DirtyFLRestaurant Inspection Data

GARCIAS MEXICAN GRILL

1498 South Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/13/2025

Inspection #: Visit ID: 8871566

  • 14-05-4:Basic - Cardboard used to line food-contact shelves.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee lunch containers in wait station reach in cooler. Operator relocated. Corrected On-Site
  • 13-03-4:Basic - Food employee, with no hair restraint while engaging in food preparation. Repeat Violation
  • 36-24-5:Basic - Hole in or other damage to wall, at bar ,under hand sink.
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood, soiled with grease .
  • 08B-12-5:Basic - Stored food not covered. In kitchen make tables . operator covered food, Corrected On-Site Repeat Violation
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale.
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.See Stop Sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Wait station reach in cooler cream cheese (47F - Cold Holding)/overnight; milk (45F - Cold Holding).Placed overnight. Operator instructed to discard cream cheese. Operator placed in another unit milk. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Chip station unit, soiled with food debris, exterior and interior. Operator cleaned unit.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan and refried beans prepared 48 hours ago not date marked, in walk in cooler.
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink, near floor ice machine . Operator opened valve. Corrected On-Site

Inspection Date: 8/26/2024

Inspection #: Visit ID: 8739002

  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker handling food ,wearing a watch. Corrected On-Site
  • 13-03-4:Basic - Food employees with no hair restraint while engaging in food preparation.
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. North Pole , make table gasket soiled with grime , by kitchen .
  • 33-16-4:Basic - Open dumpster lid. Corrected On-Site Repeat Violation
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in wait station reach in cooler. Opened drink in wait station reach in cooler, Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered, in walk in cooler. In food prepperation area, bin with taco shells not covered.
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food worker slicing lines with bare hands .Educated operator. **Corrective Action Taken** Warning
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Horchata at bar low boy unit , date marked more than 7 days. Operator discarded .
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Horchata more 7 days .
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Gloribeth A. .
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.Provided to operator Corrected On-Site

Inspection Date: 3/4/2024

Inspection #: Visit ID: 8462063

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic container used to dispense sugar and in walk-in in cooker plastic tray used to dispense tomatoes. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on storage area equipment door handles.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal drink stored in kitchen make table l Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Salsa buckets stored on walk in cooler floor, Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to storage area wall., behind rack holding can goods,
  • 36-34-5:Basic - Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-64-5:Basic - Objectionable odors in women's bathroom or other areas of the establishment.
  • 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler.
  • 36-22-4:Basic - Washware area floor area , covered with standing water.
  • 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Corn dogs labeled 1-18-2924 in kitchen cold holding unit. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Mixer stored in hand sink by triple sink. Corrected On-Site
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Refried beans and tamales prepared 24 hours ago not date marked inSAbA reach in cooler. Corrected On-Site

Inspection Date: 8/3/2023

Inspection #: Visit ID: 8461815

  • 23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. - From follow-up inspection 2023-08-03: **Time Extended**
  • 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - From follow-up inspection 2023-08-03: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or mold. -sides if fryers soiled with grease, - From follow-up inspection 2023-08-03: **Time Extended**

Inspection Date: 8/2/2023

Inspection #: Visit ID: 8360321

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic container used to dispense red salsa.in walk in cooker,
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  • 36-22-4:Basic - Floor area(s) covered with standing water.p, under cookline,
  • 14-69-4:Basic - Ice buildup in Frigidaire reach-in freezer.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or mold. -sides if fryers soiled with grease,
  • 29-49-6:Basic - Standing water in bottom of reach-in-cooler, wash ware Area.
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Educated operator.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw bacon stored on walk in cooler shelf above green salsa. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers 48F - Cold Holding); raw chorizo (48F - Cold Holding); raw beef (48F - Cold Holding)/3 hors .Ice was placed. **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Washware area Handwash sinks soiled with food debris,
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked ground beef, in walk in cooler, prepared 24 hours ago not date marked. Corrected On-Site