Parva Colombian Bakery
220 W Lake Mary Blvd, Sanford, FL 32773 · Permanent Food Service · License 6905244
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection1 high priority (fixed by the Aug 20 follow-up), 5 basic (1 repeat)-9
- Safety score91
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 20, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
- cooked chicken (46°F - Cold Holding); - pooled eggs (47°F - Cold Holding); - cut tomato (46°F - Cold Holding); - salsa (46°F - Cold Holding); - shredded cheese (46°F - Cold Holding)
Basic5
Code 03, Food out of temperature: Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging.
- raw beef, raw chicken, cooked beef, cooked chicken.
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment and utensils rinsed after the application of the sanitizer solution.
- employee washing dishes rinsed after sanitizing. Operator educated employee
Fixed on the spot
Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
- bread freezer
Repeat violation
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
- at hand wash sink at cookline
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.