CAFÉ CON LECHE
2761 S RIDGEWOOD AVE, South Daytona FL 32119 · 386 999 0035
Last inspected Jul 15, 2026 · 8 visits since August 2023
JUL 24
JAN 25
JUL 25
JAN 26
JUL 26
▼ IMPROVING
5 inspections trending up, 32 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024059844 | Jul 30, 2024 | Nov 4, 2024 | $400 |
Inspection history
8 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 3 high priority.
3 High priority1 Intermediate0 Basic
What the inspector wrote — 4 findings
Operating with an expired Division of Hotels and Restaurants license.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bottom of glass door cooler in the kitchen overnight sausage 46F, sauce made with tomatoes 46F, and 44F
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. Chorizo
Spray bottle containing toxic substance not labeled.
Jan 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Black beans reheating approximately 2 hours 10 minutes 147F in the middle up to 171F at the bottom. Advised to stir during resting process.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Green sprayer hose used at the three compartment sink
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Consome both dated with frozen date 1/20 and 1/21 in reach in cooler.
Cardboard box re- used to hold washed cilantro.
Hole in or other damage to ceiling. In front of reach in freezer near the back door, large hole covered by hanging plywood, and another smaller hole near ac.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Bread packaged for customers self service
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover, on the shelf next to three compartment sink
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate1 Basic
Show 6 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Home fries 7/8
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Plantains approximately 118F in steam table When rechecked, those were gone and others were 136F
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where green hose is attached for three compartment sink
No soap provided at handwash sink. Kitchen area
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. Alex
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm. Operator changed out to 200 pm quat
Jan 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese dip 1/8 Beef empanadas 1/3 Chicken empanadas 1/7
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Portioned beef reheating in a full pan in the steam table for approximately 2 hours per operator 108-149F. Advised to rapidly reheat to 165F and only use single layer in steam table. Operator moved to microwave to reheat - refried beans 130F in the middle to 150F on the outside, heated and moved to steam table approximately 3.5 hours earlier. Operator moved to stove to reheat
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese filled desserts in small countertop warming unit less than 4 hours per operator 130F advised to use time as a public health control or remove barrier between heat source and product.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose and sprayer are attached for three compartment sink
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. New employee on duty with no food handler training
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Menudo dated 1/7 and 1/2, chorizo 1/6, frozen date per operator
Old labels stuck to food containers after cleaning.
Single-service articles improperly stored. Plastic wrap and boxes of gloves in employee restroom
Jul 30, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 5 high priority.
5 High priority5 Intermediate4 Basic
Show 14 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee came into work, put on hair net, and opened reach in cooler to begin date darling
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Operator discarded items sofrito 7/17 Potatoes 7/22 Pasteles 7/22 Chicken 7/23 Rice 7/20 Chicharron 7/23
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sour cream 50F, fresh garlic in mayo 50F. Cake cooler. Operator checked 4 hours earlier and was 40F. Door left open while cutting and stocking flan portions. Advised to relocate tcs items until certain cooler is capable of holding at 41 F or below.
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 as required. Raw shell eggs on cookline
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where kitchen sink sprayer hose is attached
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Red snapper advertised on menu. Operator provided invoice from 7/29/24 that showed lane snapper was purchased and sold as red snapper, as indicated by manager.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Refried beans 130F at 9, room temp. Operator placed ice underneath. 45 minutes later 120-125F. Moved to reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards. Portable and large white cutting board bolted to reach in cooler top,operator replaced portable cutting boards Slicer blade guard Interior ice machine
Handwash sink used for purposes other than handwashing. Cookline used to hold pitcher
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. chorizo, cooked pork, pasta, cooked beef
Food stored on floor.plastic bottles of water in the dining room storage closet to the right of the restroom:
Single-service articles improperly stored. In employee restroom, foil, deli paper, lids
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Less than 150 ppm quat
Working containers of food removed from original container not identified by common name. Sugar in white plastic bin on dessert cooler
Jan 29, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Reach-in cooler shelves with rust that has pitted the surface. -single glass door reach-in cooler
Jan 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler: sliced ham 45F, sliced tomatoes 47F, diced tomatoes 46F, shredded lettuce 48F, per operator all products less than 4 hours, operator placed foods on ice bath
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of pink/black, mold-like substance
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee water bottle on prep table, operator removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while cooking
Reach-in cooler shelves with rust that has pitted the surface. -single glass door reach-in cooler
Aug 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 9 findings ▾
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. -empanadas in reach-in cooler date marked 8/5/2023, operational discarded
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sliced ham 54F, per operator overfilled in top of reach-in cooler less than 2.5 hours, operator relocated excess to lower portion of reach-in cooler.
Food-contact surface soiled with food debris. -slicer on lower shelf of prep table has an accumulation of food debris -white cutting board on reach-in cooler stained
Handwash sink not accessible for employee use at all times. -handwash sink in dishwashing area blocked by plastic container of sliced bread, operator relocated
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. -tamales thawing in reach-in cooler date marked 7/26/2023, operator changed date
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -employee milkshake on prep table, operator discarded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soap dispenser and paper towel dispenser over handwash sink in kitchen both have an accumulation of debris
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. -tested bucket 0ppm, operator refilled, tested 200ppm
Exit door locked. For reporting purposes only.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.