PARVA COLOMBIAN BAKERY
220 W LAKE MARY BLVD · SANFORD · Seminole County · FL 32773
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
15 full violation description(s) documented by the inspector during this visit.
High Priority 6
03G-30-5High Priority – Establishment is adding ingredients to cheese that is then packaged using a reduced oxygen method and holding the package for more than 48 hours. **Warning**
02C-01-5High Priority – Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. – ketchup mayo date marked 8/6 – honey mustard date marked 8/8 **Warning**
01B-24-5High Priority – Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. **Warning**
01B-14-4High Priority – Shell eggs in use or stored with cracks or broken shells. See stop sale. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. COOKLINE cooler : – pico de gallo (61F – Cold Holding); – butter (62F – Cold Holding); – eggwash (62F – Cold Holding); – cilantro aioli with fresh garlic (67F – Cold Holding) Manager states less than 4 hours REACH IN COOLER: – cilantro aioli with fresh garlic (45f-46f – Cold Holding). Date marked 8/17 See stop sale FRONT LINE COOLER: – milk (48f-52fF – Cold Holding); – half and half date marked 8/18 (52F – Cold Holding) **Warning**
Intermediate 4
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. – employee washed hands at mop sink that has been converted to a hand wash sink. Advised operator to retrain employees. **Warning**
11-27-4Intermediate – 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 to manager **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. – establishment has blank forms. Has not filled out. **Repeat Violation** **Warning**
03G-50-1Intermediate – Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. **Warning**
Basic 5
14-01-5Basic – Bowl or other container with no handle used to dispense food. – plastic scoop no handle in bulk rice **Warning**
06-09-1Basic – 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. See stop sale **Warning**
14-09-4Basic – Cutting board has cut marks and is no longer cleanable. – at cook line **Warning**
14-11-5Basic – Equipment in poor repair. – cookline cooler door not closing properly. Top lid gapped when closed. **Warning**
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. – women's restroom **Warning**
Inspector observations synchronized from DBPR on September 26, 2026 12:44 PM.
Violation category totals
3 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.