Deland32720
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
High priorityDE LA VEGA RESTAURANTE GALERIA →Aug 27, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Make table unit raw chicken (44F - Cold Holding); placed overnight operator placed ice.Raw sausages (48F - Cold Holding), placed overnight. Operator instructed to discard,
High priorityDE LA VEGA RESTAURANTE GALERIA →Aug 27, 2026
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. Operator purchased approved sanitizer for food contact surfaces.
High priorityTAQUERIA CRYSTAL →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table unit sliced tomatoes (49F - Cold Holding); Cole slaw (49F - Cold Holding); cut lettuce (49F - Cold Holding); placed 3 hours ago. Operator placed in walk in cooler, shredded beef (50F - Cold Holding); raw fish (50F - Cold Holding); conch fritters (50F - Cold Holding). Placed overnight. Operator instructed to discard.
High prioritySHADY OAK RESTAURANT & TAVERN →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale,
High priorityHOTDOG DISPENSARY →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
High priorityHOTDOG DISPENSARY →Aug 25, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
High priorityDUSTIN'S BBQ →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line potato salad (46F-Cold Holding )30 minutes. Rear food storage area reach in cooler cooked chicken (46F - Cold Holding)/overnight. Operator instructed to discard.
High priorityDUSTIN'S BBQ →Aug 25, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen double door reach in cooler Cooked steak 46-50F, placed overnight. Operator instructed to discard.
High priorityRINCON DEL SABOR →Aug 25, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen True reach in cooler beans (44F - Cold Holding); empanadas (44F - Cold Holding)30 minutes. Operator placed ice. Front counter reach in cooler Tres leches (46F-Cold Holding) /overnight.
High priorityRINCON DEL SABOR →Aug 25, 2026
Spray hose used at three compartment sink, disconnected and does not reach all compartments. Operator has called maintenance.
High priorityCHECKERS #6322 →Aug 25, 2026
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cook line hot holding unit chicken tenders (115F - Hot Holding); fries (101F - Hot Holding); chicken nuggets (114F - Hot Holding)m less than 1 hour. Operator instructed to reheat.
High priorityCHECKERS #6322 →Aug 25, 2026