Taqueria La Fondita
Last inspected: Mar 18, 2026
74
Score
Taqueria La Fondita has been inspected 14 times since 2022. On Mar 18, 2026, the health department conducted the most recent visit. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Violation counts have been trending down, averaging around two violations across recent inspections versus roughly six violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded three times.
Compared to the broader DeLand restaurant scene, this is about average. Nothing in the record is alarming, but there's room to improve.
14
Inspections
0
Critical latest
2
Major latest
2
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
74
Aug 15, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front line make table unit green salsa (50F - Cold Holding), less than 4 hours. -Rear food preparation area reach in cooler cooked chicken (45F - Cold Holding), less than 4 hours, -walk in cooler ground beef (67F - Cold Holding); less than 4 hours . Operator had portioned food to reheat. Operator placed ice on all food, -Storage area reach in cooler cooked beef (49F - Cold Holding), placed overnight . Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-14: -reach in cooler Cooked meat 54F, Cooked beef stew 54F, cooked potatoes 54F , rice 52F, cooked chicken 52F, shrimp cocktail 52F Unable to determine how long out of temperature. Operator instructed to discard . -Rear reach in cooler Red salsa 43F, sliced cheese 44F, cooked beef 45F. Operator placed ice. Less than 4 hours. -walk in cooler Raw chicken 52F, Cooked pork 38F, shredded cheese 54F, raw beef 54F, dairy mix 50F, Sour cream 54F . Operator instructed to discard . Unable to discard how long food out of temperature. Front line make table Green salsa 54F, flautas 43F operator placed ice. Less than 4 hours. **Admin Complaint** - From follow-up inspection 2025-08-15: -Rear reach in cooler Raw chicken 39F, sliced ham 40F, sliced cheese 39F. -Walk in cooler Shredded chicken 40F, cooked pork 42F , pico de gallo 39F - Reach in cooler No TCS. -make table unit No TCS Food **Time Extended**
03A-02-5
86
Aug 14, 2025
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Shopping bags used to stored rice in , storage area reach in cooler. Operator removed from bag. **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-14: Shopping bag used in walk in cooler for storage of tortillas, **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front line make table unit green salsa (50F - Cold Holding), less than 4 hours. -Rear food preparation area reach in cooler cooked chicken (45F - Cold Holding), less than 4 hours, -walk in cooler ground beef (67F - Cold Holding); less than 4 hours . Operator had portioned food to reheat. Operator placed ice on all food, -Storage area reach in cooler cooked beef (49F - Cold Holding), placed overnight . Operator instructed to discard. **Corrective Action Taken** **Repeat Violation** **Warning** - From follow-up inspection 2025-08-14: -reach in cooler Cooked meat 54F, Cooked beef stew 54F, cooked potatoes 54F , rice 52F, cooked chicken 52F, shrimp cocktail 52F Unable to determine how long out of temperature. Operator instructed to discard . -Rear reach in cooler Red salsa 43F, sliced cheese 44F, cooked beef 45F. Operator placed ice. Less than 4 hours. -walk in cooler Raw chicken 52F, Cooked pork 38F, shredded cheese 54F, raw beef 54F, dairy mix 50F, Sour cream 54F . Operator instructed to discard . Unable to discard how long food out of temperature. Front line make table Green salsa 54F, flautas 43F operator placed ice. Less than 4 hours. **Admin Complaint**
03A-02-5
74
Aug 13, 2025
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
47
May 8, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit sour cream (44F - Cold Holding), Less than 15 minutes. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-08: Green salsa 52F , Shredded lettuce 41F, **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter top of low boy unit, cooked pork (99F - Hot Holding)/1 hour. Operator instructed to reheat. **Corrective Action Taken** **Warning** - From follow-up inspection 2025-05-08: On food protection table , cooked pork 99F, less than 4 hours Operator reheated **Admin Complaint**
03B-01-6
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Food preparation table, with induction cooking, mixer, cutting board ,added by storage area. **Warning** - From follow-up inspection 2025-05-08: **Admin Complaint**
51-16-7
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torned in food preperarea , double glass door reach in cooler. **Warning** - From follow-up inspection 2025-05-08: **Time Extended**
14-11-5
64
Mar 7, 2025
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Glass door reach in cooler Red salsa date marked 9 days , in reach in cooler . Operator instructed to discard **Corrective Action Taken** **Warning**
02C-01-5
High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Red salsa date marked 9 days , in reach in cooler . Operator instructed to discard. **Warning**
01B-24-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter low boy unit sour cream (44F - Cold Holding), Less than 15 minutes. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter top of low boy unit, cooked pork (99F - Hot Holding)/1 hour. Operator instructed to reheat. **Corrective Action Taken** **Warning**
03B-01-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Food preparation table, with induction cooking, mixer, cutting board ,added by storage area. **Warning**
51-16-7
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 - Equipment in poor repair. Gasket torned in food preperarea , double glass door reach in cooler. **Warning**
14-11-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-12-4
41
Sep 24, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket spiked with grime. - From follow-up inspection 2024-09-24: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. - From follow-up inspection 2024-09-24: **Time Extended**
36-64-5
90
Sep 23, 2024
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken in walk in cooler, stored over produce. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Report.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front counter horchata (45F - Cold Holding)/placed overnight. Operator placed ice. -Low boy unit cooked meat (50- 51F - Cold Holding);placed overnight. Operator instructed to discard. -cooked meat (45F - Cold Holding);placed overnight , on door shelf. Operator placed inside unit. **Repeat Violation**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Food worker using front counter , to fill container with water. Educated operator.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp cocktail in reach in cooler, prepared 48 hours ago, not date marked.
