Tres Leches Ormond Cafe
1626 North US 1 Highway, Ormond Beach, FL 32174 · Permanent Food Service · License 7407744
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 Aug 5 routine inspection2 high priority (no follow-up needed), 1 intermediate, 1 basic-10
- Safety score90
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 visitAug 5, 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.
4 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. -cooked chicken at 58°f to 60°f in walk in cooler. Cooked and placed in walk in cooler last night. -refried beans at 52°f 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.
-cooked chicken at 58°f to 60°f in walk in cooler. Cooked and placed in walk in cooler last night. -refried beans at 52°f in walk in cooler. Cooked and placed in walk in cooler last night.
Intermediate1
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
-refried beans and cooked chicken cooling in deep containers.
Basic1
Code 33, Garbage and refuse: Unnecessary items/unused equipment on the premises.
-discarded equipment stored outside at back of property.
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.