2723 SOUTH WOODLAND BLVD, DeLand, FL 32720
Florida violations grouped by priority level over time.
Florida inspections are violation-priority based, with high priority, intermediate, and basic counts shown separately.
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flat top not on chops (70F - Cold Holding)/30 minutes. Operator placed from refrigerator . Operator returned to unit. Corrective Action Taken
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Front t counter butter (59-79F - Cold Holding)/ more than 4 hour. Operator instructed to discard . -Kitchen True reach in cooler pork chop (47F - Cold Holding)/ less than 4 hours l operator placed ice.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding cabinet cabbage (127F - Hot Holding); turkey wing (130F - Hot Holding) ; less than 4 hours . Operator instructed to reheat. Corrective Action Taken Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot holding unit rice (130F - Hot Holding); collard greens (121F - Hot Holding)l30 minutes. Operator instructed to reheat. Corrective Action Taken Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned shrimp over bag of mash potatoes in reach in freezer Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter make table butter (45F - Cold Holding); potato salad (42-45F - Cold Holding). Container stacked pass fill line. Placed overnight. Operator reduced amount. Corrective Action Taken
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flour lid soiled with food debris in storage area.
Routine - Food
Inspection Completed - No Further Action
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Collard greens 53-56F placed overnight in food storage area reach in cooler. Operator instructed to discard. Corrective Action Taken
High Priority - 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. Collard greens 53-56F placed overnight. Operator instructed to discard
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Routine - Food
Inspection Completed - No Further Action
Intermediate - 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.
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cole slaw at front counter, prepared days ago not date marked. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Dented/rusted cans present. See stop sale.
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit Fried chicken 117F/ 45 minutes, Operator instructed to reheat. Corrective Action Taken
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Kitchen reach in cooler, Date marked 1-18 but prepared 1-19 raw meat. Operates updated. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On top of front counter maketable, a container of butter pats 67F, placed overnight. Operator discarded. Corrected On-Site Repeat Violation
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter makeline unit cole slaw (44°F - Cold Holding)/ operator reduced amount of containers, Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter steam table pork chops (127°F - Hot Holding);Operator instructed to reheat. Corrective Action Taken
Basic - Male food employee with no hair restraint while engaging in food preparation.
Routine - Food
Inspection Completed - No Further Action
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer bottle not labeled by mop sink not labeled, Corrected On-Site
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. In kitchen water slowly draining under three compartment sink, Front counter by ice machine standing water, from drain. Plumber on site. Corrected On-Site