BIG RIG 2
815 N SPRING GARDEN AVE, Deland FL 32720 · 386.738.1506
Last inspected Jun 2, 2026 · 15 visits since August 2023
FEB 25
JUL 25
JUL 25
OCT 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Live, small flying insects found 3- flying insects in kitchen area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2023067107 | Aug 29, 2023 | Mar 4, 2024 | $200 |
| 4--2020001705 | Dec 13, 2019 | Jan 13, 2021 | $120 |
| 4--2020044232 | Aug 24, 2020 | Nov 30, 2020 | $280 |
Inspection history
15 visits, newest first
Jun 2, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 7 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at front counter soiled with mold-Like substance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, b walk in cooler.
Show the remaining 3 findings ▾
Food stored on floor. Bucket of pickles stored on walk in cooler floor,
Kitchen floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding glass door handles soiled with grime. -kitchen gasket reach in cooler soiled, -Flour container lid soiled with food debris
Jun 1, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Live, small flying insects found 3- flying insects in kitchen area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Walk in cooler hone fries (52F - Cold Holding);less than 4 hours. -cook line make table unit upper and lower level sliced cheese (45-47F/1.5 hours ); sausages (50F - Cold Holding). Operator placed ice. -Frontline table top cold holding unit Sour cream; (44F - Cold Holding); Less than 4 hours. Operator placed ice. -Front line cold holding unit chicken salad (50F - Cold Holding); tuna salad (50F - Cold Holding); French toast mix (57F - Cold Holding); corned hash (49F - Cold Holding). Placed 3 hours ago. Operator placed in reach in freezer.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Steam table sausage gravy (117F - Hot Holding), less than 2 hours. Operator instructed to reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. -ice chute at front counter soiled with mold-Like substance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, b walk in cooler.
Food stored on floor. Bucket of pickles stored on walk in cooler floor,
Kitchen floor soiled/has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sliding glass door handles soiled with grime. -kitchen gasket reach in cooler soiled, -Flour container lid soiled with food debris
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened drink in kitchen reach in cooler.
Standing water in kitchen bottom of reach-in-cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 PPM chlorine.
Wiping cloth sanitizing solution stored on cook line floor. Operator relocated.
Oct 10, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Live, small flying insects found. - 2 around slicer - 1 inside bag of rolls - 4 or 5 around the rolls and onions
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised catfish, served swai as evidenced by kitchen manager and cook statement, and case of swai in the freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler and freezer, gaskets. Next to fryer - can opener blade and surrounding - Encrusted food residue on slicer blade guard - interior and gaskets server cooler - ice chute for soda machine in the dining room
Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container, loose debris
Floor soiled/has accumulation of debris. Under equipment and shelving
Food stored on floor. Case of eggs walk in cooler Container of oil, cookline
Garbage on the ground and/or pad around dumpster. Around the dumpster and behind the shed
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grill area, bottom prep shelves area, exterior containers in dry storage, shelving in dish area - Exterior and track of glass cooler in server station
Oct 9, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Live, small flying insects found. - 2 around slicer - 1 inside bag of rolls - 4 or 5 around the rolls and onions
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom of cooler next to fryer on the left, fish 44F, beef44- 45F - On ice sliced cheese 54F, shredded cheese 43F. Employee stated time as a public health control was used but no time marking and no written procedures. - Cooler to the right of the : sliced cheese 52F. Advised to remove plastic lids between cheese and container and cover. Hash browns 44F. raw steak 45F, sausage 44F, ham 44F.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 1/3 pan sitting above non working steam table 120-141F. Advised to reheat to 165F to hot hold at 135F or above.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised catfish, served swai as evidenced by kitchen manager and cook statement, and case of swai in the freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler and freezer, gaskets. Next to fryer - can opener blade and surrounding - Encrusted food residue on slicer blade guard - interior and gaskets server cooler - ice chute for soda machine in the dining room
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. Locked in the office
Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container, loose debris
Floor soiled/has accumulation of debris. Under equipment and shelving
Food stored on floor. Case of eggs walk in cooler Container of oil, cookline
Garbage on the ground and/or pad around dumpster. Around the dumpster and behind the shed
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grill area, bottom prep shelves area, exterior containers in dry storage, shelving in dish area - Exterior and track of glass cooler in server station
Standing water in bottom of reach-in-cooler. Cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
Working containers of food removed from original container not identified by common name. Sugar in a large plastic bin below prep table
Oct 7, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority5 Intermediate9 Basic
Show 20 findings ▾
Live, small flying insects found. - 2 around slicer - 1 inside bag of rolls - 4 or 5 around the rolls and onions
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over beef, cookline cooler left of fryers.
Rodent activity present as evidenced by rodent droppings found. 2 in the hallway behind cookline. Bag in the box soda storage, boxes of unused items, toilet paper
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - Bottom of cooler next to fryer on the left, fish 44F, beef44- 45F - On ice sliced cheese 54F, shredded cheese 43F. Employee stated time as a public health control was used but no time marking and no written procedures. - Cooler to the right of the : sliced cheese 52F. Advised to remove plastic lids between cheese and container and cover. Hash browns 44F. raw steak 45F, sausage 44F, ham 44F.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Chili reheating in the steam table approximately 2.25 hours per Cook 140F in the Center to 166f at the edge. Advised to stir while heating
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Gravy 1/3 pan sitting above non working steam table 120-141F. Advised to reheat to 165F to hot hold at 135F or above.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Advertised catfish, served swai as evidenced by kitchen manager and cook statement, and case of swai in the freezer
Food-contact surface soiled with food debris, mold-like substance or slime. - Interior reach in cooler and freezer, gaskets. Next to fryer - can opener blade and surrounding - Encrusted food residue on slicer blade guard - interior and gaskets server cooler - ice chute for soda machine in the dining room
Handwash sink used for purposes other than handwashing. Cookline, used to hold pot with boiled eggs
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. Locked in the office
Spray bottle containing toxic substance not labeled. Pink substance
Clean utensils or equipment stored in dirty drawer or rack. Lids in dirty container, loose debris
Floor soiled/has accumulation of debris. Under equipment and shelving
Food stored on floor. Case of eggs walk in cooler Container of oil, cookline
Garbage on the ground and/or pad around dumpster. Around the dumpster and behind the shed
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Grill area, bottom prep shelves area, exterior containers in dry storage, shelving in dish area - Exterior and track of glass cooler in server station
Standing water in bottom of reach-in-cooler. Cookline
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm cl front counter
Working containers of food removed from original container not identified by common name. Sugar in a large plastic bin below prep table
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jul 25, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Live, small flying insects found 5- live flying insects at food preparation area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler potato salad (52F - Cold Holding); cooked ground beef (50F - Cold Holding); raw beef (50F - Cold Holding); tuna salad (50F - Cold Holding); ham (50F - Cold Holding); raw chicken (50F - Cold Holding); tuna salad (52F F - Cold Holding); shell eggs (56F - Cold Holding); Operator instructed to discard,. -Front counter cold holding unit green salad (52F - Cold Holding); potato salad (52F - Cold Holding); green salad (52F - Cold Holding).Less than 4 hours. Operator placed ice. -cook line make table unit sliced tomatoes (46F - Cold Holding); shredded hash browns (47F - Cold Holding); less than 4 hours. operator placed ice. - front line table top reach in cooler; less than 4 hours. Operator placed ice. sour cream (45F - Cold Holding); sauerkraut (46F - Cold Holding)
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Hole in or other damage to storage area closet.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen cold holding unit.
Wash ware area, ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wash ware wall, soiled with accumulated grease, food debris, and/or dust.
Jul 24, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority3 Intermediate10 Basic
Show 16 findings ▾
Dented/rusted cans present. See stop sale.
Live, small flying insects found 5- live flying insects at food preparation area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler potato salad (52F - Cold Holding); cooked ground beef (50F - Cold Holding); raw beef (50F - Cold Holding); tuna salad (50F - Cold Holding); ham (50F - Cold Holding); raw chicken (50F - Cold Holding); tuna salad (52F F - Cold Holding); shell eggs (56F - Cold Holding); Operator instructed to discard,. -Front counter cold holding unit green salad (52F - Cold Holding); potato salad (52F - Cold Holding); green salad (52F - Cold Holding).Less than 4 hours. Operator placed ice. -cook line make table unit sliced tomatoes (46F - Cold Holding); shredded hash browns (47F - Cold Holding); less than 4 hours. operator placed ice. - front line table top reach in cooler; less than 4 hours. Operator placed ice. sour cream (45F - Cold Holding); sauerkraut (46F - Cold Holding)
Food-contact surface soiled with food debris, mold-like substance or slime. -Slicer guard soiled with food debris. -can opener blade soiled with grime. -cook line cutting board soiked. with food debris. -front counter soda chute soiled with food debris
No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food being prepared on a grill outside that has no cover.
