Melao Bakery
Last inspected: Feb 23, 2026
43
Score
Public records show nine inspections at Melao Bakery stretching back to 2022. On Feb 23, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
Violation counts have been trending down, averaging around four violations across recent inspections versus roughly seven violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing three times across the record.
Melao Bakery's latest score of 43 falls below the Kissimmee average of 78. This restaurant has more on its record than most do.
9
Inspections
5
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
5 critical violations. 2 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 14, 2025
Routine - Food
4 minor violations.
View 4 violations
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
74
Mar 18, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink **Warning** - From follow-up inspection 2025-03-18: **Time Extended**
29-42-4
86
Jan 14, 2025
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At bakery side mop sink **Warning**
29-42-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over butter at reach in cooler on cooks line **Corrected On-Site** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef patties at front line temping at 46F,per operator item was moved from walk in cooler to frontline less than 2 hours.Operator moved to walk in cooler Sliced cheese at frontline temping at 52F because it was on a plate on top of a container. Operator moved to container **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Facility has expanded space by knocking wall down and taking over next door space.facility has also added a walk in cooler in the breezeway linking the new space with the old space **Warning**
51-16-7
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink at prep area next to cooks line had hose in sink Hand washing sink at bakery prep area blocked by wet vac **Corrected On-Site** **Warning**
31A-09-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored in reach in cooler directly on shelving. Operator moved **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in 72F water at frappe and juice making station.operator discarded water **Corrected On-Site** **Warning**
10-07-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored next to spices at prep area next to cooks line. Operator moved bucket **Corrected On-Site** **Warning**
21-44-1
45
Sep 13, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Steak made previous day not date marked at reach in cooler on cooks line **Corrected On-Site**
02C-02-5
Basic - Carbon dioxide/helium tanks not adequately secured. Large propane tanks not chained at fenced in area back of facility
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on make tables at front line
14-09-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on cooks line stored next to container with cornmeal **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Ice cream in small chest freezer next to dessert display **Corrected On-Site**
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Heating cabinets stored in fence in area at back of facility
33-31-5
70
Jan 31, 2024
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Ground beef reheating on steam well for more than 2 hrs with temperature of 155F.
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Whole chicken kept on hot box located in cook line for less than 4 hrs with temperature of 112F. Ask operator to reheat to 165F. **Corrective Action Taken**
03B-01-6
Intermediate - Identity of food or food product misrepresented. Squid been sold as octopus. Item appears on restaurant social media. **Corrected On-Site**
52-01-4
Basic - Bowl or other container with no handle used to dispense food.Bowl use to scoop chicken base and Sazon. **Repeat Violation**
14-01-5
Basic - Single-service articles not stored inverted or protected from contamination.To go containers facing up. **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler at front counter. **Repeat Violation**
29-49-6
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.Tomato case stored over ground beef in walk in cooler. **Corrected On-Site**
08B-17-4
55
Aug 22, 2023
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
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
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
52
Apr 5, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - hot holding units beans 110°, chicken 118°, recommended to reheated to 165° and maintain 135° or above **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. - hand sink next to cookline
31B-02-4
Basic - Ceiling tile missing. Bakery prep area. **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen
36-34-5
Basic - Fifty (50) foot-candles of light not provided at a food working surface bakery/ bread prep area.
38-11-4
Basic - Floor tiles missing and/or in disrepair. Kitchen
36-17-5
Basic - Light not functioning. At kitchen
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of containers - walk-in cooler shelves - trays in food carts in walk-in cooler and freezer
23-03-4
58
Dec 14, 2022
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Oppm
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken stew (99-109F - Hot Holding), recommended to reheated until reach 165° and maintain 135° or above **Corrective Action Taken**
03B-01-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves
12A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Desserts and salads in walk-in coolers
02C-02-5
Basic - Ceiling tile missing. Bread area
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout the kitchen
36-34-5
Basic - Cove molding at floor/wall juncture broken/missing. - wall front of big batter
36-03-4
Basic - Floor soiled/has accumulation of debris. Walk in freezer floor
36-73-4
Basic - Food storage container/container lid cracked or broken. **Corrected On-Site**
14-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - food containers lids - equipments exterior -
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. - bags of mashed potatoes in standing water **Corrected On-Site**
06-01-5
41
Frequently Asked Questions
When was Melao Bakery last inspected?
The most recent health inspection at Melao Bakery on file is from Feb 23, 2026. The public record contains nine inspections in total.
What is the most common violation at Melao Bakery?
Across the inspection record, “time/temperature control for safety food” has been cited three times, more than any other issue at Melao Bakery.
How does Melao Bakery compare to other restaurants in Kissimmee?
Melao Bakery most recently scored 43 out of 100, which is lower than the Kissimmee average of 78.
Has Melao Bakery's inspection record improved over time?
Yes. Recent inspections at Melao Bakery have averaged around four violations per visit, down from roughly seven earlier in the record.
What does a high risk rating mean?
A high risk rating at Melao Bakery means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Melao Bakery inspected?
Based on the inspection history on file, Melao Bakery is inspected around three times per year on average.
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