Tlalchapa Tienda Mexicana 2 in Deland
Last inspected:
1000 E New York Ave, Deland, FL 32724Tlalchapa Tienda Mexicana 2 in DeLand received six inspections between October 2024 and February 2026, with a critical pattern of equipment failures and labeling violations. A February 3, 2026 inspection documented 29 violations including high-priority temperature control failures in raw meat cases—internal temperatures of raw pork at 48°F, raw chicken at 43°F, and raw beef at 45°F, all above the required 41°F maximum for time-temperature-control-for-safety foods. The inspector also found raw shelled eggs stored directly over ready-to-eat lunch meat in a deli cooler, liquid chemicals stored over ready-to-eat food on retail shelving, and a container of raw pork contaminated by liquid condensate dripped from the meat case above it. A stop-use order was issued for Raw Meat Case 1 for failing to maintain proper cold-holding temperatures. Multiple stop-sale orders on February 3 and February 6 required removal of improperly labeled packaged foods including commercially processed raw beef tongue lacking source information. A subsequent February 23 inspection found 11 violations, including the meat cooler again failing to maintain 41°F, with raw chicken at 44°F, raw pork at 44°F, and raw chorizo at 44°F. The inspector issued another stop-use order for the meat cooler and documented violations in employee health reporting agreements and packaged food labeling. A focused inspection on February 24 confirmed that compliance issues had been resolved and the meat cooler was maintaining 41°F; that inspection resulted in zero violations.
Summary generated from Florida FDACS public inspection records.
Tlalchapa Tienda Mexicana 2 in Deland: FDACS Inspection History (6)
Inspections conducted by the Florida Department of Agriculture and Consumer Services (FDACS), which oversees grocery stores, convenience stores, bakeries, food manufacturers, mobile vendors, and vending machines.
— 5 inspections
— Focused Inspection· 1 stop-sale order· Focused Inspection
Comments: This on-site inspection conducted to verify compliance of food safety citations observed during previous inspection. The
compliance issues have been resolved. Meat cooler is maintaining at 41 degrees F or below.
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Met Sanitation Inspection Requirements - Check Back Needed· 11 violations· 1 stop-sale order· Met Requirements
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Stop Use Order issued for meat cooler not maintaining 41 degrees F for time temperature control for safety foods. Food
establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been
made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
Risk-Based Violations
3-302.11(A)(2)
Different types of raw animal foods not separated from each other during storage,
preparation, holding or display by using separate equipment, arranging food in equipment so that cross
contamination is prevented, or preparing each type of food at different times or in separate areas.
3-302.11(A)(2) PP
Food service: Raw breaded chicken stored on shelf over raw pork in raw meat case. COS:
Raw chicken was relocated away from raw pork.
Y
x
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
Manager provided un signed Conditional employee or food employee reporting agreement
that was provided on last rated inspection. Inspector instructed manager to discuss food borne illness risk
factors listed on the document and then have employees sign document.
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PPRepeat
Food service: Internal temperature of cut raw round steak indicates 44 degrees F, raw
breaded chicken indicates 44 degrees F, raw chorizo indicates 44 degrees F inside of meat case. Manger
states meat is kept in meat case and no meats had been cut the day of inspection. COS: All containers of
raw meat were relocated to reach in cooler and rapidly cooled to 41 degrees F.
Y
x
Print Date: 2/23/2026
Page 1 of 3
24
Pf
Citation Description: Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 Pf
Observation: Written procedures not provided during inspection for clean up of vomitus or diarrhea event
inside of food establishment
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Commercially processed raw beef tongue not labeled with source information. COS:
Source information sticker provided by end of inspection. No source information on packages of bread from
bakery. COS: All packaged bread was placed behind the counter for retail sale until bakery can provide
proper labeling.
Good Retail Practice Violations
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Meat room: No common name on squeeze bottle of marinade located on shelf between
reach in freezer and coolers.
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: house packaged peppers and wheat snacks not labeled with ingredients located on
dry storage shelf across from produce area. COS: Manger provided proper ingredient labels to peppers and
wheat snacks by end of inspection.