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Hand Bag stored over foid storage shelf. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened beverage drink on food preparation table.
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing bracelet , while handling food.
13-07-4
Basic - No conspicuously located ambient air temperature thermometer in front counter cold holding unit.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket spiked with grime.
23-03-4
Basic - Objectionable odors in bathroom or other areas of the establishment.
36-64-5
39
Apr 2, 2024
Routine - Food
No violations found.
100
Jan 31, 2024
Routine - Food
5 critical violations. 5 major violations. 2 minor violations.
View 12 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Horchata 57Fl **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Frigidaire red salsa (47F - Cold Holding); cooked meat (45F - Cold Holding). Food recently placed in unit, 15 minutes ago, Operator placed ice. **Corrected On-Site** **Repeat Violation** **Warning**
03A-02-5
High Priority - 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. Food employee handling line being sliced with i gloved hand. Educated operator. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked meat in walk in cooler. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/ Double glass door reach in cooler , shredded chicken marked 1-18. Operator updated to 1-24, **Corrected On-Site** **Warning**
02C-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Food worker using hand sink to wash avocados. Educated operator. **Corrective Action Taken** **Warning**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - 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. **Repeat Violation** **Warning**
53B-01-5
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels, in employee bathroom. **Corrected On-Site** **Warning**
31B-05-4
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. Cooked head meat in walk in cooler dated 1-17. Operator update to 1-30. **Corrected On-Site** **Warning**
02C-08-5
Basic - Ice scoop handle in contact with ice. **Corrected On-Site** **Warning**
10-08-5
Basic - Cove molding at floor/wall juncture broken/missing, at front counter. **Repeat Violation** **Warning**
36-03-4
26
Sep 22, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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** - From follow-up inspection 2023-09-22: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing, by front counter. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Covered waste receptacle not provided in women's bathroom. **Warning** - From follow-up inspection 2023-09-22: **Time Extended**
32-12-5
82
Sep 21, 2023
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Food Obtained from Approved Sources
FL-11
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
27
Apr 14, 2023
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Kitchen Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed.
31A-04-4
Intermediate - No kitchen handwash sink for employees. **Corrected On-Site**
31A-12-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Basic - Hole in or other damage to dining area wall.
36-24-5
Basic - No handwashing sign provided at a hand sink used by food employees.
31B-04-4
Basic - No hot running water at mop sink.
27-10-4
58
Aug 23, 2022
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat in reach in cooler stored over Macaroni and cheese **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Bowl and strainer store in kitchen hamd sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at front counter and bathroom handwash sinks. **Corrected On-Site**
31B-02-4
Basic - Food storage area ceiling /ceiling tile shows damage or is in disrepair. **Repeat Violation**
36-32-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.
22-08-4
64
Frequently Asked Questions
When was Taqueria La Fondita last inspected?
The most recent health inspection at Taqueria La Fondita on file is from Mar 18, 2026. The public record contains 14 inspections in total.
What is the most common violation at Taqueria La Fondita?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Taqueria La Fondita.
How does Taqueria La Fondita compare to other restaurants in DeLand?
Taqueria La Fondita most recently scored 74 out of 100, which is about the same as the DeLand average of 73.
Has Taqueria La Fondita's inspection record improved over time?
Yes. Recent inspections at Taqueria La Fondita have averaged around two violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Taqueria La Fondita 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 Taqueria La Fondita inspected?
Based on the inspection history on file, Taqueria La Fondita is inspected around four times per year on average.
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