LA PLAZA MEXICAN KITCHEN LLC
210 N WOODLAND BLVD, Deland FL 32720 · 386-717-2440
Last inspected Feb 11, 2026 · 7 visits since July 2023
DEC 23
JUL 24
JAN 25
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1- live roach crawling on wash ware area wall. Operator has removed.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler beans (38-53F - Cooling), placed over night.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria.
Equipment in poor repair. Gasket torn double glass door reach in cooler.
Ice buildup in kitchen freezer chest.
Feb 9, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Walk in cooler beans (38-53F - Cooling), placed over night.
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.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen low boy unit flautas (45F - Cold Holding), placed overnight. Operator placed in reach in freezer. - kitchen make table unit,. shredded cheese (47F - Cold Holding, placed on top level on top of container operator instructed to discard.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Maria.
Handwash sink used for purposes other than handwashing. Kitchen hand sink, used as a dump sink. Food debris in sink.
Equipment in poor repair. Gasket torn double glass door reach in cooler.
Ice buildup in kitchen freezer chest.
Jul 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Food preparation low boy unit chorizo (78F - Cooling)/2.5 hours. Operator placed in reach in freezer.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Cut cabbage label in reach in cooler, date marked more than 7 days, operator updated for today.
Roach activity present as evidenced by live roaches found. 1- live roach crawling on wash ware area wall. Operator has removed.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area flautas (67F - Cold Holding)/ placed overnight. Operator Instructed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit.
No paper towels or mechanical hand drying device provided at wash ware area hand wash sink. Operator placed paper towels.
Exterior door has a gap at top left f rear exterior door.
Ice buildup in kitchen freezer chest
Wash ware wall and kitchen area soiled with accumulated grease, food debris, and/or dust.
Jan 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate1 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bags used to store food in make table unit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area make table unit : Stacked containers of sour cream (42-44F - Cold ) placed overnight; operator placed ice. shredded cheese (47F - Cold Holding), placed 15 minutes ago on n top of containers. Operator relocated inside unit.
Ice buildup in reach-in freezer chest.
Jul 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Kitchen cutting boards stained with food debris
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hit water turned off at front counter hand sink.
Dec 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate7 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked peppers 98F in two hours, on kitchen table top. Operator placed in walk in cooler.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food employee drinking from open water bottle did not change gloves and wash hands. Educated operator.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food preparation area -Front counter cold holding unit Horchata 46F, placed overnight, -Make table Red salsa 45F in make table 30 minutes, operator reduced amount. Shredded cheese 47F/30 minutes, operator removed container that was placed on top,of other containers and relocated to inside unit, Corrective Action TakenCorrective Action Taken**
No paper towels or mechanical hand drying device provided at washware handwash 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.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Food worker drinking from open water bottle in kitchen. Educated operator.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Purses stored over beverage storage shelving in storage area.
Ice buildup in kitchen freezer chest,
No handwashing sign provided at food preparation area hand sink used by food employees.
Ripped/worn tin foil used as shelf cover, under grill table,.
Stored food not covered. Arepas not covered in maketable.
Wet wiping cloth not stored in sanitizing solution between uses.
Jul 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chorizo stored over beans in walk-in cooker.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on storage shelf above bagged tortillas.
In-use tongs stored on equipment door handle between uses.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Tongs at steam tables in standing water.
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.