Taqueria la Calentana 3
5045 US Hwy 17, De Leon Springs, FL 32130 · Mobile Food Dispensing Vehicle · License 7451085
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 21 routine inspection2 high priority (no follow-up needed), 5 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 visitAug 21, 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.
7 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.
-shrimp cocktail 44°f. Cut cabbage 46°f.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with rice.
Basic5
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometers in reach in coolers.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense rice.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled.
-exterior of rice container.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
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.
- 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.
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