RINCON DEL SABOR
2735 S WOODLAND BLVD, Deland FL 32720 · 386-337-7986
Last inspected Aug 25, 2026 · 9 visits since August 2023
OCT 24
MAR 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Live, small flying insects found 3 - flying insects, 1 in hallway. 1- wash ware area 1- in storage area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023026475 | Mar 14, 2023 | May 25, 2023 | $400 |
| 4--2022022256 | Feb 15, 2022 | Jun 1, 2022 | $400 |
Inspection history
9 visits, newest first
Aug 25, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen double door reach in cooler Cooked steak 46-50F, placed overnight. Operator instructed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen True reach in cooler beans (44F - Cold Holding); empanadas (44F - Cold Holding)30 minutes. Operator placed ice. Front counter reach in cooler Tres leches (46F-Cold Holding) /overnight.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen freezer chest gasket soiled with grime.
Aug 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen double door reach in cooler Cooked steak 46-50F, placed 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. Kitchen True reach in cooler beans (44F - Cold Holding); empanadas (44F - Cold Holding)30 minutes. Operator placed ice. Front counter reach in cooler Tres leches (46F-Cold Holding) /overnight.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Smashed plantains 121F; 30 minutes. Operator instructed to reheat.
Records/documents for required employee training do not contain all of the required information. Date of training and certification number. operator updated,
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Ice buildup in dining room reach-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -kitchen freezer chest gasket soiled with grime.
Feb 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Vegetables stored in non-food grade bag in front counter freezer chest. Operator placed in food grade bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish in kitchen reach in cooler stored over of carrots, ooerator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen glass door; reach in cooler beans (44F - Cold Holding);less than 4 hours.. Operator placed ice.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ceiling/ceiling tiles/vents soiled at bathroom hallway, with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on kitchen food prostration sheif. Operator relocated.
Ice buildup in reach-in freezer chest.
No conspicuously located ambient air temperature thermometer in front counter hot holding unit. Operator placed thermometer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen freezer chest gasket, soiled with grime,
Aug 18, 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
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Shopping bag used to store food in reach in freezer.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels, in women's bathroom. Operator placed battery.
Equipment in poor repair. Kitchen reach in freezer lid in disrepair. Insulation exposed.
Ice buildup in dining room freezer chest.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Mar 19, 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 ▾
Live, small flying insects found 3 - flying insects, 1 in hallway. 1- wash ware area 1- in storage area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler whole chicken (46F - Cold Holding); less than 4 hours, Operator placed ice.
Ice buildup in reach-in freezer and/or walk-in freezer.
No Heimlich maneuver/choking sign posted. Operator posted.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter flan (38-46F - Cold Holding)/ less than 4 hours;Operator reduced amount of containers. -Kitchen reach in cooler beans (49F - Cold Holding )/1 hour. Operator had it out and returned to unit.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter chicken (111F - Hot Holding)/1 hour; operator instructed to reheat.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan at front bar counter low boy unit.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest gasket soiled,with dirt.
Jun 25, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen reach in cooler Raw chicken stored over carrots,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler empanadas (45F - Cold Holding); cooked shrimp (43F - Cold Holding), Beans ( 45F - Cold Holding). Less than 4 hours, operator placed in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front hot holding Corn meal fritters (115F Cold Holding)/15 minutes, potato balls (115F - Hot Holding); 15 minutes, Operator instructed to reheat, and she increased setting
Cutting board has cut marks and is no longer cleanable.
Food employee, with no hair restraint while engaging in food preparation.
Ice buildup in freezer chest.
Kitchen wall soiled with accumulated grease, food debris, and/or dust, by freezer chest.
Jan 3, 2024Inspection 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 ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw pork in front counter reach in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen single door reach in cooler raw chicken (47F - Cold Holding)/45 minutes. Ooerator removing food from unit to reheat.
Food Employee at cookline 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. Educated operator.
Food stored on floor. Canned food stored on storage area floor.
Wash ware wall soiled with accumulated grease, food debris, and/or dust.
Aug 24, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Dented/rusted cans present. See stop sale.
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in washware area wiped hands on soiled apron after sanitizing at three cimpamrbt sink and continued to handle sbiztozed equipment.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass reach in cooler tres leche (50F - Cold Holding)/2 hours. Containers triple stacked. Operator reduced amount, Kitchen reach in cooler raw chicken (45-50F - Cold Holding)/2 hours. Operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen table top Cooked pork (98F - Hot Holding)/1 hour, operator returned to oven, to reheat. Front counter display fish (99F - Hot Holding)/2 hours. Instructed to reheat.
No paper towels or mechanical hand drying device provided at front counter by ice machine handwash sink.
No soap provided at handwash sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Placed in kitchen over food preparation table,
Hallway ceiling tiles shows damage or is in disrepair.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.m behind oven and fryers,
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.