COCKY ROOSTER CAFE
1382 HOWLAND BLVD STE 110-112, Deltona FL 32738 · 386-259-5729
Last inspected Mar 26, 2026 · 9 visits since July 2023
FEB 24
NOV 24
APR 25
OCT 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. -server cutting raw lemons with bare hands
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Mar 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
No paper towels or mechanical hand drying device provided at handwash sink. -handwashing sink next to ice machine in bar area, operator restocked
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent over baking area
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -employee preparing food while wearing a watch, employee removed
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle in contact with sugar, operator removed
Show the remaining 4 findings ▾
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have an accumulation of dust/debris -left side hood filters over cooking equipment have an accumulation of grease and food debris
Self-closing device on bathroom door disconnected/broken. -women's bathroom
Water leaking from pipe and/or faucet/handle. -hot water handle on handwashing sink in baking area
Marked exit/path to marked exit blocked. For reporting purposes only. -rear hallway door blocked by wood, operator removed
Oct 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -right side reach-in cooler: raw shell eggs ambient air temperature 50F, per operator less than 90 minutes, operator placed on ice bath to rapidly cool
Spray hose at dish sink lower than flood rim of sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 45F, per operator less than 90 minutes, operator placed on ice bath to rapidly cool
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. -Quaternary ammonia exceeding 400ppm, operator discarded and refilled, retested 300ppm
Handwash sink not accessible for employee use at all times. -handwash sink in bar next to ice machine blocked by case of chips, operator removed
No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers have an accumulation of grease and food debris -top of reach-in cooler drawers -walk-in cooler fan covers have an accumulation of dust/debris
Walk-in cooler shelf with rust that has pitted the surface.
May 1, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Apr 24, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
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.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime. - flat top side and fryers soiled with food debris and grease.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 17 recorded, 5 high priority.
5 High priority6 Intermediate6 Basic
Show 17 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sake l
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Front counter glass display. Food placed overnight. - Front counter display tart (50F - Cold Holding); flan (50F - Cold Holding); cream pastry (50F - Cold Holding), placed overnight. Operator instructed to discard. Make table unit pico de gallo (43-45F - Cold Holding); corned beef hash (44-45F - Cold Holding);less than 4 hours. Operator reduced amount and placed in walk in cooler.
Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine 200+ ppm dish machine.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400+ Quat. operator reduced to 100.
Chemical chlorine test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Half and half opened 24 hours not date marked in glass door reach in cooler. Operator updated.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Eggs Benedict on menu not identified. Operator identified on menu.
No paper towels or mechanical hand drying device provided at kitchen handwash sink. operator restocked.
No soap provided at kitchen handwash sink. operator restocked.
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.
Food employee with no hair restraint while engaging in food preparation. Operator provided employee with hat.
Ice buildup in bar reach-in freezer chest.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Macaroon cookies lacking date packaged. Operator placed date on label.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine rack soiled with grime. - flat top side and fryers soiled with food debris and grease.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened water bottle in bar low boy unit,
Walk-in cooler shelves with rust that has pitted the surface.
Nov 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate11 Basic
Show 21 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -dishwasher
Raw animal food stored over/not properly separated from ready-to-eat food. -raw bacon stored over breads in walk-in cooler, operator relocated raw bacon
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -hash browns 48F, per operator double panned in top of reach-in cooler less than 1 hour, employee relocated to reach-in freezer to rapidly cool
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -hollandaise 117F, per operator in steam well less than 1 hour, operator relocated to grill to reheat -cooked rice 123F, per operator less than 2 hours stored in hot holding cabinet, operator discarded
Food-contact surface soiled with food debris. -white cutting boards stained throughout the kitchen -inside of ice maker in kitchen has a light accumulation of black, mold-like substance
Handwash sink used for purposes other than handwashing. -handwash sink next to ice machine used to store container of soda nozzles, employee removed
No chemical test kit provided when using sanitizer at warewashing machine. -CHLORINE
No paper towels or mechanical hand drying device provided at handwash sink. -2 handwash sinks on Just 1 More Rooster side, operator restocked
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -walk-in cooler: au jus and chicken stock, per operator prepared on Monday, 11/11/2024
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -both men's and women's bathrooms
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. -pots and pans stored on top of "Vulcan" oven
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee bag stored on top of flour container, operator removed
Equipment and utensils not properly air-dried - wet nesting. -plastic containers on dish drying rack, operator separated
Floor soiled/has accumulation of debris. -floor underneath cooking equipment has an accumulation of grease and food debris
Food not stored at least 6 inches off of the floor. -oil jugs and liquid margarine -cases of foods on the floor in walk-in cooler
Food storage containers cracked or broken.
No conspicuously located ambient air temperature thermometer in holding unit. -walk-in cooler, operator installed new ambient air temperature thermometer
No handwashing sign provided at a hand sink used by food employees. -handwash sink in men's bathroom, provided handwash signs
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler door -sides of cooking equipment have an accumulation of grease and food debris
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Marked exit/path to marked exit blocked. For reporting purposes only. -rear exit on Just 1 More Rooster side blocked by wooden beam, operator removed
Apr 2, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 1, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 6 high priority.
6 High priority1 Intermediate3 Basic
Show 10 findings ▾
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. -server cutting raw lemons with bare hands
Raw animal food stored over/not properly separated from ready-to-eat food. -raw steak over single serve sauce containers in walk in cooler
Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Corned beef 1/21, sweet potato hash 1/23, diced ham 1/24,ranch dressing with salsa 1/22, cooked ground beef 1/22 and 1/23, pasta 1/25, mashed potatoes 1/25, cooked veggies 1/25,yogurt aoili 1/24
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chorizo 51F, 54F; corned beef 46F -moved to walk in by chef who stated they were in the reach in cooler less than 2.5 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white gravy 123F in the steam table -Reheated by chef who stated gravy was made less than 2 hours ago
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -eggs for eggs Benedict
Ceiling/ceiling tile shows damage or is in disrepair. -ceiling tile missing over walk in cooler
Cleaned and sanitized equipment or utensils not properly stored. Colander hanging over handsoap on cookline
Food stored on floor. -oil jugs on floor near back door
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate9 Basic
Show 15 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. -line cook
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. -breaded raw steak over fries
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -grits 125F -soup 119F -hollandaise 125F -operator placed all items in double boiler to reheat, rechecked 45min later, all products over 145F
Food-contact surface soiled with food debris, mold-like substance or slime. -inside of ice machine soiled
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite 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. -meat loaf
Spray bottle containing toxic substance not labeled. -sanitizer bottle on prep area unlabeled
Accumulation of lime scale on the inside of the dishmachine.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vents in baking area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - employee drink on microwave
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple backpacks in kitchen area
Food stored on floor. -oil stored on floor in dish room
Light shield damaged/in disrepair. -shield broken in dish area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of rice cooker soiled -mop sink soiled -plastic behind drink machine nozzle -Walk in cooler door soiled
Slow draining water in handwash sink in bar area.
Working containers of food removed from original container not identified by common name. -gravy mix in kitchen
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.