Encanto Restaurant & Bakery

915 S Volusia Ave, Orange City, FL 32763 · Permanent Food Service · License 7408028

Official report

out of 100

Grade F

Safety score 53 of 100

Latest visit: Oct 1, 2026 (5 weeks ago)

What drove the grade

Live, small flying insects foundHigh priority · fixed by the Oct 1 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Sep 28 routine inspection
6 high priority (4 fixed by the Oct 1 follow-up, 2 fixed on the spot, 2 repeats), 2 intermediate (1 fixed on the spot, 1 repeat), 7 basic
-35
Administrative complaint on Sep 28, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score53

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 3 visits

Sep282026

Routine inspection

15 violations found · Inspector came back 2 times

2nd follow-up visitOct 1, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  No food.
  More time given
Official report, on the Florida DBPR website
1st follow-up visitSep 30, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
4 violations still not corrected:
- 3 High priority
- 1 Basic
What was still cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Tres leches 47°F; Flan 47°F, cheese cake 47°F,mascarpone cheese 47°F, Placed overnight .
  Administrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Cook line steam table no food . Time extend Front counter is using Time .
  More time given
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  No foods cooling.
  More time given
Basic1
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  More time given
Official report, on the Florida DBPR website
First visitSep 28, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 6 High priority
- 2 Intermediate
- 7 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
  See stop sale.
  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.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Dessert station low boy sour cream ; (47°F - Cold Holding); butter (47°F - Cold Holding); cheese cake (47°F - Cold Holding);less than 4 hours. Operator placed in walk in cooler,.
  Fixed on the spotRepeat violationAdministrative complaint
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  - cook line steam table potatoes (120°F - Hot Holding)/1 hour. Operator instructed to reheat. -Front counter Hot Holding cheese fritters (127°F - Hot Holding); pork (127°F - Hot Holding); corn fritters (127°F - Hot Holding); beef empanada (127°F - Hot Holding); 1 hour ; operator instructed to reheat . Operator reheated to 179°F Repeat Violation Admin Complaint
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  In kitchen double glass door reach in cooler. yucca (56-57°F - Cooling);overnight . Operator instructed to discard,.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found
  3- flying insects at bar area.
Intermediate2
- 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.
  Yucca in kitchen reach in cooler 24 hours ago prepared not date marked .
  Repeat violation
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  - bar soda gun soiled with food debris.
  Fixed on the spot
Basic7
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Front counter double glass door , by steam tables. Operator placed thermometer.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Boxed yucca in walk in freezer .
- Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice, in front counter , glass double glass door ice container.
  Operator repositioned.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Food employee drinking from water bottle in at front counter .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in front counter top cold holding unit , by steam tables,
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Lids on spice bucket in storage area soiled with food debris and grime. Operator cleaned .Corrected On-Site Corrected On-Site Warning
- Code 55, Automatic gratuity notice: Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill.
  Notification sign .
Official report, on the Florida DBPR website

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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.