LA PLAZA MEXICAN KITCHEN LLC
210 North Woodland Boulevard
DeLand, Florida, 32720
Volusia County County
Overall Food Safety Rating
★½☆☆☆ (1.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/10/2025
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer chest.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to store food in make table unit . Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area make table unit : Stacked containers of sour cream (42-44F - Cold ) placed overnight ; operator placed ice. shredded cheese (47F - Cold Holding), placed 15 minutes ago on n top of containers. Operator relocated inside unit. **Corrective Action Taken**
Food safety inspection conducted on 1/10/2025 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 7/1/2024
High Priority
0
Intermediate
3
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting boards stained with food debris
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hit water turned off at front counter hand sink. Corrected On-Site
Food safety inspection conducted on 7/1/2024 revealed 3 total violations (0 high priority, 3 intermediate, 0 basic).
Inspection on 12/7/2023
High Priority
5
Intermediate
2
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food worker drinking from open water bottle in kitchen. Educated operator. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored over beverage storage shelving in storage area. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup in kitchen freezer chest ,
- 31B-04-4:Basic - No handwashing sign provided at food preparation area hand sink used by food employees. Corrected On-Site
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover, under grill table,.
- 08B-12-5:Basic - Stored food not covered. Arepas not covered in maketable. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
- 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers 98F in two hours, on kitchen table top. Operator placed in walk in cooler. **Corrective Action Taken**
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Corrected On-Site Repeat Violation
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee drinking from open water bottle did not change gloves and wash hands . Educated operator.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area -Front counter cold holding unit Horchata 46F, placed overnight, -Make table Red salsa 45F in make table 30 minutes , operator reduced amount . Shredded cheese 47F/30 minutes, operator removed container that was placed on top,of other containers and relocated to inside unit, Corrective Action Taken** **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at washware handwash sink. Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
Food safety inspection conducted on 12/7/2023 revealed 14 total violations (5 high priority, 2 intermediate, 7 basic).
Inspection on 7/5/2023
High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on storage shelf above bagged tortillas. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at steam tables in standing water. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over beans in walk-in cooker.
Food safety inspection conducted on 7/5/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).