DirtyFLRestaurant Inspection Data

TIERRA CALIENTE FOOD TRUCK #3

TIERRA CALIENTE FOOD TRUCK #3 has 6 health inspections on file for its DELAND location, with an overall rating of 2.8/5. Food safety practices have remained consistent.

Last inspection: 1 months ago · 6 reports on file

509 SPG GDN AVE S

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 6 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13463564

Met Inspection Standards

3 high, 1 int, 4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site,.
  • 14-11-5:Basic - Equipment in poor repair. Gasket in storage area, freezer chest torn.
  • 14-69-4:Basic - Ice buildup in storage area freezer chest .
  • 31B-04-4:Basic - No handwashing sign provided at three compartment sink , hand sink used by food employees. Operator placed sign . Corrected On-Site
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Lowe's bucket used to store flour in storage area,. Operator removed .
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Rae beef stirred in storage area double glass door reach in cooler shelf above peppers. Operator relocated . Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Make table unit green salsa (47F - Cold Holding)1.5 hours. Operator placed ice. **Corrective Action Taken** Repeat Violation
  • 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. Green salsa prepared 48 hours ago in triple glass door reach in cooler .

7/16/2025· 7mo ago

Visit ID: 10879112

Met Inspection Standards

5 high, 3 int, 1 basic

  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in storage area, triple glass door cold holding unit.
  • 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. Mole 54F storage freezer chest , placed overnight. Operator instructed to discard, .
  • 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.
  • 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. Storage area reach in cooler Meat with label from 2 weeks ago. Operator updated. Corrected On-Site
  • 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. -Storage area Reach in cooler shredded cabbage (50F - Cold Holding); placed overnight . Operator instructed to discard . - low boy unit unit turned off . Consomee 50F. Operator turned on switch.
  • 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/
  • 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. Rice in storage area , reach in cooler ,not date marked from 48 hours ago.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Antonio

1/22/2025· 1y 1mo ago

Visit ID: 8867342

Met Inspection Standards

1 int, 3 basic

  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 22-38-5:Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Operator purchased approved bleach. Corrected On-Site

8/21/2024· 1y 6mo ago

Visit ID: 8711357

Met Inspection Standards

1 high, 2 int, 3 basic

  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle. Repeat Violation
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 51-18-6:Basic - No copy of latest inspection report available.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Maketable red salsa (43-47F - Cold Holding) operator reduced amount, **Corrective Action Taken**
  • 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. Corrected On-Site
  • 27-17-4:Intermediate - Water pressure lacking at fixtures that require the use of water. Corrected On-Site

2/1/2024· 2y 1mo ago

Visit ID: 8471640

Met Inspection Standards

4 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. License is not on site .
  • 50-03-4:Basic - Hotel and Restaurant license decal not displayed on mobile food dispensing vehicle.
  • 50-04-4:Basic - Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.

8/14/2023· 2y 7mo ago

Visit ID: 8311506

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