - Working containers of food removed from original container not identified by common name. Grab n go at front counter. Package labels must contain the following information: 1. Identity and description of product; 2. Date product was packaged; and 3. Name and address of establishment which prepared and packaged product.
02D-01-5
50
Dec 15, 2022
Routine - Food
1 critical violation. 2 major violations. 11 minor violations.
View 14 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - seafood salads (46-49F - Cold Holding)in front counter, recommended to returned to reach in cooler to rapid chill 41°, and add ice to unit. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. - blocked with pails **Corrected On-Site**
31A-09-4
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**
53A-05-6
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
16-13-5
Basic - Equipment in poor repair. Two door handle
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door **Repeat Violation**
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Bottle of juices, sodas
08B-47-4
Basic - Ice buildup in reach-in freezer.
14-69-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - all reach in coolers gaskets
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. - water bottles **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers and freezer
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
41
Frequently Asked Questions
When was El Primito Alcapurrias Y Mas last inspected?
The most recent health inspection at El Primito Alcapurrias Y Mas on file is from Apr 6, 2026. The public record contains eight inspections in total.
What is the most common violation at El Primito Alcapurrias Y Mas?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited four times, more than any other issue at El Primito Alcapurrias Y Mas.
How does El Primito Alcapurrias Y Mas compare to other restaurants in Kissimmee?
El Primito Alcapurrias Y Mas most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has El Primito Alcapurrias Y Mas' inspection record improved over time?
No. Recent inspections at El Primito Alcapurrias Y Mas have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at El Primito Alcapurrias Y Mas 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 El Primito Alcapurrias Y Mas inspected?
Based on the inspection history on file, El Primito Alcapurrias Y Mas is inspected around two times per year on average.
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