TIJUANA FLATS

Name: TIJUANA FLATS
Address: 1760 DUNLAWTON AVE, SUITE #105, PORT ORANGE, FL, 32127, US
Rating: 71.5

1760 DUNLAWTON AVE, SUITE #105, PORT ORANGE, FL 32127

License #7407397

🌮 Mexican/Latin ℹ️

71.5 Grade C / 100

Mixed Health Record

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Latest inspection

December 9, 2025 · 10 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

TIJUANA FLATS in PORT ORANGE currently holds an InspectFL Health Score of 71.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on December 9, 2025. Across those visits, inspectors documented 43 total violations — 7 critical, 14 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on December 9, 2025 shows 10 observation rows: no critical rows, 5 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

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Would you eat here?

TIJUANA FLATS has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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: Met Inspection Standards
[24-08-4] Equipment and utensils not properly air-dried - wet nesting.
[14-38-4] Food storage container/container lid cracked or broken.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[16-46-4] Old labels stuck to food containers after cleaning.
[22-16-4] Reach-in cooler drawers/gaskets have accumulation of soil residues.
[31A-09-4] Handwash sink not accessible for employee use at all times. -trash can blocking handwashing sink.
[16-32-5] Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. -operator using Quat sanitizer and has chlorine test kit.
[32-11-5] Lack of toilet tissue at each toilet in ladies restroom.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink by three compartment sink.

Disposition: Met Inspection Standards
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[36-22-4] Floor area(s) covered with standing water.
[29-49-6] Standing water in bottom of reach-in-cooler. -cooler across from grill
[29-19-4] Standing water in floor drain/floor drain draining very slowly. -prep sink area in back
[29-03-4] Water draining onto floor surface. -prep sink area in back
[03D-01-5] 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
[41-24-4] Pesticide-emitting strip present in food prep/clean equipment storage area. -hanging on rack with clean-sanitized lexans inside back prep area
[22-43-4] 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
[03B-01-6] 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.
[02C-03-5] 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
[13-06-4] Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. -employee preparing scooped food from lowboy near dining near
[53A-03-7] 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
[31A-09-4] Handwash sink not accessible for employee use at all times. -items stored inside sink, blocked by trash can in front
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -mens restroom
[22-38-5] 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
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap.