ENCANTO RESTAURANT & BAKERY

Name: ENCANTO RESTAURANT & BAKERY
Address: 915 S VOLUSIA AVE, ORANGE CITY, FL, 32763, US
Rating: 30.3

915 S VOLUSIA AVE, ORANGE CITY, FL 32763

License #7408028

☕ Café/Breakfast ℹ️

30.3 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 15 findings · 6 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

ENCANTO RESTAURANT & BAKERY in ORANGE CITY currently holds an InspectFL Health Score of 30.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 65 total violations — 16 critical, 13 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 10, 2026

The latest inspection on September 28, 2026 shows 15 observation rows: 6 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

ENCANTO RESTAURANT & BAKERY has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[55-01-4] Establishment charging automatic gratuity without properly disclosing the information on the menu and the bill. Notification sign .
[12B-02-4] Food employee drinking from water bottle in at front counter .
[08B-38-4] Food stored on floor. Boxed yucca in walk in freezer .
[14-69-4] Ice buildup in front counter top cold holding unit , by steam tables,
[10-08-5] Ice scoop handle in contact with ice, in front counter , glass double glass door ice container. Operator repositioned.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Front counter double glass door , by steam tables. Operator placed thermometer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids on spice bucket in storage area soiled with food debris and grime. Operator cleaned .
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In kitchen double glass door reach in cooler. yucca (56-57F - Cooling);overnight . Operator instructed to discard,.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale.
[01B-01-4] Dented/rusted cans present. See stop sale.
[35A-02-7] Live, small flying insects found 3- flying insects at bar area.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dessert station low boy sour cream ; (47F - Cold Holding); butter (47F - Cold Holding); cheese cake (47F - Cold Holding);less than 4 hours. Operator placed in walk in cooler,.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cook line steam table potatoes (120F - Hot Holding)/1 hour. Operator instructed to reheat. -Front counter Hot Holding cheese fritters (127F - Hot Holding); pork (127F - Hot Holding); corn fritters (127F - Hot Holding); beef empanada (127F - Hot Holding); 1 hour ; operator instructed to reheat . Operator reheated to 179F
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - bar soda gun soiled with food debris.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Yucca in kitchen reach in cooler 24 hours ago prepared not date marked .

Disposition: Warning Issued
[36-36-4] Ceiling tile missing at front counter
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[14-69-4] Ice buildup in walk-in freezer.
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen double glass door cold holding unit. Operator placed thermometer.
[33-16-4] Open dumpster lid. Operator closed lid.
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. Laundry bleach used as a sanitizer on food contact surface Operator purchased .
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen expo table container on top of another container at upper level. sliced ham (46F - Cold Holding);1.5 hours. Operator Placed on lower level. Kitchen dessert lowboy unit cheese cake (45F - Cold Holding); flan (45F - Cold Holding); placed overnight. Operator placed in reach in freezer.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter hot holding unit. Operator reheated to 165F guava cheese fritter (120F - Hot Holding); stuffed potato (120F - Hot Holding)/1 hour .
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board aft cook line .
[53A-05-6] 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/ Manager arrived later .
[53B-01-5] 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.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Flan prepared 48 hours in front counter Reach on cooler , not date marked. Operator placed date

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle provided to dispense food. - ice at front counter.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - at cook line
[12B-07-4] Employee beverage containers, snacks on a food preparation table or over/next to clean equipment/utensils. - in kitchen
[13-07-4] Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. - watches. Employee removed watch.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[08B-47-4] Food not stored at least 6 inches off of the floor. - plastic beverage bottles in storage area operator relocated .
[14-69-4] Ice buildup in cold holding unit. - glass door cooker near serving line
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - cook line
[35B-02-4] Insect control device installed over food preparation area. - bug zapper in high shelf at cook line
[33-11-4] Missing drain plug at dumpster.
[25-32-4] Reuse of single-service or single-use articles. - ridged cashew container reused for salt. Operator discarded.
[25-05-4] Single-service articles improperly stored. - boxed lids on the floor in storage area
[25-06-4] Single-service articles not stored inverted or protected from contamination. - forks, spoons under front counter stored food contact side up. Operator repositioned .
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked eggs and handled utensils without washing hands. Educated operator.
[14-31-5] Nonfood-grade bags used in direct contact with food. - for bread ends used for bread pudding . Operator relocated.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - bakery area 3 door cooler: milk 47F, butter 48F; liquid egg, 47F. Less than 4 hours . Operator relocated in walk in freezer .
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - cheese cornmeal stick (sorullo maiz), 118F, front hot box 2.25 hours -cream cheese fluted danish, 78F; cream cheese guava danish, 84F; held off temperature control 2 hours Corrective action: product taken to reheat and place into hot holding - beef 118F, serving line, less than 1 hour - chicken, 115F; beef, 131F, steam table in kitchen less than 1 hour Operator instructed to reheat.
[31A-09-4] Handwash sink not accessible for employee use at all times. - hand sink in ware washing area blocked by dishes stack in front
[53A-05-6] 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/ . operator arrived.
[51-14-7] No plan review submitted and approved - bar area added. 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/. Three compartments sink, bar cooler , hand wash sink at indoor bar counter ,
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator had food worker complete.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Front exit door blocked by table and chair . Operator relocated .
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - tabletop fryer in kitchen