Y
x
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Retail: Bottom shelf where packaged food is stored is not 6 inches above the floor at the
register area.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Meat room: Single use cup used as scoop stored in seasoning in container on bottom shelf
of counter next to band saw
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Food service: Raw meat cooler does not maintain 41 degrees F for time temperature control
for safety foods. See stop use order
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Meat room: old food residue present on non food contact surfaces of meat band saw and on
non food contact surfaces of deli slicer.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Backroom: Dust build up on fan in employee restroom
Stop-Sale Orders & Supplemental Actions
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Print Date: 2/23/2026
Page 1 of 2
When the department or its duly authorized agent finds, or has probable cause to believe, that any food or food-processing equipment is in
violation of this chapter or any rule adopted under this chapter so as to be dangerous, unwholesome, fraudulent, or insanitary within the meaning
of this chapter, an agent of the department may issue and enforce a stop-sale, stop-use, removal, or hold order, which order gives notice that
such article or processing equipment is, or is suspected of being, in violation and has been detained or embargoed and which order warns all
persons not to remove, use, or dispose of such article or processing equipment by sale or otherwise until permission for removal, use, or disposal
is given by the department or the court. It is unlawful for any person to remove, use, or dispose of such detained or embargoed article or
processing equipment by sale or otherwise without such permission in accordance with 500.172 (1) Florida Statutes.
AN ADMINISTRATIVE HEARING IS AVAILABLE FOR ALL ORDERS, NOTICES, AND REPORTS IN THIS
SUPPLEMENTAL REPORT
If you wish to contest the Department's action, you have the right to request an administrative hearing to be conducted in accordance with
Sections 120.569 and 120.57, Florida Statutes and to be represented by counsel or other qualified representative. Your request for hearing must
contain:
1. Your name, address, and telephone number, and facsimile number (if any).
2. The name, address, and telephone number, and facsimile number of your attorney or qualified representative (if any) upon whom service of
pleadings and other papers shall be made.
3. A statement that you are requesting an administrative hearing and dispute the material facts alleged by the department, in which case you must
identify the material facts that are in dispute (formal hearing), or that you request an administrative hearing and that you do not dispute the facts
alleged by the department (informal hearing).
4. A statement of when (date) you received the Notice and the file number of this Notice.
Your request for a hearing must be received at the address shown on this Notice within twenty-one (21) days of receipt of this
Notice. If you fail to obtain a Release from this Notice or fail to request an administrative hearing within the twenty-one (21) day
deadline you waive your right to a hearing and the Department may enter a Final Order imposing up to the maximum penalties as authorized by
Florida Law.
HEARING WAIVER AND WAIVER OF RIGHTS
I, _____________________________________________________ the person in charge of tlalchapa tienda mexicana 2 hereby waive a notice
and a hearing as provided in Chapter 120, Florida Statutes and waive all rights as provided on the last page of this report.
____________________________________________
(Signature)
ACKNOWLEDGEMENT
I acknowledge receipt of a copy of this document.
(Signature of FDACS Representative)
(Signature of Representative)
BONNIE KRONZ, ENVIRONMENTAL SPECIALIST II
JESSICA SOTO, MANAGER
Print Name and Title
FDACS-14325 Rev. 07/13
Print Date: 2/23/2026
Page 2 of 2
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
— Focused Inspection· 7 stop-sale orders· Focused Inspection
Comments: All products were properly labeled and the meat case was holding temperature.
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Equipment was obtained, repaired or replaced, checked, and released.
— Re-Inspection Required· 29 violations· 10 stop-sale orders· Re-Inspection Required
Comments: When citations have been corrected and initialed, an electronic copy of the completed report may be emailed to
[email protected].
Please note each observation that has been corrected.
Trainee present during inspection. All violations verified by primary inspector.
Re-inspection visit required issued for food establishment. A re-inspection will be conducted on or about 14 days.
Stop Use Order issued for Raw Meat Case 1 for not maintaining time temperature control for safety foods at 41 degrees F. Food
establishment can visit https://foodpermit.fdacs.gov or contact the Business Center at (850) 245-5520 when corrections have been
made and/or when required documents have been obtained to request food safety inspector visit for written release of equipment.
Failure to comply with the request for written release may or will result in Administrative Action.
