Tijuana Flats
2280 W International Speedway Blvd, Daytona Beach, FL 32114 · Permanent Food Service · License 7406800
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 17 routine inspection2 high priority (fixed by the Aug 19 follow-up), 1 intermediate (fixed on the spot), 10 basic-18
- Extension granted on Aug 18, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score80
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- 1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
3 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cheese ,cut tomatoes ,salsa ,guacamole with tomatoes,salsa 46f to 50f less than 4 hours . Operator using ice
More time given
Basic2
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
More time given
Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
-main cooler corn 44f ,cut lettuce 45f ,shredded cheese 45f,cut lettuce 45f placing food in another cooler -sour cream 46f advised to keep a lower level, Guacamole with tomatoes 47f -per manager check temperature this morning and we're in proper range
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
-rice cooker Rice 132f manager discarded
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
-employee filled pitcher
Fixed on the spot
Basic10
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
-sugar
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
-guacamole
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
-on reach in cooler
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
-salsa cooler
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
-small amount
Fixed on the spot
Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
-behind prep table
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
-drill on prep table
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
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.