Tijuana Flats
Last inspected: Dec 9, 2025
47
Score
Public records show eight inspections at Tijuana Flats stretching back to 2022. The latest inspection on file is from Dec 9, 2025. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around 10 violations lately compared to roughly four violations before.
Looking across the full record, “handwash sink not accessible for employee use” is the recurring theme, flagged two times.
Restaurants in Port Orange average 66, so Tijuana Flats trails the local norm. The pattern in the record is worth a careful look.
8
Inspections
0
Critical latest
4
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Toilet Rooms Maintained
FL-53
47
Apr 17, 2025
Complaint Full
4 critical violations. 7 major violations. 5 minor violations.
View 16 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. -cooked beef 80F at 2:00pm inside middle pan on speed rack/walk in cooler, employee stated removed from cooking process and began cooling 4 hours prior. -advised to provide room between hot pans on speed rack when cooling. Person in charge adjusted pans **Corrective Action Taken**
03D-01-5
High Priority - Pesticide-emitting strip present in food prep/clean equipment storage area. -hanging on rack with clean-sanitized lexans inside back prep area **Corrected On-Site**
41-24-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -cooked rice 129-130F hot holding for less than 4 hours inside rice cooker held on warm setting. Discarded out of caution, prepared new rice -Person in charge stated lid may not be adequately closing, advised to replace if unit is not holding internal food temperatures of 135F or above.
03B-01-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0-100ppm inside 3 compartment sink currently in use to sanitize. Person in charge stated ran out of chemicals today, truck did not arrive as scheduled. Making efforts to obtain food contact sanitizer for use in 3 compartment **Corrected On-Site**
22-43-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -open package of cream cheese, person in charge added date from prior day opened **Corrected On-Site**
02C-03-5
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing scooped food from lowboy near dining near
13-06-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ -Suzette
53A-03-7
Intermediate - Handwash sink not accessible for employee use at all times. -items stored inside sink, blocked by trash can in front
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. -mens restroom **Corrected On-Site**
31B-02-4
Intermediate - No sanitizer of any kind available for warewashing. Only use single-service items to serve food to customers until sanitizer is available for warewashing. Person in charge obtained chlorine based sanitizer during inspection **Corrected On-Site**
22-38-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. **Corrected On-Site**
31B-06-4
Basic - Employee with no beard guard/restraint while engaging in food preparation.
13-04-4
Basic - Floor area(s) covered with standing water.
36-22-4
Basic - Standing water in bottom of reach-in-cooler. -cooler across from grill
29-49-6
Basic - Standing water in floor drain/floor drain draining very slowly. -prep sink area in back **Corrected On-Site**
29-19-4
Basic - Water draining onto floor surface. -prep sink area in back **Corrected On-Site**
29-03-4
21
Oct 22, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken above cut onions/peppers **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -hand sink in back next to back door/3 compartment sink -must be in compliance upon next unannounced inspection.
31A-09-4
Basic - Food not stored at least 6 inches off of the floor. -chips **Corrected On-Site**
08B-47-4
Basic - Floor soiled/has accumulation of debris. -significant debris on floor hear 3 compartment sink towards back door along base of wall.
36-73-4
Basic - Plumbing system in disrepair. -pipe under otherwise functioning handwash sink
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -soil/debris built up on top of large co2 tank
23-03-4
64
Aug 26, 2024
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding) inside drawer under grill for 3 hours, manager discarded. **Corrective Action Taken**
03A-02-5
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.
53B-13-5
Basic - Dry goods shelving with rust that has pitted the surface.
14-33-4
Basic - Floor soiled/has accumulation of debris. -some grease inside grout on cook line
36-73-4
Basic - Single-service articles not stored inverted or protected from contamination. -to go food trays, not inverted on cook line **Corrected On-Site**
25-06-4
Basic - Standing water in bottom of reach-in-cooler.
29-49-6
64
Jan 23, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -sour cream 50F, per employee stored above fill line in top of reach-in cooler less than 1 hour, operator relocated to lower portion of reach-in cooler **Corrective Action Taken**
03A-02-5
Basic - Buildup of food debris/soil residue on equipment door handles.
23-24-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee wearing watch while engaged in food preparation, employee removed watch **Corrected On-Site**
13-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. -reach-in freezer underneath steamer
14-69-4
Basic - Slow draining water in handwash sink in prep area, operator cleared blockage. **Corrected On-Site**
29-20-5
70
Aug 18, 2023
Routine - Food
2 minor violations.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
90
Feb 23, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk in cooler fan covers soiled -plastic behind soda nozzles lightly soiled
23-03-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -mens restroom
32-04-4
90
Sep 16, 2022
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled raw beef with gloved hand then began touching food contact surfaces. Operator removed gloves, washed hands, then applied new golves **Corrected On-Site**
12A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. -metal pan lids stored in handwash sink near cookline **Corrected On-Site**
31A-11-4
Basic - Working containers of food removed from original container not identified by common name. -flour container lacking label, operator labeled **Corrected On-Site**
02D-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -scoop in water 74F, operator relocated **Corrected On-Site**
10-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
67
Frequently Asked Questions
When was Tijuana Flats last inspected?
The most recent health inspection at Tijuana Flats on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Tijuana Flats?
Across the inspection record, “handwash sink not accessible for employee use” has been cited two times, more than any other issue at Tijuana Flats.
How does Tijuana Flats compare to other restaurants in Port Orange?
Tijuana Flats most recently scored 47 out of 100, which is lower than the Port Orange average of 66.
Has Tijuana Flats' inspection record improved over time?
No. Recent inspections at Tijuana Flats have averaged around 10 violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Tijuana Flats 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 Tijuana Flats inspected?
Based on the inspection history on file, Tijuana Flats is inspected around two times per year on average.
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