PARVA COLOMBIAN BAKERY & RESTAURANT
1155 W STATE RD 434 #161, Longwood FL 32750 · 321-295-7000
Last inspected Aug 6, 2026 · 15 visits since August 2023
AUG 24
OCT 24
JUL 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. - 7 in gasket of broken walk in freezer - 10 on wall and around door inside broken walk in freezer __ Total 17 live roaches
★ 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--2023066995 | Aug 25, 2023 | May 21, 2024 | $200 |
Inspection history
15 visits, newest first
Aug 6, 2026□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
What the inspector wrote — 1 finding
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles
Jul 7, 2026Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. License already applied and approved. Operator must submit new application with plan review within 60 days.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Plans must be submitted AND approved within 60 days.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - operator went brought back from nearby store.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles
Outer openings not protected with self-closing doors.
Dec 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate10 Basic
Show 10 findings ▾
Accumulation of debris on exterior of warewashing machine. - top dish machine
Carbon dioxide tanks not adequately secured.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen and storage areas
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - operator states dishwasher not in use, waiting for repair or replacement.
Equipment in poor repair. - gasket warped at cookline cooler
Floor soiled/has accumulation of debris. - below soda syrup rack
Floors not constructed to be easily cleanable. - worn concrete floors in kitchen
In-use tongs stored on equipment door handle between uses. - tongs on oven door handles
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
Outer openings not protected with self-closing doors. - back door
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - person in charge states dishwasher not in use, waiting for replacement machine. Ware washing and sanitizing with three compartment sink
Jul 11, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - person in charge states dishwasher not in use, waiting for replacement machine. Ware washing and sanitizing with three compartment sink
Jul 10, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 7 high priority.
7 High priority2 Intermediate4 Basic
Show 13 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - ground beef (48f-52fF - Cooling). Date marked 7/9
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.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. - Queso 6/25/25
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. 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. - fresh garlic in oil (71F - Cold Holding). Employee moved to cooler. WALK-IN COOLER: - yellow curry 7/4 (46F - Cold Holding); - tom yum 7/3 (46F - Cold Holding); - panang (47F - Cold Holding); - masaman 7/4 (47F - Cold Holding); - tomka 7/4 (48F - Cold Holding)
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. - Sanitizer Bucket (Chlorine >200ppm). Manager diluted final reading 100ppm
Food-contact surface soiled with food debris, mold-like substance or slime. - can opener blade
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Buildup of food debris/soil residue on equipment door handles. - cookline cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. - person in charge states dishwasher not in use, waiting for replacement machine. Ware washing and sanitizing with three compartment sink
In-use tongs stored on equipment door handle between uses. - tong on side is dish shelf
Oct 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Equipment in poor repair. - walk in freezer broken, no food stored - cookline cooler gasket torn and warped
Outer openings not protected with self-closing doors. - back door
Oct 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority3 Intermediate8 Basic
Show 13 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. - dishwasher chlorine sanitizer bucket empty
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. - raw chicken over raw beef at cookline cooler - raw shell eggs over raw pork in walk in cooler
No hot running water at three-compartment sink.
No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. - employee obtained bleach from nearby grocery store.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. - chef states hot water heater not working. - observed breaker turned off, water leaking from valve above dripping onto top of water heater, collecting on floor below. - No hot water for entire establishment.
Accumulation of lime scale on the inside of the dishmachine.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles in kitchen
Equipment in poor repair. - walk in freezer broken, no food stored - cookline cooler gasket torn and warped
Floor area(s) covered with standing water. - next to hot water heater
Floor soiled/has accumulation of debris. - below fryers
No hot running water at mop sink.
Outer openings not protected with self-closing doors. - back door
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - below triple sink
Aug 8, 2024□ Emergency Order Callback CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer stored on shelf
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles throughout kitchen
Equipment in poor repair. - gasket at cook line warped - walk in freezer broken. No food stored inside.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Aug 7, 2024Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority1 Intermediate12 Basic
Show 18 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. WALK IN COOLER: - queso date marked 7/26 - salsa pollo date marked 7/26 - carnitas date marked 7/29
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
Roach activity present as evidenced by live roaches found. - 7 in gasket of broken walk in freezer - 10 on wall and around door inside broken walk in freezer __ Total 17 live roaches
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cooked chicken (120F - Hot Holding); - ground beef (118F-120F - Hot Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. - meat slicer stored on shelf
Buildup of food debris/soil residue on equipment door handles. - cook line cooler
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tiles throughout kitchen
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. - white fish
Dead roaches on premises. - 2 inside broken walk in freezer
Equipment in poor repair. - gasket at cook line warped - walk in freezer broken. No food stored inside.
Floor soiled/has accumulation of debris. - below fryers
No Heimlich maneuver/choking sign posted. - provided to operator
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filter
Old labels stuck to food containers after cleaning.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. - throughout kitchen
Wall soiled with accumulated grease, food debris, and/or dust. - at cook line
Wet mop not stored in a manner to allow the mop to dry.
Jan 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 24, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Operator has triple sink set up
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Operator has triple sink set up
Floors not maintained smooth and durable. Floor in front of walk in cooler and freezer Dust build up on ceiling of walk in cooler
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on plastic curtains and door at walk in freezer
In-use tongs stored on dry dish storage rack at cooks line between uses.
Single-service articles improperly stored. Sleeve of to go container on floor behind storage rack
Aug 25, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front make coolerbeef (51F - Cold Holding); raw chicken (46F - Cold Holding)
Toxic substance/chemical improperly stored. Oven cleaner stored over clean utensils on the line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date label on shredded chicken, carnitas
Carbon dioxide/helium tanks not adequately secured. Tanks not secured
Current Hotel and Restaurant license not displayed. Expired license on display
Equipment in poor repair. -handle to the chip drawer is broken -fry baskets damaged -gasket ripped on the make cooler in the kitchen -white refrigerator not operating -broken blade on the chopper
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a trash can collecting water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hot sauce bottles on the expo table -wire shelf over the open make cooler soiled -missing fan gaurd in the walk-in cooler
Raw fruits/vegetables not washed prior to preparation. Unwashed straw berries at the front make cooler
Recycling bin has been filled with trash
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
Aug 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 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. 0 ppm chemicals are not hooked up correctly rinse attached to the sanitizer Corrected the chemical bins primed and tested 100 PPM
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over tortillas shells
Rodent activity present as evidenced by rodent droppings found. 30 on the floor under a food storage rack 4 in cart holding lids for food storage 2 on the window sill in the kitchen 3 on the bag in box soda Employees began cleaning up droppings and sanitizing the impacted areas
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the front make coolerbeef (51F - Cold Holding); raw chicken (46F - Cold Holding)
Toxic substance/chemical improperly stored. Oven cleaner stored over clean utensils on the line
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Wrong date label on shredded chicken, carnitas
Carbon dioxide/helium tanks not adequately secured. Tanks not secured
Current Hotel and Restaurant license not displayed. Expired license on display
Equipment in poor repair. -handle to the chip drawer is broken -fry baskets damaged -gasket ripped on the make cooler in the kitchen -white refrigerator not operating -broken blade on the chopper
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has a trash can collecting water
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hot sauce bottles on the expo table -wire shelf over the open make cooler soiled -missing fan gaurd in the walk-in cooler
Raw fruits/vegetables not washed prior to preparation. Unwashed straw berries at the front make cooler
Recycling bin has been filled with trash
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
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.