TAQUERIA Y PANADERIA LA CALENTANA
5045 N US HWY 17, Deleon Springs FL 32130 · 386.898.1857
Last inspected Jul 7, 2026 · 10 visits since September 2023
OCT 24
MAR 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched shredded lettuce with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Jul 7, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -black beans at 53f and beef at 54f in walk in cooler. Cooked and placed in walk in cooler last night.
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. -black beans at 53f and beef at 54f in walk in cooler. Cooked and placed in walk in cooler last night.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -ceviche in front cooler.
Covered waste receptacle not provided in women's bathroom.
Show the remaining 6 findings ▾
Food stored on floor. -case of raw shell eggs in walk in cooler.
Ice buildup in reach-in freezer.
In-use tongs stored on equipment door handle between uses.
No handwashing sign provided at a hand sink used by food employees. -hand wash sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -grease buildup on hood filters.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. -table top fryer not under suppression system.
Jan 5, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
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.
No soap provided at handwash sink in kitchen.
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.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer.
No handwashing sign provided at a hand sink used by food employees in bar area.
Wall soiled with accumulated food debris behind prep cooler.
Sep 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -rice in walk in cooler stored in nonfood-grade container.
Handwash sink not accessible for employee use at all times. -handwash sink in baking area blocked by equipment.
No soap provided at handwash sink in kitchen.
Buildup of food debris/soil residue on equipment door handles. -microwave door handle.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee 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.
Interior of microwave has accumulation of food debris.
No handwashing sign provided at a hand sink used by food employees at bar area.
May 13, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Nonfood-grade bags used in direct contact with food. -grocery bags used to store beef and pork in freezer.
Nonfood-grade containers used for food storage - direct contact with food. -no food grade container used to store cooked rice in walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile shows water damage in kitchen.
Covered waste receptacle not provided in women's bathroom.
Ice buildup in reach-in freezer.
Mar 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority5 Intermediate10 Basic
Show 21 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -operator sent employee to store to purchase correct bleach. Employee returned with bleach and set up sanitizer in sink with chlorine at 50ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee washed large mixing bowl in sink and put up to dry without sanitizing. Employee later rewashed and sanitized mixing bowl.
Nonfood-grade bags used in direct contact with food. -grocery bags used to store beef and pork in freezer.
Nonfood-grade containers used for food storage - direct contact with food. -no food grade container used to store cooked rice in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef and pork stored over French fries in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken, pork and beef between 118°f and 122°f in steam table. Operator stated all items were made fresh this morning and placed in steam table. Unit was not turned on. Operator turned on unit. -30 minutes later chicken, pork and beef between 150°f and 161°f.
Employee washed hands in a sink other than an approved handwash sink. -employee washed hands at three compartment sink.
No handwash sink for employees. -operator has added a bar/counter in the dining room where fresh juice is being prepared. Operator removed equipment for juicing, emptied coolers and stated will discontinue use of juice bar area until handwash sink has been added.
No plan review submitted and approved - bar area added. 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. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/.
No soap provided at handwash sink. -ladies restroom.
Well water testing report/documentation is not available upon request.
Bowl or other container with no handle used to dispense food. -cup used to dispense sauces in walk in cooler.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
Ceiling tile shows water damage in kitchen.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Employee jackets hanging on food storage rack.
Floor soiled/has accumulation of debris in kitchen.
Floors not maintained smooth and durable. -cracked linoleum tiles in baking area.
Ice buildup in reach-in freezer.
Nonfood-contact surface soiled with food debris. -exterior of reach in cooler next to ice machine. -rolling carts in baking area.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. -cooked rice and salsa in walk in cooler stored in nonfood-grade containers.
No probe thermometer provided to measure temperature of food products. -probe thermometer not functioning.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -container of cooked rice in walk in cooler not dated.
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cellphone stored in a food preparation area.
Employee 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.
Food stored on floor. -bag of beans on floor in kitchen.
Interior of oven in baking area has accumulation of black substance/grease/food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. -shelving and rolling racks in baking area.
Stored food not covered. -open bag of flour in baking area.
Mar 7, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw pork in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ham 44°f, cheese 44°f,sour cream 50°f, cheese 47°f in reach in cooler. Ambient thermometers reading 39°f. Operator stated top lid has been open all morning. Advised operstor to keep lid closed when not in use.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Pork 95°f, beef 132°f at cookline. Operator cooked at 9:00am. Advised operator to reheat to 165°f and hot hold at a minimum of 135°f.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in reach in cooler.
Covered waste receptacle not provided in women's bathroom.
Cutting board has cut marks and is no longer cleanable.
Interior of microwave has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -prep table in bakery area soiled with old food debris. -rolling racks in bakery soiled with old food debris.
Standing water in bottom of reach-in-cooler.
Working containers of food removed from original container not identified by common name. Container of salt.
Nov 28, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Probe thermometer not within the intended measuring range of use. Thermometer range from 120f to 200f.
Floor tiles missing and/or in disrepair in baking area.
Sep 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 5 high priority.
5 High priority4 Intermediate6 Basic
Show 15 findings ▾
Containers of medicine improperly stored on top of microwave in kitchen.
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee touched shredded lettuce with bare hands.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Operator purchased correct type of chlorine sanitizer during inspection.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed utensils without sanitizing.
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 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.
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.
Probe thermometer not within the intended measuring range of use. Thermometer range from 120°f to 200°f.
Floor tiles missing and/or in disrepair in baking area.
Food stored on floor, bag of flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food debris on rolling racks, scale and shelving in baking area.
Single-service articles improperly stored, case of foam cups stored on floor.
Stored food not covered, open bags of flour in dry storage area.
Wet wiping cloth not stored in sanitizing solution between uses.
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.