CRESS RESTAURANT
103 W INDIANA AVE, Deland FL 32720 · 386-735-3740
Last inspected Jul 21, 2026 · 9 visits since September 2023
JUL 24
FEB 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit heavy cream (57F - Cold Holding)1 hour. placed ice.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jul 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate1 Basic
What the inspector wrote — 5 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler Pork cheeks (57F - Cooling)/ overnight. Operator instructed to discard.
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.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Cook line Make table unit lower level soup (45F - Cold Holding)/1 hour. Operator placed in walk in cooler.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing on paper menu for Tuna Tatare. Operator placed advisory.
Show the remaining 1 finding ▾
Current Hotel and Restaurant license not displayed. License is not on site.
Jan 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 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.
Food employee with no hair restraint while engaging in food preparation. Employee placed hat onl
Sep 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 5, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes, placed on top of containers in make table. Operator placed in unit.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed at cook line with no remodel application submitted.
Hole in or other damage to wall, at cook line.
Jul 25, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority3 Intermediate1 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler soup (45F - Cold Holding)/10 minutes;operator recently returned to walk in cooler. -Cook line aoili (56F - Cold Holding)/30 minutes, placed on top of containers in make table. Operator placed in unit.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Cook line hand sink removed.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Hand sink removed at cook line with no remodel application submitted.
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. Natalie, Kira
Hole in or other damage to wall, at cook line.
Feb 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar cold holding unit heavy cream (49F - Cold Holding)/15 minutes. Returned to unit recently,
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Steam table Tomato soup 111F /2 hours. Operator reheated to 170F
Jul 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line make table cooked meat (47F - Cold Holding)/less than 4 hours Kitchen reach in cooler cream (45F - Cold Holding);less than 4 hours,placed ice. Repeat ViolationCorrective Action TakenRepeat Violation**
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting board soiled with food debris.
Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food 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. Goat cheese a marked a month ago frozen, thawed this morning and not date marked
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch while preparing. food,
Food employee with no hair restraint while engaging in food preparation.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Kitchen Reach in cooler potato au gratin (44-45F - Cooling)/ overnight.Operator placed in reach in freezer.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar low boy unit heavy cream (57F - Cold Holding)1 hour. placed ice.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board soiled with food debris by cookline,
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Cookline make table Shank jus 1-12 and meat 1-13-:in make table unit, operator updated to 1-30.
Food employee at cook line, with no hair restraint while engaging in food preparation.
Sep 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler Bison 45F/ 2 hours Container of Heavy cream 52F placed in another container, in cookline make table, for 1 hour. Operator placed underneath.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Food Employees,with no hair restraint while engaging in food preparation.
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.