PA' LOS CHINOS #108
2433 S WOODLAND BLVD STE 109, Deland FL 32720 · 3864900681
Last inspected Dec 23, 2025 · 8 visits since July 2023
DEC 23
JUL 24
JAN 25
JUL 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
What the inspector wrote — 5 findingsThe state's own report →
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table rice (127F - Hot Holding)/15 minutes; shrimp (102F - Hot Holding). Operator reheat to 165F.
Handwash sink not accessible for employee use at all times. Plastic containers stored at cook line have sink.. Operator relocated.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Walk in cooler gaskets soiled with grime - breading station table shelf soiled with food debris.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened soda stored in walk in cooler. Removed.
Show the remaining 1 finding ▾
Time/temperature control for safety food thawed in an improper manner. Raw chicken placed in standing water in three compartment sink.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker wearing gloves touched face and then continued handle food without, changing gloves and washing hands,.Educated operator.
Handwash sink used for purposes other than handwashing. Squeegee placed in wash ware hand sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Cutting board on food orientation table,has cut marks and is no longer cleanable.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone stored on kitchen food, preparation table. Operator relocated.
Standing water in bottom of cook line reach-in-cooler.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -kitchen table top rice (62F - Cold Holding)/30 minutes. Operator placed in walk in cooler. -Dining room reach in cooler flan (43F - 44F Cold Holding); less than 4 hours. Operator relocated to another cold holding unit.
No chlorine chemical test kit provided, when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Clear liquid in spray bottle at storage area, not labeled. Operator labeled as sanitizer.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker are wearing watch while handling food. Employee removed.
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. Flan at dining room reach in cooler, missing information. Operator relocated to inside unit.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority2 Intermediate1 Basic
Show 6 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. Food worker using phone at Cookline and then continued prepare food without washing hands. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table cooked pork (45F - Cold Holding/ less than 1 hour. Walk in cooler raw chicken (44F - Cold Holding); cooked pork (44-47 - Cold Holding); cooked pork rice (42F - Cold Holding); diced ham (47F - Cold Holding), less than 4 hours. Operator relocated food,into walk in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Under heat lamp for 20 minutes on kitchen table top. French fries (110F - Hot Holding). Operator discarded.
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.
Handwash sink not accessible for employee use at all times. Garbage can placed in front of wash ware area sink.
No Heimlich maneuver/choking sign posted.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Dec 21, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked meat in walk in cooler
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 table Container of cooked eggs (46F - Cold Holding); 30 minutes, operator placed in walk in cooler. Maketable cooked chicken (46F - Cold Holding); cooked chicken (46F - Cold Holding)/30 minutes; cut lettuce (46F - Cold Holding). 30 minutes. Operator placed in walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline hot holding unit fried chicken (128F - Hot Holding)/30 minutes; operator instructed to reheat,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
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 eating in a food preparation or other restricted area. Employee eating food in food preparation area. Educated operator,
Jul 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw chicken stored over soy sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen maketable raw shrimp (45F - Cold Holding); raw beef (45F - Cold Holding) 1 hour. Operator placed container to bottom of unit. -Food preparation area table cut cabbage (72F - Cold Holding)/1 hour. operator placed in walk in cooler.
No paper towels or mechanical hand drying device provided at wash ware handwash sink.
No soap provided at front counter handwash sink.
Bowl or other container with no handle used to dispense food. Container used to dispense sugar from bin in storage area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Drain cover(s) missing at mop sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cellphone placed on make table cutting board -Purse placed on shelf above sugar bin in storage area.
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.