DON CHENTE MEXICAN KITCHEN & TEQUILA
3510 S NOVA RD STE 101, Port Orange FL 32129
Last inspected Jul 1, 2024 · 4 visits since September 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
SEP 23
JAN 24
JUL 24
▼ IMPROVING
3 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked pork 110F, per operator less than 30 minutes, operator placed in hot holding unit to reheat to 165F or above
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2022035210 | May 13, 2022 | Jan 6, 2023 | $360 |
| 4--2016001853 | Nov 25, 2015 | Feb 26, 2016 | $160 |
Inspection history
4 visits, newest first
Jul 1, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate4 Basic
What the inspector wrote — 4 findings
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -cook/prep area
Covered waste receptacle not provided in women's bathroom.
No handwashing sign provided at a hand sink used by food employees. -hand sink inside toilet room
Water leaking from pipe. -line underneath prewash station. Manager collecting dripping water with bucket while waiting for repairs/dish machine installation.
Jan 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked pork 110F, per operator less than 30 minutes, operator placed in hot holding unit to reheat to 165F or above
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of microwave soiled
Handwash sink used for purposes other than handwashing. -handwash sink in kitchen used to store sanitizer bucket, operator removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -CHLORINE test kit expired 9/2021
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/
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling tiles/vent above triple door reach-in freezer
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table
Equipment in poor repair. -walk-in cooler fan not running
Food not stored at least 6 inches off of the floor. -oil jug stored on the floor underneath the oven
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of microwave soiled
Stored food not covered. -walk-in cooler: refried beans dated 1/27/24, black beans dated 1/26/24, taco beef dated 1/26/2024, operator covered
Sep 6, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on alto sham missing glass lens and hasn't moved once turned on
No chemical test kit provided when using sanitizer at three-compartment sink/dish machine or wiping cloths. -CHLORINE test kits for dish machine all expired -QUATERNARY AMMONIA test kit needed for three-compartment sink
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/
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens and mens bathroom
Equipment in poor repair. -2 door reach in cooler on make line not maintaining temperature. -handle on reach in freezer broken on cook line -rice container lid cracked and held by blue painters tape
Exterior door has a gap at the threshold and side that opens to the outside. -door by ice machine
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights in ice machine area not shielded
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cook line microwave soiled -walk-in cooler fan covers have an accumulation of dust/debris. -walk in cooler shelf holding shred cheese, pork, beans greasy and soiled
Sep 5, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 4 high priority.
4 High priority9 Intermediate17 Basic
Show 30 findings ▾
Container of medicine improperly stored. -theraflu and vitamins stored above work area next to alto sham
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee touching trashcan and returning to dishwashing without washing hands
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut tomato on top of reach in cooler 46F, pico 45F, shredded cheese 52F, per operator all products in top of reach-in cooler less than 1 hour, operator placed foods on ice
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice on top of steam table 120F. Operator states out for 30 minutes. Operator is going to reheat rice to at least 165F in a pan over water on stove.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -thermometer on alto sham missing glass lens and hasn't moved once turned on
Handwash sink used for purposes other than handwashing. -ice n bar handwashing sink
No chemical test kit provided when using sanitizer at three-compartment sink/dish machine or wiping cloths. -CHLORINE test kits for dish machine all expired -QUATERNARY AMMONIA test kit needed for three-compartment sink
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/
No paper towels or mechanical hand drying device provided at handwash sink. -bar handwashing sink
No soap provided at handwash sink. -bar handwashing sink
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. -chicken wings pulled from freezer today per operator. Operator applied appropriate date label.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -salsa de naranjo, enchilada and burro made 9/3 not date marked ( in walk in cooler)
Spray bottle containing toxic substance not labeled. -yellow liquid in spray bottle in kitchen
Accumulation of debris on exterior of warewashing machine. -top of machine
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -womens and mens bathroom
Bowl or other container with no handle used to dispense food. -bowl used as scoop in dried bean container
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drink stored over prep area near alto sham
Employee eating in a food preparation or other restricted area. -employee beverage on sink drainboard in bar
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on make table near alto sham
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -bracelets, watch
Equipment in poor repair. -2 door reach in cooler on make line not maintaining temperature. -handle on reach in freezer broken on cook line -rice container lid cracked and held by blue painters tape
Exterior door has a gap at the threshold and side that opens to the outside. -door by ice machine
Food stored on floor. -bucket of cheese for queso dip -case of bottled water on floor in cooler
In-use ice scoop stored on soiled surface between uses. -ice scoop stored by laying on top of ice machine
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -lights in ice machine area not shielded
No handwashing sign provided at a hand sink used by food employees. -womens room -bar hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -interior of cook line microwave soiled -walk-in cooler fan covers have an accumulation of dust/debris. -walk in cooler shelf holding shred cheese, pork, beans greasy and soiled
Single-service articles improperly stored. -floor of cooler near office side door
Unwashed fruits/vegetables stored with ready-to-eat food. -raw avocado over sour cream, unwashed herbs over cut lettuce
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.