Parva Colombian Bakery & Restaurant
Last inspected: Jan 22, 2026
41
Score
Going back to 2023, Parva Colombian Bakery & Restaurant has 10 inspections in the public record. The most recent report on file is from Jan 22, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
When inspectors have written things up, “cooked/heated time/temperature control” has been the most frequent reason, cited two times.
Parva Colombian Bakery & Restaurant's latest score of 41 falls below the DeLand average of 73. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 22, 2026
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Personal Cleanliness
FL-40
Equipment Adequate to Maintain Product Temperature
FL-29
Required Records Available; Shellstock Tags/Labels
FL-14
Plumbing Maintained; Sewage Disposal
FL-51
41
Jul 29, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
64
Feb 26, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
55
Nov 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2024-11-05: **Time Extended**
36-34-5
95
Sep 3, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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. **Warning**
03D-02-5
High Priority - 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. **Warning**
01B-36-5
Intermediate - 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 **Warning**
03G-43-2
Basic - Cookline ceiling tile missing. **Warning**
36-36-4
Basic - Food employee ,with no hair restraint while engaging in food preparation. **Warning**
13-03-4
Basic - Wash ware area ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
58
Mar 11, 2024
Complaint Partial
No violations found.
100
Feb 1, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - 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, **Corrective Action Taken**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained with dirt at cook line.,
22-02-4
Basic - 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.
06-09-1
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - Ice buildup in True reach-in freezer
14-69-4
58
Sep 28, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning** - From follow-up inspection 2023-09-28: **Time Extended**
36-34-5
95
Sep 27, 2023
Routine - Food
6 critical violations. 3 major violations. 7 minor violations.
View 16 violations
High Priority - 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, **Corrective Action Taken** **Warning**
03B-01-6
High Priority - 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. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - 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, **Corrective Action Taken** **Warning**
03E-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
01B-02-5
High Priority - 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. **Warning**
22-49-4
High Priority - 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, **Corrective Action Taken** **Warning**
03D-02-5
Intermediate - 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. **Corrected On-Site** **Warning**
27-16-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - 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. **Warning**
53B-13-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site** **Warning**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - 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. **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. License is not on site. **Warning**
50-09-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-20-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bar 10ppm. **Corrected On-Site** **Warning**
21-07-4
21
Jun 30, 2023
Food-Licensing Inspection
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
29-34-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler ceiling soiled with dirt. **Corrected On-Site**
23-03-4
82
Frequently Asked Questions
When was Parva Colombian Bakery & Restaurant last inspected?
The most recent health inspection at Parva Colombian Bakery & Restaurant on file is from Jan 22, 2026. The public record contains 10 inspections in total.
What is the most common violation at Parva Colombian Bakery & Restaurant?
Across the inspection record, “cooked/heated time/temperature control” has been cited two times, more than any other issue at Parva Colombian Bakery & Restaurant.
How does Parva Colombian Bakery & Restaurant compare to other restaurants in DeLand?
Parva Colombian Bakery & Restaurant most recently scored 41 out of 100, which is lower than the DeLand average of 73.
Has Parva Colombian Bakery & Restaurant's inspection record improved over time?
No. Recent inspections at Parva Colombian Bakery & Restaurant have averaged around six violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Parva Colombian Bakery & Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Parva Colombian Bakery & Restaurant inspected?
Based on the inspection history on file, Parva Colombian Bakery & Restaurant is inspected around four times per year on average.
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