Taqueria y Panaderia la Calentana
5045 N US Hwy 17, Deleon Springs, FL 32130 · Permanent Food Service · License 7407842
What drove the grade
Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (no follow-up needed), 1 intermediate, 6 basic (2 repeats)-17
- Safety score83
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 visitJul 7, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 01, Approved source; food safe and unadulterated: Cooked/heated time/temperature control for safety food not cooled from 135°F to 70°F within two hours and from 135°F to 41°F within six hours.
See stop sale. -black beans at 53f and beef at 54f in walk in cooler. Cooked and placed in walk in cooler last night.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
-black beans at 53f and beef at 54f in walk in cooler. Cooked and placed in walk in cooler last night.
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
-ceviche in front cooler.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
-case of raw shell eggs in walk in cooler.
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, or dust.
-grease buildup on hood filters.
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
-hand wash sink at bar area.
Repeat violation
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
Repeat violation
Reporting only1
Code 45, Fire extinguishing equipment: Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed.
Notified Fire AHJ. For reporting purposes only. -table top fryer not under suppression system.
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.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
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