Café Con Leche
Last inspected: Jan 30, 2026
55
Score
The health department has logged nine inspections at Café Con Leche, the earliest from 2022. Café Con Leche was last inspected on Jan 30, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have held steady across recent visits, averaging around six violations each.
The pattern that stands out is “time/temperature control for safety food”, which has been cited two times.
The city-wide average sits at 62, which Café Con Leche's 55 doesn't quite reach. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 30, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Jul 15, 2025
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
50
Jan 15, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. - Portioned beef reheating in a full pan in the steam table for approximately 2 hours per operator 108-149F. Advised to rapidly reheat to 165F and only use single layer in steam table. Operator moved to microwave to reheat - refried beans 130F in the middle to 150F on the outside, heated and moved to steam table approximately 3.5 hours earlier. Operator moved to stove to reheat **Corrective Action Taken**
03E-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cheese filled desserts in small countertop warming unit less than 4 hours per operator 130F advised to use time as a public health control or remove barrier between heat source and product.
03B-01-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Where hose and sprayer are attached for three compartment sink **Repeat Violation**
29-34-4
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Cheese dip 1/8 Beef empanadas 1/3 Chicken empanadas 1/7 **Repeat Violation**
01B-24-5
Intermediate - 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. New employee on duty with no food handler training **Corrected On-Site**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Menudo dated 1/7 and 1/2, chorizo 1/6, frozen date per operator
02C-08-5
Basic - Single-service articles improperly stored. Plastic wrap and boxes of gloves in employee restroom **Repeat Violation**
25-05-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
41
Jul 30, 2024
Routine - Food
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
Equipment Adequate to Maintain Product Temperature
FL-29
23
Jan 29, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. -single glass door reach-in cooler **Warning** - From follow-up inspection 2024-01-29: **Time Extended**
14-33-4
95
Jan 25, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler: sliced ham 45F, sliced tomatoes 47F, diced tomatoes 46F, shredded lettuce 48F, per operator all products less than 4 hours, operator placed foods on ice bath **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine has an accumulation of pink/black, mold-like substance **Repeat Violation** **Warning**
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee water bottle on prep table, operator removed **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing bracelets while cooking **Warning**
13-07-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. -single glass door reach-in cooler **Warning**
14-33-4
67
Aug 14, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Food Temperature Measuring Devices Provided and Accurate
FL-46
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
47
Feb 9, 2023
Routine - Food
4 critical violations. 2 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not covered during reheating process. -cooked chicken not covered
03E-06-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -employee engaged in warewashing, sanitizer compartment of triple sink not set up. Operator filled with quat sanitizer, tested 200ppm. **Corrected On-Site**
22-45-4
High Priority - Toxic substance/chemical improperly stored. -container of sanitizer wipes stored on top of ice machine, operator relocated **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food reheated in a microwave oven for hot holding not stirred/rotated. -cooked chicken not stirred/rotated
03E-05-5
Intermediate - Food-contact surface soiled with food debris. -cutting board on reach in cooler soiled
22-02-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. -cooked rice, per operator removed from freezer yesterday, operator labeled with expiration date **Corrected On-Site**
02C-04-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on shelf above prep table, operator relocated **Corrected On-Site**
40-06-5
Basic - No Heimlich maneuver/choking sign posted. -provided choking poster, operator posted **Corrected On-Site**
51-13-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in rear of kitchen
33-38-4
Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. -single service aluminum trays and hinged styrofoam trays stored in employee restroom, operator removed **Corrected On-Site**
25-18-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic spoons on prep table, operator reorganized **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. -sugar container lacking label, operator labeled **Corrected On-Site**
02D-01-5
33
Aug 24, 2022
Routine - Food
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -chorizo 90F less than 2 hours, operator placed on flat top grill, rechecked 212F **Corrected On-Site**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit -cooked pork 54F-60F, piled above fill line in reach in cooler, operator removed excess and relocated to bottom of reach in cooler, rechecked 50F, operator placed on ice bath -cooked ground beef 52F less than 2 hours, operator placed on ice bath, rechecked 41F **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Spray hose at dish sink lower than flood rim of sink. **Corrected On-Site**
29-37-4
Basic - Floor soiled/has accumulation of debris. -accumulation of grease on floor behind glass door cooler in kitchen
36-73-4
Basic - Floor tiles missing and/or in disrepair. -broken tiles underneath bread oven
36-17-5
Basic - Food not stored at least 6 inches off of the floor. -oil jugs on floor next to back door
08B-47-4
Basic - Hole in or other damage to wall. -along left side of handwash sink in kitchen
36-24-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. -double glass door reach in cooler, operator installed new thermometer **Corrected On-Site**
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -mop sink lightly soiled
23-03-4
47
Frequently Asked Questions
When was Café Con Leche last inspected?
The most recent health inspection at Café Con Leche on file is from Jan 30, 2026. The public record contains nine inspections in total.
What is the most common violation at Café Con Leche?
Across the inspection record, “time/temperature control for safety food” has been cited two times, more than any other issue at Café Con Leche.
How does Café Con Leche compare to other restaurants in South Daytona?
Café Con Leche most recently scored 55 out of 100, which is lower than the South Daytona average of 62.
Has Café Con Leche's inspection record improved over time?
Results have been roughly steady. Inspections at Café Con Leche have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Café Con Leche means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Café Con Leche inspected?
Based on the inspection history on file, Café Con Leche is inspected around three times per year on average.
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