DELAND STOCKYARD
1915 OLD NEW YORK AVE, Deland FL 32720 · 386.734.0210
Last inspected Mar 26, 2026 · 11 visits since August 2023
AUG 24
JAN 25
APR 25
AUG 25
MAR 26
— STEADY
5 inspections within 16 points of each other. Whatever this kitchen does, it does consistently.
Live, small flying insects found 3- living flying insects in food preparation area. Operator removed 2 of the 3.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
4 cases · $960
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024060575 | Aug 5, 2024 | Feb 13, 2025 | $400 |
| 4--2023064097 | Aug 22, 2023 | Dec 27, 2023 | $200 |
| 4--2020035448 | Jun 29, 2020 | Mar 5, 2021 | $160 |
| 4--2016038333 | Jun 23, 2016 | Aug 26, 2016 | $200 |
Inspection history
11 visits, newest first
Mar 26, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
What the inspector wrote — 8 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F 2 sour cream 62F whipping cream ambient temperature 60F. Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -kitchen Make table cutting board soiled with food debris. - Salamander warmer soiled with grease, - food preparation table, can opener soiled with grime.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Show the remaining 4 findings ▾
Kitchen reach-in cooler shelves with rust that has pitted the surface.
No conspicuously located ambient air temperature thermometer in kitchen reach in cooler and upstairs cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers,soiled with grease and grime. -Under flat top soiled with grease and grime
Standing water in bottom of bar reach-in-cooler.
Mar 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 15 recorded, 4 high priority.
4 High priority4 Intermediate7 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.10 chlorine ppm,
Stop Sale issued due to food not being in a wholesome, sound condition. Vacuum packaged fish thawed within package.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter 58F 2 sour cream 62F whipping cream ambient temperature 60F. Operator instructed to discard.
Food-contact surface soiled with food debris, mold-like substance or slime. -kitchen Make table cutting board soiled with food debris. - Salamander warmer soiled with grease, - food preparation table, can opener soiled with grime.
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/
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Diced tomatoes in glass door reach in cooler, prepared 24 hours ago not date marked,.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See Stop Sale.
Interior of oven/microwave has accumulation of black substance/grease/food debris.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Kitchen reach-in cooler shelves with rust that has pitted the surface.
No conspicuously located ambient air temperature thermometer in kitchen reach in cooler and upstairs cold holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of fryers,soiled with grease and grime. -Under flat top soiled with grease and grime
Standing water in bottom of bar reach-in-cooler.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm chlorine. 100 ppm.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop sale.
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. Cook line refrigerated drawers. steak (45F - Cold Holding); steak (43F - Cold Holding); artichoke (48F - Cold Holding);placed overnight. Operator instructed to discard artichokes. Operator placed ice on steak.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting board soiled at cook line make table unit.
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/
Carbon dioxide/helium tanks not adequately secured, at bar.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 9 - mahi-mahi thawed, walk in cooler 5- tuna thawed in ROzp packaging. In walk in cooler. Operator instructed to discard.
Floor soiled/has accumulation of debris, by storage area,
Food stored on floor. Boxes of meat stored in walk in cooler floor.
Ice buildup in outside enclosed storage area, reach-in freezer.upstairs freezer chest.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -sides of flat top soiled with grime -dish machine racks soiled with grime,
Standing water in bottom of reach-in-cooler, by cook line.
Upstairs storage area loor tiles missing and/or in disrepair.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Kendall C 11-12-2024.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 14, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 11 recorded, 6 high priority.
6 High priority1 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 10 ppm. Operator increased to 100 ppm.
Live, small flying insects found 3- living flying insects in food preparation area. Operator removed 2 of the 3.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers Salmon 44F, shrimp 48F, placed less than 4 hours ago. Placed ice,. -Cook line make table sliced tomatoes (46F - Cold Holding); cream cheese (46F - Cold Holding); macaroni (50F - Cold Holding)/2 hours. Operator placed ice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Kitchen hot holding unit prime rib (88F - Reheating)/2.25 hours; mash potatoes (120F - Reheating); half baked potatoes (120F - Reheating)Refrigerated drawers. Operator instructed to Discard.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.Kendall C 11-12-2024.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. 1 - thawed salmon. Pin refrigerated drawers
In-use tongs stored on equipment door handle between uses.
No conspicuously located ambient air temperature thermometer in storage area,cold holding unit. operator placed unit.
