TIJUANA FLATS
2280 W INTERNATIONAL SPEEDWAY BLVD, Daytona Beach FL 32114 · 386.344.9117
Last inspected Aug 19, 2026 · 9 visits since September 2023
AUG 24
FEB 25
AUG 25
FEB 26
AUG 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023003261 | Nov 29, 2022 | Feb 3, 2023 | $360 |
Inspection history
9 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Cutting board has cut marks and is no longer cleanable. -on reach in cooler
Employee with no beard guard/restraint while engaging in food preparation.
Aug 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -main cooler corn 44f,cut lettuce 45f,shredded cheese 45f,cut lettuce 45f placing food in another cooler -sour cream 46f advised to keep a lower level, Guacamole with tomatoes 47f -per manager check temperature this morning and we're in proper range
Cutting board has cut marks and is no longer cleanable. -on reach in cooler
Employee with no beard guard/restraint while engaging in food preparation.
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority1 Intermediate10 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -main cooler corn 44f,cut lettuce 45f,shredded cheese 45f,cut lettuce 45f placing food in another cooler -sour cream 46f advised to keep a lower level, Guacamole with tomatoes 47f -per manager check temperature this morning and we're in proper range
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice cooker Rice 132f manager discarded
Handwash sink used for purposes other than handwashing. -employee filled pitcher
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Bowl or other container with no handle used to dispense food. -guacamole
Cutting board has cut marks and is no longer cleanable. -on reach in cooler
Employee with no beard guard/restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -sugar
No Heimlich maneuver/choking sign posted.
Reach-in cooler interior/shelves have accumulation of soil residues. -salsa cooler
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -drill on prep table
Wall soiled with accumulated grease, food debris, and/or dust. -behind prep table
Feb 5, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut lettuce 44 f
Employee with no beard guard/restraint while engaging in food preparation.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind dish machine
Wet wiping cloth not stored in sanitizing solution between uses.
Worn, torn and/or soiled floors/carpeting. -floors soiled under 3 compartment sink -under soda boxes
Aug 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate9 Basic
Show 10 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chicken 120f,cheese sauce 108f- 110f employees reheating Chicken reheat 165f,cheese sauce reheat 167f
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents rusty by 3 compartment sink
Equipment and utensils not properly air-dried - wet nesting.
In-use wet wiping cloth/towel used under cutting board.
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -large burner soiled with grease
Plumbing system in disrepair. -cold water handle stripped at hand sink by prep table
Wall soiled with accumulated grease, food debris, and/or dust. -behind three compartment sink
Wet mop not stored in a manner to allow the mop to dry.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Handwash sink not accessible for employee use at all times. -trash cans blocking handsin',prep area
Handwash sink used for purposes other than handwashing. -towels stored in hand sink next 3 compartment sink
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee with no beard guard/restraint while engaging in food preparation.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -rice
No handwashing sign provided at a hand sink used by food employees. -prep area
Shelf under prep table with rust that has pitted the surface.
Unwrapped single-service utensils not presented so that only the handles are touched.
Wall soiled with accumulated grease, food debris, and/or dust. -behind storage shelves
Wet mop not stored in a manner to allow the mop to dry.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate10 Basic
Show 12 findings ▾
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
Handwash sink not accessible for employee use at all times. -cookline handsink blocked by trash can
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Cutting board has cut marks and is no longer cleanable. -cookline cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on ice machine
Equipment in poor repair. -shelf under prep table rusted
Floor soiled/has accumulation of debris. -under prep table, employee cleaning
In-use knife/knives stored in cracks between pieces of equipment.
No conspicuously located ambient air temperature thermometer in holding unit. - main reach in cooler on cookline
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -hood filters soiled with grease
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink -behind storage shelves
Wet wiping cloth not stored in sanitizing solution between uses.
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. -top of grill heavy build up of grease
Handwash sink not accessible for employee use at all times. -by trash can
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Chlorine
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. -some employees
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.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -drinks on ice machine -drinks on counter next to chip containers
Equipment in poor repair. -gasket torn on walk-in cooler
No handwashing sign provided at a hand sink used by food employees. -mens room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -build up of grease on fryers -hood filters soiled with grease -Cookline handsink soiled -top of burns soiled with grease -walk in cooler gaskets soiled -inside of sauce cabinet
Wet wiping cloth not stored in sanitizing solution between uses.
Sep 25, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate9 Basic
Show 17 findings ▾
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked chicken wings and cooked onions 45f to 46f
Toxic substance/chemical improperly stored. -chemical bottle hanging on shelf with clean pans. -chemical spray bottles stored with soda boxes
Handwash sink not accessible for employee use at all times. -trash can in front of handsink at beer station
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/
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. -some employees
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -onions,beef chicken
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -small amount
Bowl or other container with no handle used to dispense food. -flour
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -shirt on box of rice
Equipment in poor repair. -gasket torn on walk in cooler
No handwashing sign provided at a hand sink used by food employees. -prep area and by 3 compartment sink -mens room
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -grease build up on fryers and around grill -grease on hood filters
Wall soiled with accumulated grease, food debris, and/or dust. -behind 3 compartment sink
Working containers of food removed from original container not identified by common name. -flour
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.