DirtyFLRestaurant Inspection Data

PARVA COLOMBIAN BAKERY & RESTAURANT

Food safety records indicate PARVA COLOMBIAN BAKERY & RESTAURANT in DELAND has 9 inspections with a 2.5/5 overall rating. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 9 reports on file

1330 N WOODLAND BLVD

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 9 health inspection reports

All Inspection Reports

1/22/2026· 1mo ago

Visit ID: 13476311

Met Inspection Standards

4 high, 6 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. At cook line, plastic container used to dispense salt. Operator removed . Corrected On-Site
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.op Operator secured. Corrected On-Site
  • 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. Thawed salmon in Vacuum packaging , not completely removed in cook line refrigerated drawers. Operator instructed to discard.
  • 14-09-4:Basic - Cook line cutting board has cut marks and is no longer cleanable.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on top of kitchen food preparation table. Operator relocated.
  • 29-49-6:Basic - Standing water in bottom of bar reach-in-cooler.
  • 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. Black beans 52F in walk in cooler , cooking from overnight. Operator instructed to discard . **Corrective Action Taken**
  • 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.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit, Dairy whip cream, 47F, less than four hours, operator removed to another unit **Corrective Action Taken**
  • 03F-02-5:High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking . Front counter pastry . Operator placed time,. Corrected On-Site

7/29/2025· 7mo ago

Visit ID: 10873084

Met Inspection Standards

3 int, 3 basic

  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned l Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at wait station low boy unit. Operator cleaned
  • 29-49-6:Basic - Standing water in bottom of bar beer unit. Operator removed and cleaned area , Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at make table soiled with food debris. -can opener blade soiled with grime.
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ arrived manager . Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at wash ware handwash sink. Operator relativized. Corrected On-Site

2/26/2025· 1y ago

Visit ID: 8878524

Met Inspection Standards

2 high, 1 int, 4 basic

  • 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

11/5/2024· 1y 4mo ago

Visit ID: 8877871

Met Inspection Standards

1 basic

  • 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**

9/3/2024· 1y 6mo ago

Visit ID: 8741657

Follow-up Inspection Required

2 high, 1 int, 3 basic

  • 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

3/11/2024· 2y ago

Visit ID: 8625171

Met Inspection Standards
  • N/A:No Violations Were Observed

2/1/2024· 2y 1mo ago

Visit ID: 8511006

Met Inspection Standards

2 high, 1 int, 3 basic

  • 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.,

9/28/2023· 2y 5mo ago

Visit ID: 8510491

Met Inspection Standards

1 basic

  • 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**

9/27/2023· 2y 5mo ago

Visit ID: 8438414

Follow-up Inspection Required

6 high, 3 int, 7 basic

  • 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