HUNTERS & GATHERERS
111 E RICH AVE, Deland FL 32724 · 386.801.6270
Last inspected Aug 26, 2026 · 12 visits since July 2023
MAR 25
JUN 25
SEP 25
MAR 26
AUG 26
▼ IMPROVING
5 inspections trending up, 39 points better than where it started.
Roach activity present as evidenced by live roaches found. 1- live roach on floor under dish machine,. 1- live roach on kitchen cutting board. 1- live roach on wall by food preparation table,
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Aug 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 2 recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
What the inspector wrote — 2 findings
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See Stop Sa,e
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. succotash (50F - Hot Holding); cream (50F - Cold Holding); stewed tomatoes (46F - Cold operator Holding);less than 4 hours, operator placed ice succotash (50F - Cold Holding); corn miso (50F - Cold Holding); corn (50F - Cold Holding); raw chicken (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw salmon (53F - Cold Holding); grouper (52F - Cold Holding); butter (49F - Cold Holding); sword fish (48F - Cold Holding); polenta (51F - Cold Holding); creole stew (51F - Cold Holding);placed overnight. Operator instructed to discard.
Mar 4, 2026□ 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 ▾
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing, by walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters
Mar 3, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 1 high priority.
1 High priority4 Intermediate7 Basic
Show 13 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cream sauce, 50F, hummus, 45F; on inadequate ice bath 43 minutes; corrective action taken: ice added. - beef stock held off temperature control 1.5 hours 61-56F; corrective action taken: product placed in cold holding unit; operator placed more ice or placed some items reach in cooler.
Identity of food or food product misrepresented. Blue Crab. - per chef, canned Blue swimming crab (Portunus pelagicus) used for Blue crab ragoon on menu. Blue Crab species is Callinectes sapidus. Corrective action taken: Operator removed "blue" from menu item.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna Tataki is served undercooked and it is not identified on menu. Operator placed asterisk on menu.
No paper towels or mechanical hand drying device provided at handwash sink. - cook line
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Créme brûlée in kitchen lowboy up unit prepared four days. Operator updated.
Accumulation of debris on exterior of warewashing machine.
Ceiling tile missing, by walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, residue or dust. - hood filters
Raw fruits/vegetables not washed prior to preparation. - cucumber cut prior to washing
Time/temperature control for safety food thawed in an improper manner. - raw fish thawing at room temperature
Wet wiping cloths stored in detergent and sanitizer mixed together.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. - small tabletop fryer in back prep area
Sep 2, 2025Inspection 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 ▾
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. Placed in kitchen make table unit cooked duck (49F - Cold Holding); placed over night. Operator instructed to discard.
Handwash sink used for purposes other than handwashing. Spoons stored at front counter hand wash sink. Employee removed,
Jun 5, 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 ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Tomato bisque 54F cooked overnight in walk in cooler. Operator discarded.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Leek soup in walk in cooler. Operator instructed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Avancto reach in cooler n storage area French toast Mix 45F, placed overnight. Operator placed in reach in freezer.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened 24 hours at bar area. Operator updated.
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. 6- Tuna vacuum package thawed in make table unit. 9-Salmon, in cook line refrigerated drawers. Operator instructed to discard.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides and of fryers soiled with grease and food debris.
True freezer shelves with rust that has pitted the surface.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
5 High priority5 Intermediate5 Basic
Show 15 findings ▾
Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded.Operator obtained letter.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Prime rib stored over cooked chicken, operators relocated.
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Compound butter from 20 days ago. Operator instructed to discard.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
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.Provided operator.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.Seared tuna.
No Quat chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Meatloaf prorated 4 days ago not date marked. Operator updated.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee wash ware hand wash sink. Operator had valve shut. Operator opened valve.
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. Vacuum packaged Tuna and Salmon
Exterior rear door has a gap at the threshold that opens to the outside.
No Heimlich maneuver/choking sign posted. Provided and posted
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers soiled with grease Burner soiled with food debris
Standing water or very slow draining water in mop sink.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
Cookline handwashing sink used for purposes other than handwashing. Sieve placed in sink.
Food Employee washed hands in a sink other than an approved handwash sink, in three compartment sink. Educated operator l
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Hoke in ceiling, by walk in cooler..
Current Hotel and Restaurant license not displayed. Current license is not in site.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Buckets of soy sauce stored on walk in cooler floor.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted. Provided to Operator.
Open dumpster lid.
Jul 31, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 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.
Current Hotel and Restaurant license not displayed. License is not on site.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to behind dish achine, food preparation table, and by ice machine.
No Heimlich maneuver/choking sign posted. Provided to operator, via email.
Jul 30, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 2 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
2 High priority5 Intermediate7 Basic
Show 14 findings ▾
Roach activity present as evidenced by live roaches found. 1- live roach on floor under dish machine,. 1- live roach on kitchen cutting board. 1- live roach on wall by food preparation table,
Rodent activity present as evidenced by rodent droppings found. 1- rodent dropping on floor, under dish machine 3- rodent droppings in food preparation area, under table. 1- rodent dropping on floor next to ice machine, operator or cleaned and sanitized area.
Handwash sink used for purposes other than handwashing. Spoon stored in front counter, hand sink.
No paper towels or mechanical hand drying device provided at kitchen handwash sink.
No soap provided at kitchen and bathroom handwash sink.
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. Broth in kitchen make table unit,, not date marked.
Current Hotel and Restaurant license not displayed. License is not on site.
Dead roaches on premises. 1- dead roach on food preparation table. 3- dead roaches on floor under dash machine. Operator cleaned and sanitized area.
Exterior door has a gap at the threshold that opens to the outside.
Hole in or other damage to behind dish achine, food preparation table, and by ice machine.
In-use tongs stored on equipment door handle between uses.
Kitchen and food preparation area floor, soiled/has accumulation of debris.
No Heimlich maneuver/choking sign posted. Provided to operator, via email.
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
No Heimlich maneuver/choking sign posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Washware wall behind three compartment sink, soiled with grime.
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
Show 12 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.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Front counter Tapioca 76F in unit not plugged in for 1 hour, operator instructed to reheat.
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. Provided to Operator.
Handwash sink not accessible for employee use at all times. Utensil cart blocking washware area hand sink.
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.
Carbon dioxide/helium tanks not adequately secured.
Dead roaches on premises. 1- dead roach in washware hand sink, operator removed and cleaned area,.
Food employees at cookline and food preparation area with no hair restraint while engaging in food preparation.
In-use tongs stored on equipment door handle between uses.
No Heimlich maneuver/choking sign posted.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Washware wall behind three compartment sink, soiled with grime.
Jul 13, 2023Inspection 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 ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Wrapped chicken over sauce in reach in freezer..
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -Cookline broth (129F - Hot Holding)/1 hour; operator instructed to reheat, -Tapioca at front counter in crock pot, tapioca (85F - Hot Holding)/3 hours. Suggested the use of time, operator chose to discard tapioca,
No soap provided at wash ware hand wash sink.
Food employee with no hair restraint while engaging in food preparation.
In-use knife/knives stored in cracks between pieces of equipment.
In-use tongs stored on equipment door handle between uses.
No hot running water at mop sink.
Open dumpster lid.
Standing water in floor drain/floor drain draining very slowly. Mop sink.
Wiping cloth chlorine sanitizing solution not at proper minimum strength.O ppm.
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.