Loca Elotes

5501 S Williamson Blvd Ste 915, Port Orange, FL 32128 · Permanent Food Service · License 7408068

Official report

out of 100

Grade C

Safety score 71 of 100

Latest visit: Jul 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 16 other violations

How the score was calculated

Starting score100
Violations at the Jul 14 routine inspection
3 high priority (fixed on the spot), 5 intermediate (4 fixed on the spot), 9 basic
-29
Safety score71

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

Inspection history

1 inspection · 1 visit

Jul142026

Routine inspection

17 violations found

First visitJul 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.
17 violations found:
- 3 High priority
- 5 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  -shredded cheese 70°F, per operator less than 30 minutes stored next to flat-top grill, operator relocated to reach-in cooler to rapidly cool -cut watermelon 73°F, per operator stored on prep counter less than 1 hour, operator relocated to walk-in cooler to rapidly cool
  Fixed on the spot
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  -black beans 108-130°F, per operator stored in hot holding unit that was not turned on less than 1 hour, operator turned on heat to rapidly reheat -rice 95°F, per operator stored in steam table with insufficient water less than 90 minutes
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  -raw shell eggs stored over tortillas in walk-in cooler, operator relocated
  Fixed on the spot
Intermediate5
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  -inspector provided the DBPR Clean-Up of Vomiting and Diarrheal Events handout
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris.
  -interior of microwave has a light accumulation of grease and food debris
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  -handwash sink next to triple sink used to store dish detergent container -plastic pitcher stored in handwash sink in front service area, employee removed
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  -handwash sink next to triple sink, operator restocked
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  -blue glass cleaner solution lacking label, operator labeled
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
  -cases of bottled water stored on the floor in the walk-in cooler, employee elevated
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  -operator relocated
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Food storage container in disrepair.
  -large plastic container used to store corn in walk-in cooler
  Ice buildup in reach-in freezer and/or walk-in freezer.
  -white chest reach-in freezer
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  -exterior of microwave has a light accumulation of grease and food debris
- Code 25, Single-service items: Single-service articles improperly stored.
  -case of "Clear PET Cold Drink Cups" stored on the floor in the kitchen
- Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  -wall over triple sink has an accumulation of grease and food debris
- Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
  -inspector provided the DBPR Choking First Aid Procedures handout
  Fixed on the spot
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.