Taqueria Angelita
251 N Amelia Ave, Deland, FL 32724 · Permanent Food Service · License 7408017
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 Sep 30 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 basic-16
- Safety score84
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 30, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
See Stop Sale.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Kitchen reach in cooler refried beans (45°F - Cold Holding); cooked chicken (45°F - Cold Holding); less than 4 hours . Operator placed ice .
Fixed on the spotRepeat violation
Code 08, Food protection and cross-contamination: Food stored in ice used for drinks.
See stop sale. Container with sliced lemons , kitchen drink ice bin. Operator instructed to discard
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 bleach.
Fixed on the spot
Basic2
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of onions stored on kitchen floor . Operator relocated .
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Spoon placed on top to of rice in steam table. Operator repositioned .
Fixed on the spot
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.
- Stop sale
- An order that the food can’t be sold or served.