PARVA COLOMBIAN BAKERY & RESTAURANT
1330 N WOODLAND BLVD, Deland FL 32720 · 305-336-4216
Last inspected Aug 10, 2026 · 10 visits since September 2023
SEP 24
FEB 25
JUL 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
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. Santiago
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.10 ppm chlorine. Chlorine 100 ppm.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on food preparation table. Operator relocated.
Ice scoop handle in contact with ice. operator relocated.
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses. Operator relocated.
Stored food not covered, in kitchen make table units.
Wash ware area floor, front of dish machine in disrepair.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Black beans 52F in walk in cooler, cooking from overnight. Operator instructed to discard.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit, Dairy whip cream, 47F, less than four hours, operator removed to another unit
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Front counter pastry. Operator placed time,.
Bowl or other container with no handle used to dispense food. At cook line, plastic container used to dispense salt. Operator removed.
Carbon dioxide/helium tanks not adequately secured.op Operator secured.
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. Thawed salmon in Vacuum packaging, not completely removed in cook line refrigerated drawers. Operator instructed to discard.
Cook line cutting board 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. Cell phone stored on top of kitchen food preparation table. Operator relocated.
Standing water in bottom of bar reach-in-cooler.
Jul 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board at make table soiled with food debris. -can opener blade soiled with grime.
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/ arrived manager.
No soap provided at wash ware handwash sink. Operator relativized.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned l
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket soiled at wait station low boy unit. Operator cleaned
Standing water in bottom of bar beer unit. Operator removed and cleaned area,
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. Rice in plastic bag, reheating in microwave. Operator removed from bag.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled with dirt
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. 11 packages is salmon.
Food stored on floor. Container of meat stored on walk in freezer. Operator relocated.
Ice scoop handle in contact with ice. operator relocated.
In-use tongs stored on equipment door handle between uses. Ooerator relocated. Operator relocated.
Nov 5, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler, black beans 48F, placed overnight.
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.
Establishment packaging time/temperature control for safety food using a reduced oxygen method that does not control the growth of and toxin formation of C. botulinum and the growth of Listeria monocytogenes. Establishment does not have an approved Process Waiver from the Division of Hotels and Restaurants. ROP of food with Cheese added. pan de Bono, tequenos
Cookline ceiling tile missing.
Food employee,with no hair restraint while engaging in food preparation.
Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
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. -Cook line refrigerated drawers pork chop (45F - Cold Holding)/30 minutes -Kitchen Low Boy unit butter (57F - Cold Holding)/1 hour, arepas 57F. 1 hour. Operator relocated to another unit,
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with dirt at cook line.,
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 in cook line refrigerated drawers thawed in packaging. Operator instructed to discard.
Ice buildup in True reach-in freezer
Ice scoop handle in contact with ice.
Sep 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Sep 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 6 high priority.
6 High priority3 Intermediate7 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in beans (45F - 46F Cooling/ overnight operator instructed to discard,
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm.
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. Bar Milk 46F/ 10 minutes, recently returned to unit, -Walk in cooler raw beef (45F - Cold Holding); raw pork (45F - Cold Holding); beef cooked (45F - Cold Holding); cheese (45F - Cold Holding); operator placed in reach in freezer.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Kitchen steam table shredded pork (125F - Reheating)/3 hour; operator discarded,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot holding unit beef empanada (125F - Hot Holding); chicken empanada (125F - Hot Holding); cheese pastry (89F - Hot Holding)/1 hour. Operator discarded empanadas, Operator instructed to reheat cheese pastry,
No paper towels or mechanical hand drying device provided at handwash 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.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot Water turned offing bar hand sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
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.
Current Hotel and Restaurant license not displayed. License is not on site.
In-use tongs stored on equipment door handle between uses.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar 10ppm.
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.