HALF WALL
105 W INDIANA AVE, Deland FL 32720 · 386-740-7720
Last inspected Mar 4, 2026 · 14 visits since July 2023
SEP 24
JAN 25
JUL 25
JAN 26
MAR 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 at bar counter.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024008058 | Dec 21, 2023 | Mar 4, 2024 | $800 |
| 4--2023054455 | Sep 11, 2023 | Nov 2, 2023 | $600 |
| 4--2022014860 | Jan 12, 2022 | Apr 13, 2022 | $400 |
Inspection history
14 visits, newest first
Mar 4, 2026□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 2, 2026Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Bar dish machine 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 choline.
Handwash sink used for purposes other than handwashing. Draining water from rinsed chicken into wash ware hand wash sink. Educated operator.
Open dumpster lid.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushroom placed on top of container of chili in walk in cooler prepared. Operator removed.
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate0 Basic
Show 3 findings ▾
Live, small flying insects found 3- flying insects at bar counter.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Wait station double glass door reach in cooler potato salad (42-48F - Cold Holding);trays stacked on top of each other. Less than 4 hours.Operator placed ice. In kitchen make table unit. sliced cheese (43-46F - Cold Holding);filled pass the fill line.; less than 4 hours. Operator reduced amount. Corrective Action Taken**
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line cutting board grooved and soiled with food debris.
Jul 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Live, small flying insects found 1- flying insects in kitchen, 1- live flying insect in women's bathroom 1- flying insect in bar area.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food worker handling food, touched beard and the changed gloves without washing hands. Worker continued to handle food. Educated operator.
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 48 hours ago not date marked, Operator updated,
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone and keys stored on shelf above cook line make table unit.operator relocated.
Ice buildup in walk-in freezer.
Raw fruits/vegetables not washed prior to preparation. Lettuce being cut at front line without washing lettuce first. Operator educated.
Standing water in bottom of kitchen reach-in-cooler.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados over dressings in walk in cooler.Operator relocated.
Wash ware wall, soiled with accumulated grease, food debris, and/or dust.
Water leaking from pipe and/or faucet/handle. Under kitchen dish machine and bar dish machine.
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Handwash sink used for purposes other than handwashing. Sauce bottles stored in kitchen hand sink. Operator relocated
Ceiling/ceiling tile shows damage or is in disrepair., over dish machine.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink stored in reach in cooler at wait station, not segregated from food served to public. Operator relocated.
Floor tiles missing and/or in disrepair. In walk in cooler.
Sep 11, 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 ▾
Current Hotel and Restaurant license not displayed. License is not on site.
Sep 4, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 6 high priority.
6 High priority1 Intermediate5 Basic
Show 12 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Unable to operate. Scheduled part, on order to arrive tomorrow
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 4-flying insects at bar, by dish machine.
Stop Sale issued due to food not being in a wholesome, sound condition.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw mahi -Mahi in cookline make table 48F, placed overnight. feta cheese (46F - Cold Holding)container stacked on top of other containers, overnight, on top level. Operator instructed to discard.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline top butter (120F - Hot Holding) less than 4 hours. Operator instructed to reheat.
Handwash sink used for purposes other than handwashing. Plate stored in wash ware area,hand sink.
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. Thawed Tuna in cookline make table. Operator instructed to discard,
Current Hotel and Restaurant license not displayed. License is not on site.
Equipment in poor repair. Gasket detached at cold holding unit by cookline.
Ice buildup in reach-in freezer and/or walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket,soiled with grime.
May 31, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chris T. 5-23-2014 expired.
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.
Ice buildup in kitchen reach-in freezer and/ walk-in freezer.
May 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority4 Intermediate7 Basic
Show 16 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker scratched head and then proceeded to prepare food, another food worker wiped hands on clothes and proceeded to also prepare food without washing hands. Educated operator.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1-flying insect on kitchen cutting board. Ooerator cieaned and sanitized area. 1- flying insect in bar area.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Report.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Refrigerated drawers veggie burger (47F - Cold Holding); diced tomatoes (47F - Cold Holding); shredded lettuce (47F - Cold Holding)/placed overnight. Kitchen make table Feta cheese 57F for 1 hour, stacked above fill line. Operator reduced.
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. 200 ppm chlorine,
Food manager certification expired. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Chris T. 5-23-2014 expired.
Handwash sink used for purposes other than handwashing. Server washing salad in kitchen hand sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Buildup of food debris/soil residue on equipment door handles.
Ceiling/ceiling tile shows damage or is in disrepair, by dish machine,
Dumpster overflowing garbage.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen food preparation table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Sunglasses stored on kitchen shelf over food preparation table.
Ice buildup in kitchen reach-in freezer and/ walk-in freezer.
No Heimlich maneuver/choking sign posted. Provided to operator.
Dec 22, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table soiled with food debris.
Accumulation of debris on exterior of warewashing machine.
Ice buildup in walk-in freezer.
Missing drain plug at dumpster.
Dec 21, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 Basic
Show 15 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 cheese sauce 49F - 52F Cooling)/ overnight; chili (51F - 53F Cooling)/ overnight. Operator discarded.
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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects at bar counter. 1- flying insect in kitchen by hand sink,
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 cole siaw (50F - Cold Holding); raw chicken (48F - Cold Holding). Placed overnight. Operator discarded.
Food-contact surface soiled with food debris, mold-like substance or slime. Cook line make table soiled with food debris.
Handwash sink used for purposes other than handwashing. Sanitizer buckets being filled at washware hand sink, plates stored in sink. Educated operator.
Accumulation of debris on exterior of warewashing machine.
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. Tuna and mahi mahi.operator discarded,
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on kitchen shelf.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Fanny pack stored on top of microwave in kitchen.
Food Employee with no beard guard/restraint while engaging in food preparation.
Ice buildup in walk-in freezer.
Missing drain plug at dumpster.
Open dumpster lid.
Jul 12, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Bar floor soiled/has accumulation of debris.
Cutting board has cut marks and is no longer cleanable.
Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime.
Jul 11, 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 priority0 Intermediate3 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. Walk in cooler chili (48-46F - Cooling); cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera instructed to discard.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area,
Bar floor soiled/has accumulation of debris.
Cutting board has cut marks and is no longer cleanable.
Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime.
Jul 10, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority1 Intermediate8 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 chili (48-46F - Cooling); cheese sauce (46F - Cooling); sloppy joe (48-49F - Cooling). Placed overnight covered m double stacked containers. Opera 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.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2- flying insects in bar area 2- flying insects in kitchen area,
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cook line make line unit blue cheese (43F-50F - Cold Holding);Souflee cup stacked above fill line. Operator reduced and discarded top level.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter 109F in bottles above cook line /30 minutes Operator instructed to reheat and hot hold. Operator chose to place in cold holding unit.
Handwash sink used for purposes other than handwashing. Raw chicken container in kitchen hand sink. Educated operator.
Bar floor soiled/has accumulation of debris.
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. Thawed vacuum packaged Tuna in make line unit.
Cutting board has cut marks and is no longer cleanable.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food worker wearing watch during food preparation l
Employee with no beard guard/restraint while engaging in food preparation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -
Reach-in cooler shelves with rust that has pitted the surface. Low boy unit.
Wall soiled with accumulated grease, food debris, and/or dust. -Wait station wall, wash ware wall and kitchen hand sink wall soiled with dirt and grime.
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.