Walk-in cooler shelves with rust that has pitted the surface.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler cooked prime rib (45-46F - 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. Walk in cooler cooked prime rib (45-46F - Cooling)/overnight; operator instructed to discard.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw pork stored over cooked sliced beef in walk in cooler. Operator relocated.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen make table potatoes (39F-46F - Cold Holding), placed overnight. Operator reduced amount,and instructed to discard, Refrigerated drawers; raw beef (46F - Cold Holding); raw pork (49F - Cold Holding); unit turned off for cleaning floors. 2 hours. Operator placed in walk in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp prepared 24 hours ago in cook line, make table until,not date marked. Operator updated.
Accumulation of debris inside warewashing machine.
Buildup of food debris/soil residue on storage area, equipment door handles.
Carbon dioxide/helium tanks not adequately secured.
Ceiling/ceiling tile shows damage or is in disrepair, over dish machine.
Floor tiles missing and/or in disrepair, in kitchen area.
Kitchen ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Light shield damaged/in disrepair, in wash ware area.
No conspicuously located ambient air temperature thermometer in holding unit. Whirlpool reach in cooler,. operator placed a new one.
Standing water in bottom of bar reach-in-cooler.
Aug 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Walk-in cooler with rust that has pitted the surface.
Aug 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 4 high priority.
4 High priority1 Intermediate3 Basic
Show 8 findings ▾
Rodent activity present as evidenced by rodent droppings found. 2-rodent dropping around outside hand sink by ice machine. 3- rodent droppings on floor by outside enclosed area floor, by ice machine. Operator has cleaned and sanitized area.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale report,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Refrigerated drawers Raw shrimp 45F/less than 4 hours. -walk in cooler Cooked meat 45F / less than 4 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb, by outside lobby stairs.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon and Mahi Mahi
Dead roaches on premises. 2- dead roaches at outside bar area, shelf. Operator cleaned. area.
Walk-in cooler with rust that has pitted the surface.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority7 Intermediate4 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in a container in cookline refrigerated drawers.
Vacuum breaker missing at hose bibb or on fitting/splitter added to outside hose bibb.
Food-contact surface soiled with food debris, mold-like substance or slime. Cookline cutting board soiled with food debrisl
Handwash sink used for purposes other than handwashing. Wait station used as a dump sink. Food debris in sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Encrusted tuna has no consumer advisory
No paper towels or mechanical hand drying device provided at wait station, ice machine handwash sink.
No soap provided at bar handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked shrimp in kitchen make line. Prepared 24 hours ago not date marked.
Cookline make table by fryers, with rust shelves that has pitted the surface.
Food stored outside. Butter packets stored at outside bar reach in cooler.
Ice buildup in outside enclosed storage freezer chest reach-in freezer.
Standing water in bottom of bar reach-in-cooler.
Aug 23, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of oven soiled with dirt and food. Bar Soda gun and holster soiled with food debris,
Bar Ceiling tile missing.
Cookline wall soiled with accumulated grease, food debris, and/or dust.
Kitchen Floor tiles in disrepair.
Kitchen and bar ceiling shows damage or is in disrepair.
Aug 22, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 4 high priority.
4 High priority6 Intermediate9 Basic
Show 19 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Placed in walk in cooler overnight. Mash potatoes 48F Cooked Prime rib 53F- 56F 51 baked potatoes 1 tray Pasta 53-56 Operator instructed to discard.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker picked up cooking equipment the floor with gloves and did not change gloves and wash hands but handled cooking equipment at cookline. Educated operator,
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -walk in cooler placed over night Mash potatoes 48F Raw beef 50 4 containers Lobster tail 51F 6 Grouper Fish 50 4 Ground beef 9 Sirloin Beef 48F 10 Prime rib 15 51F Rib eye 49 2 containers 53 t bone Raw shrimp 49F Crab 52Ambient temperature Cheese cake 52 10 Shredded cheese 48F Shredded cheese 47F Mozzarella 48Fl Blue cheese 48F Shell egg 50F Butter 50F 30 Herbed Cream cheese 52F Raw burgers 49F 8 gallons of milk Heavy cream 50 Sliced beef 52F -Blue cheese containers in a closed container in double glass door reach in cooler in food preparation area. Placed overnight. Operator instructed to discard.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in front of oven soiled with dirt and food. Bar Soda gun and holster 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 paper towels or mechanical hand drying device provided wait station at handwash sink.
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.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Bar Ceiling tile missing.
Cookline wall soiled with accumulated grease, food debris, and/or dust.
Food stored outside. Milk in double glass door each in cooler. Locked and unable to test,
In-use tongs stored on equipment door handle between uses.
Kitchen Floor tiles in disrepair.
Kitchen and bar ceiling shows damage or is in disrepair.
No conspicuously located ambient air temperature thermometer in kitchen cold holding holding unit.
No copy of latest inspection report available.
Standing water in bottom of bar reach-in-cooler.
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.