Deland Tijuana Flats
305-2 International Speedway Blvd, Deland, FL 32724 · Permanent Food Service · License 7407839
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 Oct 29 routine inspection1 high priority (fixed on the spot, 1 repeat), 4 intermediate, 8 basic-25
- Administrative complaint on Oct 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
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 visitNov 5, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
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
-Front line Expo unit Guacamole 43°F, Salsa 43°F -Cook line no TCS food
More time given
Intermediate2
Code 31, Handwash sinks and supplies: No soap provided at rear food preparation area handwash sink.
More time given
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
More time given
Basic3
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
More time given
Code 29, Plumbing and backflow prevention: Drain cover(s) missing, at front counter floor drain.
More time given
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris, by three compartment sink, under shelving,
More time given
- First visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
13 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
-cook line low boy unit shredded lettuce (52°F - Cold Holding); meat and cheese wrap (52°F - Cold Holding); placed 1 hour from walk in cooler . Operator placed ice. -Front line expo unit guacamole with tomatoes (49°F - Cold Holding); salsa (50°F - Cold Holding);1 hour . Operator reduced temperature .
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
-Edges of flat top on low boy unit, soiled with food debris.
Code 27, Water source: Water pressure lacking at bathroom hand sink fixtures that require the use of water.
Code 31, Handwash sinks and supplies: No soap provided at rear food preparation area handwash sink.
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic8
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Item can drink on front line expo .
Code 13, Clean clothes, hair restraints, jewelry: Food employee with no hair restraint while engaging in food preparation.
Code 29, Plumbing and backflow prevention: Drain cover(s) missing, at front counter floor drain.
Standing water in front counter floor drain/floor drain draining very slowly.
Code 36, Floors, walls, ceilings and ventilation: Objectionable odors at front counter floor , drain.
Floor soiled/has accumulation of debris, by three compartment sink, under shelving,
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Cellphone placed on shelf above rear food preparation table.
Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.