ENCANTO RESTAURANT & BAKERY

Name: ENCANTO RESTAURANT & BAKERY
Address: 915 S VOLUSIA AVE, ORANGE CITY, FL, 32763, US
Rating: 59.9

915 S VOLUSIA AVE, ORANGE CITY, FL 32763

License #7408028

☕ Café/Breakfast ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59.9 Grade F / 100

Failing Health Score

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Quick take

ENCANTO RESTAURANT & BAKERY in ORANGE CITY currently holds an InspectFL Health Score of 59.9 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 2, 2026. Across those visits, inspectors documented 38 total violations — 9 critical, 7 major, 22 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Warning Issued
[33-16-4] Open dumpster lid. Operator closed lid.
[36-36-4] Ceiling tile missing at front counter
[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 .
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[05-09-4] No conspicuously located ambient air temperature thermometer in kitchen double glass door cold holding unit. Operator placed thermometer.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board aft cook line .
[14-69-4] Ice buildup in walk-in freezer.
[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.

Warning Issued
[12B-07-4] Employee beverage containers, snacks on a food preparation table or over/next to clean equipment/utensils. - in kitchen
[08B-47-4] Food not stored at least 6 inches off of the floor. - plastic beverage bottles in storage area operator relocated .
[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 ,
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. - cook line
[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
[33-11-4] Missing drain plug at dumpster.
[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.
[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
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Front exit door blocked by table and chair . Operator relocated .
[13-07-4] Employees wearing jewelry other than a plain ring on their hands/arms while preparing food. - watches. Employee removed watch.
[14-69-4] Ice buildup in cold holding unit. - glass door cooker near serving line
[25-32-4] Reuse of single-service or single-use articles. - ridged cashew container reused for salt. Operator discarded.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[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 .
[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.
[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.
[14-09-4] Cutting board has cut marks and is no longer cleanable. - at cook line
[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.

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