PARVA COLOMBIAN BAKERY
220 W LAKE MARY BLVD, Sanford FL 32773 · 407.688.3702
Last inspected Aug 20, 2026 · 11 visits since August 2023
AUG 24
FEB 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024072737 | Aug 20, 2024 | Jan 13, 2025 | $200 |
Inspection history
11 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cooked chicken (46F - Cold Holding); - pooled eggs (47F - Cold Holding); - cut tomato (46F - Cold Holding); - salsa (46F - Cold Holding); - shredded cheese (46F - Cold Holding)
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. - bread freezer
Equipment and utensils rinsed after the application of the sanitizer solution. - employee washing dishes rinsed after sanitizing. Operator educated employee
Time/temperature control for safety food packaged using a reduced oxygen method without a HACCP plan not removed from its package within 48 hours after packaging. - raw beef, raw chicken, cooked beef, cooked chicken.
Water leaking from pipe and/or faucet/handle. - at hand wash sink at cookline
Jan 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - employee washing dishes and put up to air dry, no sanitizer. Manager instructed employee to make sanitizer solution.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger patties over shredded carrots
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - tamales date marked 1/1/26 when removed from freezer. See stop sale
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Handwash sink not accessible for employee use at all times. - lid stored inside and block in front by trash can
Buildup of food debris/soil residue on equipment door handles. - bread freezer door handles
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - vent and ceiling tiles over cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - portable fan covers
Jul 23, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw burger over tiramisu
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken stored over raw pork at reach in cooler
Buildup of food debris/soil residue on equipment door handles. - cookline cooler
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - at cookline
Feb 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - over cookline
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
Equipment in poor repair. - door on reach in freezer not closed tightly causing ice build up at door opening
Oct 21, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 23, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours.
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.
Aug 20, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours.
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)
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.
Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice
Cutting board has cut marks and is no longer cleanable. - at cook line
Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed.
Aug 19, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 6 high priority.
6 High priority4 Intermediate5 Basic
Show 15 findings ▾
Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours.
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
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Shell eggs in use or stored with cracks or broken shells. 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. 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)
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.
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
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.
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.
Bowl or other container with no handle used to dispense food. - plastic scoop no handle in bulk rice
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
Cutting board has cut marks and is no longer cleanable. - at cook line
Equipment in poor repair. - cookline cooler door not closing properly. Top lid gapped when closed.
No handwashing sign provided at a hand sink used by food employees. - women's restroom
Jan 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
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
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
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
Current Hotel and Restaurant license not displayed.
Cutting board has cut marks and is no longer cleanable. White cutting boards on make tables on cooks line
Equipment in poor repair. Gaskets on reach in cooler are in torn across from stove on cooks line
Food storage container/container lid cracked or broken. Bottom of container cracked and unusable at dry dish storage. Operator discarded
No conspicuously located ambient air temperature thermometer in holding unit. Reach in coolers at cooks line
Standing water in hand washing sink located at cooks line,draining very slowly.
Aug 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine 200+ Operator removed, replaces and tested 100 ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the line soiled and damaged
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
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
Floor area(s) covered with standing water. In the corner at the oven in the kitchen
In-use wet wiping cloth/towel used under cutting board.
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.