Hole in or other damage to storage area closet.
No Heimlich maneuver/choking sign posted.
No conspicuously located ambient air temperature thermometer in holding unit. In kitchen cold holding unit.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Under flat top laden with grease and grime,. Sides of flat top laden with grease and grime.
Open dumpster lid.
Wash ware area, ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wash ware wall, soiled with accumulated grease, food debris, and/or dust.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
6 High priority3 Intermediate8 Basic
Show 17 findings ▾
Dented/rusted cans present. See stop sale.
Employee handled soiled equipment or utensils and handled clean equipment or utensils, without washing hands. Educated operator
Raw animal food stored over/not properly separated from ready-to-eat food. Kitchen double door reach in cooler, shell eggs stored over milk. operator relocated.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front line reach in cooler -butter (57F - Cold Holding)placed in unit, after more than 4 hours out on counter Operator instructed to discard, sour cream (46F - Cold Holding); less tan 4 hours; Operator placed ice. -Front counter double glass door cold holding unit cream cheese (50F - Cold Holding)/3 hours. Operator to place
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Kitchen sanitizer bucket Chlorine 200+. PPM
Food-contact surface soiled with food debris, mold-like substance or slime. -grooved cutting board soiled with food debris at cook line, make table.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Buildup of food debris/soil residue on equipment door handles. Kitchen microwave exterior and cook line reach in cooler handles, soiled with food debris
Cookline floor soiled/has accumulation of debris.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
No conspicuously located ambient air temperature thermometer in holding unit. Frestec cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - kitchen low boy unit gaskets, soiled with grime.. -ventilation hood laden with grease,. -under cooking,cooking equipment soiledwith grease and food debris. -Front counter double glass doors soiled with grime.
Open dumpster lid.
Standing water in bottom of kitchen reach-in-cooler.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Employee stored in ice.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front Counter cream cheese (45F - Cold Holding); green salad (50F - Cold Holding), placed ice. Cook line reach in cooler raw beef (45F - Cold Holding); raw fish (45F - Cold Holding)/less than 4 hours. Operator placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. -refrigerated drawers soiled with food debris, grease and grime.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee beverage container in ice machine/ice bin. operator discarded ice.
Exterior door has a gap at the threshold that opens to the outside by wash ware area.
Kitchen wall soiled with accumulated grease, food debris, and/or dust.
No handwashing sign provided at employee bathrooms and kitchen hand sink used by food employees.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -ventilation hood soiled with grease, - sides of fryers and under the flat top, soiled with grease.
Oct 23, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over beef in kitchen. Double door reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Kitchen reach in cooler sour cream (42-47F - Cold Holding)/3 hours. Operator placed in another unit, -Maketable Diced ham (47F-Cold Holding)/1 hour; operator placed ice, sliced cheese (47F - Cold Holding)/3 hours. Operator reduced amount and placed ice,
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone placed on top of toaster in kitchen.
Employee with no hair restraint while engaging in food preparation.
Kitchen Reach-in cooler shelves with rust that has pitted the surface.
Kitchen and food preparation area Floor soiled/has accumulation of debris.
No conspicuously located ambient air temperature thermometer in cold holding holding units.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Lids of flour and corn meal soiled with food debris.
Open dumpster lid.
Stored food not covered. Meat not covered in kitchen double door reach in cooler.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. O ppm
Sep 5, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 29, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 72F on make table cutting board. Placed in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris.
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.
Wash ware area /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Aug 22, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 6 high priority.
6 High priority3 Intermediate9 Basic
Show 18 findings ▾
Container of medicine improperly stored. Ibuprofen stored on shelf above food preparation table,
Dented/rusted cans present. See stop sale.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food worker cracked egg with gloves, changed gloves without washing hands and then picked up spatula at cookline, Educated operator
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 72F on make table cutting board. Placed in walk in cooler.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board stained with food debris.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Chicken salad date marked more than 7 days ago at kitchen low boy unit. Operator discarded.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Cup used to scoop shredded hash browns at kitchen make table.
Buildup of food debris/soil residue on kitchen equipment door handles.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack stored on top of slicer, in food preparation area.
Food storage area wall soiled with accumulated grease, food debris, and/or dust.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -cookline wall soiled with grease and grime. - floor under steam table soiled with grime, -flour Lisa in kitchen area soiled with flour and corn starch.
Open dumpster lid.
Standing water in bottom of kitchen reach-in-cooler.
Wash ware area /ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.