DirtyFLRestaurant Inspection Data

PARVA COLOMBIAN BAKERY

220 West Lake Mary Boulevard
Sanford, Florida, 32773
Seminole County County

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 2/10/2025

Inspection #: Visit ID: 8864207

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - cellphone on prep counter. Manager removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. - door on reach in freezer not closed tightly causing ice build up at door opening Repeat Violation

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8869462

  • N/A:No Violations Were Observed

Inspection Date: 8/23/2024

Inspection #: Visit ID: 8865521

  • 03G-30-5:High Priority - - From initial inspection : High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Warning - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-23: **Time Extended**
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-08-20: **Time Extended** - From follow-up inspection 2024-08-23: **Time Extended**

Inspection Date: 8/20/2024

Inspection #: Visit ID: 8863428

  • 14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice Warning - From follow-up inspection 2024-08-20: **Time Extended**
  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - at cook line Warning - From follow-up inspection 2024-08-20: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed. Warning - From follow-up inspection 2024-08-20: N **Time Extended**
  • 03G-30-5:High Priority - - From initial inspection : High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Warning - From follow-up inspection 2024-08-20: **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE cooler : - pico de gallo (61F - Cold Holding); - butter (62F - Cold Holding); - eggwash (62F - Cold Holding); - cilantro aioli with fresh garlic (67F - Cold Holding) Manager states less than 4 hours REACH IN COOLER: - cilantro aioli with fresh garlic (45f-46f - Cold Holding). Date marked 8/17 See stop sale FRONT LINE COOLER: - milk (48f-52fF - Cold Holding); - half and half date marked 8/18 (52F - Cold Holding) Warning - From follow-up inspection 2024-08-20: COOKLINE cooler: - pooled eggs 58f - diced tomato 64f REACH IN COOLER: - cilantro aioli with fresh garlic 42f FRONT LINE COOLER: - milk 47f - half and half 48f - prepared almond milk 54f Admin Complaint
  • 03G-50-1:Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning - From follow-up inspection 2024-08-20: **Time Extended**

Inspection Date: 8/19/2024

Inspection #: Visit ID: 8778881

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice 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. - salmon. See stop sale Warning
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. - at cook line Warning
  • 14-11-5:Basic - Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. - women's restroom Warning
  • 03G-30-5:High Priority - Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. Warning
  • 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. - ketchup mayo date marked 8/6 - honey mustard date marked 8/8 Warning
  • 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Warning
  • 01B-14-4:High Priority - Shell eggs in use or stored with cracks or broken shells. 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. COOKLINE cooler : - pico de gallo (61F - Cold Holding); - butter (62F - Cold Holding); - eggwash (62F - Cold Holding); - cilantro aioli with fresh garlic (67F - Cold Holding) Manager states less than 4 hours REACH IN COOLER: - cilantro aioli with fresh garlic (45f-46f - Cold Holding). Date marked 8/17 See stop sale FRONT LINE COOLER: - milk (48f-52fF - Cold Holding); - half and half date marked 8/18 (52F - Cold Holding) Warning
  • 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. - employee washed hands at mop sink that has been converted to a hand wash sink. Advised operator to retrain employees. Warning
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. - provided to manager Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - establishment has blank forms. Has not filled out. Repeat Violation Warning
  • 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Warning

Inspection Date: 1/24/2024

Inspection #: Visit ID: 8477406

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables on cooks line
  • 14-11-5:Basic - Equipment in poor repair. Gaskets on reach in cooler are in torn across from stove on cooks line
  • 14-38-4:Basic - Food storage container/container lid cracked or broken. Bottom of container cracked and unusable at dry dish storage. Operator discarded Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at cooks line
  • 29-19-4:Basic - Standing water in hand washing sink located at cooks line,draining very slowly.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over over corn and cooked pork at reach in cooler located next to industrial mixer Pooled eggs stored over carrots in reach in cooler located across cooks line
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sausage stored in make table at cooks line temping at 50F per operator it was placed there less than four hours. Advised operator to move sausages to reach in freezer for temperature recovery
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Facility offers a cheese pastry in their display case at front counter.Emailed operator time plan

Inspection Date: 8/18/2023

Inspection #: Visit ID: 8377573

  • 14-11-5:Basic - Equipment in poor repair. Gasket to the grill drawers are ripped -both gaskets to the make cooler -tall true cooler(s) in prep gaskets ripped (4) -true 2 door freezer in prep boyth gaskets ripped Low boy cooler at the front gas,ets ripped -spatula handle melted
  • 36-22-4:Basic - Floor area(s) covered with standing water. In the corner at the oven in the kitchen
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Operator removed, replaces and tested 100 ppm Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the line soiled and damaged
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Pork