Risk-Based Violations
2-103.11(A)-(N)
A pattern of non-compliance is demonstrated with regard to the duties of the person
in charge. 2-103.11(A)-(N) and (P) PfPf
A pattern of non compliance throughout the establishment of multiple duties to include
observing temperatures during receiving, employees maintaining proper cold holding temperatures during
daily oversight, sanitization of food contact surfaces and employees trained in food safety as it relates to
their assigned duties
o
Food service: liquid condensate dripped on raw pork stored in container under drip edge in
meat case 1. COS: container of raw pork was voluntarily discarded. See stop sale and release order.
x
3-302.11(A)(1)
Raw animal food not separated during storage, preparation, holding or display from
ready-to-eat raw animal food, other raw ready-to-eat food, cooked ready-to-eat food, or fruits and
vegetables before they are washed. 3-302.11(A)(1) PP
Backroom: Cartons of Raw shelled eggs stored directly on top of ready to eat lunch meat
inside of reach in deli cooler. COS: manager relocated cartoons of raw shelled eggs.
Y
x
3-302.11(A)(8)
Food not protected from cross contamination by separating fruits and vegetables
before they are washed from ready-to-eat food. 3-302.11(A)(8)
Backroom: Unwashed vegetables stored on shelf over ready to eat foods inside of deli meat
reach in cooler.
3-302.11(A)(4)
Food not protected from cross contamination by storage in packages, covered
containers or wrappings. 3-302.11(A)(4)
Backroom: House made sausage stored uncovered in walk in cooler. Tortillas stored un
covered inside of reach in deli cooler. Meat room: House made cut meat stored uncovered inside of reach
in raw meat cooler. No lid to open container of hot sauce used for foods located on shelf between reach in
cooler and reach in freezers.
4-601.11(A)
Equipment food-contact surface or utensil not clean to sight and touch. 4-601.11(A)
PfPf
Meat room: old food residue present in meat grinder stored on bottom shelf in meat room.
Manager states meat grinder was used on 2/2/26 and was stored clean. Old food residue present on knife
stored over prep table between freezers and reach in cooler. Manager states knife had not been in use on
day of inspection. Old food residue on food contact surface of deli meat slicer located on food prep table
near food service area. Manager states deli slicer was last used on 2/2/26 and was cleaned at end of shift.
COS: Manager washed rinsed and sanitized meat grinder, knife and deli meat slicer. Old food residue on in
use squeeze bottle of marinade located on shelf between reach in cooler and reach in freezers.
2-103.11(O)
Person in charge does not ensure food employees and conditional employees are
informed in a verifiable manner of their responsibility to report to the person in charge information about
their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) PfPf
No means to Verify that Employees are informed of Foodborne Illness Reporting
Responsibility.
2-102.11(C)(2)-(3)
Person in charge does not correctly respond to questions that relate to preventing
transmission of foodborne disease by a food employee who has a disease or medical condition that may
cause foodborne disease, can not describe symptoms associated with diseases that are transmissible
through food, or can not explain how to comply with reporting responsibilities and exclusion or restriction of
food employees. 2-102.11(C)(2)-(3) and (17) PfPf
Person in charge unable to answer questions in regards to food borne illness.
o
3-501.16(A)(2)
Cold held time/temperature control for safety food not maintained at 41°F or below.
3-501.16(A)(2) PP
Food service: Internal temperature of house cut bottom round raw beef indicates 45 degrees
F, internal temperature of raw breaded chicken indicates 43 degrees F, internal temperature of raw pork
ribs indicates 48 degrees F, raw house made El Pastor indicates 48 degrees F inside of Raw meat Case 1.
Manager states all food was prepared on 2/2/26. COS: All raw meats were relocated out of Raw meat case
1 and placed into walk in cooler to rapidly cool.
x
3-501.17(B)
Refrigerated, ready-to-eat, time/temperature control for safety food prepared and
packaged by a food processing plant not clearly marked, when opened onsite and held for more than 24
hours, to indicate the date or day by which the food shall be consumed, sold, or discarded when held at
41°F or less for a maximum of 7 days; or the day the original container is opened onsite not counted as day
1. 3-501.17(B) PfPf
Backroom: No date marking on 2 open chubs of pork head cheese deli lunch meat. Manager
states one chub was opened on 2/1/26 and the other was opened on 1/29/26. COS: Manger applied 7 day
date marking to both open chubs of lunch meat.
