Pa' Los Chinos #108
2433 S Woodland Blvd Ste 109, Deland, FL 32720 · Permanent Food Service · License 7407444
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection4 high priority (fixed on the spot, 1 repeat), 1 intermediate, 2 basic (1 repeat)-20
- Safety score80
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 visitSep 14, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Cook line expo unit cooked sliced beef (50°F - Cold Holding); less than 4 hours. Operator placed ice
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Kitchen front line hot garlic in oil (125°F - Hot Holding); more than 4 hours ,. Operator instructed to discard.
Fixed on the spotRepeat violation
Code 22, Food-contact surfaces clean and sanitized: Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180.
Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Low splash bleach . Operator purchased approved sanitizer.
Fixed on the spot
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Ibuprofen stored on front line shelf above packets of sauces. Operator relocated .
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sanitizer bucket stored in front counter hand sink ,
Basic2
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Chicken thawed in three compartment sink, not under running water. Operator placed under running water.
Fixed on the spotRepeat violation
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.