Oh Que Bueno Restaurant
Last inspected: Mar 6, 2026
58
Score
Oh Que Bueno Restaurant has been inspected eight times since 2022. The latest inspection on file is from Mar 6, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have held steady across recent visits, averaging around seven violations each.
The most common issue across all inspections has been “no written procedures available for use”, showing up two times.
The city-wide average sits at 78, which Oh Que Bueno Restaurant's 58 doesn't quite reach. Nothing in the record is alarming, but there's room to improve.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Mar 6, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 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
Plumbing Maintained; Sewage Disposal
FL-51
58
Jul 21, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
64
Mar 12, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef and raw chicken stored over raw pork belly at glass fridge next to entry way leading to stock room
08A-20-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cheese pastries and cheese bread.Emailed operator time plan in Spanish **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - Handwash sink not accessible for employee use at all times. Lid to blender at hand washing sink at cooks line by entry way leading to triple sink **Corrected On-Site**
31A-09-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Hand washing and at bakery
31B-05-4
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board on make table at cooks line
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Mini speaker on small cutting board at bakery kitchen
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water on cooks line temping at 97F
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Salt at cooks line **Corrected On-Site**
02D-01-5
52
Aug 12, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sausages at reach in cooler on cooks line temping between 48F-53F. Per operator sausage was there overnight
01B-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand washing sink at entrance of cooks line **Corrected On-Site**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For quesitos in display case at front line. Per operator they do discard after four hours.Operator put time mark on quesitos.Emailed time plan **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restroom doors
32-04-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee book bag stored on dry storage shelf at bakery kitchen **Corrected On-Site**
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door by mop sink
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Red and white onions in bus tubs stored on floor of cooks line **Corrected On-Site**
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 78F water at cooks line **Corrected On-Site**
10-07-4
47
Mar 22, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
64
Oct 23, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 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. Heavy cream 2 door reach in cooler in back **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 inspector gave some strips **Corrective Action Taken**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink in bakery **Corrected On-Site**
31B-02-4
Basic - Equipment and utensils not properly air-dried - wet nesting.
24-08-4
Basic - Equipment in poor repair. Gaskets make table
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters **Repeat Violation**
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing chicken and beef at room temperature. Still frozen. Educated **Corrected On-Site**
06-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Bakery **Corrected On-Site**
21-38-4
58
May 17, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
52
Nov 14, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Oh Que Bueno Restaurant last inspected?
The most recent health inspection at Oh Que Bueno Restaurant on file is from Mar 6, 2026. The public record contains eight inspections in total.
What is the most common violation at Oh Que Bueno Restaurant?
Across the inspection record, “no written procedures available for use” has been cited two times, more than any other issue at Oh Que Bueno Restaurant.
How does Oh Que Bueno Restaurant compare to other restaurants in Kissimmee?
Oh Que Bueno Restaurant most recently scored 58 out of 100, which is lower than the Kissimmee average of 78.
Has Oh Que Bueno Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Oh Que Bueno Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Oh Que Bueno Restaurant 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 Oh Que Bueno Restaurant inspected?
Based on the inspection history on file, Oh Que Bueno Restaurant is inspected around two times per year on average.
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