2-501.11
Establishment does not have written procedures for employees to follow when
responding to an event that involves the discharge of vomitus or diarrhea onto surfaces at the food
establishment, or procedures do not address specific actions employees must take to minimize the spread
of contamination and the exposure of employees, consumers, food, and surfaces to vomitus or fecal
matter. 2-501.11 PfPf
Written procedures not provided during inspection for clean up of vomitus or diarrhea event
inside of food establishment.
7-301.11
Poisonous or toxic materials for retail sale not stored or displayed to prevent
contamination of food, equipment, utensils, linens, and single-service and single-use articles by separating
the poisonous or toxic materials by spacing or partitioning, or locating the poisonous or toxic materials in an
area that is not above food, equipment, utensils, linens, and single-service and single-use articles. 7-301.11
PP
Retail: Liquid chemicals stored over ready to eat food on shelving across from produce area.
COS: Manager relocated chemicals away from food.
x
Y
Y
x
x
2-401.11
Employee eating, drinking or using tobacco where exposed food, clean equipment,
utensils, and linens, unwrapped single service and single use articles or other items could become
contaminated. 2-401.11
Meat room: Open topped Styrofoam container of employee coffee stored on band saw. COS:
Coffee was voluntarily discarded.
6-301.11
Handwashing sink or group of 2 adjacent handwashing sinks not provided with hand
cleaning liquid, powder, or bar soap. Handwashing sink or group of adjacent handwashing sinks not
provided with: individual, disposable towels; continuous towel system that supplies the user with a clean
towel; a heated-air hand drying device; or a device that employs an air-knife system that delivers high
velocity, pressurized air at ambient temperatures. 6-301.11 and 6-301.12 PfPf
Meat room: No soap provided at hand washing sink. COS: soap was provided at hand
washing sink.
6-301.14
Sign or poster notifying food employees to wash their hands not provided at all
handwashing sinks used by food employees, or handwashing signage not clearly visible to food employees.
6-301.14
Meat room: no hand washing sign located at hand washing sink. COS: Inspector provided
hand wash sign was posted by end of inspection.
3-201.11(C)
Packaged food not labeled from the source as specified in law, including 21 CFR
101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) PfPf
Retail: Commercially processed tilapia not labeled with source information located inside of
self service reach in freezer. COS: Proper labeling was provided by end of inspection.
3-201.11(F)
Meat and poultry, that is not a ready-to-eat food and is in a packaged form when it is
offered for sale or consumption, not labeled to include safe handling instructions. Eggs that have not been
treated to destroy all viable Salmonellae not labeled to include safe handling instructions. 3-201.11(F) and
(G)
Retail: No safe handling instructions provided on repackaged raw whole beef tongue. COS:
manager provided proper safe handling instructions by end of inspection.
Good Retail Practice Violations
4-302.12
Food temperature measuring device not provided or not readily accessible for use in
ensuring food temperatures are attained and maintained; or food temperature measuring device with a
suitable small-diameter probe not provided or not readily accessible to accurately measure the temperature
in thin foods. 4-302.12 PfRepeat
No thin tipped probe thermometer provided during inspection. COS: Manager provided thin
tipped probe thermometer by end of inspection.
3-302.12
Working container holding a food or food ingredient that is not readily and
unmistakably recognized and has been removed from its original packaging for use in the establishment is
not identified with the common name of the food. 3-302.12
Meat room: No common name on squeeze bottle of marinade located on shelf between
reach in freezer and coolers. No common name on containers of spices and liquids used for meat
marinades on shelving under prep tables throughout the meat room.
3-602.11(A)
Food packaged onsite not labeled as specified in law, including 21 CFR 101 and 9
CFR 317. 3-602.11(A)
Retail: No labeling provided for packaged on site Shrimp Cocktail, Salsa Arbol, Salsa Verde,
Salsa Asado, strawberry gelatin and eggnog gelatin. Located inside of self service reach in deli cooler.
COS: Proper labeling was applied to all products by end of inspection. No source information on
repackaged Salsa Guajillo. COS: Manager applied source sticker with name and address of business to all
repackaged Salsa Guajillo. No labeling information on house packaged raw beef tongue, and whole tilapia
located inside of full service reach in freezer. COS: Proper labeling was applied to frozen meats by end of
the inspection.
