Mexican Restaurant & Taqueria la Perla LLC
1186 N Nova Rd, Daytona Beach, FL 32117 · Permanent Food Service · License 7407685
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 Jul 28 routine inspection1 high priority (no follow-up needed), 8 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 28, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
9 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.
-corn at 45°f in upright reach in cooler at cookline.
Basic8
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-smoothie/shake cooler.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
-buildup of food debris and grease on shelving in kitchen.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
-1 at cookline.
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease in back kitchen area.
Floor soiled/has accumulation of debris in storage area.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.