103 W INDIANA AVE, 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
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.
Basic - Food employee with no hair restraint while engaging in food preparation. Employee placed hat onl Corrected On-Site
Routine - Food
Call Back - Complied
Routine - Food
Call Back - Extension given, pending
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes ;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes , placed on top of containers in make table . Operator placed in unit. Corrective Action Taken - From follow-up inspection 2025-08-05: Walk in cooler Soup 42F; vegetable stock 42F, shredded cheese 42F; Cook line Tuna 54F ambient cooling 2 hours Complied** Time Extended
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed . - From follow-up inspection 2025-08-05: Time Extended
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Hand sink removed at cook line with no remodel application submitted. - From follow-up inspection 2025-08-05: Time Extended
Basic - - From initial inspection : Basic - Hole in or other damage to wall, at cook line . - From follow-up inspection 2025-08-05: Time Extended
Routine - Food
Warning Issued
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes ;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes , placed on top of containers in make table . Operator placed in unit. Corrective Action Taken
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed .
Intermediate - No plan review submitted and approved - renovations were made or are in progress. 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/. Hand sink removed at cook line with no remodel application submitted.
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. Natalie, Kira
Basic - Hole in or other damage to wall, at cook line .
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar cold holding unit heavy cream (49F - Cold Holding)/15 minutes. Returned to unit recently , Corrective Action Taken
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steam table Tomato soup 111F /2 hours. Operator reheated to 170F Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooked meat (47F - Cold Holding)/less than 4 hours Kitchen reach in cooler cream (45F - Cold Holding);less than 4 hours ,placed ice . Repeat Violation** Corrective Action Taken Repeat Violation
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board soiled with food debris.
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Goat cheese a marked a month ago frozen, thawed this morning and not date marked Corrected On-Site
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing. food , Corrected On-Site
Basic - Food employee with no hair restraint while engaging in food preparation. Corrected On-Site
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. Kitchen Reach in cooler potato au gratin (44-45F - Cooling)/ overnight .Operator placed in reach in freezer. Corrected On-Site
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit heavy cream (57F - Cold Holding)1 hour . placed ice. Corrective Action Taken
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris by cookline,
Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cookline make table Shank jus 1-12 and meat 1-13-:in make table unit, operator updated to 1-30. Corrected On-Site
Basic - Food employee at cook line, with no hair restraint while engaging in food preparation. Corrected On-Site
Routine - Food
Inspection Completed - No Further Action
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Bison 45F/ 2 hours Container of Heavy cream 52F placed in another container , in cookline make table, for 1 hour. Operator placed underneath. Corrective Action Taken
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Corrected On-Site
Intermediate - No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Corrected On-Site
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.
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Corrected On-Site
Basic - Food Employees ,with no hair restraint while engaging in food preparation.
Routine - Food
Call Back - Complied
Routine - Food
Warning Issued
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Intermediate - Handwash sink used for purposes other than handwashing. Kitchen hand sink had a strainer placed inside of it. Warning
Intermediate - 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. Repeat Violation Warning
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.
Routine - Food
Inspection Completed - No Further Action
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. 10- 30 hummus labeled incorrectly ,should be 11-7. Operator chose to discard. Corrective Action Taken
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In kitchen reach in cooler it lettuce 46-52°F Walk in cooler duck (44°F - Cold Holding); , operator placed ice. Corrective Action Taken
Basic - Current Hotel and Restaurant license not displayed. License is not on site.