PARVA COLOMBIAN BAKERY & RESTAURANT
1330 N WOODLAND BLVD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
2
Intermediate
1
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 11 packages is salmon.
- 08B-38-4:Basic - Food stored on floor. Container of meat stored on walk in freezer. Operator relocated. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. operator relocated. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Ooerator relocated. Operator relocated . Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Rice in plastic bag , reheating in microwave. Operator removed from bag. 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 .
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with dirt
Food safety inspection conducted on 2/26/2025 revealed 7 total violations (2 high priority, 1 intermediate, 4 basic).
Inspection on 11/5/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2024-11-05: **Time Extended**
Food safety inspection conducted on 11/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/3/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-36-4:Basic - Cookline ceiling tile missing. Warning
- 13-03-4:Basic - Food employee ,with no hair restraint while engaging in food preparation. Warning
- 36-34-5:Basic - Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, black beans 48F, placed overnight. 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
- 03G-43-2:Intermediate - Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ROP of food with Cheese added . pan de Bono, tequenos Warning
Food safety inspection conducted on 9/3/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 3/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 3/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 2/1/2024
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in cook line refrigerated drawers thawed in packaging. Operator instructed to discard.
- 14-69-4:Basic - Ice buildup in True reach-in freezer
- 10-08-5:Basic - Ice scoop handle in contact with ice. 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. -Cook line refrigerated drawers pork chop (45F - Cold Holding)/30 minutes -Kitchen Low Boy unit butter (57F - Cold Holding)/1 hour, arepas 57F. 1 hour. Operator relocated to another unit, **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with dirt at cook line.,
Food safety inspection conducted on 2/1/2024 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 9/28/2023
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning - From follow-up inspection 2023-09-28: **Time Extended**
Food safety inspection conducted on 9/28/2023 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 9/27/2023
High Priority
6
Intermediate
3
Basic
7
Total
16
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site Warning
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site. Warning
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site Warning
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar 10ppm. Corrected On-Site Warning
- 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in beans (45F - 46F Cooling/ overnight operator instructed to discard, **Corrective Action Taken** Warning
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm. 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. Bar Milk 46F/ 10 minutes, recently returned to unit, -Walk in cooler raw beef (45F - Cold Holding); raw pork (45F - Cold Holding); beef cooked (45F - Cold Holding); cheese (45F - Cold Holding); operator placed in reach in freezer. **Corrective Action Taken** Warning
- 03E-02-5:High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen steam table shredded pork (125F - Reheating)/3 hour ; operator discarded, **Corrective Action Taken** Warning
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot holding unit beef empanada (125F - Hot Holding); chicken empanada (125F - Hot Holding); cheese pastry (89F - Hot Holding)/1 hour . Operator discarded empanadas, Operator instructed to reheat cheese pastry, **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site Warning
- 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. Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water turned offing bar hand sink. Corrected On-Site Warning
Food safety inspection conducted on 9/27/2023 revealed 16 total violations (6 high priority, 3 intermediate, 7 basic).