PONCHO'S TACOS & ICE CREAM
201 SEABREEZE BLVD · DAYTONA BEACH · Volusia County · FL 32118
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
30 full violation description(s) documented by the inspector during this visit.
High Priority 7
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Cooke sauce for birilla 50F in center from overnight inside deep plastic bucket. See stop sale.
12A-16-4High Priority – Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. -operator had discussion with employees **Corrected On-Site**
28-14-5High Priority – Evidence of mop/cleaning wastewater onto ground.
14-31-5High Priority – Nonfood-grade bags used in direct contact with food. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. a¿¿raw shrimp stored above pico -raw poultry stored above cut vegetables **Corrective Action Taken**
01B-03-5High Priority – Stop Sale issued due to adulteration of food product. -food inside non-food grade plastic bags heated in steam well.
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. -sauce
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board -backside of slicer
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. -hand sink on cook line blocked by garbage can used to prop up container used for tortillas -hand sink next to dish machine blocked by drain board/food stored on top. No hand sinks currently accessisble **Corrected On-Site** **Repeat Violation**
53A-05-6Intermediate – No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Basic 18
35A-06-4Basic – Accumulation of dead insects in control devices.
16-21-4Basic – Accumulation of debris on exterior of warewashing machine.
14-01-5Basic – Bowl or other container with no handle used to dispense food. -portion cups used to dispense food
36-51-4Basic – Building components, attachments or fixtures in poor repair. Hood filter damaged from prior incident. -light switch cover
50-09-4Basic – Current Hotel and Restaurant license not displayed.
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone on prep table next to knife **Corrected On-Site**
14-11-5Basic – Equipment in poor repair. -dishwasher racks
36-67-4Basic – Exhaust fan inoperable in bathroom with no other form of ventilation.
36-22-4Basic – Floor area(s) covered with standing water. -inside damaged floor near cooking equipment
36-11-4Basic – Floors not maintained smooth and durable. -floor damaged near cooking equipment, containing standing water
35B-02-4Basic – Fly sticky paper installed over food preparation/warewqshing area area. **Corrected On-Site**
36-24-5Basic – Hole in or other damage to wall. -damage to bottom of wall next to bathroom
14-42-4Basic – Hood filter missing from automatic fire suppression/exhaust system. -hood filters on left side, large gap with one filter in disrepair.
10-02-4Basic – In-use container for tortilla chips sitting on top of garbage can across from fryers. Advised to use prep table/approved sanitary location for prep space
10-20-4Basic – In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -wire racks in dish pit
29-49-6Basic – Standing water in bottom of reach-in-cooler.
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. -grease on back wall inside cook line
Inspector observations synchronized from DBPR on October 1, 2026 3:02 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
6 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.