DirtyFLRestaurant Inspection Data

LA PLAZA MEXICAN KITCHEN LLC

LA PLAZA MEXICAN KITCHEN LLC in DELAND has 7 health inspections on record with an overall food safety rating of 1.8/5. Recent inspections show improving food safety practices.

Last inspection: 4 weeks ago · 7 reports on file

210 North Woodland Boulevard
DeLand, Florida, 32720
Volusia County County

Overall Food Safety Rating

★½☆☆☆ (1.8/5)
Based on 7 health inspection reports

All Inspection Reports

2/11/2026· 4w ago

Visit ID: 13628863

Met Inspection Standards

1 high, 1 int, 2 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn double glass door reach in cooler. Warning - From follow-up inspection 2026-02-11: **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in kitchen freezer chest . Warning - From follow-up inspection 2026-02-11: **Time Extended**
  • 03D-01-5:High Priority - - From initial inspection : High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler beans (38-53F - Cooling), placed over night . Warning - From follow-up inspection 2026-02-11: No food cooling **Time Extended**
  • 53A-03-7:Intermediate - - From initial inspection : Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria. Warning - From follow-up inspection 2026-02-11: **Time Extended**

2/9/2026· 1mo ago

Visit ID: 13466007

Follow-up Inspection Required

4 high, 2 int, 2 basic

  • 14-11-5:Basic - Equipment in poor repair. Gasket torn double glass door reach in cooler. Warning
  • 14-69-4:Basic - Ice buildup in kitchen freezer chest . Warning
  • 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. Walk in cooler beans (38-53F - Cooling), placed over night . Warning
  • 01B-36-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen low boy unit flautas (45F - Cold Holding), placed overnight . Operator placed in reach in freezer . - kitchen make table unit,. shredded cheese (47F - Cold Holding , placed on top level on top of container operator instructed to discard . **Corrective Action Taken** Repeat Violation Warning
  • 53A-03-7:Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink , used as a dump sink. Food debris in sink. Warning

7/18/2025· 7mo ago

Visit ID: 10898136

Met Inspection Standards

6 high, 1 int, 3 basic

  • 35B-01-4:Basic - Exterior door has a gap at top left f rear exterior door.
  • 14-69-4:Basic - Ice buildup in kitchen freezer chest
  • 36-27-5:Basic - Wash ware wall and kitchen area soiled with accumulated grease, food debris, and/or dust.
  • 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. Food preparation low boy unit chorizo (78F - Cooling)/2.5 hours . Operator placed in reach in freezer . **Corrective Action Taken**
  • 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. Cut cabbage label in reach in cooler, date marked more than 7 days, operator updated for today. Corrected On-Site
  • 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 1- live roach crawling on wash ware area wall. Operator has removed . Corrected On-Site
  • 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. Food preparation area flautas (67F - Cold Holding)/ placed overnight . Operator Instructed to discard. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at wash ware area hand wash sink. Operator placed paper towels . Corrected On-Site

1/10/2025· 1y 2mo ago

Visit ID: 8817800

Met Inspection Standards

2 high, 1 basic

  • 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**

7/1/2024· 1y 8mo ago

Visit ID: 8773692

Met Inspection Standards

3 int

  • 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

12/7/2023· 2y 3mo ago

Visit ID: 8561301

Met Inspection Standards

5 high, 2 int, 7 basic

  • 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

7/5/2023· 2y 8mo ago

Visit ID: 8372635

Met Inspection Standards

2 high, 3 basic

  • 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.