Y
x
3-602.11(B)(1)-(4)
Food packaged on site not labeled with: the common name of the food or an
adequate descriptive identity statement; if made from two or more ingredients, a list of ingredients and
sub-ingredients in descending order of predominance by weight; an accurate declaration of the net quantity
of contents; the name and place of business of the manufacturer, packer, or distributor; or nutritional
labeling as specified in 21 CFR 101 and 9 CFR 317 Subpart B. 3-602.11(B)(1)-(4) and (6)
Retail: Repackaged cheese not labeled with ingredients inside of self service reach in deli
cooler. See stop sale order. No ingredient information provided on house packaged lima beans, carrots,
leechee, herbs, cactus, Melons, peppers, vegetable medley, and radishes inside of produce cooler. COS:
Manager provided proper ingredient information on all house packaged produce by the end of the
inspection.
Y
o
3-305.11
Food not stored at least 6 inches above the floor; in a clean, dry location; or food
stored where it is exposed to splash, dust or other contamination. 3-305.11
Retail: Bottom shelf where packaged food is stored is not 6 inches above the floor at the
register area.
3-304.12(B)
During pauses in food preparation or dispensing, utensil stored in food that is not
time/temperature control for safety food not stored with their handles above the top of the food within
containers or equipment that can be closed. 3-304.12(B)
Meat room: Single use cup used as scoop stored in seasoning in container on bottom shelf
of counter next to band saw. Bowl with no handle used as scoop stored in different seasoning container
located on same shelf.
4-903.11(A)
Cleaned equipment or utensils, or laundered linens not stored in a clean, dry
location; at least 6 inches above the floor; or where they are not exposed to splash, dust, or other
contamination. Clean equipment or utensils not stored in a self-draining position that allows air drying, or
not covered or inverted. 4-903.11(A) and (B)
Meat room: Residue build up on wall where Clean knives are stored on a metal bar attached
to air handler. COS: knives were removed to be washed rinsed and sanitized and wall of air handler was
also washed rinsed and sanitized.
4-501.12
Surfaces that are subject to scratching or scoring not resurfaced or discarded when
they can no longer be effectively cleaned and sanitized. 4-501.12
Meat room: Scored cutting boards stored clean at ware washing sink. COS: Manager
voluntarily discarded scored cutting boards. See stop use and release order.
4-501.11
Equipment not maintained in good repair or condition; equipment component not
kept intact, tight, and adjusted in accordance with manufacturer's specifications; or cutting or piercing part
of can opener not kept sharp to minimize the creation of metal fragments that can contaminate food when a
container is opened. 4-501.11
Food service: Raw meat case 1 does not maintain 41 degrees F for time temperature control
for safety foods. See stop use order. Meat room: Ladle used to make beverages is in disrepair. Knife used
in meat cutting room is chipped and in disrepair. COS: Manger voluntarily discarded the knife and ladle.
See stop use order and release.
4-602.13
Nonfood-contact surface of equipment not cleaned at a frequency necessary to
preclude accumulation of soil residue. 4-602.13
Meat Room: Dust build up on ceiling fan. Residue on non food contact surface of meat
cubing machine located on bottom shelf of food prep counter.
4-601.11(C)
Nonfood-contact surface of equipment has an accumulation of dust, dirt, food
residue or other debris. 4-601.11(C)
Meat room: old food residue present on non food contact surfaces of meat ban saw.
6-501.12
Physical facilities not cleaned as often as necessary to keep them clean, or cleaning
not done during periods when the least amount of food is exposed such as after closing. 6-501.12
Backroom: Dust build up on fan in employee restroom
Stop-Sale Orders & Supplemental Actions
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 2/3/2026
Page 1 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 2/3/2026
Page 2 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Print Date: 2/3/2026
Page 3 of 7
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER
Reason: FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container.
Comments: When corrections have been made, request a Food Safety Inspector visit for written release of product by contacting the Business
Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP SALE ORDER AND RELEASE
Reason: FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Comments: To request a Food Safety Inspector visit for written release when corrections have been made for request release of equipment,
contact the Business Center at (850) 245-5520 or [email protected].
