Deland32724
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. See Stop Sale.
High priorityLOS DOS COMPADRES MEXICAN RESTAURANT →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar beer cooler milk (52F - Cold Holding)/overnight. Operator instructed to discard.
High priorityLOS DOS COMPADRES MEXICAN RESTAURANT →Aug 26, 2026
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sa,e
High priorityHUNTERS & GATHERERS →Aug 26, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. succotash (50F - Hot Holding); cream (50F - Cold Holding); stewed tomatoes (46F - Cold operator Holding);less than 4 hours, operator placed ice succotash (50F - Cold Holding); corn miso (50F - Cold Holding); corn (50F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw salmon (53F - Cold Holding); grouper (52F - Cold Holding); butter (49F - Cold Holding); sword fish (48F - Cold Holding); polenta (51F - Cold Holding); creole stew (51F - Cold Holding);placed overnight. Operator instructed to discard.
High priorityHUNTERS & GATHERERS →Aug 26, 2026
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale.
High priorityCLUB AT VICTORIA GDNS →Aug 25, 2026
Shell eggs in use or stored with cracks or broken shells. See stop sale.
High priorityO POKE EXPRESS LLC →Aug 20, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding glass unit in front of flat top noodles (45F - Cold Holding); corn (45F - Cold Holding);operator placed ice.
High priorityO POKE EXPRESS LLC →Aug 20, 2026
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale.
High priorityVICTORIA HILLS GOLF CLUB →Aug 12, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. - employee chopping carrots that will not be immediately cooked, handling with bare hands. Educated operator.
High priorityFUJI EXPRESS HIBACHI AND SUSHI →Aug 11, 2026
Nonfood-grade containers used for food storage - direct contact with food. - sugar
High priorityFUJI EXPRESS HIBACHI AND SUSHI →Aug 11, 2026
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. - raw lobster tail over asparagus, door of upright freezer
High priorityFUJI EXPRESS HIBACHI AND SUSHI →Aug 11, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 46F; chicken, 47F, beef, 47F, beef, 46F, in cook line prep cooler less than 4 hours
High priorityFUJI EXPRESS HIBACHI AND SUSHI →Aug 11, 2026