Debary32713
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.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine
High priorityLA STREGA BISTRO →Aug 24, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs over lasagna in walk in cooler. Operator relocated
High priorityLA STREGA BISTRO →Aug 24, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
High priorityLA STREGA BISTRO →Aug 24, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pizza station ground sausage (44F - Cold Holding); Gorgonzola (44F - Cold Holding), less than 4 hours. Operator placed ice. Walk in cooler bolognese sauce (46F - Cold Holding); less than 4 ground sausage cook (50F - Cold Holding); more than 4 hours. Operator instructed.
High priorityLA STREGA BISTRO →Aug 24, 2026
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
High priorityGOODFELLAS PIZZERIA & ITALIAN RESTAURANT →Aug 19, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Salad station cheese (47F - Cold Holding); cut lettuce (47F - Cold Holding)placed 1 hour. Operator placed ice. Pizza station shredded cheese (50F - Cold Holding); sliced meatballs (50F - Cold Holding); sauce (45F - Cold Holding); placed 1 hour ago. Placing ice.
High priorityGOODFELLAS PIZZERIA & ITALIAN RESTAURANT →Aug 19, 2026
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Pizza and garlic in oil
High priorityGOODFELLAS PIZZERIA & ITALIAN RESTAURANT →Aug 19, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. At front line double glass door reach in cooler curry 45F, prepared the night before. Operator placed ice,.
High priorityDEBARY THAI RESTAURANT →Jul 30, 2026
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. Raw beef stored over noodles in reach in freezer in storage area,
High priorityDEBARY THAI RESTAURANT →Jul 30, 2026
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. In walk in cooler chili (50F-60F - Cooling); beef veggie soup (51-57F - Cooling); operator instructed to discard..
High priorityDEBARY COUNTRY CLUB →Jul 27, 2026
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.
High priorityDEBARY COUNTRY CLUB →Jul 27, 2026
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine 10 ppm.
High priorityPEPES CANTINA →Jul 27, 2026