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
STOP USE ORDER
Reason: FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact
surfaces cleanable, properly designed, constructed, and used.
Lot: Number of Packages:
Quantity: Size of Packages: · Total Weight:
Disposition: Product was voluntarily destroyed by food establishment management and witnessed by inspector.
— Focused Inspection· Focused Inspection
Comments: Consulted with food establishment employee.
No violations or enforcement actions recorded for this inspection.
— 1 inspection
— Focused Inspection· Focused Inspection
Comments: Visit conducted in response to Hurricane Milton follow-up.
No violations or enforcement actions recorded for this inspection.
Tlalchapa Tienda Mexicana 2 in Deland: Stop-Sale & Stop-Use Orders (19)
Products placed under stop-sale or stop-use order by FDACS inspectors. Stop-sale orders prohibit the sale of food that is adulterated, mislabeled, or poses a health risk.
| Date | Order Type | Product | Brand/Lot | Reason |
|---|---|---|---|---|
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER | — | Number of Packages: | FS 500; FAC 5K-4 Violation of Florida Food Law.* Food Identification: Food properly labeled; original container. Comment… | |
| STOP SALE ORDER AND RELEASE | — | Number of Packages: | FS 500.04; FS 500.10 Adulterated.* Approved Source: Food in good condition, safe and unadulterated. | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… | |
| STOP USE ORDER | — | Number of Packages: | FS 500.04; FS 500.172 Unsanitary Equipment.* Utensils, Equipment and Vending: Food and nonfood-contact surfaces cleanabl… |
Tlalchapa Tienda Mexicana 2 in Deland: Frequently Asked Questions
- When was Tlalchapa Tienda Mexicana 2 in Deland last inspected?
- Tlalchapa Tienda Mexicana 2 in Deland was last inspected by the Florida Department of Agriculture and Consumer Services (FDACS) on February 24, 2026. Inspection type: Focused Inspection.
- How many inspections has Tlalchapa Tienda Mexicana 2 in Deland had?
- Tlalchapa Tienda Mexicana 2 in Deland has 6 FDACS food safety inspection(s) on record from January 2022 to present.
- What did the most recent FDACS inspection of Tlalchapa Tienda Mexicana 2 in Deland find?
- Tlalchapa Tienda Mexicana 2 in Deland was most recently inspected by FDACS on February 24, 2026 (Focused Inspection).
- Has Tlalchapa Tienda Mexicana 2 in Deland had any stop-sale or stop-use orders?
- Yes, Tlalchapa Tienda Mexicana 2 in Deland has 19 stop-sale or stop-use enforcement action(s) on record with Florida FDACS. Most affected products were released after correction.
- What are the most common violations at Tlalchapa Tienda Mexicana 2 in Deland?
- The most frequently cited FDACS violations at Tlalchapa Tienda Mexicana 2 in Deland are: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
- Does Tlalchapa Tienda Mexicana 2 in Deland have any repeat violations?
- Yes, Tlalchapa Tienda Mexicana 2 in Deland has had the following violations cited on multiple FDACS inspections: 2-103.11(O): Person in charge does not ensure food employees and conditional employees are informed in a verifiable manner of their responsibility to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food. 2-103.11(O) Pf; 3-201.11(C): Packaged food not labeled from the source as specified in law, including 21 CFR 101, 9 CFR 317, and 9 CFR 381. 3-201.11(C) Pf; 3-501.16(A)(2): Cold held time/temperature control for safety food not maintained at 41°F or below. 3-501.16(A)(2) P.
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Editorial Standards & Data Oversight
Data Source: This report is based on official public inspection records from the Florida Department of Business and Professional Regulation (DBPR) and the Florida Department of Agriculture and Consumer Services (FDACS).
Editorial Process: Content generated using AI to synthesize complex regulatory data, then reviewed and verified for accuracy by our editorial team.
Disclaimer: All data reflects official state records at time of publication. Facilities may have since corrected cited violations, resolved enforcement actions, or changed ownership.
Editor: All content reviewed and verified by Christopher F. Nesbitt, Sr., Nationally Registered EMT & BU-trained Paralegal.
This page is maintained by FloridaFoodSafety.org and is not affiliated with Tlalchapa Tienda Mexicana 2. How we collect and verify this data.